Ocean Coral

Created by

  • Christophe RullUS CHOCOLATE MASTER
level 1

The ocean hosts over six thousands species of coral and has been the source of food and habitats for over four thousands species of sea creatures. This coral is inspired from a mushroom coral and sea urchin. The coral brings a lot of elegance to the ocean, but is essential for the growth of sea life.

  1. Hazelnut Praliné
  2. Chocolate Cremeux
  3. Raspberry Compote
  4. Chocolate sable
  5. Wild Fennel Cream
  6. Hazelnut Gianduja
  7. Assembly and finishing

Recipe components

Hazelnut Praliné

PreparationIngredients
Preparation

Make a caramel with the sugar and water.

Pour over a  silicone mat and leave to set

Break apart caramel into pieces and add to the robot coupe along with roasted hazelnuts to desire consistency.

Add in feuilletine and fennel pollen.

Ingredients

Chocolate Cremeux

PreparationIngredients
Preparation

Make an anglaise

Pour over Chocolate 

Burr mix

Reserve 24 hours before piping.

Ingredients
  • 113g
    milk
  • 113g
    cream
  • 45g
    Egg yolk
  • 45g
    sugar
  • 102g
    OR NOIR OLAS 67.3%

Raspberry Compote

PreparationIngredients
Preparation

Cook raspberry and sugar, cool down

Add Finger lime and cornstarch, burr mix

Reserve in a piping bag.

Ingredients
  • 140g
    fresh raspberries
  • 28g
    sugar
  • 4g
    Cornstarch
  • 10g
    finger lime
  • 42g
    fresh raspberries

Chocolate sable

PreparationIngredients
Preparation

Robot coupe all ingredients together

Roll the dough to 2mm and cut disks 

Place discs over round baking molds. 

Bake at 150°C for 8 minutes 

Cool down and reserve for assembling.

Ingredients
  • 192g
    A.P. flour
  • 6g
    baking powder
  • 32g
    Plein Arôme
  • 128g
    butter
  • 1g
    salt
  • 44g
    almond flour
  • 76g
    powdered sugar
  • 12g
    Turbinado sugar
  • 40g
    eggs
  • 64g
    brown butter

Wild Fennel Cream

PreparationIngredients
Preparation

Whip all ingredients together to soft peak

Reserve in a piping bag.

Ingredients
  • 224g
    cream
  • 150g
    mascarpone
  • 22g
    powdered sugar
  • 1g
    vanilla paste
  • 1g
    Fennel Pollen

Hazelnut Gianduja

PreparationIngredients
Preparation

Mix the praline and chocolate together and temper. 

Spread over chablon design of choice. Leave to set.

Cut discs the size of your sable and use it to top the dessert.

Ingredients

Assembly and finishing

Place a Sable dome with an open cavity facing upwards.

Pipe the  cremeux

Pipe the hazelnut praline in the center. 

Pipe the fennel cream on top of praline

Inject thet Compote inside fennel cream

Top with a Gianduja disc.