Clumsy Hen Recipe by chef François Galtier

poule-maladroite

I. COMPOSITION

– Soft almond biscuit
– Mango coulis
– Soft caramel
– Chocolate mousse
– Velvet spray
– Mango egg
– Neutral glaze

II. SOFT ALMOND BISCUIT (for 3 rings of ø16 cm)

  • Egg white 85 g
  • Sugar 85 g
  • Egg 130 g
  • Egg yolk 60 g
  • Sugar 190 g
  • Almond powder 240 g
  • Flour 60 g
  • Salt 3 g
  • Butter 110 g
PROCESS:

Whip the egg white and gradually add half of the sugar. After the eggs 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 pour approximately 290 g per ring of ø16 cm. Bake at 160°C for 30 minutes.

III. MANGO COULIS

  • Inverted sugar 40 g
  • Gelatine mass (1 for 5) 60 g
  • Mango puree 600 g
PROCESS:

Heat the inverted sugar with the gelatine mass and pour it on the puree. Pour in a silicon mould of ø16 cm, place the biscuit cake on top and freeze.

IV. SOFT CARAMEL

  • Glucose syrup 120 g
  • Sugar 150 g
  • Sea salt 1,5 g
  • Vanilla bean 1 piece
  • Sweetened condensed milk 90 g
  • Heavy cream 35% 180 g
  • Butter cut into cubes 240 g
PROCESS:

Make a dry caramel with glucose, sugar and salt. When a type of mousse starts to form on top of the caramel, stop the caramelisation with condensed milk. When the mix is ready add cream and vanilla. Boil again, control the evaporation, the total weight should be 480g. If you evaporate too much, you can add some water to create the right weight. Add the butter and mix to create a smooth cream. Let it cool down in the fridge. Add a layer of caramel on the frozen coulis and freeze.

V. CHOCOLATE MOUSSE

PROCESS:

Heat the milk, vanilla and gelatine mass and pour on the chocolates to create a smooth cream. When the mix is 35°C, delicately mix it with the whipped cream.

VI. VELVET SPRAY

PROCESS:

Melt the cocoa butter and mix it with the food colour. Pour this on the white chocolate and mix. Bring the mixture to approximately 35°C and spray on the frozen biscuit cake. Use the same method with dark chocolate to create a brown spray. Blow some silver powder on the surface.

VII. MANGO EGG

  • Mango puree 100 g
  • Vegetable gelatine 15 g
  • Sugar 25 g
  • Water 250 g
PROCESS:

Pour the puree in half-sphere silicon moulds and freeze. Boil the vegetable gelatine with sugar and water: dip the frozen half-sphere mango puree in this and place it on the cake.

VIII. 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. IX. MONTAGE Fill half of the silicon mould with mousse. Then place the frozen insert of biscuit, mango coulis and caramel on top of the mousse and freeze. Spray the velvet, place the mango egg on top of the cake and decorate with glaze and add the broken egg made from chocolate.

Share