Jan 16, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Mickey’s Hat

Jean-Marc Viallet's Mickey’s Hat.

Jean-Marc Viallet, Top Ten Pastry Chef of 2016, presents his Mickey’s Hat.

 

Yield: 20 servings

Jean-Marc Viallet, Executive Pastry Chef, Disneyland Resort Central Bakery.

 

Flourless Sponge:

  • 11 oz/312 g 64% couverture chocolate
  • 4 oz/113 g granulated sugar, divided 
  • 8 oz/227 g unsalted butter, softened 
  • 11 oz/312 g egg yolks
  • 16 oz/454 g egg whites

1. Preheat oven to 350°F. Line a half sheet pan with parchment paper and spray with nonstick spray.

2. Melt chocolate in a double boiler; set aside to cool.

3. Combine 2 oz/57 g sugar and butter in an electric mixer; cream until fluffy. Add melted chocolate to the butter mixture; scrape down sides of bowl. Add egg yolks slowly to butter mixture; scrape down sides of the bowl. 

4. Whip egg whites until thickened; add remaining 2 oz/57 g sugar, and continue beating to soft peaks.

5. Add 1/3 of beaten egg whites to chocolate mixture and mix. Working in batches, gently fold remaining beaten egg whites into chocolate mixture. Spread batter into prepared pan; bake 20 to 25 minutes, or until top springs back when lightly touched. Set aside to cool.

Gianduja Crunch:

  • 10 oz/283 g gianduja chocolate 
  • 5 oz/142 g dark chocolate pearls
  • 1. Melt gianduja chocolate in double boiler until completely melted.  
  • 2. Pour the chocolate into 2” round non-stick silicone molds and sprinkle on dark chocolate pearls. Place aside to set.

Fruit Brûlée:

  • 3.5 oz/100 g egg yolks
  • 1.5 oz/42 g granulated sugar 
  • 6 gelatin sheets
  • 7 oz/200 g fruit purée (passion fruit, banana, mango, lemon)
  • 10.5 oz/300 g heavy cream

1. Whisk together egg yolks and sugar until pale in color.

2. Bloom gelatin sheets in cold water.

3. Combine fruit purée, cream, and yolk mixture in a small saucepan; warm to 185°F (85°C).

4. Squeeze excess water from gelatin sheets and add to cream mixture, stirring until gelatin melts.

5. Strain mixture through a fine sieve and let cool to 86°F (30°C). Pour into mini round non-stick 2” silicone molds and freeze until firm.

Mango Passion Compote:

  • 10 oz/283 g mango passion compote

Stir compote; place 1 oz/30 g of compote into a 2” circular mold. Plastic wrap entire mold, pressing wrap to touch surface of compote. Freeze until solid.

Chocolate Mousse*:

  • 23.5 oz/666 g heavy cream, divided
  • 12 oz/340 g dark chocolate couverture 58.5%

*Note: do not make until all layers are ready.

1. Pour 13 oz/368 g cream into a small saucepan over medium-high heat; heat until simmering. Pour hot cream over chocolate and set aside 3 to 5 minutes. Stir to make ganache. Let cool to 98°F (37°C).

2. Whip remaining 10.5 oz/300 g cream to soft peaks. Gently fold cream into ganache until just incorporated. Use mousse immediately.

Milk Chocolate Glaze: 

  • 5 oz/142 g gelatin sheets
  • 1.8 oz/51 g milk chocolate couverture 38%
  • 10.5 oz/300 g granulated sugar
  • 10.5 oz/300 g glucose
  • 5.3 oz/150 g water
  • 7 oz/200 g sweetened condensed milk

1. Bloom gelatin in cold water; set aside.

2. Melt chocolate over a double boiler; set aside. 

3. Stir together sugar, glucose, and water over medium heat until it is no longer cloudy. Do not overheat. Remove from heat and stir in sweetened condensed milk.

4. Squeeze out as much water as you can from the gelatin and place in warm mixture, stirring to dissolve completely. Stir melted chocolate into mixture.

Vanilla Bean Chantilly: 

  • 8 gelatin sheets 
  • 2 qt/1.9 lt heavy cream, divided
  • 2 vanilla beans
  • 12.5 oz/354 g confectioners’ sugar

1. Bloom gelatin in cold water; set aside.

2. Place 0.5 qt/0.47 lt heavy cream in a small saucepan over low heat; heat until just warm enough to melt gelatin. Squeeze out as much water as possible from gelatin sheets and add to warm heavy cream, stirring to dissolve. 

3. Cut vanilla beans in half lengthwise and scrape out seeds; add seeds to remaining 1.5 qt/1.4 lt heavy cream. Add sugar. Place mixture in an electric mixer and whip to medium peaks.  

4. Add heavy cream with gelatin to whipped cream; continue whipping at medium-high speed and until stiff peaks form.

Assembly:

1. Use 2 ½” non-stick silicone half-sphere molds for the domes; set mat on sheet tray. Spoon chocolate mousse into the mold about ¼ of the way up; freeze for 5 minutes to just barely set. 

2. Unmold Mango Passion Compote; gently place this layer on top of mousse and press gently to set. Spoon ¼” Chocolate Mousse over Mango Passion Compote layer to cover. Set back in freezer for mousse to set. 

3. Unmold Fruit Brûlée; place on top of mousse and press gently to set. Spoon ¼” Chocolate Mousse over Mango Passion Compote layer to cover.  Set back in freezer for mousse to set. 

4. Unmold Gianduja Crunch layer; gently place on top of mousse and press gently to make sure it is set into the mousse.

5. Cut cake in a 2 ½” rounds.  Place cake rounds over the crunch layer in the mold. Set the mold into the freezer to completely freeze.  Make sure mousse is set before unmolding domes.  Set domes onto glazing screens; pour Milk Chocolate Glaze over each dome, making sure the entire dome is covered.

Plating: 

  • Passion mango compote
  • 40 (1”) white chocolate rounds (make using a cutter)
  • Gianduja chocolate curls
  • Chocolate diamonds
  • Sliver flakes

Place glazed domes on serving plates; garnish with a small portion of Mango Passion Compote on side of dome. Place white chocolate “ears” into the dome on the top, making the dome look like a Mickey hat. Place a quenelle of Vanilla Bean Chantilly off to the side of the dome. Finish plate with gianduja curl and chocolate diamond placed on top of Vanilla Bean Chantilly. Add silver flake to top of hat, if desired.

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