Best For-rest
- Level:
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Difficult
Chocolate Génoise Sponge
Used products: Chocolate Génoise Sponge
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9.5 ozmarzipan
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1.1 ozvanilla sugar
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5.3 ozwhole egg(s)
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1.1 ozegg yolks
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15.4 grsalt
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0.1 ozbaking powder
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2.0 ozbutter
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5 drop(s)pine tip essence
Preparation: Chocolate Génoise Sponge
Beat together marzipan, sugar, eggs, salt, cocoa powder and baking powder until creamy.
Fold in melted butter and add pine tip essence.
Spread out on baking paper and bake at 180°C for 8 minutes.
Crunchy Base
Used products: Crunchy Base
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0.4 ozpine tip candy
Preparation: Crunchy Base
Mix tempered chocolate with 40g of caramelised oat and chocolate crumble and pine tip candy.
Spread out 2 mm thick between transfer sheets.
Leave to cool before cutting.
G-Nial Glacage
Used products: G-Nial Glacage
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8.5 ozmilk
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10.6 ozcream
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2.6 ozsugar
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4.2 ozglucose
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0.9 lbCacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
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1.1 ozgelatin leaves
Preparation: G-Nial Glacage
Safe for chocolate and gelatine, boil together all ingredients.
Add soaked gelatine and pour over chocolate.
Apply at 35°C on frozen pastries.
Wild Strawberry Puree
Used products: Wild Strawberry Puree
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1.0 lbFruit'Purée Wild and Mara des Bois strawberry Capfruit
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0.4 ozFruit'Purée Concentrated Lemon Capfruit
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0.2 ozgelatin leaves
Preparation: Wild Strawberry Puree
Boil together Fruit'Purée Wild and Mara des Bois strawberry Capfruit and Fruit'Purée Concentrated Lemon Capfruit.
Add soaked gelatine leaves and pour into moulds.
Pine Tip Crème Brulée
Used products: Pine Tip Crème Brulée
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5.3 ozcream
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1.8 ozpine tip candy
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0.2 ozgelatin leaves
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2.8 ozegg yolks
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0.7 ozpine tip liqueur
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35 drop(s)pine tip essence
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5.6 ozsmooth whipped cream
Preparation: Pine Tip Crème Brulée
Caramelise pine tip candy and deglaze with cream.
Use cream mixture and egg yolks to make crème anglaise ‘à la nappe'.
Add soaked gelatine and pour over white chocolate.
Bring to 32°C, and fold in whipped cream, pine tip liquor and pine tip essence.
Pour into mould and leave to cool.
Pine Tip Imbibing Syrup
Used products: Pine Tip Imbibing Syrup
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3.5 ozwater
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0.1 ozdried pine tip
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0.5 ozDCP-22GT
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1.8 ozpine tip syrup
Preparation: Pine Tip Imbibing Syrup
Infuse dried pine tips in water, add cocoa powder and bring to a boil.
Add pine tip syrup and soak chocolate génoise sponge with it.
Caramelised Oats and Chocolate Crumble
Used products: Caramelised Oats and Chocolate Crumble
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1.1 ozcane sugar
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1.8 ozcold butter
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1.6 ozflour
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1.8 ozroasted oats
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0.9 ozicing sugar
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pinchsalt
Preparation: Caramelised Oats and Chocolate Crumble
Rub butter into sugar, flour, salt and cocoa powder.
Caramelise oats with icing sugar until golden brown.
Leave oats to cool and mix with butter mixture.
Bake at 170°C for 15 minutes.
Alto el Sol Chocolate Mousse
Used products: Alto el Sol Chocolate Mousse
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1.2 lbsmooth whipped cream
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0.3 ozgelatin leaves
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0.9 lbcrème anglaise
Preparation: Alto el Sol Chocolate Mousse
Add soaked gelatine to warm crème anglaise base, pour over chocolate and mix until smooth.
Leave to cool to 40°C, fold in whipped cream and pipe into silicon moulds.
Crème Anglaise Base
Used products: Crème Anglaise Base
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5.6 ozcream
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5.6 ozmilk
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2.8 ozegg yolks
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2.3 ozsugar
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1/2 beans(s)vanilla bean
Preparation: Crème Anglaise Base
Boil together cream, milk and vanilla, and pour over sugar and egg yolks to make crème anglaise 'à la nappe'.
Use crème anglaise base for chocolate mousse.
Finishing and assembly:
Produce insert with soaked chocolate génoise sponge, pine tip crème brulée and wild strawberry puree, and freeze.
Prepare Alto el Sol chocolate mousse and line mould.
Cut insert into 2-cm-wide strips, add to chocolate mousse and freeze.
Unmould pastry and apply glaze.
Decorate and present on crunchy base.
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