fbpx
 
  • fr
  • en

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

Matfer-Bourgeat-recette-Meringue-Chocolat-alphamix
Matfer-Bourgeat-recette-Meringue-Chocolat-alphamix

Beat with the l’Alphamix the egg whites and the castor sugar. Whip until the egg whites are fully developed.

Matfer-Bourgeat-recette-Meringue-Chocolat-alphamix
Matfer-Bourgeat-recette-Meringue-Chocolat-spatule

Incorporate the Icing sugar with a spatule.

Matfer-Bourgeat-recette-Meringue-Chocolat-Douille
Matfer-Bourgeat-recette-Meringue-Chocolat-Flexipan-Douille

Then Pipe on the Silpat Cone shape with a piping nozzle N.6

Matfer-Bourgeat-recette-meringue-chocolat-four

Cook in the ventilated oven 130ºC** 1hour and 30mn.

Matfer-Bourgeat-recette-Meringue-Chocolat-tamis
Matfer-Bourgeat-recette-Meringue-Chocolat-tamis

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

Matfer-Bourgeat-recette-Meringue-Chocolat-bassine

Mix the butter and the chocolate at 35º c.

Matfer-Bourgeat-recette-Meringue-Chocolat-casserole-Excellence
Matfer-Bourgeat-recette-Meringue-Chocolat-spatule

Add the Milk at 35º c and egg yolks room temperature.

Matfer-Bourgeat-recette-Meringue-Chocolat-induction

Whip the egg whites and the Castor Sugar.

Matfer-Bourgeat-recette-Meringue-Chocolat-bassine
Matfer-Bourgeat-recette-Meringue-Chocolat-pinceau

Mix with the previous mix. Fill the Meringue Cone shapes

Pralin Feuilletine

Matfer-Bourgeat-recette-Meringue-Chocolat-bassine
Matfer-Bourgeat-recette-Meringue-Chocolat-bassine-5Matfer-Bourgeat-recette-Meringue-Chocolat-bassine

Melt Alunga milk chocolate Cacao Barry 41% to 40º°C. Add Hazelnut paste and paillete Feuilletine Cacao Barry and mix well.

Matfer-Bourgeat-recette-Meringue-Chocolat-feuille-de-cuisson
Matfer-Bourgeat-recette-Meringue-Chocolat-feuille-de-cuisson

Spread the mixture on a plate and cover with a baking sheet. Smooth the dough until a homogeneous preparation 0.5 cm thick.

Matfer-Bourgeat-recette-Meringue-Chocolat-emporte piece.jpg

With Exoglass® cutter cut out circles of about 20g so that they can be inserted into the meringue and the chocolate mousse.

Chocolate circle

Matfer-Bourgeat-recette-Meringue-Chocolat-bassine-6
Matfer-Bourgeat-recette-Meringue-Chocolat-spatule-coudee

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

Matfer-Bourgeat-recette-Meringue-Chocolat-papier-cuisson
Matfer-Bourgeat-recette-Meringue-Chocolat-rouleau-extensible
Matfer-Bourgeat-recette-Meringue-Chocolat-rouleau-extensible

Insert the sticks of Feuilletine in cone. Stick together the 2 cone shapes.

Matfer-Bourgeat-recette-Meringue-Chocolat-rouleau-extensible

Leave set in the freezer verticaly. Present horizontaly sprinkled with a bit of Cacao Powder Extra-Brute.

Finition

Matfer-Bourgeat-recette-Meringue-Chocolat-Douille

Fill the Meringue cones with the Light Chocolate Mouss.

Matfer-Bourgeat-recette-Meringue-Chocolat-Flexipan
Matfer-Bourgeat-recette-Meringue-Chocolat-Flexipan

Insert the sticks of Feuilletine in cone.

Matfer-Bourgeat-recette-Meringue-Chocolat-Flexipan

Stick together the 2 cone shapes.

Matfer-Bourgeat-recette-Meringue-Chocolat-couteau

Leave set in the freezer verticaly. Present horizontaly sprinkled with a bit of Cacao Powder Extra-Brute.

Matfer-Bourgeat-recette-Meringue-Chocolat-feuille-de-cuisson

Add the chocolate circles to the meringue joint.

Matfer-Bourgeat-recette-Meringue-Burger-Chic

Stand horizontally on the support of your choice.

Chef’s Essentials

Partager cet article :
CONSULTER LES ARTICLES POPULAIRES