Papilio
Angelo Musa
Recipe for 3 desserts of 20 cm in diameter and 4,5 cm high
Recipe in 6 steps
Almond crisp
1| Fresh butter | 110 g | 33.7 % |
| Granulated sugar | 110 g | 33.7 % |
| Vanilla pod | 0,5 piece | 0.0 % |
| Salt | 1 g | 0.3 % |
| Flaked almonds | 80 g | 24.5 % |
| T45 flour | 25 g | 7.6 % |
| Total | 326g | 100% |
Cream the butter, incorporate the sugar, vanilla, salt, flaked almonds and finish off with the flour. Spread between 2 6 mm thick sheets of baking paper. Leave to harden in the refrigerator, then cut out the base. Bake in a flexipan or in a circular tray smaller than the size of the small cake. Bake at 150°C in a ventilated oven for around 20 minutes. |
Chocolate biscuit
2| Yolks | 190 g | 24.2 % |
| Sugar | 165 g | 21.0 % |
| Flour | 95 g | 12.1 % |
| Powdered cocoa | 38 g | 4.8 % |
| Warm butter | 56 g | 7.1 % |
| Egg whites | 190 g | 24.2 % |
| Sugar | 50 g | 6.3 % |
| Total | 784g | 100% |
Beat the yolks with the sugar for 15 minutes. Remove some of this mixture to incorporate it in the boiling butter, then mix with the rest of the yolks. Add the sifted flour with the cocoa. Pour it all over the whipped egg whites. To begin with, mix delicately, then let the biscuit drop. Bake at 160°C in a ventilated oven for around 35 minutes. |
Exotic caramel
3| Isomalt | 185 g | 32.1 % |
| Granulated sugar | 75 g | 13.0 % |
| 35% fat UHT cream | 45 g | 7.8 % |
| Salt | 1 g | 0.1 % |
| Vanilla pod | 0,5 piece | 0.0 % |
| Fresh butter | 45 g | 7.8 % |
| Passion fruit purée | 145 g | 25.1 % |
| Mango purée | 40 g | 6.9 % |
| Coconut purée | 40 g | 6.9 % |
| Total | 576g | 100% |
Melt the isomalt, add the sugar and cook at 180°C. Lower the cooking temperature with the hot cream and fruit purées, cook again to 109°C. Add the butter, mix and blend. |
Chocolate mousse
4| Semi-skimmed milk | 410 g | 23.6 % |
| Invert sugar | 80 g | 4.6 % |
| Egg yolks | 295 g | 17.0 % |
| Gelatin preparation | 30 g | 1.7 % |
| Dark chocolate CARUPANO 70% | 460 g | 26.5 % |
| Whipped cream | 460 g | 26.5 % |
| Total | 1735g | 100% |
Heat the milk, inverted sugar and egg yolks to 80°C. Pour the strained crème anglaise over the chopped chocolate and the gelatin. Emulsify by mixing carefully. Pour the crème anglaise over the whipped cream at 40°C. |
Chocolate cream
5| Semi-skimmed milk | 235 g | 28.3 % |
| 35% fat UHT cream | 235 g | 28.3 % |
| Vanilla pod | 1 piece | 0.1 % |
| Egg yolks | 95 g | 11.4 % |
| Invert sugar | 47 g | 5.6 % |
| Dark chocolate ARCATO 66% | 216 g | 26.0 % |
| Total | 829g | 100% |
Heat the milk, sugar and egg yolks to 85°C. Pour over the chopped chocolate and mix, then pour into a flexipan. |
Glazing
6| Water | 225 g | 10.9 % |
| Sugar | 450 g | 21.8 % |
| Glucose | 450 g | 21.8 % |
| Colouring | SQ | 0.0 % |
| Sweetened condensed milk | 300 g | 14.5 % |
| Gelatin mass | 180 g | 8.7 % |
| Dark chocolate ARCATO 66% | 450 g | 21.8 % |
| Total | 2055g | 100% |
Boil the water, sugar and glucose. Add the condensed milk, the gelatin mass and then pour over the couverture, and mix. Use at 35°C. |
Chef's word
Angelo Musa
For the Pastry World Cup in 2003, we were asked to make a strong chocolate dessert. I decided to add a touch of acidity with an exotic caramel, and to decorate it with an almond crunch, with a touch of fleur de sel. Papilio was born.
Final assembly
Pour the chocolate cream, then leave to set.
Pour the caramel on to the chocolate cream, place a chocolate biscuit disc of around 8 mm thick on top of the caramel.
Leave to set. Pour the chocolate mousse that has just been mixed into the mould, place the chocolate cream/exotic caramel/biscuit ensemble inside the mould and finish off with the almond crisp.
Deep freeze to set.
Glaze with the chocolate glazing melted at 40°C. Best enjoyed at around 11°C.