Opera Patisserie by Cedric Grolet

Author:Cedric Grolet
Language: eng
Format: epub
Publisher: Abrams
Published: 2020-10-06T00:00:00+00:00

CHOCOLATE TRIANON

Serves 10

Preparation time: 1 hour 30 minutes

Cooking time: 25 minutes

Resting time: 1 hour plus 24 hours plus 4 hours

For the cookie dough

¾ cup (1½ sticks/160 g) unsalted butter

1 cup packed (200 g) light brown sugar

1½ ounces (40 g) piloncillo sugar

3½ tablespoons (40 g) superfine sugar

1½ large (75 g) eggs (⅓ cup)

2½ cups plus 1 tablespoon (320 g) all-purpose flour

2 teaspoons (8 g) fleur de sel

1 teaspoon (3 g) baking soda

¾ cup (100 g) hazelnuts, chopped

For the creamy chocolate

1⅓ cups (330 g) whole milk

1⅓ cups (330 g) whipping cream

5 large (80 g) egg yolks (⅓ cup)

2½ tablespoons (30 g) superfine sugar

7¾ ounces (220 g) Alain Ducasse

couverture chocolate, chopped

1½ tablespoons (20 g) pure cocoa paste from Peru

5 sheets (16 g powdered) gelatin

For the hazelnut praline

1½ cups (200 g) hazelnuts

⅓ cup plus 1½ tablespoons (80 g) superfine sugar

1 teaspoon (4 g) fleur de sel

⅓ cup (70 g) cocoa butter

1¼ cups (70 g) feuilletine flakes

For the hazelnut crunch

1 cup (260 g) hazelnut praline

2¼ cups (120 g) feuilletine flakes

1 pinch fleur de sel

For the black mirror glaze

10 sheets (32 g powdered) gelatin

2 cups plus 2 tablespoons (410 g) superfine sugar

1⅔ cups (140 g) unsweetened cocoa powder

1 cup plus 3 tablespoons (283 g) whipping cream

For finishing

2 tablespoons (10 g) unsweetened cocoa powder

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.