Recipe for 10 portions.
Cocoa sponge cake1
|Egg yolk (A)||204g||10.0 %|
|Water (A)||101g||4.9 %|
|Sugar (A)||478g||23.4 %|
|Melted unsalted AOP butter (B)||447g||21.9 %|
|Flour T55 (C)||225g||11.0 %|
|Starch (C)||79g||3.8 %|
|COCOA POWDER 22/24%||59g||2.8 %|
|Baking powder (C)||8g||0.3 %|
|Egg white (D)||354g||17.3 %|
|Egg white powder gallia (D)||14g||0.6 %|
|Sugar for egg white (D)||71g||3.4 %|
Whisk A for around 10 minutes until you get a ribbon form.
Gradually add B previously heat at 50°C and continu to whip for 2 more minutes.
A part beat D until you get a smooth and soft meringue.
Combine this 2 masses with adding gradually C and the cocoa powder previously combined.
Spread 1100 g per tray and bake for 20 minutes at 170°C.
Wild blueberry compote2
|Wild blueberry IQF (A)||630g||65.7 %|
|Raspberry purée (A)||158g||16.4 %|
|Sugar (B)||79g||8.2 %|
|Pectine 325 NH95 (B)||6g||0.6 %|
|Lemon purée (C)||17g||1.7 %|
|Gelatin powder 200 bloom (D)||10g||1.0 %|
|Water for gelatin (D)||58g||6.0 %|
Cooked until texture desire A.
Combine with B previously mixed and sifted together and bring to a boil.
Incorpore C when still boiling and then let cool down.
Add D at 70°C and let set at 5°C.
Pour between 2 layers of sponge
Creamy hazelnut praliné3
|Hokkaido fresh cream (A)||484g||20.3 %|
|UHT whole milk (A)||704g||29.6 %|
|Egg yolk (B)||145g||6.0 %|
|Trehalose sugar (B)||264g||11.1 %|
|Gelatin powder 200 bloom (C)||33g||1.3 %|
|Water for gelatin (D)||198g||8.3 %|
|HAZELNUT PRALINE 50% Smooth||550g||23.1 %|
Combine A with B previously mixed and cook to 85°C.
Incorpore C when temperature is lower than 70°C.
Pour on D and the praliné then fill the mold directly.
Place the previous preparation on top and keep in freezer.
Tannea 43% mousse4
|UHT whole milk (A)||480g||24.0 %|
|Hokkaido fresh cream (A)||120g||6.0 %|
|Gelatin powder 200 bloom (B)||17g||0.8 %|
|Water for gelatin (B)||102g||5.1 %|
|Milk chocolate TANNEA 43%||600g||30.0 %|
|Hokkaido fresh cream (D)||680g||34.0 %|
Warm A to 35°C.
Incorpore B previously melted.
Combine with the chocolate melted at 32°C.
Add D gently.
Use it at 32°C.
Gianduja plate, hazelnut and blueberry.