Recipe of the month

VICTOR’S LOG

SACHER SPONGE

• Raw almond marzipan 50/50 100 g
• Icing sugar 65 g
• Egg 55 g
• Egg yolks 80 g
• Butter, melted 50 g
• Egg whites 90 g
• Caster sugar 12 g
• Cocoa powder 50 g

Whip marzipan with icing sugar and gradually add egg and yolks. Once the batter is whipped well, add melted butter. Whip egg whites with caster sugar. Fold into previous mixture and finish with sifted cocoa powder. Spread into a 40 x 30 stray and bake for 5 to 6 minutes at 260°C. Out of the oven cool on a wire rack before cutting 5.5 cm wide bands (Prepare 2 bands at 52.5 cm long).

BERGAMOT SOAKING SYRUP

• Bergamot orange juice 75 g
• 30°Baume syrup 25 g
• Water 50 g

Chest ingredients together before soaking the Sacher sponge.

JOCONDE SPONGE

• Almond powder 84 g
• Caster sugar 84 g
• Honey from Provence 6 g
• Egg 50 g
• Egg 50 g
• Flour T65 22 g
• Butter 16 g
• Egg whites 74 g
• Caster sugar 12 g
• Vanilla powder 2 g

In a mixing bowl whip almond powder, vanilla powder, caster sugar, honey and 50 g egg. Whip on top speed to form a creamy texture. Add remaining egg and continue to whip to form a ribbon texture. At the same time sift flour and melt butter on low heat. Whip egg whites with 12 g sugar to form a French meringue. Fold melted butter into egg base, finish with meringue and sifted flour. Spread with an offset spatula onto a 30 x 40 cm baking tray lined with a sheet of baking paper. Bake at 260°C for 4 to 5 minutes and leave to cool.

MANGO LEMON AND BASIL CREAM

• Butter 25 g
• Bergamot orange juice 20 g
• Mango puree 40 g
• Egg yolks 40 g
• Eggs 100 g
• Caster sugar 100 g
• Custard powder 10 g
• Bergamot orange juice 20 g
• Butter 40 g
• Fresh basil, chopped 3 g
• Icing sugar QS

In a saucepan boil 25 g butter with 20 g bergamot juice, mango puree. Mix eggs with yolks and sugar, adding custard powder. Pour 1/3 of previous hot butter juice mixture onto egg mixture before pouring back into saucepan. Boil for 3 minutes and add remaining 20 g bergamot juice and 40 g butter. Pour into a bowl and add chopped basil.Spread onto a sheet of joconde sponge and caramelise with the remaining icing sugar and a hot caramelising iron.

DARK CHOCOLATE SPRAY MIXTURE

• Cocoa butter 200 g
• Dark chocolate JPH 68% 300 g

Melt ingredients together to 45°C. Temper before spraying onto frozen entremets.

ECUADOR CHOCOLATE MOUSSE

• Full cream milk 100 g
• Caster sugar 30 g
• Egg yolks 120 g
• Gelatin leaf (200 Bloom) 2 g
• Cream 35% fat 350 g
• Chocolate Equator 70% 200 g
• Cocoa paste 50 g

Soak gelatin in cold water, strain. Melt chocolate with cocoa paste. Boil milk with sugar and pour onto egg yolks. Heat to 80°C on a bain-marie and whip on top speed on a mixer.Whip cream to a yoghurt texture and melt gelatin in microwave and add into yolk mixture. Finish with whipped cream and fi nish with melted chocolate mixture (40-45°C).

ASSEMBLY

Mould used: mould JPH 20 52.5 x 6 cm. Temper chocolate spray mixture and spray the interiors of moulds before leaving to set. Pour 1/3 chocolate mousse and line the edges of the mould. Place a rectangle of joconde sponge and crème brulée and cover with mousse. Place a final layer of sponge and freeze before cutting into 3. Place decoration.

DECORATION

• Chocolate JPH 68% as needed
• White chocolate as needed

Spread dark chocolate to 3 mm thick. Cut 2 squares of 9 cm de diameter and another 2 squares at 9 cm diameter.Repeat the operation with white chocolate. Cut 6 cm discs with a heated dough cutter. Assemble to form 2 cubes with 2 white faces and to dark faces.