Amu
A refined dessert built on a cocoa-hazelnut base, layered with chocolate biscuit, coffee cream custard, and chocolate mousse, finished with a glossy chocolate glaze.
Ingredients
Cocoa hazelnut crumble (for baking)
to taste
Chocolate hazelnut crunch (for freezing)
to taste
Chocolate sponge (sliced after baking)
16 cm diameter, 8 slices
Coffee crèmeux (freeze after baking)
16 cm silicone mold portion
Chocolate crèmeux filling (for layering)
to taste
Chocolate whipped cream
to taste
Chocolate glaze (cool to 35-40°C before use)
to taste
Decoration
to taste
Instructions
1
Make the cocoa hazelnut crumble
Chill the cold butter cubes with the sifted dry ingredients in the freezer for 1 hour, then pulse in a food processor until crumbly. Sift and bake at 150°C convection for 20 minutes.
2
Make the chocolate hazelnut crunch
Melt the hazelnut paste, butter, and chocolate, fold in the crispy pieces and cocoa hazelnut crumble, pour into an 18 cm mold, and freeze.
3
Bake the chocolate sponge
Whisk the yolks, whole eggs, and sugar; prepare a meringue. Combine the two, add the melted butter and cocoa mass, and sift in the dry ingredients. Pour into a mold and bake at 160°C for 25 minutes. Once cooled, slice into 7 mm thick pieces and cut out 16 cm diameter discs.
4
Make the coffee crèmeux
Boil the cream and steep the crushed coffee beans, then strain and replenish the weight. Combine with yolks and sugar, pour into a silicone mold, bake at 120°C for 15 minutes, then freeze.
5
Make the chocolate crèmeux filling
Boil the cream and milk, pour over the yolk-sugar mixture, and cook to 84°C. Pour over the chocolate to emulsify. Place a sponge disc in the mold, pour in 110 g of filling, top with another sponge disc, and freeze.
6
Make the chocolate whipped cream
Boil the cream and milk, pour over the yolk-sugar-inverted sugar mixture, and cook to 84°C. Pour over the chocolate to emulsify. Cool to 40°C, then fold in the whipped cream.
7
Make the chocolate glaze
Boil the water with the glaze base, add the mixed cocoa powder and sugar, and dissolve the gelatin. Add the chocolate and gelatin pieces and mix until smooth, then sift and let cool.
8
Assemble the cake
Line the bottom of the mold with the crunch, add a thin layer of whipped cream, place the filled sponge disc, then layer in order: whipped cream, coffee crèmeux, and whipped cream. Freeze, unmold, coat with the glaze, and decorate with chocolate pieces and gold leaf.
