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AcariguaTheWorldWideGourmet.com

Flavors of Provence/Côte-d'Azur

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:325.8 kcal

Proteins:4.1 g

Fats:19.7 g

Carbohydrate:33.2 g

Fibers:3.4 g

Sugar:27 g

Cholesterol:39.2 mg

Sodium:39.2 mg

Calcium:61.9 mg

Energy:1377 kcal

Proteins:17.2 g

Fats:83.2 g

Carbohydrate:140.2 g

Fibers:14.4 g

Sugar:114.3 g

Cholesterol:165.5 mg

Sodium:165.8 mg

Calcium:261.5 mg

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INGREDIENTS

For 15 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Chocolate Almond Biscuit (sponge)

220

g

powdered almonds

170

g

icing sugar

40

g

cocoa powder

250

g

egg whites

60

g

granulated sugar

*Acarigua mixture

250

g

sugar

juice of 4 oranges

310

g

cream

zest of 4 lemons

675

g

chocolate (acarigua weiss)

55

g

butter

*Bombe mixture

100

g

simple syrup at 30°

50

g

egg yolks

8

x

16

g

sheets of gelatin, soaked and squeezed

900

g

cream, whipped

*Praline feuilletine

775

g

weiss praline powder

75

g

milk chocolate couverture

50

g

cocoa butter

*Neva glaze

400

g

milk

500

g

chocolate (neva weiss)

300

g

simple syrup at 30°

5

x

10

g

sheets of gelatin, soaked and squeezed

METHOD

Preparing the Chocolate Almond Biscuit

  1. Sift the almond powder with the icing sugar and the cocoa.
  2. Beat the egg whites, adding the sugar gradually, until stiff. Fold in the sifted almond powder, sugar and cocoa. Using a piping bag with a #10 tip, pipe the mixture onto parchment paper into discs 18 cm in diameter.
  3. Bake in a 180„a C. oven for approximately 20 minutes.

Preparing the bombe mixture

  1. Cook the sugar until light amber, deglaze with the Grand Marnier and the orange juice.
  2. Remove from heat and add the cream, glucose and orange zest. Then stir in the chocolate and butter, mixing well. Let cool.
  3. Whisk the egg yolks and syrup over a double boiler until thickened. Keep beating until cool. Fold the chocolate mixture into this bombe mixture, along with the melted gelatin and the whipped cream.

Preparing the praline feuilletine

  1. Melt the couverture with the butter and cocoa, add the praline powder and the feuillantine.
  2. Spread on a baking sheet, let harden, and cut out discs 18 cm in diameter.

Preparing the Neva glaze

  1. Bring the milk to a boil, pour it over the chopped chocolate and stir well. Add the syrup and the melted gelatin (tinted pink if desired), temper the mixture and glaze.

Assembly

  1. In a ring 18 cm in diameter and 4 cm high place a chocolate almond biscuit.
  2. Cover it with a disc of the praline feuilletine, cover with the Acarigua mixture, and chill.

Finishing and presentation

  1. Unmold the dessert and glaze it with the pink marbled Néva glaze.
  2. Apply pieces of dark chocolate with roasted cocoa beans around the sides.
  3. Decorate as desired.

SOMMELIER

Saussignac - Rasteau - Rancio - Bressy-Masson


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