Honfleur, Puy du Fou, Crest, Châlons-en-Champagne and Besançon

Culinary walk – Fabrice Mignot – Le trépaïs (Limousin specialty)

HAZELNUT DACQUOISE

Ingredients :

110 g egg whites

25g caster sugar

90 g of hazelnut powder

90 g of icing sugar

15 g of potato starch

Preparation :

Preheat the oven to 180°C (T°6). Beat the whites until stiff and tighten them with the caster sugar. Mix together the hazelnut powder, potato starch and icing sugar, sift everything over the whipped egg whites and gently incorporate. Put the mixture in a piping bag and pipe a triangle or a circle the size of your mold, and a strip allowing you to cut 3 strips the height of the mold minus 1 cm.

Cooking :

Bake for 10-12 minutes, then let cool on a rack. Once the biscuit has cooled, cut it to the size of your mold - 0.5 cm, and cut 3 strips 1 cm less than the height of the mold. Your mold must be lined with rhodoid film to facilitate unmolding. Place the 3 strips of dacquoise on the edge of the circle, then at the bottom the dacquoise in a triangle.

CRISPY PRALINE

Ingredients :

10 g of milk chocolate

50 g of praline (praline paste)

20 g of lace crepes

Preparation :

Crush the lace crepes. Melt the milk chocolate in the microwave, then add the praline and the lace crepes. Mix and spread immediately on the dacquoise to obtain a thin layer on the biscuit. Reserve in the fridge.

DARK CHOCOLATE BAVAROIS

Ingredients :

37 g of dark chocolate

1 1/2 leaves of gelatin

125 ml of milk

25g egg yolks

60 g of sugar

112 g of very cold whole liquid cream

Preparation and Cooking:

Chop the chocolate and melt it in a bain-marie or in the microwave. Soften the gelatin leaves in cold water. Heat the milk. Whisk the yolks and sugar until they turn white. When the milk is simmering, pour half of it over the blanched yolks, mix then pour in the rest of the milk. Return the mixture to a saucepan and cook over low heat until the cream reaches 85°C. Remove from the heat and pass the cream through a strainer. Use a small part of cream to dissolve the gelatin, then add it all to the rest of the cream. Add the melted chocolate in three additions, mixing vigorously with each addition.

Assembly :

Whip the liquid cream into whipped cream. When the cream-chocolate mixture reaches around 45/50°C, delicately incorporate a third of the whipped cream, then the rest. Pour the bavarois onto the crispy praline without reaching the top of the dacquoise edge. Put the cake in the freezer to set the Bavarian.

CREAMY CHESTNUT

Ingredients :

105 g of chestnut cream

35 g of egg yolks

40 g of sugar

1 candied chestnut

2 leaves of gelatin

1 C. teaspoon of dark rum

165 g of liquid whole cream

Preparation :

Soften the gelatin sheet in cold water. Make a syrup with the sugar, moistened with a little water in which we put the crushed chestnut. Boil up to 100°C. Heat the chestnut cream, yolks and syrup in a bain-marie to 65°C. Remove from the heat, add the well-drained gelatin and whisk until completely cooled. Add the rum. Whip the liquid cream to obtain a whipped cream, then incorporate it into the chestnut mixture. Pour the cream over the chocolate mousse, up to the edge of the dessert. Place in the freezer to begin setting.

CHOCOLATE GLAZING

Ingredients :

2 leaves of gelatin

30 g of water

40 g of sugar

20 g of couverture chocolate

5 g bitter cocoa powder

30 g of whole liquid cream

Preparation :

Soften the gelatin leaves in cold water. Mix in a saucepan: water, sugar, cocoa and liquid cream. Bring everything to a boil. Melt the chocolate at the same time. Remove from the heat, add the gelatin leaves to the first mixture, then pour it over the melted chocolate, mix and pass through a sieve. Set aside until the icing reaches 30°C. Take the dessert out of the freezer and glaze the top