Recipe created by Philippe Conticini
la manufacture du goรปt
Desserts
chocolated Plantations recipe for 4 units of 20 cm of diameter
Chocolate ganache 690 g Whole milk 225 g Almonds-Hazelnuts Praliné 150 g Milk Riachuelo Plantation chocolate couverture 230 g Dark Riachuelo Plantation chocolate couverture 200 g Dark Mokaya Plantation chocolate couverture 3 g Fleur de sel
Roast the almonds at 155° C for about 10 minutes. Melt the cocoa butter and the chocolates all together. Incorporate the praliné, then all the dry ingredients. Mix and sit aside.
Boil the milk, then pour it onto the chocolates and praliné ; mix and keep in a cool place until the assembly.
Chocolate biscuit 35 g Almonds-Hazelnuts Praliné 140 g Hazelnuts powder 35 g Brown sugar (1) 40 g Inverted sugar 100 g Eggs 55 g Egg Yolks 55 g Whole milk 50 g Cream 15 g Sunflower oil 95 g Hazelnut butter 85 g Dark Riachuelo Plantation chocolate couverture 40 g T55 flour 20 g Potato starch 8 g Baking powder 90 g Chopped hazelnuts 1 g Fleur de sel 140 g Whipped Egg whites 25 g Brown sugar (2) Pre-heat the oven at 170° C. Pour all together, the praliné, the hazelnut powder, the sugar, the trimoline, the eggs, the egg yolks, the milk, and the cream. Add the oil and the warm butter, and then incorporate the sieved powders and the chopped hazelnuts. Whip the egg whites and thicken with the second part of the brown sugar. Incorporate the egg whites whipped to the first mixture. Spread the biscuit on a 40 x 30 cm tray fitted with a silicone sheet, and bake in the oven for 10 minutes. Take it out of the oven, and put the biscuit on a grid. Let sit. Draw discs of 16 cm diameter.
Cocoa almond paste 270 g 65% Almond paste 5 g Cocoa powder 25 g Milk Riachuelo Plantation chocolate couverture chips With the cutter, mix the almond paste and the cocoa powder, together then add the chocolate chips. Spread between two guitar sheets at 8 with the rolling mill. Freeze, then draw discs of 16 cm diameter. Keep in the freezer. Chocolate thin sheets 100 g 63% Dark Vanuari® chocolate couverture Heat the chocolate at the right temperature, then spread on a guitar sheet and draw discs of 15 cm diameter. Plantation chocolate mousse 540 g Cream 135 g Glucose syrup 270 g Eggs 75 g Caster sugar 15 g Brown sugar 5.5 g Fleur de sel 505 g Milk Riachuelo Plantation chocolate couverture 210 g 63% Dark Vanuari® chocolate couverture 295 g Dark Riachuelo Plantation chocolate couverture 1230 g Whipped cream Boil the cream and the glucose syrup. In a stainless steel container, mix the eggs with the sugar, then pour one third of the hot liquid onto them. Put it back in the sauce pan, and then cook it the English way. When cooked, pour the custard onto the chocolates. When the mix is up to 32° C, incorporate the whipped cream.
Decoration As needed As needed As needed As needed
63% Dark Vanuari® chocolate couverture Gold Confetti transfert sheet Gold metallic powder Dark streamer
Heat the chocolate at the right temperature, pour onto the transfert sheet, spread a thin layer of chocolate and draw arabesques with a knife. With a brush, use the gold powder to cover some dark streamer. Assembly and decoration In dessert circles of 16 cm diameter, spread 130 g of crunchy praliné, and a disc of biscuit. Pour 70 g of ganache, put down a thin chocolate sheet and pour again 70 g of ganache. Put down a disc of almond paste, and end it by pouring 200 g of ganache. Keep in the fridge. When the mousse is done, pour approximatly 700 g of the mixture in a mold, in a shape of a pebble with a diameter of 18 cm (in silicone), and bring the insert by being really careful to have the crunchy praliné by your side for the finishing, it must be at the height of the base of the mold. Freeze the dessert to make the demolding easier, then spray entirely with Spray preparation Brown to obtain a velvet effect. Blow some of the gold metallic powder on the dessert and put the decoration on the top. Cocoa butter Dark Riachuelo Plantation chocolate couverture Milk Riachuelo Plantation chocolate couverture Almonds and Hazelnuts Praliné Croustilline® Dark Mokaya Plantation chocolate couverture Cocoa powder 63% Dark Vanuari® chocolate couverture Gold Confetti Transfert sheet Gold metallic powder Dark streamer Pearly pearl Gold chips Spray preparation Brown
ref. 21000 ref. 20586 ref. 20588 ref. 21065 ref. 21007 ref. 20488 ref. 21005 ref. 20047 ref. 29851 ref. 27910 ref. 26470 ref. 27346 ref. 27432 ref. 27927
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - august 2018
Crunchy praliné 175 g Chopped almonds 30 g Cocoa butter 40 g Milk Riachuelo Plantation chocolate couverture 20 g Dark Riachuelo Plantation chocolate couverture 200 g Almonds-Hazelnuts Praliné 35 g Croustilline® 3 g Fleur de sel
Philippe Conticini Pastry Chef “Gâteaux d’émotions”