Palet or

Palet or

By
From
A la Mere de Famille
Makes
50
Prep
55 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
700g dark chocolate, (70% cocoa)
240g pouring cream
1 vanilla bean, split lengthways
40g unsalted butter, softened
edible gold leaf

Equipment

Quantity Ingredient
piping bag
2 acetate sheets
sugar thermometer

Method

  1. Making the ganache

    Chop 200 g of the chocolate and place in a mixing bowl. Put the cream and vanilla bean in a saucepan and heat to just below boiling point. Strain the cream into the bowl with the chocolate and use a spatula to gently combine to make a ganache. When it is lukewarm, add the softened butter and combine. Cover the ganache with plastic wrap and allow it to set overnight.
  2. Making the palets

    The next day, pipe small balls of ganache onto an acetate sheet. Cover with a second acetate sheet and lightly flatten to make a disc roughly 1 cm thick. Set aside for at least 2 hours at 18°C to set.
  3. Coating

    To temper the remaining dark chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  4. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  5. Remove the acetate sheet on top of the palets. Using a spatula or brush, cover the top of each one with a thin layer of chocolate. Allow the chocolate to set, then turn the palets over and cover the other side with chocolate. Once this layer has set, dip each palet in the chocolate to completely cover and place them on an acetate sheet. Finish by decorating each with a small piece of gold leaf.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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