- A recipe by Thibault MARCHAND
CHOCOLATE SPONGE
Ingrédients
Egg whites – 187.5g
Caster sugar – 310g
Egg yolks – 120g
Ground almonds – 75g
Cocoa powder – 30g
Soft butter – 225g
INAYA dark couverture chocolate 65% – 225g
Melt the butter and chocolate together.
In the mixer bowl, use the whisk attachment to make a meringue with the egg whites and caster sugar.
Sieve the dry ingredients together.
Gently add the egg yolks, then the sifted ingredients.
Then pour in the melted mix and stir.
Spread onto a baking sheet lined with baking paper.
Bake at 170°C for about 12 minutes.
Flatten the sponge as soon as it comes out of the oven.
Leave to cool for the assembly.
PRALINE FEUILLETINE
Ingrédients
ALUNGA milk couverture chocolate 41% – 250g
Almond and hazelnut praline – 500g
Feuillantine – 220g
Sea salt – 4g
Melt the milk chocolate.
Add the praline and stir.
Add the feuillantine and sea salt.
Mix and spread over the sponge.
Keep in the fridge for the assembly.
RED FRUIT COMPOTE
Ingrédients
Frozen puree without added sugar Raspberry – 1000g
Water – 195g
Sugar – 190g
Gelatin mass – 190g
IQF frozen fruit Red fruits – 750g
Make a syrup with the water and sugar.
Add the gelatin mass and stir until melted.
Add the mix to the Raspberry puree.
Pour 250g of Red fruits IQF mix into each log mold
for the inserts.
Then pour 300g of mix over the fruit and freeze.
RED FRUIT CREMEUX
Ingrédients
Frozen puree without added sugar Red fruits – 625g
Water – 187.5g
Frozen puree without added sugar Lemon – 18,5g
Caster sugar – 240g
NH Pectin – 13g
Cornflour – 40g
Soft butter – 120g
Heat the purees with the water.
Mix all the dry ingredients together.
Add the dry ingredients to the hot liquid while stirring.
Boil for 2 minutes.
Cool to 40°C, add the chopped butter and mix with a hand blender.
Pour over each Red fruits compote and fill the mold, leaving a space to insert a strip of feuilletine biscuit.
Keep the remaining cremeux for the assembly.
RED FRUIT GLAZE
Ingrédients
Frozen puree without added sugar Red fruits – 900g
Quick set pectin – 30g
Caster sugar – 300g
Glucose – 70g
Inverted sugar – 65g
Gelatin mass – 320g
Water – 15g
Citric acid – 15g
Heat the puree with the glucose and inverted sugar.
Mix the sugar with the pectin.
Add the dry ingredients to the hot mix and boil.
Add the water and acid mix, then the gelatin mass.
Mix and set aside for the assembly.
CHOCOLATE MOUSSE
Ingrédients
Whipping cream 35% – 150g
Whole milk – 150g
Caster sugar – 57g
Egg yolks – 115g
ALUNGA Milk couverture chocolate 41% – 480g
ALTO EL SOL Dark couverture chocolate 65% – 115g
Whipped cream – 770g
Heat the milk and cream.
Blanch the sugar with the yolks.
Make a custard.
Pour over the chocolate and mix with a hand blender.
Cool to 32°C and add the whipped cream.
Cut 3 strips of feuilletine biscuit 6cm wide and 3 strips 3cm wide.
Place a strip of feuillantine biscuit on each Red Fruit cremeux and freeze.
Remove the inserts from the molds.
Make the chocolate mousse and pour 1/3 into each log mold.
Add the insert and smooth to remove any excess.
Place a strip of feuillantine biscuit on top and freeze.
Turn out the log molds and cut into three equal sections of 17.5cm each.
Glaze each log.
Place a rectangle of milk chocolate 3cm wide and 17cm long in the center of the log, then
two 8.5cm x 7.5cm end pieces.
Using a whisk, smooth the Red fruit cremeux and pipe onto the log.
Decorate with fresh fruit.
Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.
Thibault MARCHAND's recipes
Discover inspirations and innovations from chefs who share their recipes and tips with you.
Welcome to fruit excellence
Don't miss any of our news
Subscribe to our newsletter to stay informed.
