Cluziel Recipe - "Ida's Delight"

Recipe created by the chocolate-makers of the Manufacture Cluizel

la manufacture du goรปt

Entremet

Ida’s Delight Hazelnut Dacquoise 60 g Hazelnut powder 60 g Almond powder 120 g Egg whites 120 g Caster sugar 30 g Cocoa nibs

Red Berry Cream Cake 350 g Red berry purée 150 g Egg yolks 25 g Sugar 8 g Gelatin sheets 110 g Melted butter

Whip the eggwhites and sugar until obtaining a meringue. Gently stir in the hazelnut and almond powder and the chocolate nibs. Using a pastry bag, pipe into a circle. Cook for 15 to 20 minutes at 180° C.

Heat the red berry purée. Mix the egg yolks with the sugar and cook at 85° C with the fruit purée. Remove from heat, add the gelatin, then the melted butter. Blend. Pour into molds and freeze.

Chocolate mousse 200 g 70% Dark Yzao® couverture chocolate 200 g Cream 35% Fat 80 g Egg yolks 160 g Sugar

Whip the egg yolks and sugar until blanched, heat up to 85° C and then whisk with a mixer until obtaining a light foam. Whip the cream. Melt the chocolate. Whisk together the chocolate and the fisrt preparation and then fold in the whipped cream. Refrigerate. Pipe using a pastry bag.

Assembly and decoration Assemble in a pastry circle. Start by placing the Dacquoise at the bottom. Then, using a pastry bag, add some chocolate mousse. Then place the disc of frozen “crémeux”. Finish with chocolate mousse. Freeze and remove from circle. Finish with the icing and decorations.

70% Dark Yzao® couverture chocolate Cocoa nibs Butterfly airshaped Streamer Chocolate icing

150 g Water Gold marbles

300 g Sugar Messenger personalised 300 g Glucose 200 g Unsweetened concentrated milk 18 g Gelatin sheets 200 g 70% Dark Yzao® couverture chocolate

Cook the water, caster sugar and glucose up to 105° C. Remove from heat and stir in the unsweetened condensed milk and the gelatin.

Pour this mixture over the chocolate melted at 45° C. Blend for two minutes. Glaze at 3° C.

ref. 20094 ref. 21800 ref. 24330 ref. 26470 ref. 27334

Chocolate icing

Chocolate mousse Red berry cream cake Chocolate mousse Hazelnut dacquoise

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094