Plénitude

Name: Plénitude
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Ingredients: 385 g Almond flour and powdered sugar mixture (sifted); 72 g Fresh egg whites; 58 g Cocoa paste (chopped, melted to 45°C); 193 g Fine granulated sugar; 48 g Water; 72 g Aged egg whites; 1 g Egg white powder; 1 g Carmine red coloring (adjust based on intensity); 250 g 66% dark chocolate (chopped); 250 g Dark glaze (chopped); 205 g Unsweetened condensed milk; 50 g Glucose; 240 g 30°B syrup; 50 g Fine granulated sugar or rock sugar; 50 g Invert sugar; 20 g Semi-salted butter; 30 g Unsalted butter; 5 g Cocoa butter

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

2h 30m

Easy

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Ingredients

Almond flour and powdered sugar mixture (sifted) 385 g

Fresh egg whites 72 g

Cocoa paste (chopped, melted to 45°C) 58 g

Fine granulated sugar 193 g

Water 48 g

Aged egg whites 72 g

Egg white powder 1 g

Carmine red coloring (adjust based on intensity) 1 g

66% dark chocolate (chopped) 250 g

Dark glaze (chopped) 250 g

Unsweetened condensed milk 205 g

Glucose 50 g

30°B syrup 240 g

Fine granulated sugar or rock sugar 50 g

Invert sugar 50 g

Semi-salted butter 20 g

Unsalted butter 30 g

Cocoa butter 5 g

Instructions

Make the chocolate macaron batter

Mix the almond flour and powdered sugar mixture with the fresh egg whites. Chop the cocoa paste and melt it in a 45°C water bath. To make the Italian meringue: bring the water and sugar to 117°C. When the sugar reaches 108°C, start whipping the aged egg whites with the egg white powder. Once the whites reach soft peaks, switch to low speed and slowly pour in the cooked syrup. Cool to about 50°C, remove the mixing bowl, and add the cocoa paste and coloring. Fold the Italian meringue into the almond mixture in batches, gently mixing until the batter is glossy and flows in a ribbon.

Pipe and bake the macarons

Small cakes: use an #8 piping tip to pipe rounds of 4 cm and 6.5 cm in diameter onto baking sheets lined with parchment paper. Large pastries: use a #9 piping tip to pipe rounds of 6 cm, 9 cm, and 13 cm in diameter (4 of each) for use with 14 cm-diameter half-sphere molds. Convection oven, double baking trays — small cakes bake at 180°C for 8–9 minutes, large pastries at 165°C for 18–20 minutes. Keep the oven vent open at all times. After baking, do not spray water on the underside of the parchment as in traditional methods. Invert the parchment onto a stainless steel rack and quickly peel off the parchment to release the macarons. Set aside.

Make the chocolate mirror glaze

Bring the unsweetened condensed milk, glucose, and 30°B syrup to a boil. Pour over the chopped chocolate and dark glaze. Starting from the center, stir with a spatula, gradually incorporating the liquid and widening the stirring circle. Pour out and refrigerate until needed.

Make the caramel crunch

In a large pot, melt the fine granulated sugar and invert sugar and cook to the darkest caramel color. Add the semi-salted butter and unsalted butter cubes, stirring continuously. Bring to a boil again to dissolve any remaining caramel granules. Pour onto a baking sheet lined with a silicone mat, use the silicone mat to spread the caramel, cover with another silicone mat and roll flat with a rolling pin. Once cooled, first crush with a rolling pin, then pulse in a food processor into medium-sized pieces. Toss with the melted cocoa butter to coat the crunch and keep it crisp. Store sealed in a dry place.