feuille d' automne...

The weather in August is not good for making dessert with chocolate cover. I have a hard time try to make a long strip of chocolate. It melts right away whenever I get my hands on it. So I come up with an idea of modeling chocolate. This way I will be able to handle the chocolate as it won't melt on my hands when I try to shape it.

To make a modeling chocolate, you will need to make it ahead for one day as it needs to set at room temperature overnight before you can get your hands on. The different between dark chocolate and modeling chocolate is modeling chocolate contains glucose and more sugar.
yield 4 servings

for japonaise meringue
- 2 oz. egg white
- 2 oz. sugar
- 2 oz. powdered sugar
- 2 oz. roasted hazelnut, chopped very fine

for dark couverture mousse
see recipe and procedure at chocolate mousse sandwiches

for modeling chocolate
see recipe and procedure at modeling & molding chocolate


for japonaise meringue
1. To make cold meringue : whip egg white to foam stage, then add 25% of sugar. Continue whipping to soft peaks. Add the rest of sugar in addition, continue whipping to stiff peaks.
2. Mix together powdered sugar and hazelnut, fold into cold meringue in 3 additional.
3. Using a pastry bag with plain tip #3, pipe four dishes of 3" diameter circle on the silicon mat by making spirals starting in the center of each circle.
4. Bake @ 250 degrees F for 15-20 minutes or until meringue is crisp and very lightly browned.


1. Place a 3" diameter x 2" height mousse ring on a small cake board, put a meringue dish in the bottom.
2. Fill the ring to the top with dark chocolate mousse, then freeze until firm.
3. Unmold the mousse, leave it in the fridge.
4. Roll out modeling chocolate into 1/8" thick, cut into 3"x10" long strip and drape around the mousse.
5. Use the same technique to make ruffles for the top.
6. Dust cocoa powder over, garnish with whole hazelnuts and mint leaves.

DMBLGIT September @ Whisk : a food blog

Round-up @ Gallery#
Winner @ DMBLGIT September 2008


pook & house said...

Good looking dessert....Thip

If I was around the oven, this would not last or left for photo shot...

I am such a chocoholic S.O.G :)

Vera said...

Oh, stunning!

Tartelette said...

Absolutely magnificient!

Manggy said...

Hi Thip, long time no see! I know you can't do anything about it but your feed is still not updating with me. (Also, my own feed is not updating in my computer-- although it is on other people's. What's the matter with this?!)

I have been wanting to make feuille d'automne for a loong time. Yours looks absolutely perfect. The thing that has hindered me is the production of the chocolate sheets: it's too hot to be able to pull the tempered chocolate out without destroying it. Making modeling chocolate would surely solve that problem!

Alexa said...

This is spectacular looking. Wow!

SteamyKitchen said...

absolutely the best dressed dessert I've ever seen!

Thip said...

Thank you, you guys.

Mark, it might be some problem when I created a new post using schedule/draft feature. Darlene told me about this too.
P.S. It's been hot here too, that's why I use modeling technique.

Zabaione said...

กรี๊ดๆๆ พี่ทิพย์ เค้กสวยมากๆ เลยค่ะ
จีบพริ้วไหว งามมั่กๆๆ

Cakelaw said...

These are just gorgeous!

sefa firdaus said...

congratulation on winning a 1st place in DMBLGIT


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