Ingredients
270 g superfine or castor sugar
80 g water
180 g whole eggs
210 g egg whites
645 g Couverture Caraibes Chocolate, melted at 45 to 50 degrees C (Valrhona)
900 g whipping cream (32 to 34 % Fat), lightly whipped
110 g slivers (or small pieces) of dark Fleur de Sel chocolate sheets
Cook sugar and water to 128 degrees C.
In a mixer, pour the cooked sugar over the eggs and egg whites and blend to cool. Mix at high speed for 3 minutes, then reduce speed to medium and continue mixing until completely cooled.
Mix in 1/4 of the whipping cream into the melted chocolate corverture, blend in the rest of the cream, blend well again.
Mix in the rest of the cream. Incorporate the pieces of sea-slated dark chocolate into the cooled sabayon cream, blend very delicately. Use immediately.
Assembly (individual portions):
Fill the dome shaped Flexipan molds to 1/3 with the chocolate sabayon cream using a piping bag. With a large spoon spread out the cream in each portion before placing the first smaller macaroon disc inside the mould. Apply gentle pressure.
Add on top of the macaroon a bit of ganache mixed with caramel pieces. Place the second macaroon disc, cover with the plastic film and place in freezer for 2 hours before un-molding.
For large cakes:
Follow the above process adding one more macaroon layer. Place in freezer for 3 hours before un-molding.
Finishing and Décor
Put the individual or large cakes on a stainless steel cooling rack with high edges. Leave enough room between the cakes so that they don’t touch one another.
Ladle over each cake tempered chocolate glazing. Tap the rack to remove excess. Place each individual cake on a cardboard serving support.
To serve: Put the sliver of sea salted chocolate on the entire surface of the dome, cut it irregularly and add a piece of sea salted white chocolate. Preferably place the silver of white chocolate angled off to the side.
Refrigerate for 3 days; to serve, take out of refrigerator1 hour before serving
Source: Pierre Herme, Legendary Sweets from the Left Bank
Recommended wine: Churchill's 1997 Late Bottled Vintage Port
