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Photo of 5 Senses by Fairmont Jaipur at BetterButter
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5 Senses

Jan-14-2016
Fairmont Jaipur
25 minutes
Prep Time
45 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT 5 Senses RECIPE

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

Recipe Tags

  • Hard
  • Dinner Party
  • European
  • Blending
  • Baking
  • Dessert

Ingredients Serving: 8

  1. Layer -1 (Sponge Base Ingredients):
  2. 240 gms 811 NV Callebaut Dark chocolate
  3. 250 gms Unsalted butter
  4. 4 eggs
  5. 80 grams flour
  6. 65 grams Castor sugar
  7. Layer - 2 (Chocolate Mousse Ingredients):
  8. 320 gms 811 NV Callebaut Dark chocolate
  9. 500 grams whipped cream Elle & Vire
  10. 2 egg yolk
  11. 50 grams Castor sugar
  12. 5 grams Vanilla Bean
  13. 2 egg Whites
  14. 30 gms Castor sugar
  15. Layer – 3 (Milk Chocolate Disc Ingredients):
  16. 230 gms Milk chocolate Callebaut
  17. 20 gms Hazelnut almond Praline
  18. Layer - 4 (Caramel Vanilla Chocolate Ganache Ingredients):
  19. 40 gms 811 NV Callebaut Dark chocolate
  20. 60 gms Milk chocolate Callebaut
  21. 40 gms Castor sugar
  22. 40 ml water
  23. 30 gms Cooking cream
  24. 5 grams Vanilla Bean
  25. 20 gms Sea salt
  26. 120 gms Unsalted butter
  27. Layer – 5 (Chocolate Hazelnut Daquoise Ingredients):
  28. 35 gms almond powder
  29. 90 gms Hazelnut Powder
  30. 10 gms Coco powder
  31. 120 gms egg White
  32. 110 gms Castor sugar
  33. Layer – 6 (Chocolate Caramel cream Ingredients):
  34. 60 gms Milk chocolate Callebaut
  35. 60 gms sugar Granulated
  36. 60 ml water
  37. 250 gms cream
  38. Layer - 7 (Chocolate Fudge Ingredients):
  39. 300 gms sugar
  40. 150 gms butter
  41. 150 gms cream
  42. 20 ml Milk
  43. 20 gm Dark chocolate
  44. Layer – 8 (Plain chocolate Disc Ingredients):
  45. Temper the chocolate and spread on a plastic sheet, when partially set, cut it with a cutter

Instructions

  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.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Niyaz Laiq
Apr-12-2016
Niyaz Laiq   Apr-12-2016

Is there some other chocolate I can use instead of NV811?

Ruchira Hoon
Apr-12-2016
Ruchira Hoon   Apr-12-2016

Hi It's a type of chocolate that is available in speciality baking shops

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