Gianduja crémeux & almond bavarois

Apricots and chocolate pair fantastically together. In this recipe almonds are added to enhance the flavours in pure harmony.
Level:
Medium

Cocoa sponge cake

Ingredients: Cocoa sponge cake

  • 175 g
    egg yolks
  • 140 g
    sugar

Preparation: Cocoa sponge cake

Beat together.

Ingredients: Cocoa sponge cake

  • 180 g
    egg white
  • 30 g
    sugar

Preparation: Cocoa sponge cake

Beat together and fold in carefully.

Ingredients: Cocoa sponge cake

  • 45 g
    corn starch
  • 45 g
    CP

Preparation: Cocoa sponge cake

Sieve and add to the egg mixture.

Ingredients: Cocoa sponge cake

  • 75 g
    liquid butter

Preparation: Cocoa sponge cake

Mix in.

Place on a baking plate of 40 x 60 cm. Bake 7 minutes at 220°C.

Caramelised cardamom apricots

Ingredients: Caramelised cardamom apricots

  • 70 g
    sugar
  • 65 g
    apricot juice
  • 3 g
    cardamom black seeds (no husk)

Preparation: Caramelised cardamom apricots

Caramelise the sugar dry.
Deglaze with the apricot juice and cardamom.

Ingredients: Caramelised cardamom apricots

  • 265 g
    apricot cubes

Preparation: Caramelised cardamom apricots

Add to the mixture and leave to reduce.
Take away from the heat.

Ingredients: Caramelised cardamom apricots

  • 18 g
    gelatin mass

Preparation: Caramelised cardamom apricots

Mix in the gelatine.
Pour into Flexipan® moulds.

Gianduja & almond crémeux

Ingredients: Gianduja & almond crémeux

  • 270 g
    milk
  • 180 g
    cream
  • 100 g
    egg yolks
  • 100 g
    sugar

Preparation: Gianduja & almond crémeux

Prepare a crème anglaise.

Ingredients: Gianduja & almond crémeux

Preparation: Gianduja & almond crémeux

Pour the anglaise onto the chocolate and the paste.
Emulsify.

Ingredients: Gianduja & almond crémeux

  • 114 g
    melted gelatin

Preparation: Gianduja & almond crémeux

Mix in and pour into a silicon mould.

Roasted almond bavarois

Ingredients: Roasted almond bavarois

  • 375 g
    milk
  • 160 g
    egg yolks
  • 160 g
    sugar
  • 35 g
    corn starch

Preparation: Roasted almond bavarois

Prepare a crème pâtissière.

Ingredients: Roasted almond bavarois

  • 275 g
    almond paste

Preparation: Roasted almond bavarois

Mix in the paste and mix in the Robot-Coupe.

Ingredients: Roasted almond bavarois

  • 70 g
    gelatin mass

Preparation: Roasted almond bavarois

Mix in and leave to cool.

Ingredients: Roasted almond bavarois

  • 440 g
    whipped cream

Preparation: Roasted almond bavarois

Mix in.