Hazelnootbiscuit
- 412 g Pure hazelnut powder - Ranson Industries
- 412 g Sugar (1)
- 400 g Pasteurised egg white
- 100 g Sugar (2)
Beat the egg whites with the sugar (1). Heat the hazelnut powder in the oven for a few minutes and leave to cool. Mix the hazelnut powder with the sugar (2) to form a broyage. Then spoon the broyage through the whipped foam. Pipe, with nozzle N°8, spirals onto a baking mat and bake at 180°C for 25 minutes, with the vapour key open
Mousse Caraïbe
- 190 g Milk
- 190 g Excellence cream 35% V.G. Elle & Vire Professionnel (1)
- 190 g Pasteurised egg yolk
- 75 g Sugar
- 105 g Invert sugar
- 450 g Dark Origine Chocolate - Mexique - 66% Cacao Barry
- 900 g Excellence cream 35% V.G. Elle & Vire Professionnel (2)
Prepare an anglaise (84° C) with the milk, cream (1), egg yolk and sugar. Pour through a pointed sieve onto the chopped dark chocolate. Mix carefully. Leave to cool to 36° C. Whip the cream (2) and finally spat it through the preparation.
Cémeux of Yuzu
- 55 g Yuzu puree - Andros Chef
- 22 g Milk
- 2 limes - zest
- 130 g Pasteurised eggs
- 90 g Sugar
- 120 g Cream butter 82% V.G. - Corman
Heat the yuzu puree with the milk, sugar and zest of limes to 84°C ( anglaise). Pass through a pointed sieve and allow to cool to 40°C. Add the butter and mix with a hand blender. Then pour out into 14 cm diameter Silpat. Store in the freezer.
Interior of cranberries
- 100 g Semi candied cranberries - Andros Chef
- 250 g High fruit compote - Citrus - Andros Chef
- 25 g Sugar
- 6 g Gelatine powder (200 bloom)
- 35 g Water
Heat the citrus fruit with the sugar, while stirring to 35°C. Then add the melted gelatine mass and finally the cranberries. Pour out into a Silpat and freeze.
Chocolate glaze
- 280 g Water
- 360 g Sugar
- 240 g Excellence cream 35% V.G. Elle & Vire Professionnel
- 60 g Milk powder 0%
- 80 g Cocoa powder - Callebaut
- 8 g Gelatine sheets
Bring the water with the sugar to the boil. Add the sifted cocoa powder. Mix the milk powder with the cream and add. Bring to the boil again and reduce further to 73° Brix.
Hazelnut crisp
- 250 g Hazelnut praline - Callebaut
- 100 g Feuilletine - Callebaut
- 50 g Milk chocolate - 823 - Callebaut
Mix the praline with the feuilletine and milk chocolate. Spread over the hazelnut biscuit and place in the rings.
Construction and finishing
Place the hazelnut biscuit at the bottom of the rings and cover with the hazelnut crisp. Chemise the edges of the rings and fill halfway. Apply the frozen crémeux cranberry interior and fill with the rest of the mousse. Smooth out and freeze.Unmould the entremets and glaze them with the chocolate glaze. Decorate with some macarons, chocolate and fresh raspberries.