Add all ingredients in a mixer except chocolate. Make into dough and roll 5mm thick. Place on sheet pan and bake at 325F until light brown. Chop into small pieces and bake again until golden brown and crispy. After it cools down, take 500g and mix with melted chocolate. Put between two pieces of parchment paper and roll to 4mm. Keep in refrigerator until set and cut in small circles using a cutter.
1000g sliced almonds
Toast the almonds almost to the burning point to get the most flavor. Boil the milk and pour over almonds and cover. Keep in refrigerator for about 24 hours and strain it. Blend the strained almonds and use it as almond paste.
Mix egg yolks and sugar in a separate bowl. Boil the milk add the paste, then pour over the yolks and sugar mixture to temper. Pour back into the pot and thicken to make an anglaise. Remove from the heat and add the bloomed gelatin. Let it cool and fold in the whipped cream. Pipe into ring molds and freeze.
Boil the milk and cream, pour over yolks to temper. Pour yolk mixture back into pot to make an anglaise. Pour anglaise over milk chocolate and use a stick blander to make smooth. Let it set about 10 hours before use.
1 bag of feuilles de brick
300g melted clarified butter
100g super fine sugar
300g cocoa butter
300g GODIVA 32% Milk Chocolate
Brush butter on the dough and dust with sugar. Roll dough up and julienne. Twist into small balls and bake at 300’F until golden brown. Melt the chocolate and cocoa butter together and pass through strainer. Put into chocolate sprayer and spray a thin layer over the baked dough nest.
Toasted Almond Garnish
200g toasted sliced almond (finely chopped)
10-15g sea salt flakes
Mix and sprinkle over dish.
Place the set Bavarian mousse on the chocolate ring. Pipe the praline cremeux on top of mousse and place nest on top. Put onto plate and make three dots on plate with the praline cremeux. Sprinkle with salted almond garnish. Bon Appetit!
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