Carré Chanel with chocolate and praline by Sylvain Constans
Food lovers from all over the world visit the restaurant Beige by Alain Ducasse Tokyo, awarded two Michelin Stars in 2016 and considered one of the most beautiful and luxurious places to dine in.
For its Executive Pastry Chef, Sylvan Constans, it was an exciting challenge to work in this establishment and in Tokyo, “where the standard for restaurants and patisseries is one of the highest in the world”.
Beige pays homage to Coco Chanel, and not only in its decoration. Following the motto of the famous designer, “simplicity is the keynote of all true elegance”, Constans creates hypnotic desserts like the one we share below: Carré Chanel, the flagship creation symbolic of the collaboration between Alain Ducasse and Chanel.
Hazelnut Dacquoise
- 250 g roast hazelnuts
- 200 g icing sugar
- 200 g eggs white
- 100 g sugar
Mix the hazelnuts and icing sugar in robot coupe, whip the eggs white with sugar, then add the hazelnut mix with spatula. Spread 780 g by tray, spray icing sugar and bake 12 minutes at 180°C.
Praline feuillentine
- 600 g hazelnut praline
- 300 g feullentine
- 150 g white chocolate
Mix the feuillentine with praline and add the melted white chocolate, spread at 3 mm thick.
Ganache paradis
- 625 g dark chocolate Guanaja 70%
- 560 g cream
- 180 g water
- 125 g sugar
- 65 g cream
- 65 g cocoa powder
Bring the cream to the boil add to the chocolate to realize a ganche. Boil the water and sugar, add the cream and cocoa, then boil again, and add to the ganache.
Chocolate mousse
- 750 g ganache paradis
- 560 g whipped cream
Whipped the cream, then add the ganache at 35°C. Pour into Molds.
Hazelnut ice cream
- 930 g milk
- 100 g sugar
- 35 g trimoline
- 3 g stabilisateur
- 25 g glucose powder
- 25 g milk powder
- 185 g eggs yolk
- 60 g hazelnut praline
- 100 g hazelnut paste
Mix the eggs yolk with sugar, and cook a creme anglaise with all ingredients to 82°C. Then add the praline and hazelnut paste. Keep in fridge overnight. Mix in ice cream machine. Stock in freezer.
Chocolate glaze
- 875 g water
- 1100 g sugar
- 250 g cocoa powder
- 160 g milk powder
- 750 g cream
- 200 g cocoa paste
- 30 g gelatin leaves
Boil the water cream, sugar, cocoa powder and milk powder during 15 minutes, then add the cocoa paste and gelatin, pass into a sieve, and stock in fridge. Use at 35°C.
Caramelized hazelnuts
- 200 g fondant
- 200 g glucose
- q.s. hazelnut
Cook the fondant and glucose to 180°c to a nice caramel color. Dip the hazelnut with a skrewers and turn upside down to create a caramel stem. Keep in dry box.
Chocolate square deco
- q.s chocolate
- guitare sheet
Spread the chocolate very thin between 2 guitar sheet and cut 8×8 cm square.
Montage
Stick the hazelnut dacquoise with the praline feuillentine, then cut 5×5 cm. Make the chocolat mousse, pour into the molds and finish with the dacquoise square, feullentine on top. Freeze. Remove from the molds. Glaze the chocolate mousse and stick it on the chocolate square, spread some gold leaves. Put chocolate cake on the middle of the plate. Finish with 2 caramelized hazelnuts, and serve a hazelnut ice cream quenelle on the side.
