L'hymne
Pastry recipe18 cm
h:45cmx3
-
Hazelnut Sponge
Ingredients
- Butter - 110 g
- Icing sugar - 85 g
- Egg yolk - 20 g
- Hazelnut (powder) - 190 g
- Flour T55 - 22,5 g
- Flour T45 - 22,5 g
- Egg white - 170 g
- Caster sugar - 80 g
- Egg white (powder) - 4 g
1 frame 30x40 cm
Sieve both flours with icing sugar.
Add in butter, egg yolks and cream the mixture.
Make a French meringue with egg whites, egg whites powder sugar.
Combine gently the ground hazelnuts into 1/3 of the meringue.
Add the remaining meringue and butter mixture.
Spread on trays and bake at 170°C for 16 minutes.
-
Cocoa crumble
Ingredients
- Butter - 125 g
- Caster sugar - 125 g
- Almond powder - 100 g
- Cocoa (powder) - 25 g
- Flour - 125 g
Combine the butter and sugar.
Beat in the almond powder and cocoa powder.
Leave in the refrigerator for 3 hours.
Put it into the oven to bake at 150°C for 25 minutes.
-
Chocolate crumble
Ingredients
- White Chocolate 29% - 125 g
- Cocoa butter - 25 g
- Hazelnut praline paste - 25 g
- Crumble cocoa - 437,5 g
Melt both chocolate and cocoa butter.
Add the ground hazelnuts.
Mix in the crumbled cocoa and divide the mixture evenly into 3 rings.
-
Ganache
Ingredients
- Cream 35% fat - 150 g
- Invert sugar - 25 g
- Dark chocolate 64% - 135 g
56°C/21°C > 32°C
Boil the fresh cream and inverted sugar together over a medium heat.
Pour into the chocolate and emulsify.
-
Syrup
Ingredients
- Syrup 30 ° Brix - 90 g
- Williams pears - 30 g
- Water - 15 g
Combine the syrup, liquor and water.
-
Tonka Crème brûlée
Ingredients
- Cream 35% fat - 600 g
- Tonka (beans) - 6 pcs
- Egg yolk - 134 g
- Egg - 60 g
- Caster sugar - 120 g
- Gelatin (powder) - 6 g
- Water - 30 g
16 cm fléxipan h:1cm
Soak the gelatin in water. Warm the cream in a saucepan and add tonka beans. Infuse 10 minutes
Beat eggs, egg ylks with sugar and sieve th etonka beans infusion over.
Add gelatin and pour in 16 cm flexipan.
Bake at 105°C for 25 minutes.
Cool down and freeze.
-
Pear Jelly
Ingredients
- Frozen fruit purée 100% : Pear - 266 g
- Frozen fruit purée 100% : Lemon - 7 g
- Caster sugar - 45 g
- Pear (juice) - 14 g
- Gelatin (powder) - 8 g
- Water - 48 g
- Pear - 280g
- Williams pears - 14 g
16 cm = 180 g
Soak the gelatin in water.
Heat the purée, sugar and concentrated syrup to 60°C.
Add gelatin and diced pear, followed by liquor and lemon juice.
Pour over the tonka crême brulée and put back in the freezer.
In this step
Frozen fruit purées -
Caramel Chocolate Mousse
Ingredients
- Caster sugar - 117 g
- Cream 35% fat - 315 g
- Egg yolk - 162 g
- Gelatin (powder) - 5 g
- Water - 48 g
- Dark chocolate 70 % - 180 g
- Milk chocolate 41% - 105 g
Soak the gelatin in water.
Make a dry caramel with sugar and deglaze with 315 g of warm cream.
Add the beaten egg yolks to make a crème anglaise.
Add gelatin and pour over both chocolates.
Add in the cream.
-
Chocolate caramel glaze
Ingredients
- Caster sugar - 134 g
- Cream 35% fat - 270 g
- Milk - 142 g
- Neutral glaze - 232 g
- Gelatin (powder) - 5 g
- Water - 30 g
- Dark chocolate 70 % - 180 g
- Milk chocolate 41% - 105 g
Soak the gelatin in water.
Make a dry caramel with sugar and deglaze with warm cream and milk.
Add the neutral glaze and gelatin.
Blend with hand blender and pour over both chocolates.
Blend again with hand blender.
Use at 28°C.
-
Decoration
Cocoa crumble
Silver leaves
Chocolate decoration
-
Assembly
1- In a 16 cm ring, press the crumble at the bottom.
2- Pour the ganache over and stick the hazelnut sponge.
3- Freeze.
4- Place this sponge base in 18 cm ring and pipe the milk chocolate caramel mousse over.
5- Place the pear andtonka bean inserts in.
6- Top up with more chocolate caramel mousse.
7- Smooth the top and freeez.
8- Glaze and decorate with cocoa crumble, silver leaves and chocolate decoration.
