Bon Voyage

Bon Voyage

Level:
Difficult

Chocolate bisquite Or Noir

Used products: Chocolate bisquite Or Noir

  • 12.7 oz
    TPT almond marzipan
  • 1.0 lb
    whole eggs
  • 1.5 oz
    flour
  • 8.0 oz
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 4.2 oz
    unsalted butter 82%

Preparation: Chocolate bisquite Or Noir

Whip the cubes of marzipan gradually adding eggs. Whip until the mixture becomes smooth and fluffy. Keep on whip and add flour with baking powder, melted chocolate and soft butter. Bake at 170°C for 15-20 minutes.

Orange Ganache

Used products: Orange Ganache

  • 9.3 oz
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 13.8 oz
    orange juice
  • 1.9 oz
    Grapeseed oil

Preparation: Orange Ganache

Combine all ingredients together in food processor and make ganache at 50°C. Put ganache in a form and leave to cool.

 

Orange compote

Used products: Orange compote

  • 13.8 oz
    orange juice
  • 1.0 oz
    glucose syrup
  • 2.4 oz
    invert sugar
  • 3.0 oz
    Sugar
  • 0.4 oz
    NH pectin
  • 4
    Orange cubes
  • Q.S.
    spices blend of nutmeg, cardamom, cinnamon, orange zest

Preparation: Orange compote

Heat together orange juice, glucose and invert sugar. Slowly add sugar and pectin, and heat up to 102°C. Add orange cubes and zest. Put compote in a form and leave to cool.

 

Almond praliné

Used products: Almond praliné

  • 7.1 oz
    sugar
  • 7.1 oz
    peeled roasted almonds
  • 1.4 oz
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 9.0 oz
    almond praline

Preparation: Almond praliné

Make dry caramel. Put caramel on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.

Almond crumble

Used products: Almond crumble

  • 1.4 oz
    brown sugar
  • 1.4 oz
    unsalted butter 82%
  • 1.4 oz
    flour
  • 1.9 oz
    almond powder
  • 15.4 gr
    salt

Preparation: Almond crumble

Mix together in crumble and bake at 170°C for 15 minutes.

Almond crunch with crumble

Used products: Almond crunch with crumble

Preparation: Almond crunch with crumble

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Almond crunch with crumble

Used products: Almond crunch with crumble

Preparation: Almond crunch with crumble

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Glaze

Used products: Glaze

  • 9.5 oz
    sugar
  • 1.1 oz
    corn starch
  • 1.1 lb
    cream 35% fat
  • 0.7 oz
    gelatine 180 bloom
  • 7.1 oz
    cold Gelcrem

Preparation: Glaze

Mix sugar and corn starch and add in cream. Boil for 2 minutes. Add gelatin and boil for 1 minute. Remove from stove and add cold gel and colouring.