Choco Nest Recipe by chef François Galtier

I. COMPOSITION

Cake
Crispy
Chocolate Glaze
Neutral Glaze
Chocolate Egg

II. CAKE (for 4 rings of ø18 cm)

  • Egg White 190 g
  • Sugar 190 g
  • Egg 260 g
  • Egg yolk 120 g
  • Sugar 380 g
  • Almond powder 480 g
  • Flour 120 g
  • Salt 6 g
  • Butter 220 g
  • Whole roasted almonds 100 g
  • Dry grapes 100 g
  • Whole pistachio 50 g
  • VELICHE Milk Chocolate Chunks 100 g
  • VELICHE Dark Drops 50 g
PROCESS:

Whip the egg white and gradually add half of the sugar. After the egg are whipped, add the almond powder, flour, salt and melted butter. In another bowl, mix the egg, egg yolk and the remaining sugar. Delicately mix both preparations and add the almonds, grapes, pistachio, chunks and drops and pour approximately 590 g per ring of ø18 cm. Bake at 160°C for 45 minutes.

III. CRISPY

VELICHE Obsession 30 White 100 g
VELICHE Intense 35 Milk 100 g
Oil 50 g
VELICHE Crispy Crunchie 80 g
Whole roasted almonds 40 g
Puffed rice 40 g
Salt 3 g

PROCESS:

Melt the chocolates with oil and mix in the dry ingredients. Spread it over the cake to completely fill the silicon mould.

IV. DARK CHOCOLATE GLAZE

  • Heavy cream 35% fat 135 g
  • Sugar 40 g
  • Glucose syrup 410 g
  • VELICHE Emotion 58 Dark 143 g
  • Gelatine mass (1/5) 140 g
  • VELICHE Cocoa Powder 120 g
  • Neutral mirror glaze 700 g
PROCESS:

Boil the cream with sugar and glucose and pour on the gelatine mass to melt it. Add the chocolate and cocoa powder (mix well to melt all the drops of chocolate) and add the mirror glaze at the end. Mix the glaze and use at 35/40°C.

V. NEUTRAL GLAZE

  • Concentrated hot glaze 100 g
  • Water 150 g
  • Neutral mirror glaze 500 g
PROCESS:

Boil the hot glaze with water and pour it on the mirror glaze. Use at 35-40°C.

VI. CHOCOLATE EGG

  • VELICHE Temptation 64 Dark 500 g
  • Red modelling chocolate SQ
PROCESS:

Temper the chocolate and fill the egg mould to create a thin shell. Stick the 2 half eggs together and decorate with a ribbon made from modelling chocolate. VII. MONTAGE Freeze the cake with crispy topping. Unmould and glaze the outside of the crown with chocolate glaze and the inside of the crown with neutral glaze. Decorate with roasted almonds, dry grapes, pistachio and milk chocolate chunks. Place the chocolate egg in the middle of the crown. Serve it with a wooden hammer to break the egg before eating.

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