Chocolate Pavé


Emirates One&Only Wolgan Valley

Chocolate Pavé | Emirates One&Only Wolgan Valley
Chocolate Pavé

Chocolate Pavé

Chocolate Pavé - Emirates One&Only Wolgan Valley

Method

To make the biscuit base:

  1. Cream the butter and the sugar
  2. Add yolks and mix
  3. Then sift flour, cocoa butter and baking powder
  4. Pat onto tray and cook at 180 degrees Celsius for 8 minutes

To make the mousse:

  1. Whip 2kg of cream in advance
  2. Place 400g of cream and zest in a saucepan and bring to the boil
  3. Soak gelatin in iced water and, when soft, add to the cream and zest
  4. Break chocolate into smaller pieces into a large mixing bowl
  5. Pour the cream and zest gelatin mixture over the chocolate
  6. Mix the egg yolks and sugar together and add to chocolate mixture
  7. Lightly fold in the whipped cream prepared in advance
  8. Scoop out onto the biscuit base and leave to set overnight
  9. Then cut into slices, and enjoy

Garnish with Tuile biscuit and fresh citrus segments.

Tuile:

  1. Mix Orange juice and Icing Sugar, add flour, then butter, lay flat on silicone tray and bake 160 degrees Celsius for 5 minutes
  2. Once cooked break into pieces of any shape to garnish.

Ingredients
Eggs
Sugar
Butter
Flour
Cocoa powder (Valrhona)
Baking powder
Cream
Juice and zest from citrus – orange or mandarin
Dark chocolate (Valrhona) 65%
Gelatin
Icing sugar

To make the biscuit base:
3 egg yolks
100g sugar
100g butter
100g flour
75g cocoa butter
5g baking powder

To make the mousse:
2000g cream
Citrus zest
400g cream
25g gelatin
1000g 65% dark chocolate (broken)
360g egg yolks
250g icing sugar

Tuile:
200g Orange Juice
300g Icing Sugar
200g Flour
100g Butter (melted)