Cuvée Limeira Chocolate Bouchées - Amapa

Bar and Bouchées

Made with: Cuvée Limeira 50%

Steps: 5

An original recipe by Nicolas Riveau – Makes 48 pieces

Recipe steps

LIMEIRA 50% WHIPPED GANACHE

  • 330gWhipping cream
  • 35gInvert sugar
  • 35gGlucose DE 38/40
  • 425gCuvée Limeira 50%
  • 825gWhipping cream
  1. Heat the smaller portion of cream, the glucose and the invert sugar.
  2. Gradually combine the hot mixture with the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an immersion blender to make a perfect emulsion.
  3. Add the larger portion of cold whipping cream. Mix again.
  4. Leave to set in the refrigerator, preferably for 12 hours.
  5. Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

COFFEE CRÉMEUX

  • 715gWhipping cream
  • 70gPure Arabica coffee beans
  • 3gPure Arabica instant coffee
  • 170gEgg yolks
  • 107gCaster sugar
  • 6gGelatin powder 220 Bloom
  • 30gWater for the gelatin
  1. Heat the cream and infuse the coffee beans for 20 minutes.
  2. Mix the egg yolks with the sugar. Strain and rectify the cream’s weight. Add the instant coffee.
  3. Combine with the yolk and sugar mixture. Cook at 180-185°F (82-84°C) and add the rehydrated gelatin.

BUCKWHEAT BRETON SABLÉ BISCUIT

  • 160gEgg yolks
  • 320gCaster sugar
  • 320gCreamed butter
  • 450gBuckwheat flour
  • 15gBaking powder
  • 4gSalt
  1. Beat the egg yolks with the caster sugar. Sift the buckwheat flour, baking powder and salt together.
  2. Once the yolks have been thoroughly beaten, add the creamed butter, followed by the sifted flour, baking powder and salt.
  3. Spread out between two sheets. Leave to rest.
  4. Bake at 300-320°F (150-160°C) with the oven door slightly ajar.

ÉCLAT D’OR & LIMEIRA CRUNCHY GLAZE

  1. Melt the couverture and oil at 95°F (35°C) and add the ÉCLAT D’OR.
  2. While it is still at 95°F (35°C), use to ice the dessert and leave to set in the refrigerator.

COFFEE & ABSOLU CRISTAL SPRAY MIX

  1. Ground the coffee beans. Bring the ABSOLU CRISTAL, water, and ground coffee to the boil.
  2. While the mixture is still liquid, spray it on at 175°F (80°C).

Assembly and finishing

Assembly: Prepare the Whipped Ganache and Crémeux. Prepare the Buckwheat Breton Sablé Biscuit and roll out to a thickness of 7mm. Store in the refrigerator. Bake the Buckwheat Breton Sablé Biscuit at 300°F (150°C) for approx. 25 minutes. As soon as it is out of the oven, cut into 6cm-diameter disks. Store in a dry place. Use a piping bag with a 18mm-diameter nozzle to pipe out 10g of Coffee Crémeux. Freeze for a few minutes. Use a piping bag and a 30mm-diameter cutter to coat each Coffee Crémeux droplet with a droplet of approx. 30g of Whipped Ganache. Freeze.

Finishing: Coat the Breton Sablé Biscuit disk with the Limeira Crunchy Glaze. Set aside. Use a spray gun to apply a layer of ABSOLU CRISTAL.
Use a rolling pin to spread out a very thin layer of pre-set LIMEIRA between two sheets of confectionery dipping paper and cut into 6cm disks with pierced centers. Leave to set at 60°F (16°C). Place the decoration on the droplet.

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