Peacock chocolate nougat

By Christophe Lenfant-Gallard

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Chocolate American Whoopies with...

Chocolate Shortbread

Details

servings 8
Level of difficulty Average
Preparation time 90mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

The candied orange (to be prepared a day ahead):
Put the sugar and water in a saucepan. Bring to a boil. Pare the oranges, then cut into slices, put them in the syrup for 3 to 4 minutes. Drain.

Step 2

Place them on a baking tray with a Silpat and place in the oven to fry them at 70 ° C for 2 hours. Once removed, set aside a few slices for decoration and chop the rest which you will put in the creamy chocolate.

Step 3

Melt the nougat and the fondant icing until it reaches 145/150 ° C in temperature. (Caramel). Add the chopped almonds. Mix gently with a spatula.

Step 4

Pour onto a Silpat for 2 minutes so the nougat starts slightly harden. Place onto a marble or chopping boars, cut and shape the nougat (like in the photo). If you have taken too long, don't worry: put it back on the Silpat and place back in the oven at 160° - 170 ° C. The brittle nougat will soften again.

Step 5

The cocoa biscuit:
Melt the butter and leave to cool. In a bowl mix the almond powder, icing sugar and cocoa. Add 2 eggs. Whisk to emulsify the batter (which should double in volume).

Step 6

Add the remaining egg and beat again. Stir in the melted butter, gradually, a little at a time. Beat the egg whites until stiff, gradually incorporate the 10g of sugar (like a meringue).
Mix the two mixtures together gently with a spatula.

Step 7

Spread with a spatula on a baking tray with baking paper. Cook at 180 ° C for 5 minutes. Cut the biscuit into tear shapes, the same size as the little moulds doe the creamy filling, below.

Step 8

Chocolate cream:
Put the dark chocolate in a bowl. Boil the cream and pour over the chocolate, let it melt. Stir gently to get a nice smooth ganache, creamy filling. Once the ganache has cooled, add pieces of the chopped candied orange and the whipped cream.

Step 9

In small tear moulds, put a biscuit in the bottom and fill with creamy ganache, smooth the top and refrigerate (minimum 2 hours).

Step 10

I accompany this recipe with 2 small chocolate ribbons (you can find another recipe how to make these) and a custard.

Place on a plate, remove the tear mould and decorate with the nougat.