Baker-Pastry chef

The Angelic Duchess

Recipe for 3 half-spheres, 13 cm diameter each

The Angelic Duchess

Chocolate biscuit

230 g eggs
130 g sugar
100 g ground almonds
40 g grated coconut
2,5 g baking powder
15 g cacao powder
50 g flour (T55)
70 g Extra Incorporation Butter 82 % fat
  • Heat the eggs and sugar slightly and whip together until the mixture forms a ribbon.
  • Add the ground almonds, the grated coconut, the sifted flour, the baking powder, the cocoa and the melted butter.
  • Spread out the mixture onto a Flexipat® sheet and bake at 190 °C in a ventilated oven for 10 minutes.
  • Let it cool.
  • Cut out three 10 cm rounds and three 12 cm rounds.

Coconut panna cotta

150 g Sculpture 31 % fat
100 g Coconut purée
28 g gelatin mass
25 g sugar
5 g potato starch
  • Heat the 150 g Sculpture with the coconut purée, the sugar and the potato starch until the mixture comes to a boil. Incorporate the gelatin mass into the mixture.
  • For into three 10 cm circles (about 40 g) and three 12 cm circles (about 60 g).
  • Freeze, then remove from the moulds.

Chocolate mousse

180 g Dark chocolate 53 %
130 g milk
320 g Sculpture 31 % fat
  • Bring the milk to a boil and pour it over the 53 % dark chocolate.
  • Mix to combine, then at 40 °C incorporate the 320 g Sculpture previously whipped to soft peaks.

Assembly

  • Place the two panna cotta rounds on top of the same-size biscuit discs.
  • Pour the mousse into the mould, followed by the panna cotta and the 10 cm biscuit.
  • Top with mousse once again, then insert the last biscuit with the panna cotta.
  • Freeze.

Decoration

400 g Sculpture 31 % fat
30 g sugar
  • Whip together the 400 g Sculpture and the sugar.
  • Decorate the cakes with a Saint Honoré piping nozzle and a closed star nozzle.

Corman's products of the recipe

Extra Incorporation Butter 82 % fat

Extra Incorporation Butter 82 % fat

The most Efficient Butter in use

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Sculpture 31 % fat

Sculpture 31 % fat

Whipping speciality

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