LIKE CAVIAR
THE CHEF
Original creation by
Nicolas PIEROT,
International Consultant
Pastry Chef
COMPOSITION : 3. HAZELNUT PRALINE MOUSSE
• 5 g salty chocolate shortbread dough 225 g hazelnut praline 60%
• 6 g plums with Port Charlotte® 75 g hazelnut paste
• 18 g hazelnut praline mousse 150 g milk
• plum caviar 7 g gelatin powder 200 blooms
• 5,5 g chocolate soft biscuit 42 g water (hydration for gelatin)
450 g cream (35% fat)
1. SALTY CHOCOLATE SHORTBREAD Total weight: 949 g
DOUGH Whip the cream and set aside in the fridge. Heat milk to
4 g Fleur de sel 50°C and add gelatin (previously soaked in water). Pour onto
239 g butter (82% fat) the praline and hazelnut paste. Mix together and lower the
185 g brown sugar temperature to 28/30°C. With a whisk, gently fold in whipped
75 g saccharose cream and finish with a spatula. Use immediately.
3 g vanilla liquid
233 g dark chocolate 65% in pellets
270 g flour T55 4. PLUM CAVIAR
46 g cocoa powder 380 g plum puree
7 g baking powder 25 g saccharose
Total weight: 1 062 g 4 g Louis François agar-agar
6 g gelatin powder 200 blooms
In a tank of the beater, put all the ingredients, except the 36 g water (hydration for gelatin)
chocolate pellets. With the paddle, give the mixture a sandy SQ grape seed oil
texture, then add the chocolate. Strain and bake to 150°C for Total weight: 451 g
14 minutes on a baking sheet. After baking, cut into small
pieces. Store in the fridge grape seed oil in a tall container for several
hours before use (4°C). In a small saucepan, heat the plum
puree to 30°C. Add agar-agar gradually and whisk by careffully
2. PORT CHARLOTTE® PLUMS avoiding incorporating too much air. Boil for 2 minutes, stirring
300 g stoned plums regularly. Add the gelatin (previously soaked in water). Remove
250 g water from the heat and let cool to room temperature for about
150 g saccharose 10 minutes.
100 g Port Charlotte® whisky 50% With a syringe or pipette, pump liquid and pour it drop by drop
Total weight: 800 g in the container, filled with very cold oil. Recover the pearls in
a small strainer and rinse under clear water to remove excess
Blanch the plums. Make a syrup with saccharose and water. oil. Set aside.
Add the blanched plums. Flame with Port Charlotte® whisky.
Set aside in the fridge.
. . . /. . .
5. CHOCOLATE SOFT BISCUIT
204 g eggs
65 g inverted sugar
104 g saccharose
52 g hazelnut powder
98 g flour T55
15 g cocoa powder
6 g baking powder
98 g cream (35% fat)
52 g milk couverture
10 g dark couverture
61 g butter (82% fat)
Total weight: 765 g
With a paddle, mix eggs, inverted sugar, saccharose, hazelnut powder, flour, cocoa powder and baking powder. Heat cream and make a
ganache with couvertures. Add melted butter, then incorporate in the first preparation. Pour into Flexipat® and bake to 175°C for about
12 minutes. After the cooling down, cut into small pieces.
6. ASSEMBLY
Divide pieces of salty chocolate shortbread on the box back, then cover with a thin layer of hazelnut praline mousse.
Sprinkle on chocolate biscuit pieces.
Cover again with a thin layer of hazelnut praline mousse before placing some plums with Port Charlotte® whisky.
Cover with a final layer of mousse before placing plum pearls over the whole surface.
Port Charlotte® plums
Plum Caviar
Hazelnut praline mousse
Chocolate biscuit
Salty chocolate
shortbread
Box
RÉMY COINTREAU GASTRONOMIE - [Link]
Gourmet Logistique SAS - 3087 Rue de la Gare - 59299 Boeschepe - France
Tel. +32 56 32 15 39 - E-mail : info@[Link]
