180 g egg whites
80 g caster sugar
5 g cream of tartar
70 g Debic Butter Constant
90 ml milk (1)
12 g vanilla liquid
140 g flour
240 g egg yolks
80 g eggs
120 ml milk (2)
Step
Using a flat beater, beat the egg whites with the caster sugar
and the cream of tartar. Place in the freezer.
Make a choux pastry: boil the milk (1), butter and vanilla liquid.
Incorporate the flour and mix the paste to dry it. Add the egg
yolks and the eggs in the still hot saucepan and then add the
milk (2). Finally incorporate the whipped egg whites. Spread
over a Silpat® baking tray of 60 x 40 cm. Cook for 9 minutes
to 180°C in a ventilated oven. Right out of the oven, return the
sponge on a baking sheet lined with parchment paper
2. JASMIN TEA PUNCH
Ingredients
200 ml water
100 g caster sugar
5 g jasmin tea
50 ml Cointreau® 60% vol.
30 g Les vergers Boiron bergamot purée
Step
Bring the water and the caster sugar to the boil in a saucepan.
Add jasmin tea and leave to brew for 4 minutes. Strain. Add
Cointreau® and bergamot purée. Cut a 8 cm, 12 cm and 16 cmdiameter basis. Soak with punch and place in the freezer.
3. CRISPNESS
Ingredients
210 g Cacao Barry Cara CrakineTM
Step
Spread 70 g of Cacao Barry Cara Crakine™ into a circle with a
diameter of 14 cm per dome. Place in the freezer.
4. JASMIN TEA CREAM
Ingredients
10 g gelatin leaves
600 ml Debic Cream 35%
80 g caster sugar
20 g jasmin tea
20 ml Cointreau® 60% vol.
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Bring the cream and the caster sugar to a boil. Add the jasmin
tea and leave to brew for 20 minutes. Strain. Add the melted
drained gelatine and the Cointreau®. Place the 8 cm-diameter
soaked sponge in a circle with a diameter of 8 cm and pour 35 g
of jasmin tea cream on top. Place the 12 cm-diameter soaked
sponge in a circle with a diameter of 12 cm and pour 80 g of
jasmin tea cream on top. Place the 14 cm-diameter crispness
insert in a circle with a diameter of 14 cm and pour 95 g of
jasmin tea cream on the underside. Place in the freezer.
5. BERGAMOT LIGHT CREAM
Ingredients
10 g gelatine leaves
125 ml Debic Duo (1)
2 vanilla pods
85 g sugar
80 ml water
90 g egg yolks
150 g Cacao Barry ZephyrTM white chocolate
500 ml Debic Duo (2)
70 g Les vergers Boiron bergamot purée
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Bring the Debic Duo (1) with the split vanilla pods. Leave to brew
for 15 minutes before removing pods. Make a bomb dough: bring
the water and the sugar to a boil and pour the syrup on the egg
yolks. Bring to 85°C before pouring into the tank of the beater.
Beat until the mixture is completely cooled. Heat the infusion
to 60°C and add the Cacao Barry ZephyrTM white chocolate. Mix
well before adding the drained gelatine and the bergamot purée.
Incorporate the bomb dough. Finally, gently add whipped Debic
Duo (2).
6. WHITE ICING
Ingredients
8 g gelatine leaves
250 ml milk
80 g glucose
300 g Cacao Barry Ivory icing dough
300 g Cacao Barry ZephyrTM white chocolate
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Bring the milk and the glucose to a boil. Add the mixture Cacao
Barry Ivory icing dough and melted Cacao Barry ZephyrTM white
chocolate. Add the drained gelatine, mix and set aside.
7. ROSES WHITE PETALS
Ingredients
250 g Cacao Barry ZephyrTM white chocolate
15 ml sunflower oil
Step
Melt the Cacao Barry ZephyrTM white chocolate to 45°C. Add the
sunflower oil and mix. Place a chips sheet in a convection oven to
60°C. Use the sheet to 45°C. Pour above the mixture chocolateoil to 45°C. Spread the mixture evenly on the sheet with a bent spatula. Place the sheet in the fridge.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Pour 100 g of bergamot vanilla light cream in an inox half-sphere
with a diameter of 16 cm. Place the cream and sponge insert with
a diameter of 8 cm. Pour again 100 g of bergamot vanilla light
cream and place the cream and sponge insert with a diameter of
12 cm. Pour again 50 g of bergamot vanilla light cream and place
the crispness and cream insert with a diameter of 14 cm. Close
with the soaked japanese sponge with a diameter of 16 cm. Place
in the freezer.
9. FINISHING
Ingredients
Silverleafs
Step
Glaze the domes with the white icing. Make rose petals with
white chocolate and decorate with silverleafs.
