Recipes
For the polenta, boil 200 g of Elle & Vire® Sublime, Cream with Mascarpone. Add 25 g of cocoa powder with 25 g of fine semolina. Allow it to swell as you stir, and when the polenta has dried out a bit, add 10 g of Elle & Vire® Salted Gourmet Butter. At the same time, use an electric whisk to beat 100 g of whole eggs with 40 g of sugar, as if you were making a sponge cake. Mix with the polenta which should be nice and smooth, then spread it in a 1.5 cm deep frame on a silicone tray and cook in a low oven at 165°C (329°F) for between 38 and 40 minutes. For the Exel’Mans cream, use the flat paddle attachment to combine 300 g of the chocolate mix with 375 g of the vanilla crème pâtissière.
Coat the ring with the chocolate buttercream. Place a polenta biscuit base inside. Pour 8/10ths of the Exel’Mans cream over the biscuit and cover with another polenta biscuit. Smooth over with chocolate buttercream (about 100g). Leave to cool in the chiller and finish with a chocolate mirror glaze.
Fill the 16 salambos with Exel’Mans cream, and then top with the remainder of the chocolate mirror glaze (about 120 g). Place these round the edge of the dessert. Finally, make a light ganache (about 100 g) and add use a star piping nozzle to place stars between the salambos (such as you might see on a vacherin). To finish, add a light ganache twist on top, on half of the dessert, and add a few touches of gold leaf.
