255 g 50% almond paste
120 g egg yolks
105 g whole eggs
60 g butter
150 g egg whites
150 g inverted sugar
60 g flour type 55
45 g cocoa powder
Total weight: 945 g
Step
Using the paddle attachment, beat the 50% almond paste
with the egg yolks, whole eggs and butter, add the egg whites
beaten with the inverted sugar and finally the sieved together
flour and cocoa powder. Pour the sponge into a 35.5 cm long by
28.5 cm wide frame and bake in a convection oven at 170°C for
approximately 14 to 16 minutes. Leave to cool in the frame and
set aside for assembly.
2. CRUNCHY PRALINE
Ingredients
90 g “pur origine Ghana 40.5%” milk chocolate couverture
30 g butter
180 g hazelnut paste
60 g pailleté feuillantine wafer crunch
Total weight: 360 g
Step
Melt the milk chocolate couverture at about 35°C in the
microwave, add the butter in small cubes, then the hazelnut
paste, and finally the pailleté feuillantine. Spread the crunchy
praline directly onto the cooled sponge and place in the
freezer. Reserve for next stage.
3. COCONUT AND PASSION FRUIT CREAM WITH COINTREAU®
Ingredients
120 g passion fruit purée
330 g coconut purée
40 g butter
40 g caster sugar
15 g cornflour (Maïzena®)
90 g ivory chocolate
63 g gelatine
(9 g of 200 bloom gelatine powder and 54 g water)
40 g Cointreau® 60%
Total weight: 738 g
450 g Griottines® Cointreau® to be evenly distributed over
the frame after pouring.
Step
In a saucepan, combine the fruit purées and the butter, add
the caster sugar mixed with the corn starch and bring to the
boil. Pour over the chopped ivory chocolate and blend. Finally,
add the dissolved gelatine and the Cointreau®. Take the frame
containing the light cocoa sponge and the thoroughly chilled
crunchy praline. Pour the coconut and passion fruit cream
mixture over the frame and evenly distribute the 450 g of
Griottines® Cointreau®. Return to the freezer.
4. FOAMY MILK CHOCOLATE CREAM
Ingredients
120 g full-fat milk
120 g whipping cream
1 vanilla pod
120 g egg yolks
260 g “pur origine Ghana 40.5%” milk chocolate couverture
260 g whipped cream
Total weight: 880 g
Step
In a saucepan, heat the milk and the whipping cream and infuse
the split, scraped vanilla bean. Remove the vanilla bean and
cook the infused mixture with the egg yolks at 85°C. Pour over
the milk chocolate couverture, mix thoroughly and allow to
cool to 35°C. Incorporate the whipped cream.
5. VELVET EFFECT SPRAY MIXTURE
Ingredients
200 g cocoa butter
200 g dark chocolate couverture (64% cocoa)
Total weight: 400 g
Step
Melt together in the microwave at 35°C
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
When the coconut and passion fruit cream with Cointreau®
has completely set, cover to the top of the frame with the
foamy milk chocolate cream. Place in the freezer. Smooth the
frame with the rest of the foamy cream. Using the velvet effect
mixture in a chocolate spray gun, coat with a velvet finish. Cut
into four desserts 17 cm long and 14 cm wide. Decorate with
slices of orange, passion fruit seeds, Griottines® Cointreau®
and some chocolate decorations.
INDIVIDUAL SAINT SYLVESTRE n° 6
Recipe for one 35.5 cm by 28.5 cm, 4.5 cm high frame,
corresponding to 21 individual desserts.
The procedure is identical.
Cut individual cakes 11 cm long by 3 cm wide.
Decorate in a similar fashion.
