Progres with grand marnier
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Egg whites |
| 1 | pinch | Salt |
| 1 | ounce | Juice, lemon |
| 1 | ounce | Sugar |
| 4 | ounces | Water |
| 4 | ounces | Sugar |
| 1 | pint | Milk |
| 10 | larges | Egg yolks |
| ¼ | x | Buttercream (from above) |
| 1 | ounce | Hazelnut paste OR |
| 1 | pint | Cream, heavy |
| 4 | eaches | Egg yolks |
| ¾ | cup | Syrup (Grand Marnier from |
| ¾ | x | Buttercream (from above) |
| 1 | ounce | Flour |
| 5 | ounces | Hazelnuts, finely ground |
| 5 | ounces | Sugar |
| 1 | ounce | Grand Marnier |
| 10 | ounces | Sugar |
| 26 | ounces | Butter |
| 1 | ounce | Almond paste |
| 1 | teaspoon | Kirsch above) |
| 4 | ounces | Chocolate, semi-sweet, melted |
| 12 | ounces | Chocolate, semi-sweet |
Directions
BISCUIT NOISETTE
SYRUP
BUTTERCREAM
CREME NOISETTE
MOUSSE
CHOCOLATE CREAM
Biscuit Noisette: ================= Put the egg whites into a blender with salt and lemon juice.
Add 1 ounce of sugar to the egg whites while blending.
In a separate bowl, blend the flour, 5 ounces of sugar and ground hazelnuts. Add beaten egg whites to bowl with hazelnut/sugar mixture and fold in with a spatula.
Butter the bottom of a baking sheet, cover with buttered parchment paper. Pour biscuit dough on parchment and place in 475 F over for 5 minutes, rotating pan often. When cooked, cool in the refrigerator.
Syrup: ======
In a small saucepan, bring the water and sugar to a boil. Take off of the heat and cool in refrigerator. Add Grand Marnier to cooled syrup and reserve. (Note: three-fourths of this syrup-Grand Marnier mixture will be used in the mousse; the remainder will be used to bunch the various layers of the Progres.) Buttercream: ============
Heat the milk in a saucepan.
In a bowl, whisk together the egg yolks and the sugar. Add heated milk to egg/sugar mixture and whisk after off heat.
Put the mixture back in the saucepan and whisk while heating, until smooth and fairly thick. Remove from heat and strain back into the bowl.
Cool in refrigerator.
When chilled, remove from refrigerator and place in a blender.
While blending on low speed, add butter a little at a time. Blend until smooth, then return to refrigerate.
Creme Noisette: =============== Put the hazelnut paste and Kirsch into a bowl and mix with a spatula. Add 4 ounces of buttercream and blend well. Refrigerate for 5 minutes.
Mousse: =======
Whip the cream with a whisk. Add melted chocolate to whipped cream and whisk until smooth.
In another bowl, over hot water, whisk egg yolks and syrup.
Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula.
Chocolate Cream: ================ Melt the chocolate, then cool. Add half of the chocolate to the buttercream. Mix well, then add remainder of the chocolate (must be done in steps or cream will break). Refrigerate.
Assembly: =========
Remove the biscuit from the refrigerator and cut it to the shape of the mold. Put bottom biscuit into mold and brush with syrup.
Spread layer of creme noisette on top of syrup. Refrigerate for 2 minutes.
Add a layer of mousse, then place top biscuit on mousse. Brush with syrup again, then spread with a layer of chocolate cream.
Freeze for 5 - 30 minutes.
Pipe layer of chocolate cream on top. Unmold and serve on tray with garnish of sugar and real flowers.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA