Chocolate Dome With Summer Berry Compote
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
63
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.625 cups
Sugar1 cup
Egg White (7 whites)5 cup
Toasted Almond (chopped)1.125 cups
Heavy Cream (whipped)1.5 cups
Cream (whipped)1.75 cups
Milk1 cup
Egg Yolk5 tbsps
All-Purpose Flour (sifted)5 tbsps
Cocoa Powder1.25 cups
Fondant1 cup
Glucose1.125 cups
Water5 tbsps
Pate (a glacer, brun)Directions:
1
Assembly: Pipe chocolate mousse into 4, (2-inch) dome molds
2
Spread mousse around sides of dome to the top, freeze
3
Repeat process with mousseline, freeze
4
Place 3/4-inch disc dacquoise on mousseline
5
Fill with 3/4-ounce compote
6
Top with 1 3/4-inch disc dacquoise, freeze
7
Unmold and glaze
8
Garnish with tuile and caramel stick
9
; Lime dacquoise: Combine sugar, flour and zest, set aside
10
Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks
11
Fold in sugar mixture, spread in a half sheet pan lined with parchment
12
Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes
13
Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs
14
Summer berry compote: Combine sugar, flour and zest, set aside
15
Whip egg whites and lime juice into soft peaks, gradually add sugar into stiff peaks
16
Fold in sugar mixture, spread in a half sheet pan lined with parchment
17
Sprinkle with toasted almonds and bake in a preheated 380-degree oven for 12 minutes
18
Cool and cut into 4 (1 3/4-inch) discs and 4 (3/4-inch) discs
19
Chocolate mousse: Combine sugar, yolks and heavy cream
20
Whisk over bain marie constantly until thickened
21
Scald cream and add the heavy cream
22
Temper with the egg mixture
23
Fold in the whipped cream and use immediately
24
Vanilla mousseline: Bring milk and vanilla beans to boil
25
Ribbon yolks, sugar and flanc powder
26
Temper yolks with milk and cook for 3 minutes
27
Remove from heat, add softened gelatine
28
Add butter, cool to room temperature
29
Fold in whipped cream and use immediately Chocolate tuille: Cream butter and sugar
30
Gradually add egg whites
31
Add flour and cocoa powder
32
Mix until smooth
33
Spread batter into 10 by 3-inch rectangle
34
Bake in a preheated 375-degree oven for 7 minutes
35
Immediately cut into 4 triangles with a 1/2-inch base
36
Wrap warm tuile around dome to form garnish
37
Cool completely and store in airtight container
38
Caramel sticks: Combine and cook until golden brown
39
Spoon caramel onto silpat, forming 6 inch long sticks
40
Cool and store in airtight container
41
Chocolate glaze: Bring sugar, water and apricot glaze to a boil
42
Add cocoa powder, pate a glacer and cocoa paste
43
Stir until melted and cook for 4 minutes
44
Add softened gelatin
45
Strain and store covered