Happy New Year!


Working Method

Chocolate Cake
  • Mix all ingredients until homogeneous with medium speed.

Almond Crisp
  • Blend all ingredients

Creamy Vietnam 73%
  • Cook the first 4 ingredients into an egg custard.
  • Pour on chocolates and mix.
  • Pour on the crisp and apply the second biscuit. (228g per 18 cm molds)

Salted Butter Caramel
  • Pipe 110g per 18 cm molds

Vietnam Chocolate Mousse
  • Make an egg custard with the first 3 ingredients.
  • Pour on the chocolate and mix.
  • At 32°C add the assembled cream.

Chocolate Icing
  • Heat milk, glucose and add the soaked gelatin.
  • Pour on the chocolate and mix with the neutral tempered icing.
  • According to the desired fluidity, add water.

  • Place a biscuit base in a 18cm entremet ring.
  • Add the almond crisp, then freeze for 5 minutes.
  • Pour the cream, then place the second biscuit.
  • Freeze for 15 minutes.
  • Make the caramel, then pour on the biscuit and freeze.
  • Make the mousse and add the core while assembling the cake upside down.
  • Freeze.
  • Add the Vietnam chocolate icing. 


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