Quentin Bailly, Joffrey Lafontaine and Mathieu Blandin
Ingredients Mandarin marmelade Mousse chocolat intense 400 g Corsican mandarin juice 92.5 g whole milk 2 finely grated zests of Corsican 92.5 g cream Debic Stand & Overrun mandarin (liquid) 80 g sugar 17.5 g sugar 4.8 g pectin NH 37.5 g egg yolks 260 g dark chocolate 64% 333 g cream Debic Stand & Overrun (whipped) Moelleux araguani 70% 200 g Debic Stand & Overrun 100 g milk 50 g egg yolks 5 g glucose cristal 125 g dark chocolate 70% 11 g gelatin preparation
Ganache chocolat intense Chocolate biscuit
57 g milk 245 g sugar 134 g Debic Stand & Overrun 281.25 g egg yolks 110 g dark chocolate 70% 141 g flour T55 30 g dark chocolate 81% 37.5 g cocoa powder Glaçage chocolat 85 g clarified butter 150 g water 12.5 g dark chocolate 80% 300 g glucose 85 g sugar 100 g sugar 281.25 g egg whites 80 g isomalt 300 g condensed milk 140 g gelatin preparation 250 g dark chocolate 66% 49 g pure pate cacao 100%
Crumble Chocolate croustillant
125 g Debic Traditional butter 300 g baked crumble 60 g unrefined cane sugar 37.5 g dark chocolate 64% 60 g icing sugar 11.25 g grapeseed oil 60 g ground almonds 1.12 g sifted fleur de sel 15 g toasted coconut 11.25 g unrefined cane sugar 150 g flour T55
Preparation Mandarin marmelade Heat the Corsican mandarin juice with the finely grated zests.
Mix the sugar with the pectin.
Add to the juice at 40°C.
Boil for 1 minute.
Leave to cool before using.
Mousse chocolat intense
Make a creme anglaise with the milk, cream, sugar and egg yolks.
Heat the mixture to 85°C.
Pour over the chopped couverture.
Mix and cool the mixture to 40°C.
Incorporate the whipped cream.
Moelleux araguani 70%
Make a creme anglaise with the cream, egg yolks, milk and glucose.
Heat the mixture to 85°C.
Pour over the chopped dark chocolate couverture and the gelatine preparation.
Mix and cool the mixture to 30°C.
Ganache chocolat intense
Heat the milk and cream. Pour over the chopped couvertures.
Mix.
Glaçage chocolat
Cook a sugar syrup to 103°C with the water, glucose, sugar and isomalt.
Pour over the condensed milk.
Incorporate the gelatine preparation and mix.
Pour all this over the melted couverture and pure cacao pate.
Remix and use at 30°C.
Chocolate biscuit Beat the sugar and egg yolks for 15 minutes.
Sift the cocoa powder with the flour. Melt the clarified butter with the dark chocolate.
Beat the second part of the sugar with the egg whites.
Incorporate the melted butter and dark chocolate into the egg yolk and sugar mass.
Incorporate the sifted flour and cocoa.
Fold into the beaten egg whites.
Bake 1 hour at 160°C in the oven.
Debic products used
Debic Stand & Overrun Debic Traditional 1L Butter 10KG An average overrun of 160% Made from fresh dairy cream. For Superb stand without the risk of cooking & pastry. collapsing For a wide variety of applications, Rich cream taste and smooth both in horeca and bakery mouthfeel applications. With the natural and authentic flavor of butter in all its preparations.
