French Meringue and Inya light Chocolate Mousse recipe by Philippe Marand
ingredients for a recipe of 10 double french meringue tortillon cakes and its crispy Inaya Chocolate mousse
French Meringue
300 g White eggs
150 g Caster sugar
150 g Icing suger sieved
Light Chocolate Mousse
170 g Butter
340 g Inaya Chocolate 65%
50 g Eggs yolks
50 g Milk
305 g Eggs white
85 g Caster sugar
Pralin Feuilletine
190 g Alunga 41% Milk chocolate
220 g Pure hazelnut paste
140 g Paillete feuilletine Cacao Barry
Chocolate circle
200g dark chocolate Ocoa 70% Cacao Barry
French Meringue
Beat with the l’Alphamix the egg whites and the castor sugar. Whip until the egg whites are fully developed.
Incorporate the Icing sugar with a spatule.
Then Pipe on the Silpat Cone shape with a piping nozzle N.6
Cook in the ventilated oven 130ºC** 1hour and 30mn.
Check the meringue is totally dry and can be removed from the Silpat. Smooth the meringues with a sieve so that the edges of the meringue are smooth and regular.
Light Chocolate Mousse
Mix the butter and the chocolate at 35º c.
Add the Milk at 35º c and egg yolks room temperature.
Whip the egg whites and the Castor Sugar.
Mix with the previous mix. Fill the Meringue Cone shapes
Pralin Feuilletine
Melt Alunga milk chocolate Cacao Barry 41% to 40º°C. Add Hazelnut paste and paillete Feuilletine Cacao Barry and mix well.
Spread the mixture on a plate and cover with a baking sheet. Smooth the dough until a homogeneous preparation 0.5 cm thick.
With Exoglass® cutter cut out circles of about 20g so that they can be inserted into the meringue and the chocolate mousse.
Chocolate circle
Temper dark chocolate Ocoa 70% Cacao Barry. Spread a layer of 1 mm on a half Guitar sheet.
Insert the sticks of Feuilletine in cone. Stick together the 2 cone shapes.
Leave set in the freezer verticaly. Present horizontaly sprinkled with a bit of Cacao Powder Extra-Brute.
Finition
Fill the Meringue cones with the Light Chocolate Mouss.
Insert the sticks of Feuilletine in cone.
Stick together the 2 cone shapes.
Leave set in the freezer verticaly. Present horizontaly sprinkled with a bit of Cacao Powder Extra-Brute.
Add the chocolate circles to the meringue joint.
Stand horizontally on the support of your choice.
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