Happy New Year!

Ingredients

Grams
Chocolate Cake
Belcolade Chocolate Cake 500
Egg 175
Oil 135
Water 110
Chocolate Cake total 920
Almond Crisp
Praliné 50% PatisFrance 180
Almond Minced 50
Belcolade Noir Sélection 55% 5
Carat Coverlux Milk Drops 20
Salt Flower 1
Butter 10
Almond Crisp total 266
Creamy Vietnam 73%
Milk 132
Diary Liquid Cream 132
Invert Sugar 24
Egg Yolk 48
Belcolade Vietnam 73 90
Carat Coverlux Milk Drops 30
Creamy Vietnam 73% total 456
Salted Butter Caramel
Deli Caramel 220
Salted Butter Caramel total 220
Vietnam Chocolate Mousse
Milk 93
Diary Liquid Cream 35% 93
Ehh Yolk 35
Belcolade Vietnam 73 140
Ambiante 240
Vietnam Chocolate Mousse total 601
Chocolate Icing
Milk 60
Glucose 100
Belcolade Origins Noir Vietnam 73 200
Powdered Gelatin 5
Water 30
Miroir Glassage Neutre 1000
Red Powder Chocolate Q.S
Chocolate Icing total 1395

Happy New Year! (Diagram)

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.

Montage
  • 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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