Embark on a culinary journey with the Mont d'Auvergne, a sublime dessert that merges sophisticated flavors and artistic presentation. Crafted for 6 to 8 servings in soft half-sphere molds, this indulgent treat combines layers of Walnut and Hazelnut Dacquoise, velvety Chestnut Mousse, delicate Chestnut Ganache Discs, and decadent Runny Caramel infused with chestnut. Adorned with Chocolate Spirals, this dessert is a fusion of textures and tastes that promise to elevate your dining experience.
The meticulous preparation involves creating meringue sponges with a perfect blend of walnut and hazelnut, followed by a luscious chestnut mousse infused with a touch of whisky. The chestnut ganache discs add complexity, complemented by a runny caramel featuring gentian-chestnut cream for a distinctive twist. The finishing touches, including chocolate shapes and spirals, contribute to the visual allure of this culinary masterpiece.
Assembling the Mont d'Auvergne is an art in itself, creating a hollow shape that houses layers of chestnut mousse, ganache discs, and chestnut fragments. The dessert is then expertly decorated, and sprayed with chestnut and green hues, imparting a velvety and vibrant appearance. Finally, the runny caramel with chestnut cream cascades into the hollow, completing this symphony of flavors.
The Mont d'Auvergne is more than a dessert; it's a celebration of culinary craftsmanship, where each layer is thoughtfully composed to deliver an exquisite sensory experience. Get ready to savor the fusion of nutty, creamy, and caramel notes in this dessert that transcends the ordinary, leaving an indelible mark on your palate.
If you want another dessert idea, check out myTonka Bean Brownie
Composition for 3 desserts serving 6/8 people in soft half-sphere molds
To prepare the Mont d'Auvergne Recipe you will need:
Walnut and hazelnut dacquoise
- Chestnut mousse
- Chestnut ganache discs
- Chestnut fragments
- Black and green chocolate spray
- Runny caramel with chestnut
Decoration
- Chocolate spirals
Meringued sponges Walnut and hazelnut dacquoise
Ingredients
- 190 g walnut tant-pour-tant
- 190 g hazelnut tant-pour-tant
- 225 g egg whites
- 5 g powdered egg whites
- 75 g granulated sugar
Method
- Sift the walnut and hazelnut tant-pour-tant together.
- In a mixer fitted with a whisk, whisk the whites with the dried egg whites and half the sugar.
- Add the remainder of the sugar to obtain a fairly firm and foamy mixture.
- Then using a spatula, delicately fold in the sifted powders.
- Pour into stencils 1 cm high and 17 cm in diameter and fill.
- Sprinkle with confectioner's sugar, leave the sugar to dissolve for a few minutes, then repeat the operation before placing it in the oven,
- Cook to 180°C for 5 min., vents closed.
- Lower the temperature to 170°C, open the vents, and cook for 20 to 25 min.
- Once out of the oven leave to cool on a rack.
- Set aside.
Chestnut mousse
Ingredients
- 150 g 35% fat liquid cream
- 115 g water
- 750 g chestnut paste
- 15 g gelatin sheets
- 70 g whisky
- 600 g 35% fat whipped cream
- 35 g chestnut liqueur
Method
- Boil the cream and water.
Warm the chestnut paste slightly.
- Incorporate a part of the liquid, then dilute using a mixer and gradually add the rest of the liquid.
- Soften the gelatin in cold water, drain, melt, then add to the diluted chestnut paste.
- Add the whisky and the chestnut liqueur,
- Then whisk in the whipped cream in two stages.
Chestnut ganache discs
Ingredients
- 95 g liquid cream
- 100 g 36% Elysée milk chocolate couverture
- 460 g chestnut paste
- 3 g gelatin sheets
- 35 g whisky
- 300 g tempered 70% Ultime dark chocolate couverture
Method
- Boil the cream.
- Pour half of the liquid onto the chestnut paste, then dilute this mixture using a whisk, adding the rest of the cream.
- Add the melted chocolate, and mix briskly.
- Soften the gelatin in the cold water, drain, melt, then add to the mixture.
- Add the whisky. Set aside.
- Spread a very fine layer of tempered chocolate couverture onto a polyethylene sheet.
- Allow to crystallize slightly then position a stencil 4 mm by 14 cm in diameter and fill with chocolate chestnut ganache.
- Smooth over and harden in the refrigerator for 1 hour.
- Spread a thin layer of tempered couverture onto the cooled ganache.
- Leave to harden again in the refrigerator.
- This is to separate the two sides of the chestnut ganache.
- Go around the edges with a warm knife to unstick the chocolate discs,
- Keep in the refrigerator.
Runny caramel with gentian-chestnut cream
Ingredients
- 150 g granulated sugar
- 100 g glucose syrup
- 100 g 135% fat liquid cream
- 40 g gentian-chestnut cream
- 2 g gelatin sheets
Method
- Over low heat, pour a part of the granulated sugar into a saucepan, leave to dissolve and brown, then repeat the operation with the rest of the sugar to obtain a caramel without liquid.
- Incorporate the hot glucose syrup.
- Cook again for 2 to 3 min.
- Away from the heat, dilute with a part of the cream (this should be boiled beforehand). - Gradually pour on the rest of the liquid cream.
- Soften the gelatin in cold water, drain, melt, then add to the mixture.
- Allow the temperature to drop then introduce the gentian-chestnut cream.
- Strain then set aside,
Chocolate shapes, spirals, and other decorations
Dark, milk, white tempered couverture. "Guitar" sheet. Shimmering coloring.
Method for making shapes
- Spread a thin layer of chocolate couverture onto a "guitar" sheet that has been sprinkled with shimmering powder.
- Before the couverture has set too much, cut out rectangles or squares with an extensible roller, depending on the size of your dessert, and place a sheet of cooking paper and a baking sheet on top to prevent the shapes from becoming deformed.
- Leave to crystallize, then unstick the chocolate shapes,
- Keep at 17°C.
Method for making the spirals
- Spread a thin layer of chocolate couverture onto a strip of rhodoid 4.5 cm wide and 20 cm long.
- Sweep a decorating comb across the surface of the chocolate to create thin, even chocolate bands.
- Leave to harden slightly, then roll into a spiral shape and place in a log mold.
- Leave to crystallize for 1 to 2 hours at 17°C.
- When the time comes to use it, all you have to do is delicately remove the rhodoid to see the chocolate spirals.
Assembling the dessert upside-down
- To create a hollow shape on unmolding, place a round-shaped utensil (like a brioche mold with a "head", an apple..,) under a Flexipan" half-sphere mold,
- Using a brush, dab the entire surface with chestnut mousse.
- Harden in the freezer.
- Using a frosting bag with a nozzle, fill with chestnut mousse and create a flat surface.
- Arrange the chestnut fragments and place a chestnut ganache chocolate disc on top.
- Fill with a very thin layer of chestnut mousse,
- Place a second chestnut ganache chocolate disc on top.
- Fill with chestnut mousse again
- Position the third and last chestnut ganache chocolate disc.
- Fill with chestnut mousse and chestnut fragments then finish assembly with a dacquoise base.
- Freeze.
Decoration and finish
- Unstick to remove the Flexiplan" half-sphere.
- Turn the dessert over to show the hollow created by the round utensil.
- Place the dessert in the freezer again.
- Using a spray gun, spray the dessert with a chestnut-colored mix to create a velvety appearance across the entire surface.
- Then, lightly spray with a green-colored mix, to give an appearance of greenery on the top (of the hollow).
- Finally, spray again with a light chestnut-colored mix,
- Freeze.
- Place the dessert on a piece of gold cardboard.
- Pour the runny caramel with chestnut cream into the hollow of the dessert.
Conclusion and Tips for Mont d'Auvergne Dessert
In concluding your Mont d'Auvergne culinary adventure, you've not only crafted a dessert but orchestrated a symphony of flavors and textures. This delightful treat, served in soft half-sphere molds, encapsulates the essence of sophistication, blending walnut and hazelnut dacquoise, velvety chestnut mousse, delicate ganache discs, and a decadent runny caramel infused with chestnut. The chocolate spirals and meticulously crafted shapes add visual poetry to this culinary masterpiece.
Tips for Perfecting Your Mont d'Auvergne:
1. Precision is Key: Follow each step meticulously, ensuring accurate measurements and attention to detail. This dessert thrives on precision.
2. Layering Harmony: When assembling, aim for a harmonious layering of chestnut mousse, ganache discs, and fragments. Each layer contributes to the overall balance of flavors.
3. Chill Effect: Embrace the freezer at various stages. It's your ally in creating the desired textures and maintaining the integrity of each layer.
4. Artistic Touch: Let your creativity shine in decorating. The chocolate shapes and spirals are not just embellishments but integral to the visual appeal.
5. Spray Mastery: Achieving the velvety appearance requires finesse. Practice your spray technique with the chestnut-colored mix, followed by subtle green hues for a touch of nature.
6. Gold Finale: Present your Mont d'Auvergne on a piece of gold cardboard for a regal finish. It elevates the dessert's visual impact, making it a feast for the eyes as well.
Indulge and Impress:
As you serve the Mont d'Auvergne, relish in the satisfaction of creating a culinary masterpiece. The fusion of nutty, creamy, and caramel notes is designed to leave an indelible mark on the palate. Whether for a special occasion or an intimate gathering, this dessert is not just a sweet treat; it's an experience to savor and share with those who appreciate the artistry of fine cuisine.
