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En Cas de 'Rush' (In Case of a Rush) - Michaël Cotard

Michaël Cotard Canada
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En Cas de 'Rush' (In Case of a Rush)

Almond Biscuit

Egg whites of 3 eggs
120 g icing sugar
60 g almond powder
30 g flour
Zest of 1 lemon
100 g butter

  1. Whisk egg whites, and add flour, sugar, almond powder and lemon zest.
  2. Melt butter and mix together with previous mixture.
  3. Spread out on baking sheet and bake at 200°C.

Fondant Feuilletine

100 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
200 g Cacao Barry® praliné 50% hazelnuts
50 g Cacao Barry® Pailleté Feuilletine™

  1. Melt chocolate, and mix together with Pailleté Feuilletine™ and praliné.
  2. Frame, leave to crystallise and cut into small circles.

Lemon and Chocolate Crémeux

400 ml Fruit'Purée Lemon Capfruit
Zest of 4 lemons
150 g sugar
150 g sugar
6 g agar agar
8 whole eggs
200 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
150 g butter

  1. Heat together Fruit'Purée Lemon Capfruit, lemon zest and 150 g of sugar.
  2. Bring to a boil and add agar agar.
  3. Mix together eggs and 150 g of sugar.
  4. Mix together lemon mixture and egg mixture, and bring to a boil.
  5. Pour over chocolate and emulsify.
  6. Add butter and emulsify.

Pear Cream

100 g pear eau de vie
500 g Fruit'Purée Pear Williams Capfruit
20 g lemon juice
60 g sugar
6 g agar agar
80 g butter

  1. Flambé eau de vie.
  2. Mix together with Fruit'Purée Pear Williams Capfruit and lemon juice, and bring to a boil.
  3. Mix together sugar and agar agar, and add.
  4. Bring to a boil and emulsify.
  5. Add butter and emulsify.

Glaze

200 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
200 g Cacao Barry® Deodorized Cocoa Butter

Melt together chocolate and cocoa butter.

Honey Jelly

75 g honey
50 g water
10 g sugar
2 g agar agar

  1. Boil together honey and water.
  2. Mix together sugar and agar agar, add to honey mixture and bring to a boil.
  3. Frame.

Finishing and assembly:

  1. Cut almond biscuit and insert stick into first layer.
  2. Spread thin layer of fondant feuilletine, and pipe lime and chocolate crémeux.
  3. Place another layer of almond biscuit and spread another thin layer of fondant feuilletine.
  4. Pipe pear cream.
  5. Repeat previous steps to build beehive.
  6. Enrobe with chocolate glaze.