An original recipe from the École du Grand Chocolat
Category: Cakes and Tarts
Makes 20 desserts
Difficulty: Easy


Mushroom Concassé:
600g button mushrooms
90g fresh orange juice
1.5 oranges, zested
1.5 vanilla beans

Parmesan Shortbread:
150g all-purpose flour
15g starch
130g parmesan
35g ground almonds
5g fleur de sel
140g dry butter 84% fat
25g whole eggs

AZÉLIA Ganache:
247g whipping cream
41g corn syrup or honey

Hazelnut Praliné Vinaigrette:
30g olive oil
30g hazelnut oil
10g orange juice
5g lemon juice
10g balsamic vinegar
Guérande sea salt
Black pepper, freshly ground

AN toasted hazelnuts
AN fresh arugula



Mushroom Concassé:
  • Wash and peel the mushrooms, and dice them.
  • Sweat the mushrooms in a pan.
  • Emulsify the praliné with the orange juice and then add the orange zest, vanilla beans and mushroom cubes.
  • Set aside in the refrigerator.
Parmesan Shortbread:
  • Process the flour, starch, parmesan, ground almonds and salt with the butter.
  • Add the cold eggs.
  • As soon as the mixture comes together, stop the processor.
  • Roll out the dough to a thickness of 2.5 mm. Chill and then cut out into 3 x 15 cm rectangles.
  • Bake at 150-160°C (302-320°F) until golden.
AZÉLIA Ganache:
  • Bring the cream and invert sugar to a boil.
  • Slowly pour over the chocolate.
  • Immediately mix using an immersion blender to make a perfect emulsion.
  • Use your ganache right away or leave it to set.
Hazelnut Praliné Vinaigrette:
  • Mix the praliné with the olive and hazelnut oils.
  • Mix the vinegar with the orange and lemon juice.
  • Slowly pour the vinegar/juice mixture onto the praliné/oil mixture until smooth, glossy and elastic.
  • Blend to perfect the emulsion, taking care not to incorporate any air.
  • Season with salt and pepper.
  • Place 35g of the mushroom concassé on top of the Parmesan Shortbread.
  • Put the ganache in a piping bag and pipe a few drops on the shortbread.
  • Place the mushroom shortbread on top.
  • Decorate with a few drops of vinaigrette.
  • Season some arugula leaves with the vinaigrette and arrange a few leaves on top of the shortbread.
  • Sprinkle roasted hazelnuts on top of the salad and around the dish.