Snowflake - by Pierre Hermé

I love Larousse du chocolat by Pierre Hermé. I decided that I am gonna make each and every dessert which is found in it. I thought why not to try right away as a third recepie the Snowflake. It took me half an hour before each step to preapre myself mentally. Snowflake tastes absolutely fabolous. I still can not believe that I managed to bake it. It is wonderful. Imagine a ganache with caramell splitter and a light chocolate mousse-sabayon. Mmm...



Ingredients:

For the iceflakes:
80 ml water
220 g fine sugar
For the chocolate flakes:
2 g fleur de sel
120 g 70% dark chocolate
For the macaroon:
240 g powder sugar
20 g cocoa
140 g grated almond (i used hazelnut)
4 egg whites
For the caramel flakes:
65 g glucose
70 g sugar
25 g salty butter
40 g butter
For the Ganache:
180 g dark chocolate (70% cocoa)
130 ml milk
55 g butter
For the mousse-sabayon:
20 ml mineral water
70 g sugar
1 egg
3 egg yolks
150 g dark chocolate (70% cocoa)
500 ml cream
For the italian basier:
2 egg white
40 ml water
120 g fine sugar

Prepare the iceflakes 72 hours before serving:
Cook 200 g sugar in 80 ml water, after pour it into a big plate and when is cooled down sprinkle 20 g sugar over and let it get hard.
A day before prepare chocolate flakes.
Chop chocolate and melt 60 g of it, mix fleur de sel. Take it from the steam and add the rest of the chocolate and let it cool down. Than warm it again to 30-33°C.
Take a folie and roll chochlate out. Chill for an hour and make flakes out of it.
Preheat oven to 140°C.
Beat 4 egg white, add powder sugar, cocoa and almond.
Draw 3 circles on a baking paper (12,15 and 17cm) and with a icing bag make snails on it.
Bake for 40 minutes in oven which is a little bit open (use a wood spoon to keep it open).
After baked let it cool down and remove paper with one move.
Prepare caramel flakes: melt glucose and sugar and cook a dark caramell.
While stiring add salted and unsalted butter.
Pour it on a baking sheet with baking paper on it, let it cool down and grated with a help of a mixer.
Prepare ganache: melt 180 g chocolate in milk, add butter and after ist is cooled down add caramel flakes.
Prepare mousse sabayon: cook 20 ml of water with sugar for 3 minutes. When it makes big bubbles remove it. Mix egg with egg yolk and add the sirup.
Melt chocolate and let it cool add to the egg-sirup mixture. Add beaten cream.
In a bowl put some of the mousse sabayon, than the smallest macaroon and 3/4 of the mousse sabayon and put the middle macaroon on it and smear the caramel-ganache and add the last macaroon
Cool for 2 hours in a deep freezer and leave in a fridge over night.
On the day before serving prepare the italien basier: beat egg white add the sirup made of 40 ml water and 120 g sugar and beat it as long as it is cooled down.
Put the bowl where the cake is prepared for short in hot water and let it fall out of the form. Smear the italian basier on it and decorte with ice- and choclate flakes.
Do not forget to get it out of the fridge 1 hour before serving.