Sablé rum choco mousse

Name: Sablé rum choco mousse
Ingredients: 240 g Butter; 4 g Salt; 60 g Almond powder; 120 g Powdered sugar; 200 g Sugar; 120 g Egg; 40 g Powdered sugar; 40 g Flour; 1 Vanilla pod; 350 g bread flour; 40 g Egg white; 40 g Melted butter; 77 g Egg white; 135 g Sugar; 6 Gelatine; silicone mold Corona; 43 g Egg yolk; 950 ml Whole milk; 140 g Butter; 50 ml Don Papa Baroko; velvet spray white; 180 g coffee; Callebaut chocolate mousse - milk; silicone mold Russian tale; silicone mold Truffles 5; choco mint dark; gold leaf

This recipe was presented during the Chef's Table at the sneak preview of HANOS Maastricht on July 19, 2022.

Ingredients

240gButter

4gSalt

60gAlmond powder

120gPowdered sugar

200gSugar

120gEgg

350gbread flour

40gPowdered sugar

40gFlour

1Vanilla pod

40gEgg white

40gMelted butter

silicone mold Corona

77gEgg white

135gSugar

6Gelatine

43gEgg yolk

140gButter

180gcoffee

silicone mold Truffles 5

950mlWhole milk

50mlDon Papa Baroko

velvet spray white

Callebaut chocolate mousse - milk

silicone mold Russian tale

choco mint dark

gold leaf

Preparation

Mix butter, salt, and sugar in a stand mixer with a dough hook.
Add the almond powder first, then the egg. Mix everything well.
Briefly mix in the flour until a nice dough forms. Let it rest overnight in the refrigerator.
Roll out with a rolling pin to the desired thickness. Cut out with a fluted ring and bake everything between two perforated baking mats under pressure in the oven for 12 minutes at 165°C. Let cool before use.

Halve the vanilla pod lengthwise and scrape out the seeds.
Mix the flour with the powdered sugar and vanilla seeds.
Add the egg white and gently fold it in.
Add the lukewarm melted butter in parts and mix with a spatula until you have a smooth batter.
Let the batter rest in the refrigerator for at least an hour.
Spread the batter evenly in the silicone mold with a palette knife and bake in an oven at 160°C for about 10 minutes until lightly browned.

Cook the egg yolk, egg white, sugar, and coffee together to 78°C.
Soak the gelatin and dissolve it in the mixture.
Let cool to 35°C and then mix in the butter.
Let the mixture cool until use.
Fill the mold with the cremeux and place in the shock freezer.
Keep a little cremeux in a piping bag for assembly.

Mix the Don Pappa Baroko, milk, and the bag of chocolate mousse for 5 minutes on high speed until airy.
Let this set for about 6 hours.
Fill the silicone mold with the mousse, but not quite to the edge yet.
Place the ball of coffee cremeux in the mousse and then fill it up further with the mousse.
Place in the shock freezer.
Remove the mousse from the mold and let it come to temperature in the freezer.
Now spray it with the velvet spray and store in the freezer until use.

Place the choco mint dark Dobla on the sablé.
Place the chocolate mousse from the Russian tale mold on top.
Now the tuille can be placed over it.
Put a small dot of pipeable coffee cremeux on the tip of the mousse to attach the gold leaf.