Recipe components

Used products

Chocolate Génoise Sponge

PreparationIngredients
Preparation

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.

Ingredients
  • 270g
    marzipan
  • 30g
    vanilla sugar
  • 150g
    whole egg(s)
  • 30g
    egg yolks
  • 1g
    salt
  • 34g
    Extra Brute
  • 3g
    baking powder
  • 56g
    butter
  • 5drop(s)
    pine tip essence

Crunchy Base

PreparationIngredients
Preparation

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.

Ingredients
  • 150g
    Extra-Bitter Guayaquil
  • 10g
    pine tip candy

G-Nial Glacage

PreparationIngredients
Preparation

Safe for chocolate and gelatine, boil together all ingredients.
Add soaked gelatine and pour over chocolate.
Apply at 35°C on frozen pastries.

Ingredients
  • 240g
    milk
  • 300g
    cream
  • 75g
    sugar
  • 75g
    Extra Brute
  • 120g
    glucose
  • 420g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • 30g
    gelatin leaves

Wild Strawberry Puree

PreparationIngredients
Preparation

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.

Ingredients
  • 450g
    Fruit'Purée Wild and Mara des Bois strawberry Capfruit
  • 10g
    Fruit'Purée Concentrated Lemon Capfruit
  • 7g
    gelatin leaves

Pine Tip Crème Brulée

PreparationIngredients
Preparation

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.

Ingredients
  • 150g
    cream
  • 50g
    pine tip candy
  • 5g
    gelatin leaves
  • 80g
    egg yolks
  • 20g
    pine tip liqueur
  • 35drop(s)
    pine tip essence
  • 100g
    Blanc Satin™
  • 160g
    smooth whipped cream

Pine Tip Imbibing Syrup

PreparationIngredients
Preparation

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.

Ingredients
  • 100g
    water
  • 2g
    dried pine tip
  • 15g
    Plein Arôme
  • 50g
    pine tip syrup

Caramelised Oats and Chocolate Crumble

PreparationIngredients
Preparation

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.

Ingredients
  • 30g
    cane sugar
  • 50g
    cold butter
  • 45g
    flour
  • 50g
    roasted oats
  • 25g
    icing sugar
  • 8g
    Extra Brute
  • pinch
    salt

Alto el Sol Chocolate Mousse

PreparationIngredients
Preparation

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.

Ingredients
  • 540g
    smooth whipped cream
  • 8g
    gelatin leaves
  • 350g
    Alto El Sol
  • 420g
    crème anglaise

Crème Anglaise Base

PreparationIngredients
Preparation

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.

Ingredients
  • 160g
    cream
  • 160g
    milk
  • 80g
    egg yolks
  • 64g
    sugar
  • 1bean(s)
    vanilla bean

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.