Choco-vanilla block

The choco-vanilla block

by Jonathan Mougel

Ingredients

For one small mould - serves around 8

For log mould 30 cm

Réf : 3206.04

Soft chocolate biscuit

  • 87.5 g of egg yolks
  • 13 g of milk
  • 25 g of soft brown sugar
  • 3 g of honey
  • 3 g of inverted sugar syrup (or honey)
  • 30 of oil
  • 25 g of soft white flour (T45)
  • 17.5 g of strong flour (T55)
  • 7.5 g of roasted hazelnut powder
  • 17.5 g of cocoa powder
  • 142,5 g of egg whites
  • 66.5 g of sugar

Vanilla ganache

  • 300 g of cream
  • 1 vanilla pod
  • 400 g of white chocolate

Caramel almonds

  • 100 g of almond flakes
  • 5 egg whites
  • 0.50 g of fleur de sel
  • 1/4 of vanilla pod

Chocolate mousse

  • 250 g of cream
  • 205 g of chocolate (66% cocoa)
  • 15 g of glucose (optional)
  • 250 g of cream

Gourmet icing

  • 375 g of blond chocolate
  • 25 g of hazelnut paste
  • 25 g of hazerlnut oil
  • 150 g of crushed flaked almonds
  • 1/4 of vanilla pod

Instructions

Soft chocolate biscuit (base 3.5x28cm) (surround 8x30cm) :

Beat the egg yolks, the soft brown sugar, the honey and the inverted sugar syrup until a ribbon forms.

Add the dry powder ingredients (sieved).

Add the milk and oil straightaway.

Finally, add the egg whites (whipped into peaks).

Cook at 170°C for 12 min.

 

Vanilla Ganache (45g per log) :

Infuse the cream and vanilla.

Boil the cream and pour it over the couverture chocolate

Blend and set aside.

 

Caramel almonds :

Mix the almonds and the egg whites.

Add the scraped vanilla beans and the fleur de sel

Roast in the oven at 160°C for around 8 minutes


Chocolate mousse :

Heat the cream and the glucose to 85°C, pour over the chocolate and blend.

At 30°C, add the whipped cream.

 

Gourmet Icing :

Heat the chocolate to 40°C.

Add the hazelnut paste, hazelnut oil and the scraped vanilla beans.

Add the almonds.

Use at 31°C

 

Assembly and finishing :

Arrange the biscuit strip surround in the bottom of the mini mould.

Add the vanilla ganache and sprinkle with crunchy almonds.

Tip the chocolate mousse over and finally add another strip of biscuits.

Refrigerate for 2 hours at 4°C before turning out.

Freeze for 30 minutes in order to glaze the block with the gourmet icing.

The result

MORE ABOUT
JONATHAN MOUGEL
Jonathan Mougel

Winner 2019 of the prestigious competition Best Pastry Craftsman of France, Jonathan Mougel’s pâtisserie is the embodiment of taste, mind and pleasure. Innovation highlights his thirst for creativity, and his mission in R&D for PatisFrance-Puratos for over 15 years has taken him to further his commands, enhancing his passion for research, experiments and discoveries.

Since his beginnings, Jonathan finds reward in teaching pastry. His inner sense of passing on knowledge echoes his values, fulfilling his approach, rising pastry from craft to art.

Gifted searcher, his drive keeps challenging him to unrelentlessly unveiling new horizons to elevate pastry

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