Recipe components

Used products

Chocolate Financier

PreparationIngredients
Preparation

Melt together butter and Cacao Barry - Tanzanie 75% at 50°C.

Mix together all other ingredients followed by Tanzanie 75% and butter.

Bake at 170°C for 8 minutes.

Ingredients
  • 55g
    trimoline
  • 190g
    whole eggs
  • 55g
    almond powder
  • 95g
    sugar
  • 90g
    cream
  • 95g
    bread flour
  • 40g
    Extra Brute
  • 2g
    salt
  • 55g
    butter
  • 20g
    Tanzanie

Hazelnut praline

PreparationIngredients
Preparation

Cook the sugar and water until 110°C and add the hazelnut. Mix and reheat until caramel. Cool down on tray.

Ingredients
  • 125g
    sugar
  • 42g
    water
  • 250g
    roasted hazelnut pieces
  • 5g
    sea salt

Yuzu cremeux

PreparationIngredients
Preparation

Bring yuzu puree and Vanilla Bean to boil, pour egg and sugar into the mixture and cook till 84°C.

Pour creme anglaise over gelatin and Cacao Barry - Zéphyr™ 34% chocolate.

Cool down to 40°C.

Add butter and fold in whip cream.

Ingredients
  • 500g
    yuzu puree
  • 1g
    Vanilla pod
  • 500g
    whole eggs
  • 400g
    sugar
  • 250g
    Zéphyr™
  • 6g
    Gelatine sheet
  • 350g
    butter
  • 200g
    whipped cream

Banana compote

PreparationIngredients
Preparation

Caramel the sugar. Add in fresh banana and lime zest.

Keep it in the fridge each 17 g with mould.

Ingredients
  • 50g
    Light brown sugar (caramel)
  • 28g
    butter
  • 446g
    fresh banana
  • 1g
    lime zest

Almond sweet short crust

PreparationIngredients
Preparation

Mix to have a homogenous texture.

Keep it in the fridge.

Strain into tray covered with greaseproof paper.

Bake at 150°C for 20 minutes.

Ingredients
  • 200g
    butter
  • 3g
    salt
  • 150g
    icing sugar
  • 70g
    whole eggs
  • 40g
    ground almonds
  • 350g
    bread flour

Opaline short crust

PreparationIngredients
Preparation

Mix all ingredients with thermo-mix.

Shift at stencil and bake at 150°C for 5 minutes.

Ingredients
  • 250g
    fondant
  • 120g
    glucose
  • 150g
    Almond sweet short crust

Chocolate ganache

PreparationIngredients
Preparation

Heat together cream and glucose.

Pour over chocolate and use hand blender to make emulsion.

Ingredients
  • 200g
    cream
  • 200g
    Ocoa™
  • 53g
    trimoline