Triple Ale


Working Method

Salt Almond Crisp
  • Heat up the Belcolade Lait till 40 °C  and add the praline.
  • Mix it together with all other ingredients.
  • Pour 150g per circle of 16cm diameter and flatten it out.
  • Freeze.

Almond Dacquoise
  • Heat up sugar and water till 121°C.
  • Whip the egg whites and add the hot sugar syrup. 
  • Whip this until lukewarm.
  • Sieve all other dry ingredients together and mix it gently with a spatula into the whipped meringue.
  • Place on a baking tray 40cm x 60cm.
  • Bake at 200 °C  for 10 minutes and leave them to cool down.
  • Cut out circles.

Orange Marmalade
  • Wash the oranges, cut them into pieces and take out the seeds. ( leave the peel)
  • Cook it together with the glucose in a Thermomix and add the pectin with the sugar.
  • Cook and mix for 4 minutes in a Thermomix.
  • Leave the marmalade to cool down.
  • Spread on each daqcuoise 50 grams of marmalade.

Beer Mousse
  • Heat up and whip the beer, sugar and egg yolks to 85°C.
  • Melt the Belcolade chocolates together till 45°C. 
  • Add 75g of liquid cream to obtain a ganache. 
  • Mix gently the “pate a bombe” into this ganache with a spatula. 
  • Incorporate the gelatin and finally the whipped cream.

Beer Glaze
  • Bring the beer and glucose to boil and mix it with chocolate. 
  • Melt the pre-soaked gelatin and mix into ganache. 
  • Add the Miroir and mix everything with a hand blender. 
  • Leave the glaze to cool down. 
  • Reheat and use at 38°C .

  • Place circles on a guitar sheet on a tray. 
  • Put some chocolate mousse in each circle and flatten it out with a spatula. 
  • Push in 2 daqcuoise sponge in it covered with the orange marmalade. 
  • Put some more chocolate mousse in the circle and close with the almonds crisps. 
  • Freeze the cake until frozen. 
  • Demould the cake and glaze with the beer chocolate glaze.

About this recipe

Complexity level: