The French Culinary Institute

Praline-Chocolate Mousse and Fresh Raspberry "Napoleon"

Method of preparation:


1. In a wide, flat stainless steel saucepan, cook the sugar until melted and clarified. Add the almonds and cook until golden.
2. Pour the praline onto an aluminum foil-lined sheet pan. Let cool and harden.

Chocolate Mousse

ingredients:

Method of preparation:
1. Melt the chocolate in a double boiler. Transfer the chocolate to a large bowl and set aside.
2. Using the hand mixer fitted with the balloon whisks, beat the egg whites until soft peaks form.
3. Again using the hand mixer fitted with the balloon whisks, beat the cream until thickened. Ad the framboise and continue beating until soft peaks form.
4. Place the beaten egg whites and whipped cream directly on top of the melted chocolate and, using the hand mixer fitted with the balloon whisks, beat the mixture at a high speed until incorporated.
5. Transfer the mousse to a hotel pan and chill immediately.

Finishing the Mousse:

1. Place the almond praline in the food processor and pulse until broken into fine pieces.
2. Gently fold the chopped praline into the chocolate mousse.
3. Transfer the mousse to a pastry bag fitted with a large round tip and refrigerate until service.

Raspberry Coulis

ingredients:

Method of prepAration:
1. Combine all ingredients in a blender and process until smooth. Strain through a fine chinois.
2. Transfer the coulis to a squeeze bottle and chill.

Basic Tuile Batter

ingredients:

Method of preparation:
1. Combine the melted butter and sugar in a bowl and beat with the hand mixer fitted with mixing whisks until lightened.
2. Add the egg whites and mix at a low speed to incorporate.
3. Add the flour and beat until thoroughly mixed. Let the batter rest, refrigerated, for at least 30 minutes before using.

Chocolate Tuile Batter

ingredients:

Method of preparation:
1. Beat the cocoa into the tuile batter until it is completely smooth.
2. Let the batter rest, refrigerated, for at least 30 minutes before using.

Making the Tuiles


1. Preheat the convection oven to 350 degrees F..
2. Working on a completely flat surface, spread the basic tuile batter into the desired shapes on a silicon baking sheet.
3. Pipe the chocolate tuile batter onto the basic tuiles to decorate.
4. Bake until just golden. Remove from the oven and, while still warm, bend the tuile into the desired forms. Set aside for service.

Assembly:

ingredientsÓ

Method of assembly:
1. Pipe a small amount of praline-chocolate mousse onto the bottom of the plate. Top with one tuile. Pipe a larger amount of mousse on top of this tuile. Surround the mousse with raspberries and top with another tuile. Repeat this process.
2. On top of the last tuile, pipe a small amount of chocolate mousse and a rosette of creme chantilly. Top with a raspberry and a mint leaf. Drizzle the coulis all around the plate.

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