Enchanted revealed

Using the Dobla Velvet White Coupole we have created a reveal dessert that is fit for any dining experience to enjoy using the seasons wonderful ingredients. This is my classic twist on the famous 'Mont Blanc'.
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SABLE BISCUIT 10GR PER ITEM

  • T 45 Flour 400g
  • Icing Sugar 183g
  • Unsalted Butter 190g
  • Sea Salt 4g
  • Egg Yolks 80g
  • Orange Zest 5g
  • Vangilia Madascagar 4g
  • Totaal 916g

SABLE BISCUIT 10GR PER ITEM

Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.

CHESTNUT PARFAIT 30GR PER ITEM

  • 35% Cream Part 1 300g
  • Chocolate Fondette Part 1 300g
  • 35% Cream Part 2 400g
  • Chestnut Puree Part 2 100g
  • Vanilla Joypaste Part 1 1g
  • Totaal 1101g

CHESTNUT PARFAIT 30GR PER ITEM

Boil Part 1 cream, add to melted chocolate, add chestnut puree & vanilla and combine until smooth, leave to cool to 30°C. Semi whip Part 2 of cream, whisk 1/3 of cream into Part 1 mix, then fold in remaing 2/3. Pipe into sphere silicone moulds & freeze.

CARAMEL CREAM 10GR PER ITEM

  • Toffeedor Caramel 190g
  • Orange Juice 190g
  • Orange Zest 115g
  • Salted Butter 40g
  • Totaal 535g

CARAMEL CREAM 10GR PER ITEM

Combine all ingredients together at 55°C. Place in piping bag ready to use.

HAZELNUT SPONGE 10G PER ITEM

  • Egg White 150g
  • Ground Hazelnuts 80g
  • Sugar 80g
  • Flour 80g
  • Egg Yolk 60g
  • Vanilla Joypaste 1g
  • Totaal 451g

HAZELNUT SPONGE 10G PER ITEM

Combine all ingredients together, strain through fine chinois. Pour into sphyon and charge with 3 gas cartridges. Pierce the bottom of plastic glasses and fill less than half a glass with the sponge mixture. Cook in the microwave at 900W for approximately 40 seconds.

CARAMELIZED ROASTED CHESTNUTS 5GR PER ITEM

  • Chestnut Pieces 100g
  • Sugar 100g
  • All-spice 20g
  • Gold Shimmer 1g
  • Totaal 221g

CARAMELIZED ROASTED CHESTNUTS 5GR PER ITEM

Tumble all ingredients together, place in pre-heated oven 190°C for 15-20 minutes till fully caramelised. Once cool place in metal bowl and coat with gold shimmer dust.

Assembly, layout and finishing

Place sable on plate

Pipe caramel cream in center of sablee 

Decant chestnut parfait & place on top of caramel

Tear hazelnut sponge around the parfait

Place some shimmered hazelnuts around

Finish with Dobla meringue drop & Curly Leaf

Finally Finish with the Dobla White Velevt Coupole

Alternatively add some micro lemon balm to give a citrus kick.

Enjoy this exciting recipe.

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