60 g egg yolks
15 g caster sugar
145 g dark couverture chocolate (65%)
135 g butter
100 g egg whites
15 g caster sugar
35 g flour
50 g chopped macadamia nuts
Total weight: 555 g
Step
In a mixer, use the whisk attachment to beat the yolks with
the first lot of sugar to a sabayon texture; mix the melted
dark couverture chocolate and the softened butter. Whisk the
egg whites with the second lot of sugar. Mix the sabayon and
the chocolate and butter mixture, then add the whipped egg
whites and the flour. Place in 16 cm diameter Flexipan® moulds
(170 g) and sprinkle with chopped macadamia nuts. Cook in a
convection oven at 180°C for about 18 minutes.
2. CRÈME BRÛLÉE WITH RÉMY MARTIN® COGNAC AND MADAGASCAN VANILLA
Ingredients
280 g whipping cream
70 g whole eggs
30 g egg yolks
50 g caster sugar
1 Madagascan vanilla pod
28 g gelatine
(4 g of 200 bloom gelatine powder and 24 g water)
35 g Rémy Martin® cognac 50%
Total weight: 493 g
Step
Make a custard with the cream, eggs, egg yolks, caster sugar and
vanilla pod, and cook to 85°C. Allow to cool slightly and then
add the Rémy Martin® cognac and gelatine. Purée until smooth
with a blender. Place in 16 cm Flexipan® disc moulds (140 g).
Place in the freezer.
3. MILK CHOCOLATE MOUSSE
Ingredients
240 g full-fat milk
55 g egg yolks
25 g caster sugar
42 g gelatine
(6 g of 200 bloom gelatine powder and 36 g water)
560 g milk couverture chocolate (45%)
445 g whipped cream
Total weight: 1367 g
Step
Make a custard with the milk, egg yolks and caster sugar cooked
to 85°C. Add the gelatine. Mix the milk couverture chocolate
melted to 35°C with a quarter of the whipped cream. Add the
custard at 35°C, then the rest of whipped cream. Set aside for
assembly.
4. PAN-FRIED PEARS
Ingredients
1000 g ripe pears
125 g caster sugar
125 g butter
75 g Rémy Martin® cognac 50%
1 tonka bean
Total weight: 1325 g
Step
Cut the pears into thin slices. Melt the butter and caster sugar in
a frying pan. Add the pears and fry until just cooked. Grate the
tonka bean on top and flambé with the Rémy Martin® cognac.
Pour the pears into a sieve and leave to cool on a baking sheet.
Set aside for assembly.
5. WHITE MIRROR ICING
Ingredients
150 g water
300 g glucose
300 g caster sugar
200 g sweetened condensed milk
140 g gelatine
(20 g of 200 bloom gelatine powder and 120 g water)
300 g white chocolate
5 g titanium oxide
Total weight: 1395 g
Step
In a saucepan, cook the water, caster sugar and glucose to
103°C. Pour over the sweetened condensed milk and the
gelatine, and then lastly over the white chocolate and titanium
oxide. Refrigerate overnight. The following day, heat the glaze
to 40°C and let cool to 30-35°C before use.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
On a baking tray covered with a polyethylene sheet, line 18 cm
diameter, 4.5 cm high cake rings with milk chocolate mousse.
Place a macadamia brownie in the bottom of the ring, cover with
a thin layer of milk chocolate mousse. Arrange the pears and
cover with milk chocolate mousse. Add the crème brûlée with
Rémy Martin® cognac. Smooth with the rest of the mousse.
Place in the freezer. Unmould the desserts and glaze them
with the white mirror icing. Place purple macaroons around the
edge, decorate with pears* and strands of ivory chocolate.
* Pears for decoration
Cut some pears into thin slices and dip them into 30°B syrup.
Place on a sheet of Silpat®. Cook in the oven at 180°C until
they colour. When cool, spray with a dark chocolate and cocoa
butter mixture to prevent moisture being absorbed in the
refrigerator and to create some contrast.
INDIVIDUAL RÉMY MARTIN®
Ingredients
No ingredients.
Step
Recipe for 20 individual cakes 4.5 cm high with a diameter of 6 cm. The procedures are identical. 1. Macadamia brownie
Halve the recipe, use approximately 12 g for each individual
brownie in 4 cm diameter Flexipan® moulds. 2. Crème brûlée with Rémy Martin® cognac and Madagascan vanilla
Halve the recipe. Pour into 1 cm high, 4 cm diameter Flexipan®
moulds (about 10 g). 3. Pan-fried pears
Halve the recipe. 4. Milk chocolate mousse
Halve the recipe, about 35 g. 5. Icing & decoration
Same recipe.
