Recipe made by Laurent Le Daniel,
MOF 1997,
Relais Desserts - St Jacques de la Lande, and Rennes (FRANCE).

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Ingredients

Chocolate Biscuit :

  • Egg yolks 450g
  • Caster sugar 250g
  • Egg whites 450g
  • Caster sugar 250g
  • Cocoa powder 95g
  • Flour 215g
  • Unsalted fresh butter 130g

 

Tayberry Chocolate Mousse :

  • Single cream 220g
  • Tayberry fruit puree 220g
  • Egg yolks 220g
  • Caster sugar 240g
  • Dark chocolate couverture (65%) 540g
  • Whipped cream 1075g

 

Tayberry Crémeux :

  • Tayberry fruit puree 530g
  • Whole eggs 440g
  • Egg yolks 285g
  • Caster sugar 285g
  • Gelatinepowder 6g
  • Water 36g
  • Unsalted fresh butter 326g

 

Crunchy Base :

  • Praline 450g
  • Milk chocolate 100g
  • Bakedsweetcrumble 340g
  • Roastedchopped hazelnuts 340g

Directions

Chocolate Biscuit :

  • Cream the egg yolks and sugar with a whisk. Meanwhile, beat the egg whites until stiff with the other part of the sugar.
  • Mix the two preparations and add the sieved cocoa powder and flour.
  • Takesome of this mixture and add it to thewarmmelted butter(40°C).
  •  Blend with a whisk and fold in the initial mixture.
  • Pour into a40x 60 baking frameand bake40 minutesat 160°C (convection oven).

 

Tayberry Chocolate Mousse :

  • Make a crème anglaise with the single cream, puree, egg yolks and sugar. Pour over the finely chopped chocolate. Blend with an electric mixer to obtain a very smooth texture.
  • Carefully addthe whipped cream.
  • Pourimmediately intothe baking framefor final assembly.

 

Tayberry Crémeux :

  • Pour in a saucepan the puree, eggs yolks, whole eggs, and sugar.
  • Bring to the boil while stirring constantly. Add the soaked gelatine with the cold water.
  • Allow to cool to 45°C and add the butter in small dices. Blend with an electric mixer to obtain a perfectly homogeneous texture.
  • Pourimmediately intoa 40 x 60 baking frameand freeze.

 

Crunchy Base :

  • Melt the chocolate at 40°C, pour it over the ambient praline.  Add the small pieces of sweet crumble and the chopped hazelnuts.
  • Spread this blend over a 40 x 60 sheet. Allow to cool.

 

Assembly and finishing :

  • In a 40 x 60 x height 45 mm baking frame, placed on an oven plate (upside down assembly), put a plastic sheet.
  • Pour half of the chocolate mousse.
  • Then put the frozen Tayberry cremeux.
  • Pour the other half ofthe chocolate mousse and spread over the entire surfaceof the baking frame.
  • Finish with the biscuit. Freeze.
  • Cut into desserts. Glaze with a red icing of the same colour than the Tayberry. Place on a crunchy base slightly larger than the size of the dessert.

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