Ingredients
Crunchy Feuillentine
- 320 gr. PreGel 5-Star Chef Pastry Select™ Hazelnut Superior Paste (Premium Light Roasted Hazelnut)
- 180 gr. dark chocolate, 64%
- 340 gr. feuilletine
Joconde Sponge Cake
- 810 gr. icing sugar
- 810 gr. white almond flour
- 215 gr. flour
- 1080 gr. eggs
- 720 gr. egg whites
- 110 gr. caster sugar
- 160 gr. butter
Vanilla Punch
- 225 gr. 30 Beaumé syrup
- 75 gr. water
- 9 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
Bombe Mixture
- 420 gr. sugar
- 150 gr. water
- 280 gr. eggs
- 280 gr. egg yolks
Dark Chocolate Mousse
- 350 gr. bomb mixture
- 300 gr. dark chocolate, 70%
- 8 gr. leaf gelatin, gold
- 550 gr. whipped cream,
White Chocolate Mousse
- 350 gr. bomb mixture
- 300 gr. white chocolate
- 10 gr. leaf gelatin, gold
- 550 gr. whipped cream
- 300 gr. dark chocolate, 64%
Milk Chocolate Mousse
- 350 gr. bomb mixture
- 300 gr. white chocolate
- 10 gr. leaf gelatin, gold
- 550 gr. whipped cream
Chocolate Glaze
- 500 gr. heavy cream
- 400 gr. 30 Beaumé syrup
- 100 gr. glucose
- 200 gr. dark chocolate, 55%
- 1000 gr. dark chocolate coating
Method
Crunchy Feuillentine
- Melt the couverture; add the praline, then feuilletine.
- Spread mixture in the bottom of the frame on a sheet pan.
Joconde Sponge Cake
- Whisk icing sugar, almond flour, and flour together with the eggs.
- Whisk the egg whites with the sugar; add this to the first mixture.
- Add lukewarm, melted butter.
- Pipe 650 grams sponge cake per 400mm x 600mm sheet.
- Bake at 200 °C in a convection oven for approximately 9 – 10′.
Vanilla Punch
- Mix all ingredients together cold.
Bombe Mixture
- Combine sugar and water; cook to 118 °C.
- Combine eggs and egg yolks; lightly whip.
- Pour over lightly whipped egg mixture.
- Whip until completely cold.
Dark Chocolate Mousse
- Bloom gelatin in cold water; strain excess water
- Melt in microwave
- Combine with a small amount of the bombe mixture.
- Melt the chocolate to 45 °C
- Mix in a small amount of whipped cream
- Mix in gelatin mixture; mix in remaining bombe mixture
- Mix in remaining whipped cream.
White Chocolate Mousse
- Bloom gelatin in cold water
- Strain excess water
- Melt in microwave
- Combine with a small amount of the bombe mixture.
- Melt the chocolate to 45 °C
- Mix in a small amount of whipped cream
- Mix in gelatin mixture
- Mix in remaining bombe mixture
- Mix in remaining whipped cream.
Milk Chocolate Mousse
- Bloom gelatin in cold water
- Strain excess water
- Melt in microwave
- Combine with a small amount of the bombe mixture.
- Melt the chocolate to 45 °C
- Mix in a small amount of whipped cream
- Mix in gelatin mixture
- Mix in remaining bombe mixture
- Mix in remaining whipped cream.
Chocolate Glaze
- Combine cream, syrup, and glucose; bring to a boil.
- Pour over chopped couverture and coating chocolate; mix for 30″.
- Strain through a fine sieve and use at 40 °C.
Assembly
- Spread 250 grams Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame.
- Top with Joconde Sponge Cake sheet
- Soak with 150 grams Vanilla Punch
- Top with remaining Dark Chocolate Mousse, spread evenly
- Freeze for about 20′.
- Top with White Chocolate Mousse, spread evenly
- Freeze for about 20′
- Top with chopped dark chocolate couverture.
- Spread 1000 grams Milk Chocolate Mousse
- Top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch.
- Top with remaining Milk Chocolate Mousse, spread evenly, freeze.
- Top with Dark Chocolate Glaze.
- Unmold, cut as desired; decorate with macaroons and chocolate ribbons.