AURA by Pierre Hermé

For 2 Pavocake KE105 cake moulds

Composition:

1. Chocolate sablé with fleur de sel
2. Pecan praline for entremets
3. Chocolate and pecan biscuit
4. Soft pecan cream
5. 64% dark chocolate Chantilly
6. Dark chocolate spray mix

Preliminary preparation

Gelatin Mass

• 5 g powdered fish gelatin (200 bloom)
• 35 g mineral water

In a bowl, pour the room-temperature water over the powdered gelatin without stirring.
Refrigerate for at least 2 hours, then melt the mixture between 55°C and 70°C.
Pour into a container and store in the fridge for 12 hours before use.
Keeps up to 6 days in the refrigerator.

1 - Chocolate Sablé with Fleur de Sel

• 2 g Guérande fleur de sel
• 112.5 g unsalted butter
• 90 g light brown sugar
• 37.5 g granulated sugar
• 1.5 g natural liquid vanilla extract
• 112.5 g 72% dark chocolate, chopped (Panier des Chefs suggests WEISS' 71% MBÔ Chocolate)
• 130 g type 55 flour
• 22.5 g cocoa powder
• 4 g baking soda

Chop the chocolate. Sift together the flour, cocoa, and baking soda.
In a stand mixer with the paddle attachment, soften the butter, then add the sugars, salt, and vanilla.
Add the dry mix, then the chopped chocolate. Mix just until combined, as for a shortcrust dough.
Roll out to 5 mm thick on a floured surface and cut two 18 cm Ø discs.
Chill on SPV64 Pavoni Italia trays. Bake in Ø18 x 2(h) cm rings at 165°C (fan) for about 11 minutes.

2 - Pecan Praline Mass

Pecan Praline 

• 135 g sugar
• 200 g pecans
• 2 g powdered Madagascar vanilla beans

Toast the pecans at 150°C for 5 minutes. Dry-caramelize the sugar with the vanilla until 175°C, add the nuts and mix well.
Cool on a non-stick tray. Coarsely chop, then blend into a paste.
Use immediately or refrigerate.

Pecan Praline Mass

• 300 g pecan praline
• 25 g cocoa butter
• 25 g chopped pecans

Melt and temper the cocoa butter (29–31°C), combine with the praline and pecans. Partially crystallize.
Spread 140 g over each sablé disc. Freeze. 

3 - Chocolate and Pecan Biscuit

• 22.5 g almond flour
• 22.5 g pecan flour
• 40 g brown sugar (1)
• 15 g egg white (1)
• 20 g egg yolk
• 10 g icing sugar
• Pinch of fleur de sel
• 35 g browned butter
• 20 g type 55 flour
• 1.5 g baking powder
• 30 g 64% dark chocolate (Panier des Chefs suggests WEISS' ALTARA 63% chocolate)
• 45 g egg white (2)
• 8 g brown sugar (2)
• 50 g pecans

Toast the flours at 160°C for 15 minutes, and the pecans at 140°C for 20 minutes.
Mix the toasted flours, sugar (1), egg white (1), yolk, icing sugar, and salt. Whisk to combine.
Melt the butter and mix with melted chocolate. Combine with the batter along with flour, baking powder, and pecans.
Whip egg whites (2) with sugar (2) and fold in.
Pour 100 g into each Ø18 x 2(h) cm ring, bake at 165°C for 12 minutes.
Cover with a tray to retain moisture. Cool and refrigerate.

4 - Soft Pecan Cream

• 250 g whole milk
• 37.5 g brown sugar (1)
• 37.5 g brown sugar (2)
• 41 g egg yolk
• 9 g cornstarch
• 125 g butter
• 125 g pecan praline
• 25 g pecan paste
• 9 g gelatin mass

Boil the milk with sugar (1), pour over the yolk, sugar (2), and cornstarch mix.
Cook like pastry cream up to 85°C.
Add gelatin mass, praline, and pecan paste.
Cool to 45°C, then add room-temperature butter and blend.
Pour 320 g over each biscuit.
Chill for 2 hours, then freeze.

5 - Chocolate Chantilly

• 265 g 64% dark chocolate (or WEISS' ALTARA 63% chocolate)
• 465 g full-fat cream (30%) (1)
• 205 g full-fat cream (30%) (2) 

Melt the chocolate to 45°C. Whip cream (1) and refrigerate.
Add unwhipped cream (2) to the chocolate (at 48°C), then fold in whipped cream in three additions.
Use immediately.

Note: 48°C is crucial for the right texture. 

6 - Dark Chocolate Spray Mix

• 100 g dark chocolate Black 83% (Panier des Chefs suggests WEISS' intense KACINKOA 85% Chocolate)
• 75 g cocoa butter

Melt and blend the ingredients, then strain.
Do not exceed 45°C.
Store or pour into spray gun container.

Assembly & Finishes

Assembly

• 2 KE105 Aura Pavocake silicone moulds by Pavoni Italia

Pour 280 g of Chantilly into each mould, coat the sides, place the biscuit disk with pecan cream, add 80 g Chantilly, then finish with the sablé and praline disk.
Freeze for 4 hours, then unmould and store frozen.

Finishing

• Chocolate spray mix
• Neutral glaze

Heat the glaze to 70°C.
Place the entremets on a rack and spray with a thin layer of glaze.
Refreeze.
Spray with the chocolate mix (at 45°C) right out of the freezer for a velvet effect.
Place on 2 cm larger bases and defrost in the fridge.

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.