Chocolate vanilla

Ingredients
For 10 servings
Chocolate meringue
167 g egg whites
167 g sugar
167 g icing sugar
42 g cocoa powder
Dark chocolate crémeux
153 g milk
153 g Debic Prima Blanca
65 g egg yolks
51 g sugar
179 g dark chocolate, 65%
Vanilla cream
600 g Debic Prima Blanca
1 Madagascar vanilla pod
60 g sugar
17 g gelatin mass
120 g mascarpone
Dark chocolate genoise
261 g marzipan, 50%
79 g sugar (1)
127 g egg yolks
91 g eggs
152 g egg whites
79 g sugar (2)
61 g flour
30 g cocoa powder
61 g cacao mass
61 g Debic Incorporation Butter Brioche
Chocolate decoration
oil
dark chocolate
Debic products used
Preparation
Chocolate meringue
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.
Dark chocolate crémeux
Heat the milk with the cream, the egg yolks 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.
Vanilla cream
Heat 1/4 of the cream with the vanilla and the sugar.
Melt the gelatin mass in this.
Add the rest of the cream and the mascarpone.
Mix with the hand mixer and pass through the sieve.
Dark chocolate genoise
Melt the butter together with the cacao mass.
Stir the marzipan with the sugar (1).
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.
Chocolate decoration
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.
Finishing touch
Sprinkle with cocoa nibs
Finish with the chocolate decoration.
Related recipes
To inspire your new creations
Related techniques
For you to experiment with
Let us inspire you!
- Get new recipes and techniques monthly in your inbox
- Be the first to get updates about events/fairs, etc
- Be part of the biggest community of chefs and bakers


By subscribing to the newsletter, I agree with Debic's privacy policy.