a beautiful pastry with three colours chocolate mousse on a pecan brownie & a crunchy puffed rice layer, decorated with white chocolate flowers!
Ingredients:
puffed rice layer
33g milk chocolate
cocoa butter
10g puffed rice
a pinch of salt
pecan brownie
75g dark chocolate
60g butter
1 egg
25g sugar
12g flour
30g pecan nuts
white chocolate cremeux
50g whipped cream
50g milk
1 egg yolk
55g white chocolate
vanilla bean seeds
ΒΌ gelatin leaf
dark, milk, white chocolate mousse
45g dark chocolate
62g whipped cream
45g milk
0.5 gelatin leaf
55g milk chocolate
62g whipped cream
45g milk
0.5 gelatin leaf
60g white chocolate
62g whipped cream
45g milk
0.5 gelatin leaf
glacage
1 gelatin leaf
37ml water
12g cocoa
30ml whipped cream
45g sugar
crispy puffed rice layer:
melt the chocolate with the cocoa butter and add a pinch of salt, cool it down a little and add the puffed rice and stir well. Divide over small baking rings (6cm) and let it cool
pecan brownie:
melt the chocolate and butter, cool it down. Mix the egg with the sugar, add the cooled chocolate, flour en the chopped pecan nuts. Divide over a baking tray and bake at 170C for about 20 min., leave to cool and take small circles (8cm) with baking rings
chocolate mousse:
make each colour chocolate mousse seperately.
Heat the milk, add the (pre) soaked gelatin, pour over the chocolate and stir well. Cool it till 30C, add carefully the mixed whipped cream. Pour each colour chocolate mousse for 1/3 into large half-spheres silicone molds, and add a slice of brownie biscuit on top, put it in the freezer
white chocolate cremeux:
bring the milk, whipped cream and vanilla bean seeds to the boil. Stir the egg yolk and add it to the milk, heat it till 81C. Add the (pre) soaked gelatin, and pour it over the white chocolate and stir well. Pour it into small half-spheres silicone molds and put it in the freezer
glacage:
heat the water, cocoa, whipped cream and sugar, cook for about 5 min. Remove from heat and leave the pan for 10 min., add the (pre) soaked gelatin en stir well till the glacage has a temp. of around 34C, pour it over the frozen domes. Divide each pastry (upside down) over the puffed rice layer
decorate the pastry with white chocolate cremeux and white chocolate leaves!
