by Romain Lievre
The Pastry Shop Romain Lievre, situated at the heart of Paris, proposes exclusively Le Kiss
Chocolate Madong 70% mousse and its Raspberry jelly on a chocolate biscuit gluten free.
The Pastry Chef holds its inspiration of the biggest Parisian jeweller’s stores.
For 2 flexipan (40 pieces)
Mousse Madong:
• 310 g of milk
• 310 g of cream
• 62 g of sugar
• 125 g of egg yolk
• 900 g of whipped cream
• 725 g of chocolate Madong 70%
With the yolks, sugar , cream and milk make a custard and pour over the Madong coverage. Whip the cream into fluffy and mix with custard when it is cold .
Raspberry jelly :
• 1 kg of raspberry
• 10 leaves of gelatine
Heat 1/3 pulp to incorporate gelatin then add the remaining pulp, put aside.
Chocolate Biscuit :
• 375 g of almonds
• 375 g of sugar
• 375 g of egg white
• 225 g of chocolate Tannea 72%
Beat the whites stiffly and then tighten them with the sugar , blend with a maryse almond powder , then pour the chocolate previously melted . Bake the cake at 170 ° C for 9mn.
Flocking Chocolate :
• 200g cocoa butter
• 250g white chocolate coating
• as required dye
Heat all in the bain-marie.
Mounting :
Incorporate your chemisant foam edges and add the jelly layer and block in the freezer. Then smooth with foam then add your chocolate biscuit. Once taken , flock “The Kiss ” using a sprayer with your colored cocoa butter .
Romain Lievre Patisserie
27 Rue Saint Jacques
Paris
www.RomainLievre.fr
