In theprevious post we showed the Nouba bonbon presented by Marco Cossio at the US Pastry Competition. Now we bring you his Alegria entremet recipe. Enjoy it.
Chocolate sponge
- 300 g (10 ¾ oz) Noel Grand 64 %
- 250 g (9 oz) Butter, creamed
- 150 g (5 ⅓ oz) Egg yolks
- 50 g (2 oz) Inverted sugar
- 250 g (9 oz) Egg whites
- 130 g (4 ½ oz) Granulated sugar
- 120 g (4 oz) All purpose flour
- 0.5 g Sea Salt
- 0.5 g Baking powder
Sift the flour, salt and baking powder together and set aside. Melt chocolate ( 113 F./ 45 C.and combine with the creamy butter and set aside. In a mixing bowl, whip egg yolks and inverted sugar. Make a meringue with the egg white and sugar, make sure meringue is souppy, not stiff. Fold the whipped egg yolks into chocolate mixture. Fold in meringue and the flour mixture. Spread onto silpat mat 1/3 inch / 8 mm. thick. Bake at 375 F./ 190 C. for about 7 to 9 min.Cool and cut to fit ring molds.
Streusel
- 100 g (3 ½ oz) Granulated sugar
- 100 g (3 ½ oz) Butter (room temperature)
- 100 g (3 ½ oz) Almond flour
- 100 g (3 ½ oz) Pastry flour
- 1.5 g Salt
- 1.5 g Cinnamon powder
- 12 g (1 ⅓ oz) Coconut macaroon
- 12 g (1 ⅓ oz) Coconut extract
- 3 each Cloves (grainted)
Combine all the ingredients in a mixing bowl with a paddle attachment. Cool it for about 2 hours, then pass it through a wire glazing grate (small holes) to make crumbs. Put it onto ring molds and bake it at 320 F./ 160 C. for about 16 minutes.
Passion / Apricot Gelee
- 200 g (7 oz) Apricot fruit puree (Ravifruit)
- 300 g (11 oz) Passion fruit puree (Ravifruit)
- 25 g (1 oz) Glucose
- 60 g (2 oz) Granulated sugar
- ½ each Fresh Vanilla bean
- 10 g Gelatin sheets
In a sauce pan combine everything, except gelatin, and bring to a simmer, add bloomed gelatin last. Cool it off until thick, then pour into molds. Refrigerate until needed.
Tropical cream
- 448 g (16 oz) Heavy cream
- 28 g (1 oz) Glucose
- 28 g (1 oz) Passion Fruit Puree (Ravifruit)
- 28 g (1 oz) Pineapple Fruit Puree (Ravifruit)
- 28 g (1 oz) Mango Fruit Puree (Ravifruit)
- 28 g (1 oz) Lime Fruit Puree (Ravifruit)
- ½ each Fresh Vanilla Bean
- 132 g (4 ¾ oz) Egg Yolks
- 50 g (2 oz) Granulated Sugar
- 2 ½ each Gelatin Sheets
In a sauce pan combine, fruit purees, cream, glucose, and vanilla bean. Bring this to a boil. Mix sugar and egg yolks with a hand whisk and temper hot liquid into egg yolks mixture. Then return to the stove and cook it until thickened (185 F. / 85 C. Remove from heat and add the gelatin last. Mix it with a hand blender. Pass it through a chinois strainer and pour into molds. Place it in the refrigerator until needed.
Chocolate Cremeux
- 500 g (18 oz) Fresh Milk
- 500 g (18 oz) Heavy cream
- 200 g (7 oz) Egg Yolks
- 100 g (3 oz) Granulated Sugar
- 400 g (14 oz) Dark Chocolate Couverture (Noel Royal 64%) chopped
In a sauce pan, heat fresh milk, granulated sugar and cream. Make a cream anglaise.with egg yolks, (85 C.) then add this mixture to chocolates. Mix it with a hand blender.
Caramel Sauce for mousse
- 285 g (10 ⅓ oz) Granulated sugar
- 35 g (2 oz) Water
- 4 g Lemon juice
- 28 g (1 oz) Glucose
- 445 g (16 oz) Heavy cream
- ½ each Fresh vanilla bean
- 2 g Sea salt
- 70 g (2 ⅓ oz) Unsalted butter (room temperature)
In a sauce pan place heavy cream and fresh vanilla, bring it to a simmer put it aside.
In another sauce pan, put sugar,water,lemon juice,and bring it to a boil then add glucose. Cook it over medium heat until syrup reaches a golden brown color. Remove from stove and add warm cream with the vanilla. Sti until creamy,.Return pan to heat and boil again to melt any lumps. Remove pan from the heat and add butter and salt. Pass it through a chonois strainer. Put it in the refrigerator until need it.
Milk Chocolate Caramel Mousse
- 200 g (7 ¼ oz) Egg Yolks
- 100 g (3 ½ oz) Granulated sugar
- 25 g (1 oz) Water
- 680 g (24 ⅓ oz) Caramel Sauce (see attached recipe)
- 225 g (8 oz) Milk Chocolate Couverture (Noel Lactee 35%)
- 20 g Gelatin Sheets
- 1000 g (32 oz) Heavy cream (whipped)
Make a pate bombe with egg yolks and granulated sugar. Combine caramel and milk chocolate couverture and warm it to 104 F. / 40 C. Combine this mixture with pate bombe (also add 104 F. / 40 C.) Add bloomed gelatin. Cool it to 95 F. / 35 C. and fold in whipped cream.
Caramel Sauce for Mirroir Glace
- 266 g Granulated sugar
- 44 g Water
- 83 g Glucose
- 6 g Lemon Juice
- 440 g Heavy cream
- 2 g Salt
Make a Caramel on the darker side to get nice color. Put it a side.
Caramel Mirroir Glaze
- 1 ½ each Vanilla Bean
- 135 g (5 oz) Fresh Milk
- 105 g (3 ¾ oz) Glucose
- 15 g Gelatin sheet
- 200 g (7 oz) Caramel sauce
- 2 g Fleur de Sel
- 375 g (13 ⅓ oz) White Chocolate Couverture (Noel Blanc 30%)
- 375 g (13 ⅓ oz) White pate glaze
- 12 drops Caramel food color (Liquid Gel, Chef rubber)
- 4 drops Gold yellow food color (Liquid Gel, Chef rubber)
Heat fresh milk, glucose, salt and fresh milk, then add gelatin. Add this mixture to the warm caramel sauce .Pour this hot mixture into chocolates .When mixture it’s about 70 C./ 158 F, add neutral mirroir glace. With an immersion blender, mix vigorously. And cool down. Put it in the refrigerator until needed. Use the glaze at 96 F./ 36 C.
