5 Senses | How to make 5 Senses

Name: 5 Senses
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 people
Ingredients: Layer -1 (Sponge Base Ingredients):; 240 gms 811 NV Callebaut Dark chocolate; 250 gms Unsalted Butter; 4 Eggs; 80 grams Flour; 65 grams Castor Sugar; Layer - 2 (Chocolate Mousse Ingredients):; 320 gms 811 NV Callebaut Dark chocolate; 500 grams whipped cream Elle & Vire; 2 Egg yolk; 50 grams Castor Sugar; 5 grams Vanilla Bean; 2 Egg Whites; 30 gms Castor Sugar; Layer – 3 (Milk Chocolate Disc Ingredients):; 230 gms Milk chocolate Callebaut; 20 gms Hazelnut Almond Praline; Layer - 4 (Caramel Vanilla Chocolate Ganache Ingredients):; 40 gms 811 NV Callebaut Dark chocolate; 60 gms Milk chocolate Callebaut; 40 gms Castor Sugar; 40 ml Water; 30 gms Cooking Cream; 5 grams Vanilla Bean; 20 gms Sea Salt; 120 gms Unsalted butter; Layer – 5 (Chocolate Hazelnut Daquoise Ingredients):; 35 gms Almond powder; 90 gms Hazelnut Powder; 10 gms Coco powder

By Fairmont Jaipur | 14th Jan 2016 |

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5 Sensesby Fairmont Jaipur

Prep Time
25
mins
Cook Time
45
mins
Serves
8
People

93 saves

3 reviews

34 likes

Video for key ingredients

About 5 Senses Recipe

This beautiful recipe is a signature dish of Fairmont, Jaipur.

5 Senses

Ingredients to make 5 Senses

Layer -1 (Sponge Base Ingredients):
240 gms 811 NV Callebaut Dark chocolate
250 gms Unsalted butter
4 eggs
80 grams flour
65 grams Castor sugar
Layer - 2 (Chocolate Mousse Ingredients):
320 gms 811 NV Callebaut Dark chocolate
500 grams whipped cream Elle & Vire
2 egg yolk
50 grams Castor sugar
5 grams Vanilla Bean
2 egg Whites
30 gms Castor sugar
Layer – 3 (Milk Chocolate Disc Ingredients):
230 gms Milk chocolate Callebaut
20 gms Hazelnut almond Praline
Layer - 4 (Caramel Vanilla Chocolate Ganache Ingredients):
40 gms 811 NV Callebaut Dark chocolate
60 gms Milk chocolate Callebaut
40 gms Castor sugar
40 ml water
30 gms Cooking cream
5 grams Vanilla Bean
20 gms Sea salt
120 gms Unsalted butter
Layer – 5 (Chocolate Hazelnut Daquoise Ingredients):
35 gms almond powder
90 gms Hazelnut Powder
10 gms Coco powder
120 gms egg White
110 gms Castor sugar
Layer – 6 (Chocolate Caramel cream Ingredients):
60 gms Milk chocolate Callebaut
60 gms sugar Granulated
60 ml water
250 gms cream
Layer - 7 (Chocolate Fudge Ingredients):
300 gms sugar
150 gms butter
150 gms cream
20 ml Milk
20 gm Dark chocolate
Layer – 8 (Plain chocolate Disc Ingredients):
Temper the chocolate and spread on a plastic sheet, when partially set, cut it with a cutter

How to make 5 Senses

Layer -1(sponge base method):
On a double boiler melt the butter and chocolate
Whisk the egg and sugar till light and fluffy. Fold in the flour, eggs and the chocolate mixture
Spread this mixture on a tray and bake at 210 degree celsius for 8 to 10 minutes.
Layer -2 (chocolate mousse method) :
Melt the dark chocolate over a double boiler, keep aside.
Cook the egg yolk with the sugar and vanilla bean till thick. Fold the whipped cream with the egg mixture.
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.
Layer – 3 (Milk chocolate Disc Method):
Melt the chocolate over a double boiler add the praline paste. Spread the chocolate over a silpat in a thin sheet and cut disc.
Layer - 4 (Caramel Vanilla Chocolate Ganache Method):
Caramelize the sugar and water till golden color. Add the cream and continue cooking till all the caramel dissolves.
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.
Layer – 5 (Chocolate Hazelnut Daquoise Method):
In a bowl mix together the almond powder, Hazelnut powder and the coco powder.
In a mixing bowl whisk the egg white and the sugar till medium hard peaks form. Fold in the meringue with the dry ingredients.
Spread the mixture in a tray and bake at 160 degree celsius.
Layer - 6 (Chocolate Caramel Cream Method):
Make a golden caramel with the sugar and water. Add the cream and heat till all the caramel dissolves.
Pour this mixture over the chocolate and mix till the chocolate dissolves. Allow to cool completely. Fold in the whipped cream.
Layer - 7 (Chocolate fudge Sauce Method):
Make caramel and add hot cream.
Boil milk, pour over chocolate. Pour the milk and chocolate mix over the caramel. Add the butter and mix well.
To assemble, start by cutting a template according to the ring mould. Place the sponge in the base of the mould.
Pipe a little chocolate mousse on the base of the pastry and also pipe forming a wall along the template.
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.
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.
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.
When serving pour hot sauce on top of the dessert.