(3 sheets, 60 x 40 cm)
600 g eggs
300 g egg yolks
495 g granulated sugar
100 g pecan powder
350 g flour
Step
Beat the eggs, egg yolks, and sugar until the mixture
is frothy. Sift the flour with the pecan powder, and
fold into the batter using a spatula. Spread 600 g
onto a baking sheet (60 x 40 cm), flatten, and bake for
6 minutes at 210°C.
2. RUBY MOUSSE
Ingredients
500 g whole milk
935 g 47.3% ruby chocolate
1000 g 35% cream
60 g gelatin mass
Step
Heat the milk and pour it over the chocolate and gelatin. Mix
thoroughly and allow to cool to 32°C. Fold the lightly whipped
cream into the mixture.
3. CHAMPAGNE CREAM
Ingredients
375 g granulated sugar
500 g egg yolks
250 g eggs
500 g white peach purée
625 g Champagne
250 g glucose
120 g gelatin mass
Step
Heat the peach purée with the Champagne, glucose, and sugar.
Make a pâte à bombe (82°C) with the eggs and egg yolks. Pour
the mixture through a fine sieve over the gelatin mass and mix.
4. COINTREAU® MASCARPONE CREAM
Ingredients
1000 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 on medium speed until you obtain a smooth
cream.
5. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
In a 60 x 40 cm frame, place a sponge and cover with 1.5 cm of ruby mousse. Place a second sponge on top. Freeze.
Cover with 3 cm of Champagne cream. Place a third sponge on top and set aside in the freezer.
Remove from the mold and cut into 14 x 9 cm blocks.
Arrange the Cointreau® mascarpone cream.
Decorate with chocolate garnishes.
