4 Lotus Flowers

Recipe components

Used products

Chocolate Speculoos 180 g/tray

PreparationIngredients
Preparation

Mix together all ingredients and homogenise.
Strain onto tray covered with greaseproof paper.
Bake at 150°C for 20 minutes.

Ingredients
  • 77g
    butter
  • 90g
    brown sugar
  • 154g
    flour
  • 14g
    milk
  • 1g
    salt
  • 28g
    Plein Arôme

Chocolate Biscuit 650 g/tray

PreparationIngredients
Preparation

Melt together butter and cocoa mass at 50°C.
Mix together all other ingredients and add to cocoa mass mixture.
Bake at 170°C for 8 minutes.

Ingredients
  • 55g
    invert sugar
  • 190g
    whole egg(s)
  • 55g
    almond powder
  • 95g
    sugar
  • 90g
    35% cream
  • 95g
    flour
  • 20g
    Plein Arôme
  • 2g
    salt
  • 55g
    butter
  • 20g
    Grand Caraque

Crunchy Chocolate Speculoos Praliné 25 g/piece

PreparationIngredients
Preparation

Mix together chocolate speculoos and praliné.
Melt together butter, cocoa butter and chocolate at 45°C.
Pour onto praliné mixture and homogenise.

Ingredients
  • 180g
    Praliné 50% Almonds Hazelnuts
  • 210g
    chocolate speculoos
  • 20g
    butter
  • 55g
    Deodorized Cocoa Butter
  • 50g
    Ocoa™

‘4 Flowers’ Compote 20 g/piece

PreparationIngredients
Preparation

Mix together all Purees and vanilla.
Add glucose and heat.
Add sugar and pectin, and heat to 65°C.
Mix well and leave to rest in freezer until moment of use.

Ingredients
  • 90g
    passion fruit puree
  • 90g
    mango puree
  • 160g
    banana puree
  • 1bean(s)
    Bora Bora vanilla
  • 20g
    glucose syrup DE 40
  • 40g
    sugar
  • 10g
    NH pectin

Passion Fruit Mango Diplomat Crème 30 g/piece

PreparationIngredients
Preparation

Boil together all purees. Add vanilla and leave to infuse.
Blanch together sugar, egg yolks and starch.
Remove vanilla from boiling fruit purees and pour latter onto blanched mixture.
Cook cream for 2 minutes, and add butter and pre-hydrated gelatine leaves.
Leave to cool on film-wrapped tray.
When cool, whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Ingredients
  • 100g
    passion fruit puree
  • 190g
    mango puree
  • 1bean(s)
    Bora Bora vanilla
  • 56g
    egg yolks
  • 56g
    sugar
  • 28g
    starch
  • 40g
    butter
  • 2
    gelatin leaves
  • 170g
    whipped cream 35%

Chocolate Ocoa™ 70% Diplomat

PreparationIngredients
Preparation

Blanch together sugar, egg yolks and starch.
Bring milk to a boil and pour onto blanched mixture.
Cook cream for 2 minutes, and add hydrated gelatine leaves and chocolate.
Leave to cool on a film-wrapped tray.
Whip up, mix in whipped cream and store in cold environment (4°C) until moment of use.

Ingredients
  • 170g
    milk
  • 32g
    egg yolks
  • 32g
    sugar
  • 17g
    butter
  • 50g
    Ocoa™
  • 1
    gelatin leaves
  • 100g
    whipped cream 35%

Assembly

When cool, cut chocolate biscuit into desired shape and place into equally sized frame.
Spread crunchy chocolate speculoos praliné onto chocolate biscuit and freeze.
Unmould, pipe passion fruit mango diplomat crème around biscuit edges with small piping bag and pipe chocolate diplomat onto biscuit centre.
Cover with thin layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and repeat piping steps.
Cover with thin, ‘open-worked’ layer of Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa and pipe ‘4 flowers’ compote into the centre.