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Prep time
2 hours
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Cook time
30 minutes
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Serves
6
Author Notes
Embark on a culinary adventure led by Chef Julien Medard, the visionary behind the exquisite dining experience at La Maison Medard, located in the picturesque heart of France. With a commitment to excellence and a deep reverence for traditional French gastronomy, Chef Medard infuses each dish with creativity, precision, and a touch of his distinctive culinary flair. Prepare to tantalize your taste buds as we explore one of Chef Medard's signature recipes, showcasing the harmonious blend of flavors and artistry that define the essence of La Maison Medard's cuisine. —damianotrulli
Ingredients
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Dulcey whipped ganache :
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160g
Dulcey chocolate
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100g
cream
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25g
glucose
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400g
cold cream
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Glaze :
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100g
Dulcey chocolate
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100g
cocoa butter
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100g
roasted hazelnut powder
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Hazelnut praline :
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100g
roasted hazelnuts
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50g
granulated sugar
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Orange marmalade :
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1
organic orange
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200g
water
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100g
sugar
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1/2
vanilla pod
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1g
agar agar
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Suzette Sauce :
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30g
sugar
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200g
orange juice
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50g
Grand Marnier
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10g
butter
Directions
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Whipped ganache
Melt the chocolate in a double boiler, heat the cream and glucose, then pour over the chocolate. Finish with the cold cream and emulsify with an immersion blender. Reserve in the refrigerator for 24 hours.
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Hazelnut praline
Make a dry caramel with the sugar, then pour it onto a Silpat to cool. Blend everything in a food processor until you obtain a praline. Reserve.
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Orange marmalade
Slice the orange, blanch 3 times. Make a syrup with the remaining ingredients, candy the oranges, then blend.
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Suzette Sauce
Make a blonde caramel, deglaze with orange juice. Separately, heat the Grand Marnier and flambe, then add it to the first preparation and mix in the butter until combined.
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Glaze
Melt the cocoa butter, pour over the chocolate, and set aside.
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Assembly of the spheres
Whip the ganache until it reaches a soft consistency. Fill 5cm molds with the ganache, add marmalade and praline in the center (it's best to freeze the inserts), smooth and freeze.
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Finishing touches
Glaze the spheres and roll them in hazelnut powder. Use the remaining ganache to create dots in a circle, add marmalade in the center, then place the sphere on top. Finish with a hazelnut praline and serve with warm sauce.
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