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Simplement Grand chocolat

Xavier Berger
France
  • Vanilla shortbread

    Butter150g
    Granulated sugar 60g
    Vanilla sugar 6g
    Flour 215g

    Cream together butter, granulated sugar, and vanilla sugar.
    Add in flour.
    Spread 2 mm thickness.
    Cut the shortbread into 18 cm diameter discs.
    Cook at 180°C/356F.

  • Chocolate dacquoise chocolat with bergamot tea

    Egg White 180g
    Granulated sugar 45g
    TPT white 360g
    Starch 18g
    Cacao powder 18g
    Toasted crushed almonds 36g
    Bergamot tea 70g

    Infuse tea in egg whites overnight.
    Strain egg whites through a chinois.
    Beat the egg whites with sugar.
    Add in sifted TPT, starch and cocoa powder.
    Finish with the almonds.
    Spread in molds 18 cm diameter.
    Cook at 190°C/374F.

  • Chocolate Crémeux Alto el Sol

    Milk 110g
    Cream 35% MG 110g
    egg yolk 80g
    Granulated sugar 45g
    Alto el Sol 145g

    Cook milk, cream, egg yolks and sugar to an anglaise (85C/185F).
    Pour over the chocolate. Mix.
    Pour into circles of 8 cm diameter, weight needs to be 200g.
    Store to -20°C.

  • Mousse chocolat Alto el sol

    Granulated sugar 126g
    Dextrose 40g
    Water 36g
    Glucose DE40 18g
    Egg yolk 108g
    Whole Eggs 162g
    Alto el sol 346g
    Cacao paste 85g
    Lecithin soya 3g
    Whipped cream 561g

    Heat sugar, water, dextrose and glucose to 121°C/250F.
    Pour over egg yolks and whole eggs while whisking to create pâte à bombe.
    Continue to whisk to cool.
    Incorporate couverture chocolate, cocao paste and lécithin previously melted in the whipped cream.
    Finish with the pâte à bombe.
    Use immediately.

  • Glaçage chocolat Alto el Sol

    Water 225g
    Sugar 450g
    Glucose DE40 450g
    Sweetened condensed milk 300g
    Powdered Gelatine 30g
    Water 180g
    Alto el Sol 400g
    Cacao paste 50g
    Red food color 3g

    Heat water, sugar, and glucose to 103°C/217F; add condensed milk followed by the hydrated gelatin (or gelatin mass).
    Pour over chocolate.
    Add red color. Mix.
    Use at 35°C/95F.

  • Finishing

    Place shortbread base in bottom of 20 cm diameter round mold.
    Cover shortbread with the mousse Alto el Sol.
    Insert the dacquoise.
    Top with Cremeux Alto el Sol.
    Finish with the Alto el Sol mousse.
    Freeze. Decorate.

Robot Coupe
Irinox
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Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
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Miwe
 Bragard
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Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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