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By Johanna le Pape
Ingredients
86g
1,2L
400g
Puff Pastry Dough
- Candia Professional Puff Pastry Butter 400g
- Flour T55 150g
- Flour T55 250g
- Salt 10g
- Candia Professional Extra Taste Butter 50g
- Water 125g
Vanilla Pain de Gênes
- Almond paste 430g
- Eggs 230g
- Rice flour 28g
- Corn flour 28g
- Candia Professional Extra Taste Butter 36g
- Raisin oil 72g
- Vanilla bean 4p
Coffee Syrup
- Water 1L
- Sugar 300g
- Coffee powder 100g
- Cup of coffee 150
Chocolate and Almond Crunchy
- Crushed almond 150g
- Chocolate 70% 300g
- Pure almond paste 50g
Vanilla and Coffee Cremeux
- Candia Professional Whipping Cream 200g
- Milk 200g
- Egg yolk 140g
- Coffee powder 100g
- Gelatine mass 40g
- Milk chocolate Bahibé 200g
Vanilla Ganache
- Candia Professional Whipping Cream 300g
- Vanilla bean 4p
- Gelatine mass 14g
- White chocolate 200g
- Candia Professional Whipping Cream 700g
Chocolate Glaze
- Water 150g
- Sugar 300g
- Glucose syrup 300g
- Concentrated milk 200g
- Gelatine mass 150g
- Chocolate 70% 250g
Step1
Puff Pastry Dough
- Make a kneaded butter with Candia Professional Extra Tourage butter and flour n°1. Let cool in the refrigerator for 1hour.
- Make the dough with the rest of the ingredients without kneading the dough too long. Let rest at a cool temperature for 1 hour. Place the dough over one half of the kneaded butter. Fold the other half of the kneaded butter over it.
- Pinch the end together to seal the dough inside the kneaded butter. Roll out the dough lengthwise three times longer than wide, having a perfect squared angle.
- Make a double fold. Set aside in the fridge. Make a double fold again. Let set in the fridge 1 hour. Make a simple fold. Let set in the fridge and make the last simple fold. Roll out the dough to 2mm thick and let rest in the fridge until you need it.
- Bake at 180°C for 15 min between two baking sheets. Cut the dough and bake 10 min more. Then spread icing sugar on top and bake 2 min at 230°C.
Step2
Vanilla Pain de Gênes
- Mix the almond paste with the eggs.
- Add the rice flour, the corn flour, the melted Candia Professional Extra Taste butter, the raisin oil and the vanilla bean.
- Mix and spread into a flexipat mould (55/36cm) of 2cm high. Bake at 175°C for 15min.
Step3
Coffee Syrup
- In a saucepan, cook the water with the sugar, the coffee powder and the cup of coffee.
Step4
Chocolate and Almond Crunchy
- At 170°C, roast the crushed almond for 12 min. Let cool down, then add the chocolate melted with the pure almond paste.
- Spread directly on top of the Pain de Gênes.
Step5
Vanilla and Coffee Crémeux
- In a saucepan, cook the Candia Professional Whipping cream with the milk and the egg yolk into a “crème anglaise”.
- Pour over the coffee powder and the gelatine mass. With the milk chocolate make an emulsion.
Step6
Vanilla Ganache
- Heat the 300g of Candia Professional Whipping Cream. Pour over the white chocolate and create an emulsion.
- Add the gelatine mass then the rose water and the 700g of cream. Mix and strain. Keep in the refrigerator for 24 hours.
- With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.
Step7
Chocolate Glaze
- In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
- Pour over the condensed milk and gelatine mass. Mix and pour over the chocolate. Mix and set in the fridge overnight.
- Use the glaze around 38°C.
Step8
Montage
- Heat the syrup at 70°C and soak the Pain de Gênes. Spread the fıne layers of almond chocolate and add the “cremeux” on top. Let set in the freezer.
- Cut as the right size according to the mould. Whip the vanilla ganache. Pipe half mould and add the insert. Place the puff pastry dough, cut as a rectangle.
- Freeze, unmould and glaze with the chocolate glaze at 38°C.
- Decorate the base with chocolate decoration. Pipe the top with the ganache and add a fıne milk chocolate decoration.