115 g hazelnut powder
115 g icing sugar
45 g brown sugar
125 g egg whites
2 g cinnamon
Step
Sift together icing sugar, lightly toasted hazelnut powder and
cinnamon. Beat egg whites by quickly adding brown sugar in
order to achieve an optimal consistency of whipped egg whites.
Finally add the sifted mixture. Bake in a deck oven at 200°C
with opened vent.
2. FRUIT INSERT
Ingredients
150 g orange
200 g mango
50 g banana
150 g pineapple
150 g sugar
100 g orange juice
60 g Cointreau® 60%
6 g pectin NH
Step
Cook almost all the sugar until you obtain a pale golden
caramel (reserve about 15 g). Stop cooking with orange juice.
Add the diced fruits and give a light broth. Then stabilize with
pectin. Mix the remaining 15 g of sugar with Cointreau®. Pour
into ring.
3. CHOCOLATE CREAM
Ingredients
188 g whipping cream
188 g whole milk
75 g egg yolks
40 g sugar
2 cloves
Step
Infuse the cloves in milk and cream. Then prepare a custard.
Hot, take 375 g of custard and emulsify with the spatula with
142 g of chopped Gianduja chocolate (as for a ganache) in order
to obtain a smooth, shiny and elastic texture. Mix hot. Pour the
cream over the fruit insert.
4. CHOCOLATE MOUSSE
Ingredients
3 g gelatin
107 g milk
175 g Caribbean chocolate
215 g whipped cream
Step
Warm the milk. Add the gelatin. Gradually pour over the
chocolate to obtain a ganache. Then carefully fold in the
whipped cream.
5. SPONGE WITHOUT FLOUR
Ingredients
30 g butter
25 g egg yolks
125 g egg whites
42 g sugar
105 g Caribbean chocolate
Step
Melt the chocolate at about 40-45°C. Meanwhile, beat egg
whites with sugar. As soon as they are whipped, mix with the
yolks, then with a spatula, add melted chocolate and butter,
previously lightened with a part of whipped whites. Cook at
180°C, with opened vent.
6. GLAZE
Ingredients
225 g icing paste
50 g Guanaja couverture
150 g UHT cream
50 g glucose
100 g sugar syrup at 30°C
20 g Cointreau® 60%
25 g cocoa paste
7. CRISP CHOCOLATE LEAVES
Ingredients
Necessary for the assembly
8. DECORATION
Ingredients
Chocolate glaze
Pieces of chocolate
Kumquat and cinnamon stick
