For
10
servings
Chocolate meringue
167 g egg white
167 g sugar
167 g icing sugar
42 g cocoa powder
Dark chocolate crémeux
153 g milk
153 g Debic Stand & Overrun
65 g egg yolk
51 g sugar
179 g dark chocolate 65%
Vanilla cream
6010 g Debic Prima Blanca
1 Madagascar vanilla pod
60 g sugar
17 g gelatine mixture
120 g mascarpone
Dark chocolate biscuit
261 g marzipan 50%
79 g sugar (1)
127 g egg yolk
91 g egg
152 g egg white
79 g sugar (2)
61 g flour
30 g cocoa powder
61 g cacao mass
61 g Debic Butter Constant
Chocolate decoration
Preparation
Heat the egg white with the sugar to 50°C.
Beat until light and airy.
Fold in the icing sugar and the cocoa powder with the spatula.
Pipe into the desired shape on a silicone mat.
Cover with baking paper and leave to dry for 1 night at 90° C.
Heat the milk with the Debic Stand & Overrun Mix the egg yolk with the sugar and stir to form a crème anglaise to 84°C.
Add the chocolate and mix with the hand mixer to form a smooth texture.
Heat 1/4 of the Debic Prima Blanca with the vanilla and the sugar.
Melt the gelatin mixture in this.
Add the rest of the cream and the mascarpone.
Mix with the hand mixer and pass through the sieve.
Melt the Debic Butter together with the cacao mass.
Stir the marzipan with the sugar.
Gradually add the egg and the egg yolk.
Replace the butterfly blade with the beater in the beating machine and beat until light and airy.
Beat the egg white with the sugar (2) to stiff peaks and fold this into the egg yolk mixture.
Add the sifted flour and the cocoa powder in 3 parts.
Finally, mix in the butter mixture.
Spread the oil on a plate and place a plastic film on top.
Pipe drops of melted chocolate side by side and press the plate with plastic foil.
Lift the plate up again and keep it upside down.
Slide the plate upside down in a cart.
Only turn the plate over when the chocolate has fully crystallised.
Carefully remove the chocolate decorations from the plastic.
Assembly
Half immerse the meringue in melted chocolate and place on a plate.
Cut out circles of the chocolate biscuit and stick them with small dabs of crémeux on the meringue.
Now pipe large dabs of the crémeux on the meringue.
Pipe the vanilla cream on top.
Sprinkle with cocoa nibs.
Finish with the chocolate decoration.
