John Myers
Contents
show
Gâteau of Dulcey Chocolate & Mango
The perfect gâteau of dulcey chocolate & mango recipe with a picture and simple step-by-step instructions.
Gâteau of Dulcey chocolate
- 40 g Dulcey chocolate from Valrhona
- 50 g Praline mass
- 40 g Crispy flakes
Chocolate ganache
- 30 g Cream
- 8 g Butter
- 55 g Valrhona Guanaja 70%, finely chopped
Mango jelly
- 150 g Mango puree
- 8 g Vegetarian gelatin
Almonds
- 50 g Almonds, smoked and finely chopped
Dulcey cream
- 26 g Liquid cream
- 5 g Invert sugar
- 55 g Dulcey chocolate
- 2 g Cocoa butter
- 12 g Diced butter
coating
- 50 g Absolutely crystal
- 35 g Absolutely noir
- 25 g Cream of cocoa
Dulcey chocolate ice cream
- 250 g Milk
- 250 g Liquid cream
- 75 g Sugar
- 120 g Egg yolk
- 125 g Dulcey chocolate
- Gâteau of Dulcey chocolate: Temper the Dulcey chocolate and stir in the praline mixture, then add the crispy flakes and put everything in a mold.
- Chocolate ganache: bring the cream and butter to the boil, then emulsify with the chocolate. Place the ganache on the cold crispy base and smooth it out.
- Mangogelee: Mix everything and bring to the boil, pour onto the chocolate ganache to gel.
- Almonds: Distribute evenly on the still liquid mango jelly.
- Dulcey Creme: Bring the cream with the invert sugar to the boil and slowly pour it onto the chocolate. Gradually work in the butter and cocoa butter. When the mixture is smooth, pour onto the almonds in the mold.
- 6th coating: Bring everything to the boil, cover the overturned terrine with it and let it cool down.
- Dulcey chocolate ice cream: bring the cream and sugar to the boil, add the milk and egg yolks and peel off to the rose. Finely chop the dulcey chocolate and add to it, twist off the sorbet.
Facebook Comments