(1 baking tray of 40 x 60 cm)
80 g of flour
200 g of icing sugar
105 g of almond powder
240 g of pecan
120 g of brown sugar
315 g of egg yolks
2 g of salt flower
Step
Mix into a mixing bowl flour, icing sugar, almond powder and
pecan. Beat the egg whites with salt and brown sugar until stiff
peaks form. Gently add the powders and spread onto a 60 x
40 cm baking tray. Bake in a convection oven to 180°C, vent
closed, to 12 minutes. When the sponge is cold, cut with the
small cutter of the kit Silikomart Finger 75.
2. CHAI LATTE INFUSION
Ingredients
500 g of whole milk
12 g of black tea
3 cloves
3 cinnamon sticks
3 star anise
1.2 g of green cardamom
4 g of fresh ginger
0.3 g of ground nutmeg
Step
Heat the milk to 80°C with the spices, leave to brew covered
with a stretch film for 15 minutes. Sieve and set aside.
3. CHAI LATTE CREAM
Ingredients
230 g of Chai Latte infusion
2 g of orange zests
35 g of gelatin mass (1/5)
2 g of salt flower
140 g of Callebaut 845 milk chocolate 32%
130 g of Callebaut 60-40-41 chocolate 60%
200 g of Candia Professional UHT cream 35%
25 g of Iles du Vent rum 54% vol.
Step
Heat the milk infused with zests, gelatin mass and salt, then
pour on the chocolates to prepare a ganache. Complete the
emusion with adding the cold liquid cream and the Iles du
Vent rum. Leave to crystallize in the refrigerator. Form a tube of
cream over each sponge, freeze.
4. CHOCOLATE MOUSSE
Ingredients
250 g of Candia Professional UHT cream 35% (1)
1.2 g of salt flower
18 g of gelatin mass (1/5)
90 g of Callebaut 845 milk chocolate 32%
170 g of Barry Santo Domingo chocolate 70%
350 g of Candia Professional UHT cream 35% (2)
Step
Heat the cream (1) between 70 and 80°C with salt and gelatin
mass and pour over the chocolates. When the mixture reaches
35°C, add the whisked cream (2) by incorporating it delicately.
5. NEUTRAL GLAZE
Ingredients
200 g of concentrated neutral topping
300 g of water
1 000 g of neutral mirror
Step
Bring the concentrated topping with water to a boil, add the
neutral mirror and well mix. Use to 40°C.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Pour the chocolate mousse into the Silikomart Finger 75 mould
and push the frozen insert inside the mould. Freeze, unmould and
glaze.
Decorate with:
• 1 rectangle of 14 x 12 cm of white modelling chocolate and
marked with a decor of handwritten letter,
• 1 cord of brown modelling chocolate,
• 1 seal in chocolate.
