Chocolate Pavé
Pierre Mathieu
Recipe in 4 steps
Crispy Feuilletine Base
1| Milk chocolate ADAGIO 40% | 300 g | 33.3 % |
| PURE HAZELNUT PASTE 100% | 300 g | 33.3 % |
| Feuilletine | 300 g | 33.3 % |
| Total | 900g | 100% |
Melt the milk chocolate couverture over a bain-marie. Add the hazelnut paste and the feuilletine. Spread onto the tray. |
Chocolate Sponge
2| Egg yolks | 750 g | 24.1 % |
| Sugar | 650 g | 20.9 % |
| Flour | 375 g | 12.0 % |
| Cocoa | 150 g | 4.8 % |
| Heated butter | 225 g | 7.2 % |
| Egg whites | 750 g | 24.1 % |
| Sugar | 200 g | 6.4 % |
| Total | 3100g | 100% |
Bake in a tray for 20 minutes at 190°C. Beat the egg yolks and sucrose for 15 minutes. Sieve the flour and the cocoa. Melt the butter. In parallel, beat the egg whites with the sucrose until foamy Use rulers to slice to 1 cm thick. |
Chocolate Ganache
3| Cream | 500 g | 46.7 % |
| Trimoline | 30 g | 2.8 % |
| Butter | 100 g | 9.3 % |
| Dark chocolate VIBRATO 70% | 440 g | 41.1 % |
| Total | 1070g | 100% |
Bring the cream and the trimoline to the boil. Pour onto the crushed chocolate. Blend until a ganache texture is obtained. Add the butter and blend again. |
Vibrato Cream
4| Milk | 85 g | 12.3 % |
| Cream | 255 g | 37.1 % |
| Egg yolks | 70 g | 10.2 % |
| Sucrose | 45 g | 6.5 % |
| Dark chocolate VIBRATO 70% | 210 g | 30.6 % |
| Powdered gelatine | 3 g | 0.4 % |
| Cold water | 18 g | 2.6 % |
| Total | 686g | 100% |
Bring the cream and milk to the boil. Pour onto the egg yolk and sugar mixture. Bring to a slight simmer. Add the rehydrated gelatine. Pour onto the chocolate and blend. Leave to cool. Beat until light and airy and pipe in a zig-zag manner, respecting the 6 cm x 6 cm format. Chill rapidly to set and flock for a black velvet effect. |