Hazelnut Chocolate Mille-feuille, Chocolate Hazelnut Cake, Milk Chocolate Crémeux, Hazelnut Feuilletine, Salted Caramel Mousse, Meyer Lemon Purée, Chocolate Crumble, Chocolate Sauce, and Satsuma Sorbet

Adapted by StarChefs.com
January 2011
Yield: 20 Servings


Satsuma Sorbet
sorbet syrup
1 kilogram fresh satsuma juice, strained
Milk Chocolate Crémeux
250 grams milk
250 grams cream
100 grams egg yolks
80 grams granulated sugar
10 grams gelatin, bloomed
170 grams milk chocolate chopped
Hazelnut Feuilletine
35 grams cocoa butter
142 grams milk chocolate
226 grams praline paste
170 grams feuilletine flakes
Salted Caramel Mousse
100 grams caramel sauce
2 sheets gelatin, bloomed
200 grams pastry cream
½ cup whipped cream, stiff peaks
Chocolate Hazelnut Cake
140 grams 70% chocolate, melted
80 grams butter
80 grams hazelnut paste
4 eggs
178 granulated sugar
1 teaspoon vanilla extract
15 grams cocoa powder, sifted
55 grams toasted hazelnut flour
Chocolate plaquettes
Maldon salt
Meyer Lemon Purée
3 lemons
simple syrup
Chocolate Crumble
99 grams cocoa powder
291 grams all-purpose flour
1½ grams baking soda
5 grams kosher salt
255 grams butter
250 grams granulated sugar
Chocolate Sauce
125 grams granulated sugar
200 grams water
20 grams cocoa powder
50 grams glucose
175 grams chocolate, chopped
To Assemble and Serve
Chocolate curls
Macerated Meyer lemon segments
Satsuma segments


For the Satsuma Sorbet:

Add the sorbet syrup to the satsuma juice until you reach a level of 26 to 28 brix on a refractometer. Process the sorbet base in batch freezer and reserve until service.

For the Milk Chocolate Crémeux:

Make a traditional anglaise with the milk, cream, egg yolks and sugar, and then add the bloomed gelatin, making sure to dissolve it completely. Strain the warm mixture over the chocolate and whisk it in to emulsify it.

For the Hazelnut Feuilletine:

Melt the cocoa butter, chocolate and praline paste together over a water bath. Add in feuilletine flakes and chill the mixture. Roll the mixture in between 2 pieces of parchment paper, sized to fit quarter-sized sheet tray.

For the Salted Caramel Mousse:

Warm the caramel sauce over a water bath and whisk in the salt and bloomed gelatin, making sure to fully dissolve the gelatin in the caramel mixture. Loosen the pastry cream in a standing mixer, and while the machine is running on low, strain the caramel mixture into the pastry cream and completely incorporate it. Fold in the whipped cream and transfer the mousse to a pastry bag fitted with a pastry tip.

For the Chocolate Hazelnut Cake:

Preheat the oven to 350ºF. Combine the melted chocolate, butter, and hazelnut paste in a double boiler. In the bowl of a standing mixer, combine the eggs, sugar, and vanilla extract and whisk using the whip attachment until the mixture reaches the thick ribbon stage. Fold the egg mixture into the chocolate mixture three-quarters of the way. Combine the cocoa powder and hazelnut flour and fold them into the chocolate mixture. Dispense 600 grams of the cake batter onto each quarter-sized sheet tray. Bake the cake for 6 minutes, rotate the trays, and then bake them for another 6 minutes, checking for doneness. Remove the cakes from the oven and allow them to cool. Top each cake with another quarter-sized sheet tray to flatten them until they are nice and level. Pour the crémeux over the cake and chill the trays of cake in the refrigerator until they are set, preferably 8 hours (or overnight). Very carefully remove the cake from the sheet trays and cut into 4-inch x 1-inch portions. Place a piece of cut feuilletine on top of the crémeux, making sure to size up exactly. Put a chocolate plaquette on top of the feuilletine, and then pipe a line of the mousse on top of it. Garnish each cake with Maldon salt.

For the Meyer Lemon Purée:

Use a fork to poke holes in the lemons, then blanch and shock them 3 times, using fresh water each time to remove some of the bitterness. Remove the insides of the lemons and save only the skins. Put the lemon skins in a small pot, and cover with simple syrup. Simmer the mixture over a medium heat until the lemon skins are tender. Strain the lemons, and transfer them to a blender. Purée the skins until they are very smooth, using fresh simple syrup to thin the purée until it reaches the desired consistency. Pass the mixture through a fine-meshed tamis and reserve.

For the Chocolate Crumble:

Preheat the oven to 325ºF. Sift the cocoa powder, flour, and baking soda together, and add the salt to the mixture. Cream the butter and sugar together, and then add the sifted dry ingredients. Roll the dough out between 2 pieces of parchment paper, to ⅛-inch thickness. Bake the crumble for 8 to 10 minutes, rotating the sheet tray once. Remove the crumble from the oven, allow it to cool, and then grind it.

For the Chocolate Sauce:

Make a dry caramel with the sugar. Combine the water, cocoa powder, and glucose and use the mixture to deglaze the dry caramel. Bring the mixture back to a boil and make sure the sugar has fully dissolved. Strain the hot mixture over the chocolate and emulsify the sauce with a stick blender.

To Assemble and Serve:

Brush a line of chocolate sauce across the middle of the plate. Put a portion of the cake on top of the chocolate sauce, then brush a line of the lemon purée on the plate. Fill it with chocolate crumble. Plate a quenelle of the sorbet on top of the crumble and connect the two elements with a chocolate curl. Put a few macerated Meyer lemon segments and satsuma segments around the plate to finish.