Coffee, mandarin orange & gianduja
Pastry recipe
-
Coffee mousse
Ingredients
- Fresh cream - 350g
- Icing sugar - 50g
- Coffee (extract) - 12g
- Gelatin mass - 70g
- Vanilla pods - 1
- Whipped cream - 300g
- Coffee - 60g
Infuse coffee in cream.
Add melted gelatin mass and vanilla.
Add whipped cream. -
Buckwheat Crispy
Ingredients
- Feuilletine - 250g
- Buckwheat crispy - 260g
- Praline paste - 330g
- Guanaja chocolate 70% - 200g
- Milk chocolate 40% - 130g
- Salt - 2g
Melt the chocolate and add all the rest of ingredients.
Spread as flat as possible between two silicone papers. -
Mandarin orange Jam
Ingredients
- Frozen fruit purée 100% : Mandarin - 1000 g
- Pectin NH - 18,5g
- Sugar - 35g
- orange peel (dices) - 1
- Vanilla pods - 1
Boil the puree, mix well pectin and sugar, cook together, add zest and keep in chiller.
In this step
Frozen fruit purées -
Hazelnut Dacquoise
Ingredients
- Egg white - 120g
- Brown sugar - 60g
- Icing sugar - 90g
- Hazel (powder) - 100g
- Flour - 30g
- Hazelnuts (roasted) - 50g
Whipped egg white and cassonade.
Add the powders and spread the hazelnuts chopped.
Bake at 175°C, 12-15 minutes. -
Gianduja Glaze
Ingredients
- Fresh cream - 1050g
- Sugar - 240g
- Glucose - 180g
- Dark Chocolate 66% - 450g
- Gianduja - 1180g
- Hazelnut oil - 150g
- red coloring - 1g
- Gelatin mass - 110g
Boil cream, sugar and glucose.
Add gelatin and pour on chocolate and hazelnut paste.
Add coloring and blend well. -
Parmesan sable
Ingredients
- Butter - 195g
- Icing sugar - 90g
- Shortening crisco - 60g
- Vanilla pods - 1
- Egg yolk - 45g
- Flour - 300g
- Parmesan - 30g
- Salt - 4g
Soften the butter, add powders, then shortening, then eggs slowly, finish by flour and cheese powder.
Keep in chiller.Assembly and finishing
