Blason de l'Evangile
And Three Christmas chocolates
Ingredients
- Chocolate Dacquoise
- 8 egg whites
- 250 g caster sugar (200 + 50)
- 15 g cocoa powder
- 15 g flour
- 150 g ground almonds
- Chocolate mousseline cream
- 1.6 kg pastry cream
- 4 leaves of gelatine soaked and squeezed out
- 150 g dark chocolate
- 240 g butter
- Feuilletine
- 360 g praline
- 110 g melted milk chocolate
- 225 g thin “feuilletine” flakes
- 30 g softened butter
- Bitter chocolate cream
- 5 egg yolks
- 140 g sugar
- 140 g dark chocolate
- 150 g melted butter
- 50 g cocoa powder
- 110 g water
- 250 g whipped cream
For 4 persons
- Chocolate Dacquoise
Whisk the egg whites with 50 g of sugar then add the cocoa powder, flour, 200 g of sugar and the ground almonds. Spread an even layer on a sheet of greaseproof paper and cook at 180°C for twenty minutes.
- Chocolate mousseline cream
Mix the hot pastry cream with the melted gelatine and then the melted chocolate. Pour into a mixer and beat in the butter in pieces.
- Feuilletine
In a bain marie, combine the praline, melted chocolate, butter and lastly the feuilletine. Spread between two sheets of greaseproof paper and place in the fridge to set.
- Bitter chocolate cream
Beat the sugar with the egg yolks. Add the melted chocolate, melted butter and cocoa powder. Combine everything using a whisk or a beater, pour in the warm water to make a homogeneous mixture and incorporate the whipped cream.
Assemble in layers in a cake pan or a baking ring that is high enough, in the following order: dacquoise, mousseline, feuilletine and then cream. Chill for twelve hours.
