CHOCOLATE AND PRALINE FOAM WITH COCONUT |
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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 !! |
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Marie-Chantal de Verneuil for DayNewsWorld | |