Heart marble
- Level:
-
Difficult
Inspirations: The moment of pure luxury is in my opinion linked with a plated dessert. All the elements which make up my dessert are precise in their compositions, temperatures, textures, flavor and qualities. The tasting will also be a moment of pure precision, because the harmony of the dessert will degrade over time so the luxury is to be able to enjoy it at the right time. Dark Gianduja gives a sublime taste, just like the freshness of the mango and the crunchy marble pieces.
Vanilla cake
Used products: Vanilla cake
-
120 gegg yolks
-
200 gsugar
-
100 gcream
-
1/2 pod(s)Vanilla
-
160 gflour
-
4 gbaking powder
-
60 gmelted butter
Preparation: Vanilla cake
Whisk the egg yolks, sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.
Chocolate cake
Used products: Chocolate cake
-
120 gegg yolks
-
180 gsugar
-
105 g35% cream
-
120 gflour
-
3 gbaking powder
-
45 gmelted butter
Preparation: Chocolate cake
Whisk the egg yolks,sugar and cream for 7-8 min.
Sift all dry ingredients. Slowly add them to the mixture.
Add melted butter.
Pour into a gastronome tray.
Bake at 150°C for 10 min.
Cut into stripes that fit your mold.
Crémeux Gianduja
Used products: Crémeux Gianduja
-
250 gmilk
-
100 gegg yolks
-
7,5 ggelatin leaves
Preparation: Crémeux Gianduja
Warm milk and yolks to 85°C.
Rehydrate the gelatin. Sieve on the Gianduja dark.
Combine all the ingredients.
Zéphyr™ glaze
Used products: Zéphyr™ glaze
-
150 gwater
-
300 gsugar
-
300 gglucose syrup
-
200 gcondensed milk
-
25 ggelatin
-
Q.S.brown food coloring
-
Q.S.fat-soluble orange colouring
Preparation: Zéphyr™ glaze
Warm water, sugar, glucose to 102°C.
Add condensed milk and gelatin.
Sieve on Zéphyr™ 35% white chocolate.
Add brown and orange colors.
Mangot sorbet
Used products: Mangot sorbet
-
244 gsugar
-
83 gglucose syrup
-
17 gdextrose
-
624 gwater
-
336 gmango puree
-
3 gsorbet stabilizer
Preparation: Mangot sorbet
Boil sugar, glucose, dextrose, water, and stabilizer.
Add the hot mixture to the iced puree.
Leave for 12 hours at +4°C.
Use a sorbet maker to make the sorbet.
Sugar décor
Used products: Sugar décor
-
350 gwater
-
1000 gsugar
-
50 gglucose syrup
-
1 gcream of tartar
-
Q.S.dark colouring
Preparation: Sugar décor
Warm water, sugar, glucose and cream tartar to 160°C.
Add the color when the syrup is 120°C.
Water on the silpat. Cool.
Blitz in a Robocoupe.
Add the blitz powdered caramel on the silpat in 20 cm ring. Remove the ring.
Put in an oven for 5 min at 160°C.
Form a decoration.
Assembly
Stick the sugar décor to the plate using glucose.
Glaze the Gianduja tube with Zéphyr™ glaze.
Put the glazed Gianduja tube in the middle of the decoration.
Toast small cubes 1x1 of vanilla and chocolate cakes.
Cut small cubes of fresh mango.
Before serving add the toasted cakes, the cubes of mango and mango sorbet quenelle on the Gianduja tube.
Comments