Rubis

    • Prep Time
    • 1 hour
    • Cook Time
    • 15 minutes
    • Cool Time
    • 4 hours
    • Yield
    • 6 people
    • Difficulty Level
    • Expert

CHOCOLATE BISCUIT

Ingredients

  • 100 g egg yolks
  • 50 g eggs
  • 25 g inverted sugar
  • 40 g granulated white sugar
  • 50 g flour
  • 25 g cocoa powder Aiguebelle
  • 25 g dark chocolate 72% Aiguebelle
  • 25 g butter
  • 125 g egg whites
  • 50 g granulated white sugar

Preparation

Whisk the egg yolks with the whole eggs, the inverted sugar and the granulated white sugar. Add the flour, the sifted cocoa powder and the dark chocolate 72% melted with butter. Finally mix gently with the egg whites. Spread on a baking sheet and bake at 175°C for about 15 minutes.

RASPBERRY DARK CHOCOLATE GANACHE

Ingredients

  • 360 g raspberry puree
  • 210 g glucose Aiguebelle
  • 380 g dark chocolate 55% Aiguebelle Pistobel
  • 70 g butter
  • 84 g gelatin mass

Preparation

In a saucepan heat the raspberry puree and the glucose and pour over the dark chocolate 55%, then add the butter and the gelatin mass. Keep 450 g for the chocolate mousse.

COLD MERINGUE

Ingredients

  • 50 g egg whites
  • 65 g glucose Aiguebelle
  • 30 g inverted sugar

Preparation

Gently mix the ganache at 40°C and the melted gelatin mass, the cold meringue, the whipped cream Reserve for the montage.

TART DARK CHOCOLATE MOUSSE

Ingredients

  • 450 g ganache
  • 35 g gelatin
  • 75 g cold meringue
  • 210 g cream

Preparation

Make a meringue with egg whites, glucose and inverted sugar. Whip together, cold.

CHOCOLATE BLACK RED MIRROR GLAZE

Ingredients

  • 150 g water
  • 300 g granulated white sugar
  • 300 g glucose Aiguebelle
  • 200 g sweetened condensed milk
  • 150 g gelatin mass
  • 250 g dark chocolate 55% Aiguebelle Pistobel
  • 5 g fat-soluble red dye

Preparation

In a saucepan cook together the water, the granulated white sugar, and the glucose to 103°C. Pour the mixture over the condensed milk and the gelatin mass and finally over the dark chocolate 55%. Mix and reserve in the fridge.

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