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Home / Labyrinth

Labyrinth

Labyrinth

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Tropical Fluid Gel
  • Caramel Orange Cremeaux
  • Hazelnut Dacquoise
  • Dark Chocolate Mousse
  • Biscuit Chocolate Moelleux
  • Chocolate Sauce
  • Chocolate Crunchy Disks
  • Yogurt Orange Gelato
  • Final Assembly

Tropical Fluid Gel

50g (1.8oz)
25g (0.9oz)
550g (19.4oz)
30g (1.1oz)
40g (1.4oz)
40g (1.4oz)
18g (0.6oz)

* can be replaced with

Method of Preparation

  1. Combine with the water. Whisk well to combine. Set aside to hydrate.
  2. Heat the Boiron Citrus Cocktail Puree and to 40°C/104°F in a small saucepan.
  3. Whisk together the sugar, and the gellan gum. Add this mixture to the warmed puree in a very fine stream, whisking constantly to avoid lumps.
  4. Bring the puree mixture to a full boil.
  5. Melt the hydrated in the microwave. Add this to the boiling puree mixture.
  6. Remove the mixture from the heat and instantly strain the mixture onto a ¼ sheet tray lined with plastic wrap.
  7. Transfer the sheet tray to the refrigerator and allow the mixture to set completely.
  8. Once set, transfer the thickened puree mixture to a food processor and process until completely smooth. Stop to scrape the sides of the food processor frequently to ensure a uniform mixture.
  9. Transfer to a small squeeze bottle and reserve for later assembly.

Caramel Orange Cremeaux

25g (0.9oz)
13g (0.5oz)
360g (12.7oz)
75g (2.6oz)
360g (12.7oz)
10g (0.4oz)
3g (0.1oz)
3g (0.1oz)
120g (4.2oz)
3g (0.1oz)

Method of Preparation

  1. Combine with the water. Whisk well to combine. Set aside to hydrate.
  2. In a small saucepan, combine the heavy cream, , , , fleur de sel and the orange zest #1. Bring this mixture to a boil. Once boiling, remove from heat and allow the cream to infuse for 10 minutes.
  3. Temper the hot infused cream into the egg yolks.
  4. Return to the stove and cook to 82°C/180°F.
  5. Remove from the heat and strain the mixture through a chinois.
  6. Whisk in the orange zest #2.
  7. Portion the cremeaux into desired molds and place in the blast freezer.
  8. Reserve for later assembly.

Hazelnut Dacquoise

50g (1.8oz)
25g (0.9oz)
60g (2.1oz)
5g (0.2oz)
60g (2.1oz)
15g (0.5oz)
15g (0.5oz)

Method of Preparation

  1. Toast the hazelnut flour and the chopped hazelnuts at 170°C/338°F for 10 minutes.
  2. Whip to firm peaks the egg whites combined with the invert sugar and .
  3. Sift the confectioner's sugar along with the cake flour and combine with the toasted hazelnut flour and the chopped hazelnuts.
  4. Gently fold the dry ingredients into the meringue.
  5. Spread the batter into a ¼ sheet tray lined with a Silpat® and bake at 170°C/338°F until nicely browned, about 12 minutes.
  6. Remove from the oven and allow the dacquoise to cool completely.
  7. Reserve for later assembly.

Dark Chocolate Mousse

15g (0.5oz)
8g (0.3oz)
190g (6.7oz)
75g (2.6oz)
75g (2.6oz)
30g (1.1oz)
275g (9.7oz)
as needed

Method of Preparation

  1. Combine with the water. Whisk well to combine. Set aside to hydrate.
  2. Melt the Cacao Barry Saint Dominque Origine Rare Dark Couverture, 70%.
  3. Combine the milk and heavy cream and bring to a boil.
  4. Temper the hot liquid into the egg yolks.
  5. Return the mixture to the stove and cook to 82°C/180°F.
  6. Remove from the heat and strain the anglaise.
  7. Incorporate the strained anglaise into the chocolate in thirds, whisking well to emulsify.
  8. Fold the semi-whipped cream into the chocolate mixture.
  9. Pipe the mousse halfway into desired molds.
  10. Place the frozen Caramel Orange Cremeaux insert inside the molds, pressing lightly to ensure no air pockets.
  11. Cover the Caramel Orange Cremeaux with the remaining Dark Chocolate Mousse.
  12. Use an offset spatula to level the molds.
  13. Place the molds in the blast freezer until completely frozen.
  14. Remove the mousse from the molds and spray with melted to 45°C/113°F.
  15. Reserve for later assembly.

Biscuit Chocolate Moelleux

125g (4.4oz)
125g (4.4oz)
125g (4.4oz)
125g (4.4oz)
69g (2.4oz)
13g (0.5oz)
5g (0.2oz)

Method of Preparation

  1. Melt together the Cacao Barry Extra-Bitter Guayaquil Dark Couverture, 64% and the butter to 50°C/122°F.
  2. Combine the whole eggs, egg yolks and sugar in the bowl of an electric mixer and whip on high speed to ribbon stage.
  3. Slowly incorporate the melted butter and chocolate mixture.
  4. Sift together the cake flour and .
  5. Remove the whipped egg and chocolate mixture from the mixer.
  6. Gently fold in the sifted dry ingredients by hand.
  7. Pour the batter onto a Silpat® Entremet and bake at 160°C/320°F until set, about 12 minutes.
  8. Remove from the oven and allow the cake to cool completely.
  9. Reserve for later assembly.

Chocolate Sauce

80g (2.8oz)
160g (5.6oz)
100g (3.5oz)
60g (2.1oz)
40g (1.4oz)
90g (3.2oz)

Method of Preparation

  1. Heat the water, cream, sugar and glucose.
  2. Add in previously sifted and bring to a brief boil.
  3. Pour over the couverture and emulsify with the aid of an immersion blender
  4. Strain the sauce and reserve for later assembly.

Chocolate Crunchy Disks

100g (3.5oz)
100g (3.5oz)

Method of Preparation

  1. Place in a food processor and process until only small, uniform pieces remain.
  2. Combine the ground with the tempered chocolate and stir until well combined and homogeneous.
  3. Spread the mixture on an acetate sheet and then place a second acetate sheet on top.
  4. Use a rolling pin to evenly spread and flatten the mixture between the two acetate sheets.
  5. Transfer the preparation to the refrigerator to allow it to set completely.
  6. Cut out appropriately sized disks and reserve them in the refrigerator for later assembly.

Yogurt Orange Gelato

246g (8.7oz)
37g (1.3oz)
20g (0.7oz)
29g (1.0oz)
20g (0.7oz)
140g (4.9oz)
4g (0.1oz)
8g (0.3oz)
500g (17.6oz)

Method of Preparation

  1. Combine the whole milk, heavy cream, invert sugar, and in a saucepan with the aid of an immersion blender and heat to 40°C/104°F.
  2. Combine the sugar with the orange zest and . Slowly add this to the warm milk mixture with the aid of an immersion blender. Cook the base to 85°C/185°F.
  3. Remove the base from the heat and cool the base to 4°C/39°F. Age the base for at least 6 hours.
  4. Strain the base to remove the orange zest.
  5. Combine together the aged base and the full fat yogurt with the aid of an immersion blender.
  6. Process in an ice cream machine according to the manufacturer's directions.
  7. Reserve in a freezer for later assembly.

Final Assembly

as needed

Final Assembly

  1. Pipe a small amount of the Tropical Fluid Gel onto the plate.
  2. Place a Chocolate Crunchy Disk on top of the Tropical Fluid Gel.
  3. Pipe a small amount of the Tropical Fluid Gel on top of the Chocolate Crunchy Disk.
  4. Place a disk of the Hazelnut Dacquoise on top of the Chocolate Crunchy Disk.
  5. Pipe a small amount of the Tropical Fluid Gel on top of the Hazelnut Dacquoise.
  6. Place the Dark Chocolate Mousse on top of the Hazelnut Dacquoise.
  7. Pipe the Chocolate Sauce on top of the Dark Chocolate Mousse.
  8. Place a half disk of the Biscuit Chocolate Moelleux dusted with anti-humidity sugar on one side of the Dark Chocolate Mousse.
  9. Apply the chocolate garnish to the dessert.
  10. Place some caramelized hazelnut pieces on top of the Biscuit Chocolate Moelleux.
  11. Pipe some small dots of the Tropical Fluid Gel on top of the Biscuit Chocolate Moelleux.
  12. Place a quenelle of the Yogurt Orange Gelato on top of the caramelized hazelnut pieces.
  13. Garnish the gelato with a dehydrated and candied orange slice and a dusting of .
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