Exotic choco

Pastry recipe
Lloyd Hamon

Lloyd Hamon

Pastry Chef
France: 2000: Pastry Second at Restaurant des Forges 2002: Pastry Chef at Relais des Diligences China: 2005: Pastry Chef at “La Seine” Guangzhou 2010: Opening own brand “Cheris Patisserie” Guangzhou 2...
  1. Crunchy chocolate

    Ingredients

    • Hazelnut praline paste - g170
    • Dark chocolate - g60
    • Feuilletine - g60
    • Cocoa (powder) - g50
    • Melted butter - g15

    Melt chocolate with hazelnut paste.
    Add Feuillantine and cocoa powder.
    Then melted butter.
    Arrange immediately in frame.

  2. Exotic cream

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 120 g
    • Frozen fruit purée 100% : Mango - 70 g
    • Frozen fruit purée, sugar added : Coconut - 20 g
    • Butter - 100g
    • Sugar - 50g
    • Gelatin - 115g
    • Egg yolk - 150g

    In a bowl, mix egg yolk with sugar.
    In a sauce pan, heat the 3 puree then add it into the egg yolk.
    Cook it to 85˚C then add gelatin.
    At 45˚C, add butter.

    In this step

  3. Red fruits coulis

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 95 g
    • Frozen fruit purée 100% : Raspberry - 95 g
    • Sugar - 25g
    • Invert sugar - 12g
    • Glucose - 25g
    • Pectin NH - 4g
    • Gelatin - 30g

    Heat the 2 puree with glucose and invert sugar at 50˚C.
    Mix sugar and pectin then add it on the puree.
    Cook for 2 minutes after boiling.
    Add gelatin.
    Pour into the chosen frame.

    In this step

  4. Light chocolate mousse

    Ingredients

    • Milk
    • Glucose
    • Sugar
    • Dark chocolate
    • Whipped cream
    • Egg yolk

    In a bowl, mix egg yolk with sugar.
    Boil milk with glucose, and then add it on the egg yolk.
    Cook at 85˚C.
    Put it on the chocolate.
    At 35˚C, add whipped cream.

  5. Cocoa glaze

    Ingredients

    • Water - 375g
    • Sugar - 450g
    • Cocoa (powder) - 150g
    • Fresh cream - 265g
    • Gelatin - 220g

    Boil water, cream and sugar.
    Add the cocoa powder and cook it until 106˚C.
    Add gelatin.
    Use at 28 ˚C.

Download this recipe

Download Download