Triple Ale


Salt Almond Crisp
Patisfrance Crousticrepe 130
Salty Almonds 100
Sea Salt 2
Belcolade Lait Selection 80
Patisfrance Praline Hazelnut 120
Salt Almond Crisp total 432
Almond Dacquoise
Egg Whites 180
Sugar 220
Water 70
Almond Powder 130
Powdered Sugar 90
Almonds, roasted/broken 60
Almond Dacquoise total 750
Orange Marmalde
Orange 300
Glucose 130
Sugar 20
Pectin 5
Orange Marmalde total 455
Beer Mousse
Dark Beer 120
Sugar 6
Egg Yolks 120
Chantypak 75
Belcolade Lait Selection 190
Belcolade Noir Selection 110
Gelatin 8
Chantypak 600 Whipped
Beer Mousse total 1229
Beer Glaze
Dark beer 150
Glucose 250
Belcolade Lait Selection 400
Gelatin Mass 15
Miroir Neutre 500
Beer Glaze total 1315

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: