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
Light Chocolate Mousse
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
Chocolate circle
Temper dark chocolate Ocoa 70% Cacao Barry. Spread a layer of 1 mm on a half Guitar sheet.
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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