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Amber Biscuit Moelleux

Ingredients

For 24 parts of 80g

  1. Caramel biscuit moelleux
  2. Crunchy hazelnut couverture
  3. Praliné emulsion
  4. Lait  & coffee crémeux
  5. Milk chocolate and vanilla mousse
  6. Thin Milk chocolate disc
  7. Milk chocolate velvet

Preparation

Caramel biscuit moelleux
  • Melt the butter together with the Belcolade Selection Lait Cacao-Trace chocolate.
  • Whisk together the eggs, egg yolks, and sugar. Add the flour and mix until combined.
  • Incorporate the melted butter and chocolate mixture.
  • Pour into a 25 x 25 cm frame.
  • Refrigerate for at least 4 hours.
  • Bake at 165°C (329°F) for 14 to 16 minutes.
  • Blast chill and freeze.
  • Cut into 5 cm rounds using a pastry cutter and reserve in the freezer.
Crunchy almond couverture
  • Melt the Belcolade Selection Lait Cacao-Trace and cocoa butter separately. 
  • Combine with the remaining ingredients and mix until homogeneous. 
  • Use a toothpick to dip the biscuit moelleux into the coating. 
  • Allow to crystallize and reserve in the freezer until needed.
Praliné emulsion
  • Mix all ingredients with a spatula until smooth. 
  • Pipe 7 g into a Silikomart lollipop mold. 
  • Freeze until needed.
Lait & Coffee Crémeux
  • Bloom the gelatin in cold water.
  • Heat the espresso coffee and dissolve the bloomed gelatin in it.
  • Pour over the chocolate and blend until smooth.
  • Add the cream and emulsify.
  • Deposit 8 g over the praline emulsion.
Milk chocolate & vanilla mousse
  • Bloom the gelatin in the water. 
  • Bring the cream and vanilla to a boil. 
  • Add the gelatin and pour over the chocolate.
  • Blend until smooth and homogeneous.
  • Allow the mixture to cool to 32°C (90°F).
  • Fold in the lightly whipped cream.
Thin Milk Chocolate Disc
  • Melt the chocolate to 45°C (113°F). 
  • Temper and spread between two plastic sheets. 
  • Allow it to partially crystallize. 
  • Cut into 5 cm diameter discs.
  • Allow to fully crystallize before use.
Assembly

  • Pipe 30 g of Milk chocolate and vanilla mousse into a Silikomart Goutte 55 mold.
  • Insert the prepared center and freeze until completely set.
  • Dip the biscuit moelleux into the crunchy almond coating and allow it to crystallize.
  • Prepare 5 cm discs of tempered Belcolade Selection Lait Cacao-Trace between two guitar sheets.
  • Attach one chocolate disc to the base of each biscuit using a small amount of glucose syrup.
  • Unmold the frozen mousse and spray with a milk chocolate velvet mixture (50% cocoa butter and 50% Belcolade Selection Lait Cacao Trace) using a low-pressure spray gun.
  • Return to the freezer to set.
  • Place the mousse on top of the biscuit moelleux.
  • Finish with a shortcrust pastry flower.

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