CHOCOLATE AND PRALINE FOAM WITH COCONUT

The pastry chef Yann Couvreur introduces us to one of these gourmet recipes the most appreciated in luxury hotels.

For the crunchy praline:

2,5 Oz coconut powder

3,2 Oz chocolate lace pancakes

2,1 Oz hazelnuts

1 pinch of fleur de sel

For the milk chocolate mousse:

7,9 Oz coconut milk

4,4 Oz milk chocolate

6,7 Oz dark chocolate

1 egg yolk

5 egg whites

2,6 g sugar

Preparation

1 ° Roast by spreading the coconut powder on a baking sheet at 338 °F for 6 minutes. Then the hazelnuts for 18 minutes.

2 ° Set aside about 0,14 Oz of roasted coconut powder for dressing. Mix the rest with the hazelnuts, the fleur de sel and the chocolate Gavottes.

3 ° Roll out the dough between a silicone mat and a sheet of baking paper (about 0,20" thick) then store in the freezer for at least 20 minutes so that it hardens.

4 ° Whisk the egg whites then add the sugar. Heat the coconut milk then make a ganache by pouring it over the slightly melted chocolates. Mix with the maryse then add the egg yolk. You have to get a smooth texture.

5 ° Whisk in the whipped egg whites and gently finish with a spatula.

6 ° For the dressing, pour a layer of foam in the bottom of a container, add a layer of praline crunchy previously detailed, perform this operation a second time then finish with a layer of foam. Finish by sprinkling with the rest of the roasted coconut powder. Let cool for 3 hours.

You can taste !!



Marie-Chantal de Verneuil for DayNewsWorld