- Chocolate Sable Breton – makes 10 individual desserts:
- 80g egg yolks
- 160g caster sugar
- 160g butter
- 1g salt
- 200g soft flour
- 25g Callebaut cocoa powder
- 15g baking powder
- Milk Chocolate Whipped Ganache:
- 56g Whipping cream
- 6g Glucose
- 6g Sugar
- 77.5g Callebaut Milk Arriba
- 130g Cold Whipping Cream
- 54% Chocolate Mousse
- Basic custard:
- 250g Whipping Cream
- 250g Milk
- 100g Egg Yolks
- 50g caster sugar
- Mousse:
- 300g Custard base
- 325g 54% Callebaut Couverture
- 450g whipped Cream 35%
- Chocolate and Raspberry Cremeux:
- 168g whipping cream
- 30g trimoline
- 30g glucose
- 240g Boiron Raspberry puree
- 285g Callebaut 70% chocolate
- 150g Cold whipping cream
- Chocolate Glaze:
- 150g Water
- 125g Sugar
- 175g Glucose
- 100g Condense milk
- 20g Gelatine
- 150g Callebaut 80% Chocolate
French Pastries - Mixed Berry Sable Breton with a Dark Chocolate Mousse
Ingredients
Method
Chocolate Sable Breton – makes 10 individual desserts:
•Whisk the sugar and yolks, add the creamed butter then the flour, salt and baking powder.
•Roll between silicone paper or chill and roll out.
•Place it into your ring and bake at 160 – 170 for 12 to 15 minutes.
•Allow to cool slightly and press the centre down to make a cavity.
•Set aside ready to use.
Milk Chocolate Whipped Ganache:
1.Bring to the boil your cream, sugar and glucose.
2.Pour this over the milk chocolate and hand blend.
3.Cool slightly and add cold un-whipped cream
4.Chill well whip to required consistency.
Mousse:
•Make a crème Anglaise and form an emulsion with the chocolate
•Fold in whipped Cream and place in the mould and freeze.
•Once it has frozen give it a light spray with cocoa butter and chocolate.
Chocolate and Raspberry Cremeux:
•Heat the cream and glucose and stir in the fruit puree and trimoline.
•Pour this over the half melted chocolate to form an emulsion.
•Finish with a hand blender adding the 150g cold whipping cream and pour into you mould.
•Pop this in the freezer ready for assembling.
Chocolate Glaze:
1. Boil the water, sugar and the glucose syrup.
2. Add the condensed milk and the soaked leaf gelatine.
3. Pour over the coverture.
4. Emulsify well and pass.
5. Keep covered and use at 40° to coat frozen cakes.
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