Mousse d’abricot et son crémeux chocolat au lait

Pastry recipe
Guillaume Marchand

Guillaume Marchand

Pastry Chef
Hailing from France, head pastry chef at The Ritz-Carlton, Dubai International Financial Centre (DIFC) Guillaume Marchand is a true Ritz-Carlton veteran with almost ten years of luxury hospitality exp...
  1. Blueberry sponge


    • Frozen fruit purée, sugar added : Blueberry - 400g
    • Egg white - 300g
    • Sugar - 375g
    • Almond powder - 125g
    • Flour - 160g

    Whip the egg and sugar, add the almond flour and sifted flour.
    Defrost a bit the frozen blueberry to take out extra water.
    Pipe inside 16 cm x 2 cm high (250 g in each).
    Bake at 190°C for 15 min.

    In this step

  2. Milk chocolat crémeux


    • Whipped cream - 650g
    • Egg yolk - 80g
    • Milk chocolate - 450g
    • Gelatine (sheet) - 3
    • Hazelnut praline - 80g

    Cook at 85°C the cream and yolks, add the gelatin.
    Pour on top of the chocolate.
    Add the praline and turn mix.
    Fill up small silicon mold with the mix and freeze it.

  3. Feuillantine praline


    • Praline - 360g
    • Dark Chocolate 65% - 140g
    • Pate Feuillantine - 340g

    Melt chocolate and praline in water bate.
    Add the croquantine flakes (feuillantine).
    Spread on frozen blueberry sponge.

  4. Apricot mousse


    • Frozen fruit purée, sugar added : Apricot - 1000 g
    • Gelatine (sheet) - 12
    • Italian meringue - 350g
    • Whipped cream - 600g

    Add the gelatin to the apricot puree >60°C, let it cooling down.
    Add half of whipped cream, the egg white and the rest of cream.

    In this step

  5. Italian meringue


    • Water - 70g
    • Cooked sugar - 315g
    • Egg white - 170g
  6. Apricot glaze


    • Frozen fruit purée, sugar added : Apricot - 250 g
    • Frozen fruit purée 100% : Lemon - 10 g
    • Water - 250g
    • Pectin NH - 20g
    • Sugar - 300g
    • food coloring

    Warm water, pree, lemon puree.
    Add the pectin and the sugar.
    Bring to the boil and add the gelatin.

    In this step

  7. Hazelnut cookie base


    • Butter - 330g
    • Sugar - 110g
    • Flour T45 - 450g
    • Hazelnut praline paste - 25g
    • Hazel (powder) - 135g
    • Salt - 1g

    Mix everything together.
    Spread the dough to 3 mm.
    Cut disc and bake them at 170°C.

  8. Assembly

    Garnish the silicon mold with apricot mousse, insert a dome of milk chocolate cremeux and feuillantine croquant.
    Freeze them.
    Unmold and glaze them around 34°C mix, depose them on top of almond hazelnut cookie base.

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