(3 x 60 x 40 cm baking sheets)
600 g whole eggs
300 g egg yolks
495 g granulated sugar
100 g powdered pecans
350 g flour
Step
Beat eggs and sugar until frothy. Sift in flour and powdered
pecans with a spatula. Spread 600 g on a baking sheet and bake
for 6 minutes at 210°C.
2. BLACKCURRANT CREAM
Ingredients
935 g blackcurrant purée
367 g whole eggs
313 g granulated sugar
73 g gelatin mass
100 g butter
Step
Heat the blackcurrant purée with the eggs and sugar to 83°C
(anglaise). Pour into a sharp sieve over the gelatin mass and
cool to 45°C. Using an immersion blender, blend in the
tempered butter.
Spread on a Silpat®-lined baking sheet (60 x 40 cm) and cover
with a layer of sponge cake. Store in the freezer.
3. CREAM CHEESE MOUSSE
Ingredients
252 g granulated sugar
54 g water
126 g egg yolks
170 g gelatin mass
1 080 g cream cheese
900 g 35% cream
Step
Heat water, sugar and egg yolks to 83°C. Beat until cold. Melt
gelatin mass and stir into mixture. Add the cream cheese, then
the whipped cream, half whipped. Arrange in the frame over
the frozen blackcurrant cream and sponge cake. Keep in the
freezer.
4. MASCARPONE CREAM
Ingredients
1 000 ml mascarpone
80 g granulated sugar
1 vanilla pod
16 g Cointreau® 60%
Step
Mix the mascarpone with the sugar, scraped vanilla pod and
Cointreau®. Beat at medium speed to obtain a light cream.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Cut out half-moons (ø 6 cm) from the frame and place in 64%
dark chocolate.
Beat the mascarpone cream until frothy and garnish with a
piping bag.
Decorate with a few fresh raspberries.
