5 Senses | How to make 5 Senses

How to make 5 Senses

1. Layer -1(sponge base method):
2. On a double boiler melt the butter and chocolate
3. Whisk the egg and sugar till light and fluffy. Fold in the flour, eggs and the chocolate mixture
4. Spread this mixture on a tray and bake at 210 degree celsius for 8 to 10 minutes.
5. Layer -2 (chocolate mousse method) :
6. Melt the dark chocolate over a double boiler, keep aside.
7. Cook the egg yolk with the sugar and vanilla bean till thick. Fold the whipped cream with the egg mixture.
8. Make meringue with the egg white and sugar till soft peaks form. Fold the cream mixture with the melted chocolate and whisk. Fold the meringue with the chocolate mousse.
9. Layer – 3 (Milk chocolate Disc Method):
10. Melt the chocolate over a double boiler add the praline paste. Spread the chocolate over a silpat in a thin sheet and cut disc.
11. Layer - 4 (Caramel Vanilla Chocolate Ganache Method):
12. Caramelize the sugar and water till golden color. Add the cream and continue cooking till all the caramel dissolves.
13. Split the vanilla bean and add to the caramel. the hot caramel mixture on top of the chocolate and mix till the chocolate dissolves. Add the sea salt and the butter.
14. Layer – 5 (Chocolate Hazelnut Daquoise Method):
15. In a bowl mix together the almond powder, Hazelnut powder and the coco powder.
16. In a mixing bowl whisk the egg white and the sugar till medium hard peaks form. Fold in the meringue with the dry ingredients.
17. Spread the mixture in a tray and bake at 160 degree celsius.
18. Layer - 6 (Chocolate Caramel Cream Method):
19. Make a golden caramel with the sugar and water. Add the cream and heat till all the caramel dissolves.
20. Pour this mixture over the chocolate and mix till the chocolate dissolves. Allow to cool completely. Fold in the whipped cream.
21. Layer - 7 (Chocolate fudge Sauce Method):
22. Make caramel and add hot cream.
23. Boil milk, pour over chocolate. Pour the milk and chocolate mix over the caramel. Add the butter and mix well.
24. To assemble, start by cutting a template according to the ring mould. Place the sponge in the base of the mould.
25. Pipe a little chocolate mousse on the base of the pastry and also pipe forming a wall along the template.
26. Place a disc of the milk chocolate praline in the center of the pastry inside the hollow. Pipe a small amount of caramel vanilla chocolate ganache on top of the disc.
27. Press the hazelnut daquoise on top of the ganache. Pour the chocolate caramel cream to fill the mould. Place the mould in the freezer and allow to set.
28. With the help of a spoon or a scoop remove a small portion of the cream from the top to form a hollow space. Place a chocolate disc to cover the hollow portion of the dessert.
29. When serving pour hot sauce on top of the dessert.