Ingredients
For
6
servings
240 g egg yolk
90 g sugar (1)
90 g almond powder 100%
90 g icing sugar
85 g flour
50 g cacao powder
210 g egg white
90 g sugar (2)
85 g Debic butter Crème
230 g hazelnut praliné 50%
160 g white chocolate
130 g feuilletine
500 g puree of passion fruit
150 g egg yolk
190 g egg
125 g sugar
200 g Debic Butter Crème
10 g gelatin powder
50 g water
200 g Debic Cream Stand & Overrun
300 g hazelnut praliné 50%
2 g gelatin powder
10 g water
500 g sugar
175 g water
125 g egg
450 g egg yolk
1000 g dark chocolate Sao Thomé
1850 g Debic cream Stand & Overrun
250 g sugar
70 g inverted sugar (1)
80 g water
110 g inverted sugar (2)
18 g gelatin powder
100 g water
Preparation
Whisk the egg white with the sugar (2). In another mixer combine, egg yolk, sugar (2), almond powder , icing sugar and flour and mix during 8 à 10 minutes. Fold in the meringue and the melted butter. Spread over 2 baking trays and bake at 210°C during 7 minutes.
Melt the chocolate and mix with the praline and feuilletine. Spread on a baking paper and let crystallize.
Hydrate the gelatin powder and the water. Combine the puree with the sugar, eggs and egg yolk and bring to 84°C (anglaise). Add the gelatin mass and cool down until 35 à 38°C. Mix in the butter with a hand blender. Portion in Silpat, 14 cm diameter
Heat the cream until 85° C and mix in the hazelnut praliné. Add the melted gelatin mass, combine and keep overnight in the refrigerator.
Bring the water and the sugar to a boil (121°C) and pour over the eggs and egg yolk. Start whisking on medium speed until a foamy mixture. ( pâte à bombe) Melt the dark chocolate and mix with the ‘pâte à bombe’ . Fold in the semi whipped cream and portion in the prepared circles.
Combine, sugar, inverted sugar (1) and water and bring to a boil ( 110°C) Melt the gelatin mass and combine with the inverted sugar (2) Start whipping. Add the boiled sugar mixture and keep on whipping until cold. Pipe on baking paper and sprinkle with sugar, charcoal and gold scintillant. Let it dry for 36 hours.
Assembly
Cut out the crispy bottom and stick on the joconde bottoms ( 14 cm diameter) Bring in half of the chocolate mousse. Place the frozen passion insert and use a second layer of joconde sponge. Spread the praline cream and continue with the chocolate mousse. Freeze.
Finishing touch
Unmold the circles and glaze them with a dark cacao glaze ( basic recipes) Decorate with a Halloween pumpkin and the black marsh mellow.
