Cakes and Tart
15 servings
Easy
INGREDIENTS
An original recipe from L'Ecole Gourmet Valrhona
Crispy Hazelnut Shortbread:
- 105g butter
- 105g brown sugar
- 1g fine salt
- 80g hazelnut powder
- 80g crepes dentelle cookies or flake cereals
- 100g all-purpose flour
Ivoire Vanilla Cream:
- 1/2 ea Norohy Vanilla Beans
- 50g whole milk
- 1g gelatin powder + 5g cold water
- 85g Ivoire 35%
- 100g heavy cream
Caraïbe 66% Light Mousse:
- 140g whole milk
- 2g gelatin powder + 10g cold water
- 165g Caraïbe 66%
- 285g heavy cream
Caraïbe 66% Glaze:
- 200g Caraïbe 66%
- 20g grape seed oil or neutral oil or hazelnut oil
INSTRUCTIONS
Crispy Hazelnut Shortbread:
- Mix the brown sugar, hazelnut flour, AP flour, salt, the crepes dentelle (or flake cereals), and the seeds of the vanilla bean in the bowl of a stand mixer fitted with a paddle attachment.
- Cut the cold butter into small cubes. Add the butter to the dry ingredients and mix on slospeed until the mixture comes together to form a ball.
- Roll between 2 parchment sheets to 4-5 mm thick and cut into rounds that are the same size as your mold (5-6cm). Leave in the freezer 30 to 45 minutes in order to easily peel off the parchment and dough rounds.
- Place on a parchment lined baking sheet and bake at 320°F (160°C) for about 15 minutes or until golden brown.
IVOIRE Vanilla Cream:
- Bloom the gelatin in cold water.
- Melt the Ivoire.
- Heat the milk in a small pot until it simmers. Add the hydrated gelatin.
- Gradually pour the liquid over the melted Ivoire 35% chocolate. Mix with the immersion blender. Add the cold cream and mix again with an immersion blender, taking care not to incorporate air.
- Pour immediately into silicone molds in half-sphere 3 cm in diameter.
- Let crystallize in the freezer.
Caraïbe 66% Light Mousse:
- Soak the gelatin in a large amount of water.
- Heat the milk to around 50°C and add the wrung out gelatin.
- Pour about 1/3 of hot liquid over the melted Caraïbe 66% chocolate and mix in order to obtain a smooth, elastic and shiny texture (sign of a started emulsion).
- When the chocolate mixture reaches 35-40°C, incorporate the whole creamy, frothy cream.
- Use immediately.
Caraïbe 66% Glaze:
- Melt the Caraïbe 66% chocolate and mix with the grape seed oil.
- Reheat to 35°C to use.
- This glaze tolerates freezing very well and can be stored like chocolate. You just need to heat it up to use it.
Assembly and Finishing
- When the cream demi-spheres are frozen, unmold them.
- Then place them in the center of the silicone molds where the mousse will be poured.
- Give the freezer time to make the reduced mousse. Pour the mousse up Caraïbe 66% directly after. Leave in the freezer until it hardens completely.
- Then prepare the glaze then unmold the mousse. Dip them (using a knife) in the glaze. Deposit then directly on a disc of shortbread. Finish the decor by placing a few hazelnuts chopped in the center of the mousse.
- Leave the mousse to thaw in the refrigerator before tasting.
What is Caraïbe 66% chocolate?
Caraïbe 66% is a Valrhona dark chocolate known for its balanced cocoa flavor, roasted notes, and smooth finish.
Can I make this dessert ahead of time?
Yes. The mousse, vanilla cream inserts, and shortbread bases can all be prepared in advance and assembled before serving.
Why are the mousse domes frozen before glazing?
Freezing helps the mousse hold its shape and allows the glaze to coat the surface evenly for a smooth finish.
What is Ivoire 35% chocolate?
Ivoire 35% is Valrhona's premium white chocolate with delicate dairy and vanilla notes that pair beautifully with dark chocolate.
Can I substitute the hazelnut shortbread base?
Yes. While the hazelnut shortbread adds flavor and texture, a traditional shortbread or almond biscuit base can also be used.
How should the finished mousse desserts be stored?
Store them in the refrigerator after thawing and consume within 2–3 days for the best texture and flavor.
Can the chocolate glaze be made in advance?
Yes. The glaze stores well and can be reheated gently to the recommended temperature before use.
