ECO

Created by

Aleksandr PankratenkovChef

level 1

A quick nutritious snack that combines the benefits of fruit and the green tea taste.

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Recipe components

Chocolate sponge

Preparation	Ingredients
Preparation Mix the milk and the melted oil.	Ingredients 190g almond milk (sugar free) 60g coconut oil
Preparation Mix and sift.	Ingredients 30g Plein Arôme 40g almond flour 90g cake flour 4g baking powder 1g salt
Preparation Add to the dry ingredients. Mix dry and liquid ingredients.	Ingredients 70g sugar
Preparation Dice finely and add to the mix. Pour the dough into a 18*18 cm frame, bake at 170 °С for 10–12 min. Trim the baked sponge.	Ingredients 90g banana(s)

Ganache

Preparation	Ingredients
Preparation Mix and heat to 80ºC.	Ingredients 50g mango puree 40g water
Preparation Brew in a hot liquid	Ingredients 3g Matcha Powder
Preparation Mix, add to the brewed matcha and bring to boiling. Cool to 35ºC.	Ingredients 20g sugar 1g NH pectin
Preparation Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.	Ingredients 125g TSK-SDO01

Ganache

Preparation	Ingredients
Preparation Mix and heat to 80ºC.	Ingredients 50g mango puree 40g water
Preparation Brew in a hot liquid	Ingredients 3g Matcha Powder
Preparation Mix, add to the brewed matcha and bring to boiling. Cool to 35ºC.	Ingredients 30g sugar 1g NH pectin
Preparation Melt to 35–40 °С, add the cooled matcha liquid mix, mix with a blender. Cool and spread over the sponge.	Ingredients 125g TSK-SDO01

Streusel

Preparation	Ingredients
Preparation Mix in a mixer bowl.	Ingredients 25g almond flour 30g sugar 35g Rice flour 0.5g salt 0.5g baking powder
Preparation Melt, add to the dry ingredients, finally add water. Mix to crumbs. Bake at 170 °С for 10–15 min.	Ingredients 30g coconut oil 10g water
Preparation Melt	Ingredients 70g baked crumbs 30g Chocolate DARK COUVERTURE - SAINT-DOMINGUE 70% - PISTOLS - 2.5KG BAG
Preparation Mix with chocolate, add 90 g crumbs. Spread a thin layer over the ganache.	Ingredients 20g AMN-R570MANM1B

Assembly

Spread the ganache over the sponge, cut in half, put one half on top of the other, leave in a refrigerator to stabilize. Spread a thin layer of streusel over the ganache. Cool, cut to 9*3*2 cm servings. Decorate with a chocolate square and edible flowers.