Ingredients
Light butter mass
250 g Debic Extra-fine Cake Butter
3 g sea salt
150 g sugar
15 g cornstarch
100 g egg yolks
70 g light brown sugar
160 g egg whites
40 g sugar
250 g flour
3 g baking powder
150 g cherries (morello cherries), frozen
Nantes butter cookies crémeux
600 g milk
500 g Debic Cream 35%
200 g Nantes butter cookies
220 g egg yolks
150 g sugar
10 g gelatin powder
50 g water
Madagascar chocolate mousse
600 g crème anglaise (see recipe)
1350 g Debic Cream 35%
600 g 65% dark chocolate
Crème anglaise
400 g milk
265 g sugar
185 g egg yolks
Chocolate glazing
245 g milk
300 g Debic Végétop
550 g sugar syrup
20 g Trablitt® (coffee extract)
400 g milk chocolate
12 g gelatin powder
60 g water
400 g neutral mirror
Coffee gel (decoration)
200 g water
50 g Debic Végétop
20 g sugar
1.3 g agar-agar
3.6 g gelatin leaves
Preparation
Light butter mass
Work the Debic Beurre Extra-fine Cake with the sugar, sifted cornstarch and fleur de sel.
Beat the egg yolks with the brown sugar.
Beat the egg whites with the sugar.
Mix the three masses in this order with a spatula, and then stir in the sifted baking powder and flour.
Grease the molds with butter and garnish the edges with brown sugar.
Cover the bottom of the molds with a layer of shortbread dough and then add the light butter mass.
Place 50 g of frozen cherries in each mold.
Bake at 165 ° C for about 30 minutes.
Let cool and then carefully unmold
Nantes butter cookies crémeux
Reduce the cookies to crumbs in the milk and bring everything to 60 ° C.
Mix with a hand mixer until a smooth consistency, then pass through a sieve.
Mix the liquid with the Debic Cream 35% and half the sugar.
Mix the remaining sugar with the egg yolks until a smooth mass is obtained.
Bring to 84 ° C (custard).
Add the gelatinous mass (water + gelatin powder) and mix until a smooth mixture is obtained.
Pour into long, narrow molds and place in the freezer.
Madagascar chocolate mousse
Bring the chocolate to 50 ° C and mix with the crème anglaise (at room temperature).
Stir in the lightly whipped Debic Crème 35%.
Crème anglaise
Heat everything, while stirring, to 84 ° C.
Cool immediately and set aside.
TIP: Do not use vanilla bean in this custard to preserve all the flavor of Madagascar chocolate.
Chocolate glazing
Bring the milk, Debic Végétop and sugar syrup to a boil.
Add the Trablitt® and pour the liquid over the milk chocolate.
Mix thoroughly with the gelatin and the neutral mirror.
Leave to stand overnight in the fridge and work at 35-38 ° C.
Coffee gel (decoration)
Heat the water with the Debic Végétop.
Mix the sugar with the agar-agar and add it to the previous mixture.
Simmer and then incorporate the previously soaked gelatin.
Mix and store in the refrigerator.
Before use: smooth out the solidified gel with a blender or food processor. Preferably, pass it again through a fine sieve.
Reserve in a pastry bag.
Assembly
Bake the light butter mass and store the strips in the refrigerator.
Prepare the Madagascar chocolate mousse and insert the cookies crémeux.
Leave to harden in the freezer.
Unmould the mousse and place this shape on the baked butter cake.
Cover completely with chocolate glazing.
Finishing touch
You can spray chocolate on one side to achieve a velvety effect.
Then decorate to your style using a chocolate bar and coffee gel.
Related techniques
For you to experiment with
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