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Chocolate Dome

 By
Frédéric Moreau - Executive Pastry Chef at The St. Regis Monarch Beach, Dana Point (California) - Cacao Barry USA Ambassador
 
Lime dacquoise (1 frame)
Inaya mousse (30 domes)
Inaya ice cream
Inaya icing
Mango compote (30 servings)
Coconut rice pudding
Coconut and lime tuile (30 discs)
Chocolate sablé (30 flowers)
  

 

Lime dacquoise (1 frame)

INGREDIENTS PREPARATION
245g sugar
2g sea salt
391g egg white
2g lime zest
Beat vigorously
208g almond powder
70g A.P. flour
112g confectioner's sugar
Sift

Gently mix the sieved ingredients into the beaten egg whites.
Spread into a baking frame of 13.8 x 17.7 in / 35 x 45 cm.
Bake at 356°F/180°C in the convection oven for 10-12 min.
Let rest in the refrigerator overnight.
Cut out a piece of 1.8 in / 4.5 cm in diameter with a biscuit cutter and place on the Inaya™ mousse.

Inaya mousse (30 domes)

INGREDIENTS PREPARATION
230g whole milk
190g egg yolks
53g sugar
Make a custard with
As soon as it is cooked, add to
515g 35% cream
Temper at 95°F/35°C and incorporate with

Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each.
Top with the lime dacquoise without pressing it too deeply into the Inaya™ mousse.

Inaya ice cream

INGREDIENTS PREPARATION
1036g whole milk
250g 38% cream
230g sugar
8g ice cream stabiliser
Heat the milk and the cream to 104°F/40°C, then add the sugars and the ice cream stabilizer
35g Grand Caraque
Bring to a boil, then pour over the chocolate and mix with a hand blender

Inaya icing

INGREDIENTS PREPARATION
20g water
4g gelatin powder (220 Bloom)
Mix
150g water
150g cream
350g neutral icing
Boil the cream and the water, then add the neutral icing
Add the melted chocolate then the diluted gelatine and mix with a hand blender

Let rest overnight.
Melt the icing at 77-86°F/25-30°C then mix with hand blender to remove air bubbles.
Glaze the domes with Inaya™ mousse.
Set aside in the refrigerator.

Mango compote (30 servings)

INGREDIENTS PREPARATION
660g very rope mangoes
2g lime zest
Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest.
Let sit overnight.

Coconut rice pudding

INGREDIENTS PREPARATION
94g Basmati rice
280g water
1g salt
Wash the rice
Boil the water with the salt
Cook the rice for 5 minutes
225g whole milk
112g 38% cream
3g vanilla
Rinse the rice then add
Simmer for 10-15 minutes.
The rice should soften and all the water from the milk will evaporate.
Add milk if the rice is not sufficiently cooked after 15 minutes.

150g coconut puree

30g sugar

20g Malibu liquor

    Chill at 104°F/40°C, then add

    Let sit overnight in the refrigerator.
    The following day, fill the sphere moulds and freeze.
    Unmould and set aside in the refrigerator.

    Coconut and lime tuile (30 discs)

    INGREDIENTS PREPARATION
    75g sugar
    63g 82% butter
    Bring to a boil
    80g grated coconut
    Add

    Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 0.05 in / 1.5 mm.
    Bake at 302°F/150°C in a convection oven.
    Cut out discs of 2.75 in / 7 cm with a round biscuit cutter.

    Chocolate sablé (30 flowers)

    INGREDIENTS PREPARATION
    110g 82% butter
    2g sea salt
    83g confectioner's sugar
    28g almond powder
    46g whole egg(s)
    193g A.P. flour
    Cream the butter with the salt and icing sugar.
    Add the ground almonds, the cocoa powder, eggs and flour.