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Home / Le Petit Antoine

Le Petit Antoine

Le Petit Antoine

Rating:

Recipe Created By:
Stephane Glacier
Difficulty:
Advanced

  • Components Of Recipe
  • Croquantine Crispy
  • Hazelnut Dacquoise
  • Chocolate Cream
  • Milk Chocolate Chantally
  • Final Assembly

Croquantine Crispy

180g (6.3oz)
70g (2.5oz)
170g (6.0oz)

Method of Preparation

  1. Mix the melted dark chocolate with the praline, then with the .
  2. Roll out to 3mm (0.12in) thickness with a spatula in a 30 x 40cm (12 x 16in) frame.
  3. Freeze.

Hazelnut Dacquoise

200g (7.1oz)
200g (7.1oz)
250g (8.8oz)
2g (0.1oz)
60g (2.1oz)
100g (3.5oz)

Method of Preparation

  1. Sift the icing sugar and the hazelnut powder.
  2. Whisk the egg whites with the cream of tartar and half the sugar using an electric mixer, then add the rest of the sugar to stiffen.
  3. Incorporate the powders into the egg whites delicately.
  4. Spread the dacquoise to 1cm (0.4in) thickness in a 30 x 40cm (12 x 16in) frame over a Silpat®, remove the frame and sprinkle with crushed hazelnuts.
  5. Sprinkle with some icing sugar, then sprinkle some more 5 minutes later and bake at 170°C/325°F in a convection oven or at 230°C/450°F in a deck oven for approx. 20 minutes.
  6. Allow to cool.

Chocolate Cream

550g (19.4oz)
120g (4.2oz)
60g (2.1oz)
200g (7.1oz)
270g (9.5oz)

Method of Preparation

  1. Bring the cream to the boil.
  2. Beat the yolks with the sugar, pour 1/3 of the cream over the yolks and pour everything into the saucepan.
  3. Cook at 85°C/185°F until the mixture coats the spoon.
  4. Strain through a fine sieve on the chopped milk and dark chocolates, and mix gently.

Milk Chocolate Chantally

500g (17.6oz)
180g (6.3oz)

Method of Preparation

  1. Boil the liquid cream and pour it over the chopped milk chocolate, mix and reserve in the fridge for at least 24 hours.
  2. With an electric mixer, whisk into peaks as for a Chantilly.

Method of Preparation

  1. In the frame already containing the rolled out croquantine crispy, smooth a thin layer of chocolate cream out using a stainless steel spatula, place the hazelnut dacquoise on top, then pour the chocolate cream over the entire surface of the frame.
  2. Tap lightly until smooth and level.
  3. Freeze at minus 24°C or below.
  4. Remove the frame and trim off the edges of the cake, cut into 3 x 9.5cm (1.2 x 3.7in) rectangles.
  5. Add warm couveture milk chocolate, roll to 3mm (0.12in) thickness on an acetate sheet (guitar sheet), allow to crystallize a little then cut into 3 x 9.5cm (1.2 x 3.7in) rectangles.
  6. Turn over and cool quickly.
  7. Place a couveture milk chocolate rectangle on each cake, pipe milk chocolate chantilly peaks on top using a pastry bag with a 6mm (0.23in) Ø round tip, lay another couveture chocolate rectangle on top then decorate with a swirl of milk chocolate chantilly, a dark chocolate ribbon and a tip of EasyL