Recipes
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Island Pralines
May 09, 2019 by Jodi MacKinnon (QFG) Leave a CommentA show-stopping dessert with the lush tropical flavours of dark rum, praline, and vanilla beans.
Course:
Dessert
Ingredients
Chocolate Spong Cake
- 75 g 63% Vanuari chocolate couverture
- 4 eggs
- 75 g unsalted butter , softened
- 65 g icing sugar
- 60 g sugar
- 75 g pastry flour
Soft Vanilla Caramel
- 163 g whipping cream (35%)
- 1 vanilla pod , split
- .35 g baking soda
- 27 g glucose
- 216 g sugar
- 2 g salt
- 50 g 39% Milk Vanuari chocolate couverture
- 45 g unsalted butter
Rum Mousseline Cream
- 325 g homogenized milk
- 60 g whipping cream (35%)
- 1 vanilla pod , split
- 50 g muscovado sugar
- 75 g egg yolks
- 35 g cornstarch
- 30 g 200º bloom powder gelatin
- 200 g praline
- 50 g dark rum
- 180 g unsalted butter , softened
Assembling
Chocolate Sponge Cake
- Preheat an oven to 180º C. Butter and line a baking pan with parchment.
- In a double boiler, melt the chocolate couverture, and let cool slightly. Separate the egg whites and yolks.
- In a mixer, beat the butter and icing sugar together until light and fluffy. Add the melted chocolate and egg yolks and beat for 5 minutes. Beat the egg whites with the sugar.
- Gently fold the egg whites and flour into the chocolate mixture. Pour into the prepared pan and bake until just set.
Soft Vanilla Caramel
- Bring the cream, vanilla, baking soda, glucose, and half the sugar to boil. Remove from heat and let steep for 10 minutes. Pass through a sieve.
- Caramelise the remaining sugar up to 170º C and deglaze with the still-warm cream. Reheat to 110º C and add the salt.
- Whisk in the chocolate and butter until emulsified. Refrigerate for 24 hours.
Rum Mousseline Cream
- In a pot over medium-high heat bring milk, cream, and vanilla to just under a boil. Cover and let steep for 30 minutes. Strain.
- Heat the strained milk to just under a boil. In a bowl, whisk together the sugar, egg yolks, and cornstarch. Pour the hot milk over and mix. Return to the pot and cook, constantly stirring, until it is thick.
- Soften the gelatin in a little water. Whisk into the hot pastry cream. Whisk in the praline, dark rum, and butter. Cool.
Assembling
- Cut and fit the sponge cake into the chocolate deltas. Pipe a small amount of soft vanilla caramel onto the sponge cake. Fill with the rum mousseline and refrigerate for 30 minutes. Pipe the rum mousseline again using a star-tipped pastry bag and decorate.