On a baking sheet: 60 x 40 cm
225 g eggs
100 g brown sugar
100 g sugar
75 g Debic ‘Tenue & Foisonnement’ cream
75 g milk
82 g almond powder Ranson
195 g flour
7,5 g baking powder
4 g speculoos spices
180 g olive oil
Step
Whisk the eggs with the sugars. Sieve the dry ingredients.
Combine the Debic cream with the milk and the olive oil
previously mixed, in the whisked eggs. Add the dry ingredients.
Spread on a 60 x 40 cm baking sheet. Bake to 180°C for
10 minutes.
2. EXOTIC CREMEUX
Ingredients
On a frame: 60 X 40 cm
770 g spicy mango puree
385 g passion fruit puree
385 g kalamansi puree
385 g banana puree
515 g egg yolks
640 g eggs
515 g sugar
640 g ‘Debic Crème’ butter
43 g gelatine powder
215 g water
Step
Combine the water with the gelatine powder and let sit in the
refrigerator. Heat the purees with the yolks, the eggs and the
sugar until 85°C. Add the gelatine mass and dissolve it. Let
cool to 40°C and add the butter, cooled at room temperature.
Mix.
3. CITRUS COULIS WITH THE BOTANIST® GIN
Ingredients
On a frame: 60 x 40 cm
95 g Les vergers Boiron spicy mango puree
525 g Les vergers Boiron passion fruit puree
95 g Les vergers Boiron bergamot puree
150 g Les vergers Boiron coconut puree
2 vanilla pods
27,5 g The Botanist® gin 60% vol.
135 g sugar
12,5 g powder gelatine
62,5 g water
Step
Mix the water with the gelatine powder and let sit in the
refrigerator. Heat the purees with the vanilla pods and The
Botanist® gin to 85°C. Remove the vanilla pods and add the
gelatine mass. Mix well.
4. CRUNCHY BASE
Ingredients
935 g brown sugar
935 g Debic Constant dairy butter
625 g Ranson toasted slivered almonds
185 g puffed rice
60 g flour
3 g salt flower
188 g Callebaut® cocoa powder
Step
Combine all the ingredients to obtain a homogenous mass. Roll
out the dough between two Silpat®. Bake to 180°C for 15 minutes.
Cut and spray cocoa powder.
5. CARAMELIZED CHOCOLATE MOUSSE
Ingredients
180 g sugar
1 g salt flower
670 g Debic ‘Tenue & Foisonnement’ cream (1)
130 g egg yolks
630 g Callebaut® Arriba Milk chocolate origin 39% of cocoa
210 g Callebaut® Brazil chocolate origin 66,8% of cocoa
26 g Callebaut® Power chocolate 80, 80% of cocoa
1090 g Debic ‘Tenue & Foisonnement’ cream
Step
Cook the Debic cream (1) with the salt flower. Caramelize
the sugar and let reduce with cooked cream. Make an English
cream (85°C) with the yolks and the caramel , and pour over the
chocolates. Mix to emulsify. Cool to 30°C and add the slightly
whipped Debic cream (2).
6. YELLOW ICING
Ingredients
180 g sugar
180 g glucose
90 g water (1)
120 g Debic Vegetop
14 g gelatine powder
70 g water (2)
120 g Callebaut® milk chocolate 823, 33,6% of cocoa
60 g Callebaut® Velvet white chocolate, 33,1% of cocoa
Yellow and red colorings
Step
Combine the water (2) with the gelatine powder and let sit in
the refrigerator. Heat the sugar with the glucose and the water
(1) to 103°C. Pour over the chocolates and the gelatine mass.
Leave to stand for a night in the refrigerator. Use the icing to
35°C.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Put the sponge in a fram. Pour the exotic cremeux over the
sponge, place in the freezer. When the cremeux is hard, add the
coulis. Cut strips of 5.5 cm in length.
Dose the chocolate mousse in the moulds and put the frozen
strips in the mousse. Close with the crunchy base. Place in the
freezer. Apply the logs with the icing and cut in 3 pieces of
19 cm in length. Decorate with small slabs of chocolate.
