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Before starting this White Chocolate & Violet Domes recipe, make sure you have organised all the necessary ingredients
In a mixing bowl, place the egg yolks and castor sugar.
Beat vigorously with a whisk.
Steep the gelatine sheets in cold water.
In a saucepan, bring the whipping cream to a boil.
Pour the boiling whipping cream over the blanched egg preparation.. Combine well with a whisk.
Transfer the preparation into the saucepan used to boil the whipping cream.
Cook the preparation 'à la nappe' (i.e. until the consistency is thick enough to coat the back of a spoon), at approximately 85°C. The use of a laser thermometer is essential for this operation.
Pass the preparation through a fine sieve or chinois with metal mesh.
Strain the soft gelatine.
Add the gelatine to the hot preparation and combine until completely dissolved.
Gradually add violet flavouring, until you obtain the desired intensity.
Pour the hot preparation in an automatic funnel dispenser.
In a silicone mould, fill the half-sphere stamps (diameter 3cm) with the hot preparation. Place the mould in the freezer.
For the dark chocolate base: Organise all the necessary ingredients.
Melt the dark chocolate and butter in a saucepan over low heat.
Stir frequently with a heat-resistant rubber spatula.
In a mixing bowl, pour the whole eggs and castor sugar. Beat vigorously with a whisk.
Add the melted chocolate and butter.
Combine well with a whisk.
Pour the preparation on a Silpat baking mat (40 x 30cm).
Spread the preparation in the shape of rectangle, using a cranked metallic spatula or a rubber spatula.
Bake in a preheated oven at 180°C (gas 4).
Cook for 10-15 minutes.
When cooked, remove the tray from the oven. Let cool.
Using a plain pastry cutter (diameter 7cm), cut out disks of chocolate biscuit.
For the white chocolate bavarian cream: Organise all the necessary ingredients.
Steep the gelatine sheets in cold water.
Bring the milk to a boil.
Strain the gelatine sheets. Squeeze to get rid of as much water as possible.
Add the soft gelatine to the hot milk.
Gently combine with a whisk.
Pour the hot milk over the white chocolate.
Combine with a whisk until the white chocolate has melted completely.
Place the whipping cream in the stand mixer recipient.
Beat on high speed to obtain a whipped cream.
Add the whipped cream to the cold milk and chocolate preparation.
Gently combine with a rubber spatula.
Pour the preparation into a piping bag (no nozzle required).
Remove the frozen violet cream half spheres from the mould.
With the piping bag, fill the half-sphere stamps (diameter 7cm) of a silicone mould halfway up.
In the centre of each half-sphere stamp, place a sphere of violet cream (by sticking two half spheres together).
Fill the rest of each stamp with the rest of the white chocolate preparation.
Place a disk of chocolate biscuit on top of each half-sphere stamp. Place in the freezer.
For the purple mirror glaze: Organise all the necessary ingredients.
Soak the gelatine sheets in a bowl filled with cold water.
In a saucepan, bring the water and castor sugar to a boil.
Add the whipping cream...
... and the white chocolate.
Gently combine with a whisk until all the ingredients are dissolved.
Drain the gelatine sheets.
Add the gelatine to the white chocolate preparation.
Combine with a whisk until the gelatine is completely dissolved.
Colour the preparation with purple liquid colouring.
Combine well. The amount of colouring varies according to the desired colour intensity.
When the domes are frozen, gently remove from the mould...
... and place on a cooling rack.
Coat the domes with the purple mirror glaze.
Let set in the fridge. Just before serving, arrange a few candied violets on the top of each dome cake.
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