Full Heart

Name: Full Heart
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 205 g condensed milk (unsweetened); 50 g glucose; 240 g syrup (30°B); 250 g dark chocolate glaze (Valrhona); 250 g 66% dark chocolate (Valrhona Caraïbe); 250 g almond powder; 250 g powdered sugar; 500 g almond powdered sugar (sifted); 90 g fresh egg white; 250 g granulated sugar; 65 g water; 95 g aged egg white; 2 g egg white powder; 75 g cocoa paste (Valrhona, melted to 45°C); 1.5 g cochineal red food coloring (adjust intensity); 100 g granulated sugar (coarse or crystal); 100 g invert syrup; 40 g salted butter (La Viette); 60 g fresh butter (La Viette); 15 g cocoa butter

A dessert of chocolate macaron, sea salt chocolate, dark chocolate mousse, chocolate ganache, and crispy caramel.

2h 10m

Easy

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Ingredients

condensed milk (unsweetened) 205 g

glucose 50 g

syrup (30°B) 240 g

dark chocolate glaze (Valrhona) 250 g

66% dark chocolate (Valrhona Caraïbe) 250 g

almond powder 250 g

powdered sugar 250 g

almond powdered sugar (sifted) 500 g

fresh egg white 90 g

granulated sugar 250 g

water 65 g

aged egg white 95 g

egg white powder 2 g

cocoa paste (Valrhona, melted to 45°C) 75 g

cochineal red food coloring (adjust intensity) 1.5 g

granulated sugar (coarse or crystal) 100 g

invert syrup 100 g

salted butter (La Viette) 40 g

fresh butter (La Viette) 60 g

cocoa butter 15 g

Instructions

Make chocolate mirror glaze

Boil the condensed milk, glucose, and 30°B syrup; pour over chopped chocolate and glaze. Stir with a spatula starting from the center, gradually add the liquid and expand the stirring area. Pour into a container and refrigerate.

Make sifted almond powdered sugar

Sift the powdered sugar and almond powder together.

Make chocolate macarons

Chop the cocoa paste and melt it in a 45°C water bath or microwave. Cook the granulated sugar and water to 118-120°C. When the sugar temperature reaches 114°C, start beating the aged egg white, egg white powder, and granulated sugar. Beat the egg whites to soft peaks, turn the mixer to speed two, and slowly pour in the cooked sugar syrup. Add food coloring. Cool to 50°C, remove the mixing bowl, add the dry ingredients and fresh egg whites. Mix until the batter is smooth. On a baking sheet lined with parchment paper, pipe heart shapes using a #11 tip, 0.5 cm smaller than the assembly ring. Prepare two pieces per dessert. Let the skin dry at room temperature for 15 minutes, then bake. Convection oven at 165°C for 18-20 minutes, double tray. Keep the steam on. After baking, do not spray water under the paper as in traditional methods. Flip the parchment paper onto a stainless steel rack, quickly peel off the paper. Stack the racks.

Make caramel crumbs

Melt the granulated sugar and invert syrup in a pot and cook to the maximum caramelization. Add the salted butter, then add the fresh butter cubes in batches, stirring continuously. Bring to a boil again to melt all caramel particles. Pour onto a baking sheet lined with a silicone mat, spread the caramel, cover with another silicone mat, and roll flat with a rolling pin. After cooling, first break up with a rolling pin, then process in a food processor, ensuring the pieces are not too large. Add cocoa butter to coat the crumbs, forming a thin layer to keep them crisp. Store in a sealed container in a dry place.