Chocolate Hazelnut Monoportion
Ingredients
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Unit of Measurement
- Chocolate Mousse
- 75 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- 100 g milk
- 500 g heavy cream #1
- 250 g heavy cream #2
- 250 g chocolate couverture 65%
- 25 g PreGel Cacaopat Traditional Paste (Unsweetened Chocolate) - 56522
- Vanilla Cremeux
- 100 g PreGel Five Star Chef Pronto Crème Brûlée (Instant Crème Brûlée Custard) - 312028
- 250 g milk
- 250 g cream
- Milk Chocolate Hazelnut Crunch
- 250 g milk chocolate - melted
- 350 g PreGel Chocolate Hazelnut Traditional Paste - 58482
- Hazelnut Dacquoise
- 160 g egg whites
- 127 g sugar
- 33 g hazelnut flour
- 65 g powdered sugar
- 5 g PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904
- Ingredients
- PreGel Mirror Icing - Chocolate - 34402
Method of Preparation
Instructions for Chocolate Mousse
- Bring heavy cream #2 to a boil; pour over chocolate couverture 65% and PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) - 56522 to create a ganache.
- Add heavy cream #1, milk and PreGel Five Star Chef Pastry Gelatin Base - 311008 in a mixing bowl.
- Whip to soft peaks, and fold into room temperature ganache.
- Set aside for assembly.
Instructions for Vanilla Cremeux
- Whisk together all ingredients.
- Portion into desired mold and freeze.
Instructions for Milk Chocolate Hazelnut Crunch
- Mix both ingredients together.
- Spread into a ½ sheetpan lined with parchment paper.
- Refrigerate.
Instructions for Hazelnut Dacquoise
- Sift together the hazelnut flour and powdered sugar.
- In the mixer, whisk the egg whites, PreGel Five Star Chef Albumissimo (Meringue Powder) - 71904 and sugar until it reaches stiff peaks.
- Gently fold the dry ingredients into the whipped meringue.
- Spread into a ½ sheetpan and bake at 193°C/380°F for about 12 minutes.
Final Assembly for
- Pipe Chocolate Mousse into desired mold.
- Insert frozen Vanilla Cremeux, followed by the Milk Chocolate Praline Crunch.
- Finish with a piece of Hazelnut Dacquoise, cut to the shape of the mold.
- Freeze.
- When frozen, unmold and glaze with PreGel Mirror Icing - Chocolate - 34402.