Toulouse
- Level:
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Medium
- Makes:
-
Makes 15 pieces
Gluten free chocolate cake
Ingredients: Gluten free chocolate cake
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165 gsugar
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442 gegg white
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165 gsugar
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285 gEgg yolk
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75 g
Preparation: Gluten free chocolate cake
make sabayon with eggs and sugar. Warm chocolate to 45c, fold into sabayon. Make meringue with egg white and sugar. Fold into chocolate sabayon. Bake at 180c 13 mins.
Earl grey milk chocolate cremeux
Ingredients: Earl grey milk chocolate cremeux
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256 gmilk
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30 gEarl Grey tea
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156 gbutter
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46 gsorbitol
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25 gdextrose
Preparation: Earl grey milk chocolate cremeux
Make infusion with milk and earl grey. Strain the milk earl tea and continue to make ganache with with sorbitol and dextrose and dark chocolate. Add the butter into ganache at 40 and emulsify with a power immersion blender. Reserve till use.
Reconstituted Compote
Ingredients: Reconstituted Compote
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300 gblackberry puree
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100 gstrawberry puree
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90 graspberry puree
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105 gSugar
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9 gpectin X58
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10 glime puree
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100 gBlack currants, fresh or frozen
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100 gpoached blackcurrant juice
Preparation: Reconstituted Compote
Warm the purees upto 45c. Add the pectin x58 mixed with sugar and heat up to 80c. Stop cooking and whisk in the lemon puree. Set in Gn pan. To reconstitute the compote to form a gel Blend the compote with black current jus to give a smooth texture. Reserve until use.
Intense chocolate mousse
Ingredients: Intense chocolate mousse
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153 gmilk
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153 gcream
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30 gsugar
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525 gcream
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63 gEgg yolk
Preparation: Intense chocolate mousse
Make cream anglais by poaching milk cream sugar and egg yolk to 82c. add it to melted chocolates. Cool down to 40c and fold in whipped cream
Chocolate streusel reconstituted
Ingredients: Chocolate streusel reconstituted
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128 gbutter
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128 galmond powder
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1 gSea salt
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105 gGluten free flour
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128 g54% chocolate
Preparation: Chocolate streusel reconstituted
Make gluten free crumble with butter , brown sugar sea salt and almond powder. Bake at 165c for 15mins. Once cooled add into melted chocolate to make a sticky chocolate streusel. Line the ring with the sticky streusel. Reserve in chiller.
White glaze
Ingredients: White glaze
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50 gcream
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50 gmilk
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50 gwater
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168 gglucose
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200 gNeutral cold glaze
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135 gCondense milk
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17 ggelatin
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3 gred colour solution
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8 gpurple colour solution
Preparation: White glaze
Boil milk, cream and glucose add to the white chocolate and make a ganache. Warm neutral glaze and condense milk and blend into the ganache with gelatin . Add colour as needed.
Spider glaze
Décor
Edible flower
Dark Chocolate garnish
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