Ganache chocolate biscuit
- 255 gr. Egg whites
- 192 gr. Sugar
- 1 gr. Tartric acid (50/50)
- 204 gr. Egg yolks
- 28 gr. Cocoa powder
- 56 gr. Flour
- 34 gr. Starch
- 120 gr. Chocolat Valrhona Caribbean
- 110 gr. Fresh cream 35%
Make a ganache with the cream and the Valrhona Caraïbe chocolate.
Whip the first 3 ingredients together.
Add liquid egg yolks then incorporate the mixed dry ingredients.
Take a little of this mass to relax the ganache, and mix together.
Spread 600 gr. per tray 40/60 and bake 10 minutes at 170°C, closed damper.
Passion/ apricot jelly
- 510 gr. Passion purée Boiron
- 310 gr. Apricot purée
- 10 gr. Pure lemongrass extract
- 150 gr. Inverted sugar
- 210 gr. Granulated sugar
- 14 gr. Pectin NH 325
Mix sugar and pectin NH.
Cook the rest of ingredients together in a cooking pan.
At 40°C, add the mix sugar/pectin and boil the preparation.
Spread regularly on the biscuit (1200/tray).
Put in the fridge 1 hour to set. Roll the biscuit on the length.
Then slice it on 8mm.
Vanilla / almond milk Bavarian cream
- 100 gr. Full fat milk
- 100 gr. Fresh cream Debic 35%
- 1 Vanilla pod
- 40 gr. Almond milk extract
- 55 gr. Egg yolks
- 6 gr. Gelatin leaves, silver
- 150 gr. Chocolate Valrhona Ivory
- 350 gr. Whipped fresh cream Debic 35%
Soak the gelatin in very cold water.
Boil the cream, the milk, and the vanilla, poor onto the egg yolks and recook at 85°C if needed.
Pour into the chocolate, add the drained gelatin and mix correctly.
At 26-28°C incorporate the softly whipped cream.
- 130 gr. Butter
- 80 gr. Brown sugar
- 60 gr. Granulated sugar
- 150 gr. Flour
- 3 gr. Powdered coriander
- 3 gr. Salt
- 2 zests of lemon
Mix all the ingredients together until the texture is homogeneous and sandy.
Spread on a tray and cook at 160°C during +/-20 minutes.
Jivara Earl Grey crémeux
- 250 gr. Full fat milk
- 250 gr. Fresh cream 35%
- 20 gr. Earl Grey Tea
- 100 gr. Egg yolks
- 50 gr. Granulated sugar
- 300 gr. Chocolate: Valrhona Jivara 40%
- 25 gr. Chocolate: Valrhona Coeur de Guanaja
Infuse the tea in the hot milk (80°C) for 30 minutes.
Make a custard with the milk, the cream and the egg yolks (85°C).
Poor onto chocolates.
Mix to obtain a homogeneous shiny mixture. Let crystallize à 4°C.
- 654 gr. Water
- 40 gr. Milk powder 0%
- 162 gr. Granulated sugar
- 152 gr. Inverted sugar
- 95 gr. Dried glucose
- 300 gr. Lime juice
- 33 gr. lemongrass concentrate
- 6 gr. Stabilizer
- 30 gr. Granulated sugar
Warm the water and the milk powder.
At 40°C, add the sugar mixed with the stabilizer, the inverted sugar and the spray-dry glucose.
Warm at 85°C and poor onto the lime juice and lemongrass paste.
Mix and let rest at 4°C for 12 hours.
Churn and create quenelles.