Inspired by the famous french desert, with a little surprise of chili and thyme.
This recipe can be made in about 1 hour if you work fast and accurate, parallel some of the steps, and buy the chocolate sheets in advanced. If you make the chocolate sheets yourself it can make it take a bit longer (as that step takes the longest time to cool down).
Step 1: Ingredients & Tools
- Pinch of atlantic salt
- 1 Spoon of soy oil
- 20gr Butter
- 185gr Sugar
- 3 Cups Water
- 1 Egg
- 250ml Cream
- 1 Cup Wild Rice
- 500gr Hazelnuts Nuts
- 1 Teaspoon of dried ground chili
- 400gr Dark chocolate
- 200gr Milk chocolate Chocolate
- 4-5 Stalks Thyme
- 5 gr Cocoa butter
- Bain Marie
- Piping bag
Step 2: Hazelnut Dacquoise
- 1 egg white
- 50gr grounded hazelnuts
- 50gr roasted peeled hazelnuts
- 20gr sugar
- 50gr sugar powder
- Chopped thyme leafs
In a bowl whisk egg whites until foamy then gradually add in sugar until it’s a stable cream, Fold hazelnut mixture, sugar powder and thyme into the bowl.
spread mixture evenly (~4mm) onto a baking tray lined with parchment paper and Scatter hazelnut halves on top.
Bake in a preheated oven of 160C for 25-30 mins or until browned. leave to cool.
Step 3: Wild Rice Crunch
- 1/2 glass of wild rice
- 100gr Praline mesh
- 25gr dark chocolate
- 20gr butter
- Pinch of Atlantic salt
Put the rice in a pot with three times water, Cook the rice until it splits.Screen out and Dry the rice, In a pan fry the rice a bit, put on a paper towel to absorb the oil.
Melt the chocolate butter praline and 20gr of fried rice in bain marie, steer until uniformed and pour on the dacquoise.
Put in the refrigerator until cooled for about 20 minutes, then cut into equal rectangles (11cm X 3cm)
Step 4: The Chocolate Sheets
- 170gr dark chocolate
- 5gr Cocoa butter
- 80gr thin chopped dark chocolate
Melt the chocolate and the cocoa butter in bain marie to 50C fold in the thin chopped chocolate and lower the temp to 28C, raise the temp up again to 32C in the bain marie.
Pour the chocolate on a transparent sheet and with another sheet create a even chocolate sheet of about 1mm. Let it sit before it is cools cut rectangles of 11cm X 3 cm, then put in the refrigerator for at least 30 minutes depends on how fast it gets harden.
Step 5: The Chili Chocolate Ganache
- 125ml whipping cream
- 75gr dark chocolate
- Pinch of dried ground chili
Melt the chocolate and the chili in bain marie, let cool to the room temperature.
Whip the cream and mix small part with the chocolate until it uniform, fold the rest of the cream and move the mixture to piping bag.
this step is a quick one, should not take more than 10 minutes
Step 6: The Milk Chocolate Ganache
- 125ml whipping cream
- 60gr milk chocolate
- 15gr sugar
Use the sugar to create a caramel, cool it in room temperature and grind it to powder.
Melt the chocolate and the caramel powder in bain marie, let cool to the room temperature.Whip the cream and mix small part with the chocolate until it uniform, fold the rest of the cream and move the mixture to piping bag.
same as last step, should not take more than 10 minutes.
Step 7: Assemble
After cutting the Hazelnut dacquoise and pouring the wild rice crunch on it, with the chocolate chili piping bag, Pipe coin size dots.
Place a chocolate sheet on top of the chili ganache. repeat with the milk chocolate ganache and place one more sheet at the top.
For the decoration i used Hazelnut dipped in caramel and a thyme stalk
Step 8: Done
Hope you enjoyed!
This is an entry in the
1 Hour Challenge