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Chocolate with marzipan and bilberry cream - Alexander Ilyukhin

Chocolate with marzipan and bilberry cream

Chocolate sponge with marzipan

Marzipan 212 g
Icing sugar 75 g
Eggs 125 g
Eggs yolks 125 g
Flour 63 g
Eggs whites 190 g
Sugar 75 g
Cacao powder ”Extra brute” 63 g
Butter 63 g

Beat eggs, eggs yolks, icing sugar and marzipan to fluffy foam, add soft butter.
Make a homogeneous structure. Beat eggs whites with sugar add flour and cacao powder and mix with first part.
Bake at 160°C for 12 min.
Allow to cool.

Whipped green tee jelly

Sugar 100 g
Green tee 25 g
Water 250 g
Gelatin 10 g
Blackcurrant leaf 20 g
Lime juice 30 g

Infuse a blackcurrant leaf in hot water.
Add sugar, gelatin and lime juice.
Draw it and allow to cool and crystallization.
Beat by mixer to stiff foam.

Chocolate tulip dough

Butter 100 g
Flour 100 g
Icing sugar 100 g
Eggs whites 100 g
Cacao powder “Plein Arome” 30 g

Mix all ingredients to homogeneous masse.
Spread on the tray and bake at 170°C.

Chocolate ganache

Milk chocolate “Lactee Superieure” 110 g
Whipped cream 115 g
Milk 115 g
Invert sugar 25 g
Eggs yolks 55 g

Bring to the boil milk, invert sugar and yolks to 85°C.
Add milk chocolate. Cool it to 28°C.
Add cream, make a shape.
Allow to cool.

Bilberry cream

Milk 85 g
Cream 85 g
Sugar 20 g
Vanilla pod 0,5 g
Eggs yolks 40 g
Flour 4 g
Corn starch 4 g
Sugar 20 g
Butter 18 g
Bilberry puree 70 g

Bring to the boil butter, cream, sugar and spitted vanilla pod.
Mix corn starch, flour and yolks with sugar into the first masse.
Boil this masse to 83°C, cool it to 50°C.
Add butter and puree, strain and cool it.


Coating with chocolate “Passy”.