These golden Christmas treats wrap up the festivities on a high note.
Recipe by Lou Campagna, pastry chef trainer at L’Ecole du Grand Chocolate Valrhona.
Prep Time and Cook Time
Overnight; 3 hours
For biscuit moelleux chocolat
• Valrhona Guanaja 70% chocolate (105g)
• Butter (55g)
• Egg yolks (50g)
• Egg whites (100g)
• Caster sugar (55g)
• Cake flour (18g)
For apricot pâté
• Apricot pulp (198g)
• Lemon juice (22g)
• Caster sugar (251g)
• Yellow ribbon pectin (5g)
• Glucose syrup (55g)
• Valrhona Dulcey 32% chocolate (810g)
• Fresh whipping cream (400g)
• Inverted sugar (65g)
• Valrhona Dulcey 32% chocolate (300g)
• Valrhona cocoa butter (100g)
For caramel topping
• Valrhona Dulcey 32% chocolate (75g)
• Fresh whipping cream (150g)
• Caster sugar (90g)
• Glucose syrup (60g)
• Vanilla pod (1)
- Prepare biscuit batter
• Melt the chocolate and heat to 50°C with butter. Whip egg whites in a kitchen machine on medium speed for four minutes, adding sugar gradually.
• Mix a small amount of egg white into the yolks and chocolate mixture respectively, then pour both mixtures back into the egg whites, add sifted flour and combine with a rubber spatula.
Bake chocolate biscuit
• Measure 180g of batter and pour into a 15.5cm square mould on a tray with a non-stick baking mat. Bake at 180°C-190°C
for 12 minutes. Remove the mould while the sponge cake is still hot.
• Place another baking mat and tray on top. Flip over and lightly press the cake to even the height. Rest in the refrigerator.
Prepare apricot pâté
• Warm the apricot and 15g of lemon juice to 40°C. Add pectin and 31g of sugar. Bring to boiling point, mixing continuously.
• Add a third of the remaining sugar to the mixture and bring to a boil. Repeat until all sugar is incorporated. Add glucose, stir and heat to 105°C. Keep stirring for about 20 seconds until the temperature is even throughout the mixture.
• Add the remaining lemon juice. Pour into a 15.5cm square mould on a baking mat.
• Place the solidified pâté onto the chocolate biscuit. Trim the edges and refrigerate in the same mould to secure the shape.
• For the ganache, boil together the cream and sugar then pour a portion over the melted chocolate. Combine evenly before adding more. Repeat until all is mixed in.
• Blend the mixture with a hand blender to a
smooth, emulsified consistency. Pipe 350g onto the apricot pâté. Refrigerate overnight.
Glaze the chocolate bars
• Combine the coating ingredients in a bowl and heat to 45°C. Place into a bigger bowl of cold water. Cool to 27°C, then microwave for about 10 seconds to 29°C.
• Cut the chocolate dessert into bars about 7cm x 2cm. Place on a wire rack over a tray, pour over the glaze and let the excess drip off. Refrigerate to set.
• Microwave cream, glucose and scraped vanilla seeds until just warm. Pour over cooking sugar (caramelised to light brown) and mix. Heat to 104°C, then cool to 75°C.
• Combine the caramel cream with the melted chocolate, adding one third at a time until it is all incorporated. Blend until emulsified. Chill.
• Before use, bring the caramel topping to room temperature and pipe onto the chocolate bars to finish.