THE FESTIVAL CARNET
Mini Chocolate Pine Cone Entremets
A chocolate mousse in small ovals, decorated with chocolate cereal petals to evoke pine cones.
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These pine cones are desserts, and their materials remain visible: a mousse, a small cookie and chocolate cereal petals. The decor is posed in a few rows and does not try to imitate every detail of a real pine cone.
Choose six oval mould cavities of about 90 ml compatible with freezing. The foam is frozen for demoulding and then thawed in the refrigerator. Place the cereals only at the time of service, so that they keep their crunch.
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The preparation step by step
Prepare the footprints
Lay the clean mold on a rigid plate. Check its capacity and freezing compatibility. Plan a small verrine if the foam exceeds the available volume.
Hydrates the gelatin
Mix 2 g of gelatin powder with 12 g of cold water in a small bowl. Let inflate for ten minutes without adding extra water.
Prepare the chocolate
Chop 120 g of dark chocolate and melt it gently in a bain-marie. The bottom of the bowl should not touch the water; remove it when the chocolate is smooth.
Heat the milk
Heat 100 ml of milk until it simmers. Remove from heat and add hydrated gelatin. Mix until completely dissolved, without leaving a small block at the bottom.
Emulsionne
Pour the hot milk three times over the chocolate, mixing in the center with each addition. Let go down to 35-38 ° C: the mixture remains fluid without being hot.
Whip the cream
Whisk 200 ml of very cold cream to a soft texture. It must form furrows but retain a curved beak, to easily incorporate into chocolate.
Lightens the foam
Mix a large spoon of chocolate cream, then incorporate the rest into the maryse by lifting. Stop as soon as the color is homogeneous.
Mould and freeze
Spread out in the six footprints a few millimeters from the edge, pat gently and then smooth. Cover and freeze for at least six hours. Store any excess verrine in the refrigerator.
Unmolding and defrosting
Unmold the small still hard ovals and place each on a sponge. Let it thaw in the refrigerator for about four hours, in a box high enough.
Lay the scales
Just before serving, choose whole grain petals. Push them very lightly into three or four overlapping rows, from one end to the other. Uses about 15 g per dessert and keeps the silhouette low and oval.
Conservation. Without cereals, keep the food covered in the refrigerator and consume within 24 hours after thawing. Don't refreeze. Finish the set just before the service.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Cereal
Choose petals large enough to evoke scales, without sharp edges. Their real form remains voluntarily recognizable.
Service
A high and tight decoration would crush the foam. Three or four light rows are enough.
Questions Before You Start
Do I need a specific pine cone mold?
No, a small oval fits. The petals evoke the fruit of the pine.
Can I put down the cereal the day before?
They would absorb moisture from the foam. Add them at the last moment.
Can we eat all the elements?
Yes, the recipe uses only mousse, biscuit and cereals. Do not add real branches or pine cones to plates.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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