Recipe of the month

Recipe Index

NATURE

STREUSEL BASE

• Butter 120 g
• Brown sugar 120 g
• Hazelnut powder 120 g
• Flour 120 g
• Salt 1.25 g

Make crumble with butter, brown sugar, fl our, hazelnut powder and salt. Bake streusel at 160°C.

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RECONSTITUTED STREUSEL

• Baked streusel (see above) Whole recipe
• Couverture Guanaja 70% (Valrhona) 90 g
• Hazelnut paste 75 g
• Eclats d’or 75 g
• Sea salt (grinded) 2 g

Mix in the baked streusel with melted Guanaja and hazelnut paste. Add in eclats d’or and finish with sea salt, mixing well. Roll fl at between baking paper with rolling pin. Refrigerate before cutting with ring and round cutter before freezing.

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CHOCOLATE GANACHE

• Cream 163 g
• Forest Honey 30 g
• Grape-seed Oil 28 g
• Coeur de Guanaja 80% (Valrhona) 123 g

Boil cream and honey, pour over half melted chocolate and grape-seed oil. Emulsify with a hand blender and pour onto sponge, lined with a ring. Freeze before cutting the centre.

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CHOCOLATE CREAM

• Milk 140 g
• Cream 140 g
• Egg yolks 56 g
• Caster sugar 24 g
• Couverture Guanaja 70% (Valrhona) 120 g
• Couverture coeur de Guanaja (Valrhona) 30 g

Cook milk, cream, egg yolks and sugar to 83°C (crème anglaise). Pour over chocolate and emulsify with a hand blender.

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VANILLA CREAM

• Cream 206 g
• Lemon zest 1 piece
• Vanilla bean 1 piece
• Chestnut honey 20 g
• Forest honey 20 g
• Egg yolks 45 g
• Gelatin mass 13 g
• Butter 19 g

Boil cream with zest and cut and scraped vanilla bean. Strain and cook with honeys and yolks to 82°C (crème anglaise). Add butter and gelatin mass, emulsify with a hand blender and pour into moulds.

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HONEY MARZIPAN

• Almond powder 250 g
• Chestnut honey 119 g
• Forest honey 119 g

Blend all ingredients together in a robot-coupe.

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CHOCOLATE SPONGE

• Honey marzipan (see above) 155 g
• Whole egg 290 g
• Forest honey 69 g
• Chestnut honey 69 g
• Cake flour 55 g
• Baking powder 3.6 g
• Cocoa powder 26 g
• Coeur de Guanaja 80% (Valrhona) 56 g
• Butter 82 g

Soften marzipan until warm/hot in microwave, blend together with eggs until well combined. Add in honey and whisk until ribbon stage on a mixer. Fold in the dry ingredients until 80% combined. Melt coeur de Guanaja and butter until warm, fold into a small amount of previous batter before finish with remaining batter. Spread into a 60/40 cm Flexipan® and bake at 180°C for 9 minutes.

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YUZU MANGO JELLY

• Yuzu puree 100 g
• Mango puree 168 g
• Trehalose 30 g
• Pectin NH 5 g
• Sugar 14 g
• Gelatin mass 8.4 g

Warm the purees and trehalose to 50°C. Add in the sugar-pectin mixture and boil. Add in the gelatin mass, mix well and pour into cake fi lling mould.

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HONEY SYRUP

• Forest Honey 45 g
• Jack Daniels Tennessee honey 28 g

Heat the ingredients together.

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DARK CHOCOLATE MOUSSE

(Meringue base for mousse)

• Egg whites 70 g
• Invert sugar 50 g
• Glucose 50 g

Whip ingredients together to form a meringue.

(Mousse base)

• Milk 270 g
• Cream 270 g
• Egg yolks 135 g
• Couverture Guanaja 70% (Valrhona) 225 g
• Coeur de Guanaja 80% (Valrhona) 70 g
• Gelatin mass 28 g
• Meringue base (see above) 160 g
• Whipping cream 225 g

Cook milk, cream and egg yolk to 83°C (crème anglaise). Whisk in gelatine mass and mix well. Pour over the chocolate and blend well. Fold in semiwhipped cream and finish with meringue.

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CHOCOLATE GLAZE

• Water 135 g
• Caster sugar 157 g
• Glucose 261 g
• Gelatin 17 g
• Water (for gelatin) 102 g
• Neutral glaze absolu cristal (Valrhona) 157 g
• Couverture Manjari 64% (Valrhona) 100 g
• Couverture Jivara 40% (Valrhona) 200 g
• Gold lustre dust as needed

Boil water, sugar and glucose together. Add soaked gelatin. Pour over dark chocolate, neutral glaze and lustre dust. Emulsify the mixture with a hand blender.