Le Cadeau
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
INGREDIENTS FOR THE CHOCOLATE PRESENT
Short pastry
Firm chocolate mousse (no egg whites)
Chocolate frosting
Rose cream
Fresh fruit (cut up using an ice cream scoop)
SHORT PASTRY
200 g icing sugar
300 g butter
500 g flour
3 eggs
1 vanilla pod
CHOCOLATE MOUSSE
120 g egg yolk
60 g caster sugar
250 g chocolate (for topping)
300 g single cream
GLAZING
1 l single cream
200 g glucose
260 g caster sugar
200 g water
600 g chocolate
ROSE CREAM
Custard
Rose flavouring
Red colouring
4 sheets gelatin per litre.
The night before: prepare the short pastry using
Put the soft butter and sifted icing sugar in the bowl of a mixer.
Using the blade, mix until creamy
Add in the eggs one at a time
Sieve the flour into the bowl
Add the content of a vanilla pod
Put cling film over the dough and set aside in the fridge.
Make a compact chocolate mousse (no egg whites)
Beat the cream
Whiten the yolks and sugar
Melt the chocolate in a bain-marie
Fold in the mixture using a rubber spatula
Set aside in the cold
Bake the short pastry
Reduce pastry thickness to 1.5 mm.
Use a square cutter to cut out 6 squares
Bake at 180º, until lightly coloured
Make the glazing using
Make a syrup using the caster sugar and water
Bring to the boil
Add in the cream, heat
Add in the chocolate for the topping
Set aside at room temperature.
Make the rose cream
In the square mould used to cut the short pastry, make the chocolate mousse, and then set aside in the freezer.
Cut up fresh fruit with the ice cream scoop.
Create a cube with the chocolate mousse
Remove the stainless steel mould after heating the edges with a Mastrad torch
Place 1 slab of short pastry beneath the mousse and use 4 more to create the sides.
Make a hole in the middle of the mousse
Place the fruit in the hole
Fill with rose cream
Cover to the top with chocolate mousse. Take care to ensure the cube is impermeable.
With a little spatula, fix the sides of the pastry using chocolate mousse.
Finish by placing the final pastry square on top of the present
Set aside in the cold
Remove
Glaze using the chocolate.
Make bows
Reduce red almond dough
Cut thin strips
Place them on the 4 sides, meeting on the top of the present
Complete with a little knot in the almond dough or by using chocolate crossover (time permitting)
