Recipe Gâteau-Mouche

To prepare this dish

Ingredient list

Milk Chocolate Brownie

15 Matfer oval tart rings ref no. 371328.
1260 g Elle & Vire gourmet butter 82% fat
660 g sugar
720 g dark brown sugar
1140 g whole eggs
600 g flour
12 g baking powder
3 g coarsely ground fleur de sel
1020 g 40% milk chocolate covering
600 g walnuts, roughly crushed

Banana Compote

37x57 cm square tin
1850 g whole bananas
500 g raw sugar
200 g butter
425 g Excellence whipping cream 35% fat
1,5 g ground nutmeg
30 g lemon juice
15 g pectin NH
4 g vanilla pods

Chocolate Mousse

915 g milk
345 g Excellence whipping cream 35% fat
590 g egg yolks
1210 g dark chocolate 65%
35 g powered gelatine
210 g water for dissolving the gelatine
1385 g Excellence whipping cream 35% fat
450 g glucose
285 g egg whites

Hazelnut Crumble

290 g Elle & Vire gourmet butter 82% fat
260 g flour
130 g raw sugar
130 g Muscovado sugar
130 g almond powder
130 g ground hazelnuts
4 g coarsely ground fleur de sel

Dark Chocolate Brownie Preparation

200 g dark chocolate 65%
150 g cocoa butter

Red spray preparation for velvet

200 g dark chocolate 65%
200 g red-coloured cocoa butter

Sublime Topping

300 g Sublime, Cream with Mascarpone
25 g sugar

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Milk Chocolate Brownie

   Combine the butter, sugar and dark brown sugar using a flat beater. Gradually add the eggs. Add and combine the pre-sifted flour, baking powder and coarsely ground fleur de sel. Lastly, add the chocolate covering melted at 45°C and the walnuts. Check that the mixture is properly emulsified but not whipped. Pour the preparation into the buttered oval tart rings (400 g) and smoothen the surface. Fan bake at 160°C for 30 min. 

2. 2

   Banana Compote

   Dice the bananas and mix with the lemon juice. Heat the cream with the nutmeg and vanilla. Allow it to infuse for 15 min. Take a small portion of the sugar and mix it with the pectin NH. Make a dry caramel with the rest of the sugar, then add the butter and warm cream to stop the cooking process. Add the pectin mixed with the sugar, then add the bananas. Cook for a few minutes to slightly stew the bananas. Pour into the square tin, smoothen the surface, let it set in the refrigerator, then cut out 24x5 cm strips. 

3. 3

   Chocolate Mousse

   Mix the gelatin with the water for hydration. Make a custard sauce with the egg yolks, the milk and the Excellence cream (1). Melt the dark chocolate at 45°C, add the melted gelatin mass and the custard sauce once cooked, emulsify. Mix. Heat the egg whites with the glucose, then whip to create the cold meringue. When the chocolate custard mixture reaches 30°C, add the whipped cream (2) and the cold meringue. Pipe 350 g per thermoformed tin, then place the banana insert. Smoothen the surface and let it set in the refrigerator. 

   Chef's tip

   Makes 15 tins at 400 g / piece.

4. 4

   Hazelnut Crumble

   Combine all the ingredients using a flat beater, knead on the lowest speed setting. Pass through the largest sieve without chilling. Fan bake for 20 minutes at 140°C. Arrange the crumble nuggets all along the chocolate mousse rim, sprinkle them lightly with icing sugar. 

5. 5

   Dark Chocolate Brownie Preparation

   Melt both ingredients at 45°C. Coat the brownie base. Before the sauce crystallizes, conceal it with chocolate biscuit crumbs mixed with some bronze-coloured powder. 

6. 6

   Red spray preparation for velvet

   Melt both ingredients at 45°C. Spray the top sections. Place each top onto a coated brownie base. 

7. 7

   Sublime Topping

   Using a mini Saint-Honoré nozzle, pipe a strip of whipped Elle & Vire Sublime Cream on each top. 

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A few words about the author…

Nicolas Boussin