Chocolate Desserts with honey Nicolas Lambert so good #35

Recipe Golden Hive Noir with honey and dark chocolate by Nicolas Lambert

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For Nicolas Lambert, Senior Executive Pastry Chef of both Four Seasons Hotels in Dubai, Jumeirah Beach and DIFC, pastry is like a love letter: “you pour a little of yourself into it and hope it touches whoever receives it”, he reveals in so good.. magazine 35.

When he creates, this award-winning chef tries to transmit emotions such as happiness, nostalgia, or tenderness to flavors and textures, since “a dessert should not just be attractive, it should tell a story”. It might be a memory from childhood like the dessert Golden Hive Noir, whose recipe we exclusively share on our website.

As Lambert explains, “picking honey as a child, I remember the sun, the bees, and the sweet taste of wildflowers”. This creation was born from these memories, a creation made from a base of soft salted honey (acacia or wildflowers) caramel, praline crunch, and honey–dark chocolate ganache.

Discover so good #35

Golden Hive Noir

Soft salted honey caramel

150 g sugar
80 g honey (acacia or wildflower)
40 g glucose syrup
160 g heavy cream (warm)
80 g butter, unsalted
3 g fleur de sel

Cook sugar, honey, and glucose to a medium amber (178°C).

Deglaze carefully with warm cream (pour slowly).

Stir and bring to 108–110°C.

Off heat, add butter and salt; emulsify.

Cool to 28–30°C before using.

Praline crunch layer

100 g hazelnut praline paste (70%)
50 g almond praline paste
40 g feuilletine
60 g dark chocolate (64-66%)
10 g honey
q.s. fine salt

Melt chocolate gently to 45°C.

Stir in praline pastes and honey; mix smooth.

Add feuilletine, nibs, and salt last to retain crunch.

Honey–dark chocolate ganache

250 g dark chocolate (70%)
200 g heavy cream
40 g honey (light floral)
30 g butter unsalted, soft
q.s. sal

Heat cream and honey to 85°C.

Pour over chopped chocolate in three additions, emulsifying each time.

When smooth and glossy, add butter and salt; blend with immersion blender.

Let rest overnight at 16°C for perfect texture (or chill and retemper before piping).

Assembly

Cast a thin tempered chocolate shell.

Pipe ganache base inside some holes, leaving space for caramel.

Chill briefly, then pipe salted honey caramel.

Then add some praline crunch everywhere.

Add some honey and put some bee pollens on the top.

Crystallize at 18°C for 24 hours.

Discover these creations by Nicolas Lambert in so good.. magazine 35

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