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Lescure / Your recipes / Cocoa pod decadence
By Maxime Guérin & Kevin Zwygart

Recipe Cocoa pod decadence

To make this dish

Ingredient list

  • Sacher cake
    148 g pâte d’amande 50%
    112 g egg whites
    50 g Beurre doux Lescure Charentes-Poitou AOP
    7 g baking powder
    50 g cacao powder
    74 g plain flour (T55, approximately 11% protein)
    122 g egg yolks
    107 g eggs
    33 g sugar (1)
    118 g sugar (1)
  • Reconstitued chocolate praliné crunch
    155 g almond-hazelnut praliné 50%
    155 g pâte de noisettes
    194 g feuilletine
    95 g milk chocolate 46%
    1 g fleur de sel
  • Dark chocolate (1/2)
    32 g milk
    46 g sugar
    41 g egg yolks
    35 g eggs
    36 g gelatin mass
    159 g dark chocolate 63%
    64 g Lescure Cream 35% fat (1)
    237 g Lescure Cream 35% fat(2)
  • Gelatine mass
    30 g powdered 200-bloom gelatine
    177 g water
  • Dark chocolate mousse (2/2)
    93 g milk
    136 g sugar
    120 g egg yolks
    102 g eggs
    105 g gelatin mass
    464 g dark chocolate 63%
    187 g Lescure Cream 35% fat (1)
    693 g Lescure Cream 35% fat(2)
  • Chocolate shortcrust pastry
    199 g plain flour (T55, approximately 11% protein)
    85 g icing sugar
    24 g cacao powder
    2 g salt
    28 g ground almonds (fine)
    114 g Beurre doux Lescure Charentes-Poitou AOP
    47 g egg
  • Dark chocolate spraying mixture
    150 g dark chocolate 63%
    150 g cocoa butter
  • Cocoa mirror glaze
    59 g water
    147 g sugar
    105 g Lescure UHT Cream 35% fat
    63 g glucose syrup
    42 g cacao powder
    17 g invert sugar
    66 g gelatin mass

The right ingredients

Lescure UHT Cream 35% fat

The recipe, step by step

  1. 01

    Sacher cake

    • Mix the almond paste with the sugar (1), eggs and egg yolks. Beat the whites stiff with the sugar(2).
    • Combine the two mixtures.
    • Fold in the sifted together flour, cocoa powder and baking powder followed by the melted butter at 45°C.

  2. 02

    Reconstitued chocolate praliné crunch

    • Combine the praliné with the hazelnut paste.
    • Add the melted milk chocolate at 45°C.
    • Gently fold in the feuilletine and the fleur de sel.

  3. 03

    Dark chocolate (1/2)

    • Bring the milk and sugar to the boil then pour over the eggs and egg yolks in the bowl of the stand mixer.
    • Heat to 70°C in a bain-marie.
    • Beat to the ribbon to make a bombe mixture.

    • Bring the cream (1) to the boil, add the gelatine mass and pour over the partially melted chocolate.

    • At 45°C, combine with the whipped cream (2) then gently fold in the bombe mixture.

  4. 04

    Gelatine mass

    • Rehydrate the gelatine in the cold water for at least 20 minutes.
    • Melt in the microwave then set aside in the refrigerator.

  5. 05

    Dark chocolate mousse (2/2)

    • Bring the milk and sugar to the boil, then pour over the eggs and yolks in the bowl of a stand mixer.
    • Heat to 70°C in a bain-marie.
    • Beat to the ribbon to make a bombe mixture. Bring the cream (1) to the boil, add the gelatine mass and pour over the partially melted chocolate.
    • At 45°C, combine with the whipped cream (2) then gently fold in the bombe mixture.

  6. 06

    Chocolate shortcrust pastry

    • Work the flour, icing sugar, cocoa powder, salt and ground almonds into the butter.
    • Add the eggs and mix briefly.
    • Refrigerate.

  7. 07

    Dark chocolate spraying mixture

    • Melt the dark chocolate with the cocoa butter to 45°C.

  8. 08

    Cocoa mirror glaze

    • Warm the cream with the glucose syrup and add the cocoa powder.
    • Make a syrup with the water and the sugar and heat to 110°C.
    • Stir in the first mixture along with the gelatine mass.
    • Blend using a hand mixer, add the invert sugar and refrigerate.

  9. 09

    Assembly and finishing touches

    • Roll out the pastry dough to a thickness of 2.5 mm. Place in the refrigerator then cut out boat shapes using a 9.5 cm long boat cutter. Bake on Silpain mats in a 150°C convection oven for approximately 15 minutes.
    • Spread 850 g of Sacher cake batter onto a Silpat mat inside a frame (35.5 x 55 cm). Remove the frame and bake in a 200°C convection oven for approximately 9 minutes. Let cool.
    • Spread 600 g of reconstituted chocolate-praliné crunch in a half frame. Place in the refrigerator and cut out inserts using a 6.5 cm long boat cutter. Place in the freezer.
    • Pipe the dark chocolate mousse (1/2) into the Silikomart® boat moulds ref: SQ054. Press in the insert and smooth the surface. Place in the freezer. Unmould. Pipe more of the chocolate mousse (2/2) into the boat moulds. Smooth and stick to the first half of the frozen mousse by turning the boat moulds upside down. Place in the freezer, then unmould. Place on Silpat mats (insert facing upwards).
    • Whisk the remaining chocolate mousse and pipe 3 lines onto 2 sides using a petal tip #103. Place in the freezer. Turn over the petits gâteaux. Pipe out another 4 lines of chocolate mousse (on each side) and one more on the top of the petits gâteaux. Return to the freezer.
    • Spray the petits gâteaux with a thin layer of the chocolate mixture. Place on top of the chocolate pastry. Pipe the dark chocolate mixture (at 26°C) into some of the spaces between the lines of chocolate mousse.

    Chef's Tip

    Tips : If you don’t want to have to spend so much time piping on the finishing touches, you can adapt as desired.