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Chef
Vincent
Bourdin
1.
TEXTURES
AND CHOCOLATE
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1.
TEXTURES AND CHOCOLATE
By
Chef Vincent Bourdin |
SACHER
COCOA CHOCOLATE BISCUIT
Ingredients
For 2 sheets 60 x 40
500 g almond paste - 50% or 70%
140 g sugar
240 g egg yolks
160 g whole eggs
260 g egg whites
140 g sugar 100 g strong flour
50 g cocoa powder
100 g Guanaja chocolate
140 g butter
Method
1. Mix the almond paste with 130 grams of sugar, then extend it by
incorporating the egg yolks and the whole eggs, one at a time.
2. Whip the egg whites, adding the remaining sugar a little at a time.
Sift the cocoa powder and the flour together. At the same time, melt
the cocoa paste and the butter. Mix a small portion of the egg whites
with the melted cocoa paste and butter in order to obtain a smooth,
light texture.
3. Add the mixture of almond paste, whole eggs, and yolks. Incorporate
the dry ingredients and finish with the remaining egg whites. |
LIGHT
CHOCOLATE MOUSSE
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200 g milk
4 g gelatine leaves
250 g Manjari 64% Valrhona chocolate
400 g whipped cream 35%
Method
1. Proceed as for a ganache with the milk the gelatine and the chocolate.
When the mixture is at 45ºC, fold in the whipped cream. |
| CHOCOLATE
MOUSSE CRÈME ANGLAISE |
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Crème anglaise base
250 g whipping cream
250 g milk
100 g egg yolks
50 g sugar
Method:
1. Bring cream and milk to a boil and pour over the egg yolks, which
have been mixed with the sugar.
2. In a non-reactive saucepan stir constantly between 82/85ºC, and
pass through a fine strainer immediately, or reserve by cooling rapidly.
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Mousse
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Ingredients
300 g crème anglaise
450 g whipped cream 35%
350 g Manjari 64% Valrhona chocolate
Method:
1. Using a rubber spatula, make an emulsion of the melted chocolate
and the crème anglaise. The temperature of the mixture should be 40/45ºC.
2. Stabilise this emulsion with a small part of the whipped cream.
As soon as the mixture is smooth, add the rest of the cream. |
2.
CHOCOLATE BAVAROISE
By Chef Henrik Iversen
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Bavaroise
350 g crème anglaise base (see above)
450 g whipping cream 6 g gelatine leaves
150 g Manjari 64% Valrhona chocolate
Method:
1. Soak gelatine leaves in cold water until softened. When 'bloomed',
dissolve in warmed crème anglaise. Emulsify the crème anglaise with
the melted chocolate. Check that the mixture is at 35/40ºC. 2. Incorporate
a small amount of the cream, which has been whipped to a froth. When
the mixture is smooth, add the remaining cream. Combine rapidly with
a rubber spatula or a scraper. |
| EGG
WHITE CHOCOLATE MOUSSE |
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60 g egg yolks
70 g egg white
50 g sugar
450 g whipped cream 35%
350 g Manjari 64% Valrhona chocolate
Method:
Melt the chocolate at 55ºC whip the egg whites and the yolks. Combine
a little bit of whipped cream with the chocolate first and then fold
all of the remaining ingredients in at one time. |
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