la casserole
Chocolate sponge
150g almond paste lubecka
27g glucose syrup
180g whole egg
48g flour
2,20g baking powder
6g Cocoa powder
48g butter
60g Chocolate liquor
1. Beat with a wisk the almond paste lubecka, glucose syrup and a part of the eggs
2. Add slowly the rest of the eggs
3. Heat at 40%
4. Sold the sift mixed flour, backing powder and the butter with the liquor
5. Baking : 8' at 170°C
Crispy dry fruits
70,82g butter
70,82g brown sugar
9,66g flour
75,11g sliced almond
23,61g pistachio rods
1. Heat the butter and the brown sugar
2. Add the mix of dry fruits
3. Bake at 170°C for 10'
Hazelnut crémeux
400g cream
60g sugar
26g egg yolks
3,20g gelatin
16g water
135g hazelnut paste
40g hazelnut praliné
1. Make a custard cream
2. Add the gelatin
3. Pour on the pure paste and the praliné
Passion-yuzu jelly
150g passion purée
150g yuzu juice
45g glucose syrup
78g sugar
7,70g pectin
1. Heat the puree and the glucose
2. Add the mix sugar-pectin
3. Boil
Passion crémeux
250g passion purée
190g egg yolks
160g whole eggs
150g sugar
150g butter
4,5g gelatin
22,5g water
1. Make a custard cream
2. Add the gelatin
3. Add the butter and mix
Light mousse
200g milk
3g gelatin
15g water
376g whipped cream
264g Cacao Barry Tanzanie dark chocolate
1. Heat the milk
2. Add the gelatin
3. Pour on the chocolate