Muroise
Pastry recipe
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Tanariva Milk Chocolate Mousse
Ingredients
- Milk - 450g
- Milk chocolate - 585g
- Gelatin mass - 65g
- Whipped cream - 900g
Boil Milk, pour on chocolate, add gelatin and then whipped cream.
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Blackberry Jam
Ingredients
- Frozen fruit purée, sugar added : Blackberry - 700 g
- Frozen fruit purée 100%: Strawberry - 300 g
- Pectin NH - 17,5g
- Sugar - 50g
Boil the purees, mix well pectin and sugar, cook together, pour in insert and frozen.
In this step
Frozen fruit purées
Frozen fruit purées -
French earl grey Whipped Ganache
Ingredients
- Fresh cream - 250g
- Vanilla pods - 1
- Gelatin mass - 21g
- Earl gray tea - 11g
- Milk chocolate 40% - 90g
Boil the cream with tea, infused 8 mins; pour on chocolate, add the liquid mass gelatin.
Keep in chiller. (Prepare 24h in advance) -
Dark Berries Blue glaze
Ingredients
- Frozen fruit purée, sugar added : Blackberry - 400 g
- Frozen fruit purée 100% : Raspberry - 100 g
- Sugar - 1000g
- Water - 250g
- Fresh cream - 800g
- Glucose - 400g
- Gelatine (sheet) - 55g
- topping neutral - 175g
- Blue colouring - 1g
- Condensed milk (not sweet) - 250g
Cook sugar and water at 121°C.
Boil the cream and the purees with the glucose.
Add the cooked sugar and blend well.
Add the gelatin, then the condensed milk and the neutral glaze.
Last the coloring.
Keep in chiller.
In this step
Frozen fruit purées
Frozen fruit purées -
Praline Hazelnut crunchy
Ingredients
- Feuilletine - 500g
- Salt - 2g
- Praline hazelnut paste 60% - 330g
- Guanaja chocolate 70% - 200g
- Milk chocolate 40% - 130g
Melt the chocolate and add all the rest of ingredients.
Spread as flat as possible between two silicone papers. -
Classic Chocolate cake
Ingredients
- Almond powder - 300g
- Icing sugar - 600g
- Egg white - 540g
- orange peel (dices) - 2
- Honey - 50g
- Noisette butter - 500g
- Salt - 2,5g
- Bicarbonate of soda - 7g
- Dark Chocolate 66% - 325g
- Flour - 200g
Powder in mixer, add liquid egg white, then flour, sea salt, baking soda, then melted chocolate at 45°C, then warm liquid honey and hazelnut butter.
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Chocolate Sablé base
Ingredients
- Butter - 600g
- Sugar - 360g
- Salt - 2g
- Egg - 50g
- Flour - 640g
- Cocoa (powder) - 120g
Soften the butter, add powders, then eggs slowly, finisg by flour.
Keep in chiller. -
Finishing
Fresh blackberries
White chocolate line
Shiso flower
