Week 181: Chocolate passion

Mid week chocolate cravings! So, of course, this weekend bake involves chocolate, loads of it! I was still trying to figure out which mold works better for making inserts to fit this Russian Tale, and looks like the Silikomart Petit Four works perfectly!

Chocolate and passion fruit is always a winning combination. So this particular entremet contains a portion of passion fruit cremeux and a portion of milk chocolate cremeux. And to counter that, a dark and luxurious chocolate mousse. And a light and crispy sable.

Not the best glazing work, but, nothing a little gold dust wouldn’t help.

Makes 5 petit gâteau

For the passion fruit cremeux

28g passion fruit purée

20g granulated sugar

30g eggs (1 egg yolk + egg whites)

1/2 gelatine leaf

35g unsalted butter, at room temperature

1) In a heavy-bottomed saucepan, on low heat, slowly heat the passion fruit purée, egg and sugar. Whisk continuously to ensure lumps do not form.

2) Remove from heat when curd has begun to thicken.

3) Bloom and squeeze excess liquid from the gelatine sheet and add it to the curd.

4) Whisk gelatine together with butter into the curd until it is smooth.

5) Pour 15g of curd into a cylinder mold and chill it in the freezer. There should be enough for 6 portions.

For the chocolate cremeux

40g whole milk

40g heavy cream

1 egg yolk

7g granulated sugar

50g milk chocolate couverture

1/4 gelatine leaf

1) In a saucepan, bring the milk and cream to a light boil.

2) Whisk the egg yolk and sugar in a bowl then pour a bit of the hot cream to temper the egg yolk mixture before pouring it back into the saucepan.

3) Heat the cream mixture on low heat while stirring continuously until cream is thickened.

4) Bloom the gelatine leaf in bowl water then squeeze out the excess liquid and stir it into the warm cream until fully melted.

5) Pour the warm cream over the milk chocolate couverture in a bowl. Allow to sit for a minute before stirring until the chocolate is melted completely.

6) Pour 15g of cremeux into a cylinder mold covering the passion fruit curd and set it in the freezer overnight. There should be enough for 6 portions.

For the chocolate joconde

35g almond powder

35g powdered sugar

35g egg yolks

15g + 65g egg whites

27g cake flour

10g cocoa powder

13g unsalted butter, melted

23g sugar

1) Sift together the cake flour and the cocoa powder. Set aside.

2) Combine the almond powder, powdered sugar, egg yolks, and 15g egg whites together and whisk until thick and pale.

3) On a separate clean bowl, whisk the remaining egg whites until foamy and add the sugar a little at a time until it form firm peak.
4) Fold some of the meringue into the yolk mixture to lighten it.

5) Add in the sifted flour mixture, and fold well.

6) Fold in the melted butter, followed by the rest of the meringue.

7) Spread the batter into a parchment lined 9″ x 13″ baking tray.

8) Bake in the preheated convection oven at 230C for 5-6 minutes.

9) Remove from oven and allow to cool. Cut out 5 x 5cm discs.

For the chocolate mousse

150g dark chocolate converture

90g heavy cream

42g whole milk

75g egg whites

22g light brown sugar

1) Melt the dark chocolate over a water bath.

2) Gently heat the cream and milk, then pour a third of the cream mixture into melted chocolate and stir to incorporate. Continue with the rest of the milk in another 2 addition, making sure the mixture is smooth.

3) Whisk the egg whites and brown sugar until stiff peaks. Then, gently fold the meringue into the chocolate mixture.

4) Pour into Silikomart Russian Tale molds, inserting a frozen passion fruit and chocolate cremeux into each cavity.

5) This recipe makes 5 portions of 60g each. Allow to set in the freezer overnight.

To assemble

Dark chocolate mirror glaze

5 baked pâte sucrée beurrée 7″ disc

1) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.

2) Remove mousse from freezer. Unmold the frozen cakes.

3) Pour over the dark chocolate mirror glaze.

4) Place each glazed cakes on a baked chocolate pâte sucrée beurrée disc.


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