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Home / Sophia

Sophia

Sophia

Rating:

Recipe Created By:
Dimitri Fayard
Difficulty:
Advanced

  • Components Of Recipe
  • Craquant Praline
  • Meringe for Flourless Chocolate Cake
  • Flourless Chocolate Cake
  • Vanilla Cremeux
  • Chocolate Mousse
  • Milk Chocolate Glacage

Craquant Praline

200g (7.1oz)
200g (7.1oz)
400g (14.1oz)
20g (0.7oz)
265g (9.3oz)
120g (4.2oz)
80g (2.8oz)

Method of Preparation

  1. Roast the hazelnuts at 141°C/285ºF.
  2. Melt the glucose on low heat.
  3. Slowly add the sugar and caramelize.
  4. Add the when the caramel reaches the desired color.
  5. When cool, process the caramel and hazelnuts in a robocoupe, mix until smooth.
  6. Add the melted chocolate and .

Meringe for Flourless Chocolate Cake

250g (8.8oz)
50g (1.8oz)
100g (3.5oz)

Method of Preparation

  1. Mix sugar and water, until sugar is dissolved.
  2. Add and whip until stiff peaks are obtained.

Flourless Chocolate Cake

240g (8.5oz)
320g (11.3oz)
105g (3.7oz)

Method of Preparation

  1. Measure 240g (8.8oz) of the meringue.
  2. Whip to ribbon stage.
  3. Fold the into the meringue.
  4. Gently fold in .
  5. Bake at 163°C/325°F.

Vanilla Cremeux

495g (17.5oz)
118g (4.2oz)
75g (2.6oz)
20g (0.7oz)
4g (0.1oz)
20g (0.7oz)

Method of Preparation

  1. Proceed to a Crème Anglaise.
  2. Mold and freeze.

Chocolate Mousse

100g (3.5oz)
75g (2.6oz)
150g (5.3oz)
500g (17.6oz)
80g (2.8oz)
120g (4.2oz)

Method of Preparation

  1. Whip to ribbon stage.
  2. Whip heavy cream to soft peaks.
  3. Melt couverture chocolate.
  4. Heat up milk and place in bowl.
  5. Whisk in , and couverture chocolate.
  6. Fold in the whipped to the chocolate mixture.
  7. Finish by folding in soft whipped cream.
  8. Pour in desired mold.

Milk Chocolate Glacage

250g (8.8oz)
100g (3.5oz)
8g (0.3oz)
45g (1.6oz)
300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Boil the milk and glucose.
  2. Pour over the chocolates.
  3. Add the gelatin and burmix.
  4. Use at 32°C/90°F.