Recipe components

Used products

Chocolate Gavotte

PreparationIngredients
Preparation

Blend all ingredients and heat for 3 min. 30 sec. in the microwave. Blend again, spread on Silpat using the stencil with the desired shape. Bake for 11 min. at 160°C. Roll and keep in hermetic box.

Ingredients
  • 80g
    82% butter
  • 80g
    T65 flour
  • 20g
    Plein Arôme
  • 200g
    Iced sugar
  • 6g
    fine salt
  • 120g
    water
  • 240g
    white egg

Cocomange Crémeux

PreparationIngredients
Preparation

Heat cream, coconut cream, passion fruit purée, mango purée and lime zest. Mix and pour in crystal sugar, egg yolk and cream powder. Cook for 1 min. Add lime juice. Mix, pipe into silicone cone moulds, freeze and unmould into a box. Keep in the freezer

Ingredients
  • 385g
    35% cream
  • 100g
    coconut cream
  • 35g
    passion fruit purée
  • 125g
    mango puree
  • 1
    lime zest
  • 35g
    Crystal sugar
  • 25g
    yolk
  • 10g
    cream powder
  • 20g
    lime juice

Chocolate Crumble

PreparationIngredients
Preparation

Mix together all ingredients. Crumble cold, bake for 16 mins. at 150°C, isolate the cones using a brush with the cocoa butter, add the crumble inside, a regular layer.

Ingredients
  • 100g
    brown sugar
  • 50g
    82% butter
  • 50g
    almond powder
  • 70g
    T65 flour
  • 10g
    Plein Arôme
  • 50g
    brown sugar
  • 1g
    fleur de sel
  • 100g
    cocoa butter

Mi-cuit Soufflé

PreparationIngredients
Preparation

Heat whole milk and pour over Cacao Barry chocolates. Add yolk and whip together egg white and crystal sugar. Incorporate the meringue into the mix at 40°C. Pipe into the cones, insert the crémeux inserts. Cover with the mi-cuit, bake for 5 min at 220°C, leave for 4 mins. and serve in their natural packaging.

Ingredients
  • 150g
    whole milk
  • 152g
    Tanzanie
  • 34g
    Plein Arôme
  • 170g
    yolk
  • 130g
    white egg
  • 90g
    Crystal sugar