Recipe components

Crème patissiere Chocolat

PreparationIngredients
Preparation

Caramelize the sugar and add warmed cream, and stop heating.

Add milk and make custard.

Add butter, Cacao Barry - Saint Domingue 70%, Cacao Barry - Papouasie 35% and chocolates and melt.

Spread thinly and cool down in fridge.

Ingredients

Shell Chocolat

Glaçage

PreparationIngredients
Preparation

Heat sugar, water, agar and glucose in sauce pan until 102℃.

Add condensed milk and soaked gelatin.

Add chocolates slowly and mix.

Mix with a blender.

Ingredients
  • 150g
    Sugar
  • 150g
    water
  • 8g
    agar agar
  • 150g
    glucose syrup
  • 100g
    Non sugar condensed milk

Glaçage

PreparationIngredients
Preparation

Heat sugar, water, agar and glucose in sauce pan until 102℃.

Add condensed milk and soaked gelatin.

Add chocolates slowly and mix.

Mix with a blender.

Ingredients
  • 150g
    Sugar
  • 150g
    water
  • 8g
    agar agar
  • 150g
    glucose syrup
  • 100g
    Non sugar condensed milk

Tuile Amande

PreparationIngredients
Preparation

Warm water and butter.

Add flour and sugar and mix.

Spread thinly on baking sheet.

Bake at 180℃ for 12 mins.

Ingredients
  • 20g
    water
  • 40g
    butter
  • 18g
    flour T45
  • 50g
    sugar

Sable Chocolat Amande

PreparationIngredients
Preparation

Rub and mix softened butter and sugar.

Add egg white and mix.

Add chocolates at 30℃.

Add sieved dry mixtures and salt, and mix

Spread dought thinly and rest in fridge.

Cut and bake at 160℃ for 13 - 15 mins.

Ingredients
  • 45g
    butter
  • 17g
    Sugar
  • 0.4g
    salt
  • 52g
    flour T45
  • 12g
    roast flour T45
  • 100g
    almond powder

Biscuit Joconde

PreparationIngredients
Preparation

Beat merengue and whole egg + almond powder + icing sugar separately.

Mix together.

Add sieved dry mixtures and mix it lightly.

Add melted butter.

Spread on the baking sheet and bake at 200℃ for 8 mins.

Ingredients
  • 38g
    Sugar
  • 100g
    white egg
  • 80g
    whole eggs
  • 60g
    almond powder
  • 60g
    icing sugar
  • 10g
    flour T45
  • 13g
    butter (melted)

Sauce Pamplemousse

PreparationIngredients
Preparation

Warm grapefruit, sugar and agar.

When it cools down, add other ingredients.

Ingredients
  • 225g
    grapefruit
  • 30g
    sugar
  • 7g
    agar agar
  • 15g
    Gordon gin
  • 0.5piece(s)
    Grapefruit zest

Garniture Pamplemousse

PreparationIngredients
Preparation

Make caramel with grape fruit juice and sugar (40g), and stop heating.

Add other sugar and butter, and boil down.

Add and mix other ingredients.

Ingredients
  • 100g
    grapefruit juice
  • 40g
    sugar
  • 6g
    butter
  • 20g
    Sugar
  • 1piece(s)
    grapefruit pulp
  • 1g
    gelatin

Ganache Rosemary Saint Domingue

PreparationIngredients
Preparation

Add rosemary to warmed cream and steam for 5mins.

Sieving and add to Cacao Barry - Saint Domingue 70%, and emulsify

Ingredients

Airy Cream Rosemary

PreparationIngredients
Preparation

Infuse rosemary in water and cream separately from the day before.

Make pate a bombe with it and add egg yolk and sugar.

Mix with soaked gelatin

Add rosemary powder to cream with firm peaks form, and mix.

Ingredients
  • 50g
    water
  • 2g
    fresh rosemary
  • 250g
    Cream 42%
  • 50g
    yolk
  • 14g
    sugar
  • 3g
    gelatin
  • 2g
    Rosemary powder

Mousse Chocolat

PreparationIngredients
Preparation

Make anglaise with milk, egg yolk and sugar.

Add Cacao Barry - Mexique 66% and Cacao Barry - Papouasie 35%.

Warm it at 40°C and add cream of soft peaks form.

Cool and set in fridge.

Ingredients

Decor