Name: LIKE CAVIAR
Ingredients: • 5 g salty chocolate shortbread dough; • 6 g plums with Port Charlotte®; • 18 g hazelnut praline mousse; • plum caviar; • 5,5 g chocolate soft biscuit; 4 g Fleur de sel; 239 g butter (82% fat); 185 g brown sugar; 75 g saccharose; 3 g vanilla liquid; 233 g dark chocolate 65% in pellets; 270 g flour T55; 46 g cocoa powder; 7 g baking powder; Total weight: 1 062 g; 300 g stoned plums; 250 g water; 150 g saccharose; 100 g Port Charlotte® whisky 50%; Total weight: 800 g; 225 g hazelnut praline 60%; 75 g hazelnut paste; 150 g milk; 7 g gelatin powder 200 blooms; 42 g water (hydration for gelatin); 450 g cream (35% fat); Total weight: 949 g; 380 g plum puree; 25 g saccharose; 4 g Louis François agar-agar

Ingredients

• 5 g salty chocolate shortbread dough
• 6 g plums with Port Charlotte®
• 18 g hazelnut praline mousse
• plum caviar
• 5,5 g chocolate soft biscuit

Ingredients

4 g Fleur de sel
239 g butter (82% fat)
185 g brown sugar
75 g saccharose
3 g vanilla liquid
233 g dark chocolate 65% in pellets
270 g flour T55
46 g cocoa powder
7 g baking powder
Total weight: 1 062 g

Step

In a tank of the beater, put all the ingredients, except the
chocolate pellets. With the paddle, give the mixture a sandy
texture, then add the chocolate. Strain and bake to 150°C for
14 minutes on a baking sheet. After baking, cut into small
pieces.

Ingredients

300 g stoned plums
250 g water
150 g saccharose
100 g Port Charlotte® whisky 50%
Total weight: 800 g

Step

Blanch the plums. Make a syrup with saccharose and water.
Add the blanched plums. Flame with Port Charlotte® whisky.
Set aside in the fridge.

Ingredients

225 g hazelnut praline 60%
75 g hazelnut paste
150 g milk
7 g gelatin powder 200 blooms
42 g water (hydration for gelatin)
450 g cream (35% fat)
Total weight: 949 g

Step

Whip the cream and set aside in the fridge. Heat milk to
50°C and add gelatin (previously soaked in water). Pour onto
the praline and hazelnut paste. Mix together and lower the
temperature to 28/30°C. With a whisk, gently fold in whipped
cream and finish with a spatula. Use immediately.

Ingredients

380 g plum puree
25 g saccharose
4 g Louis François agar-agar
6 g gelatin powder 200 blooms
36 g water (hydration for gelatin)
SQ grape seed oil
Total weight: 451 g

Step

Store in the fridge grape seed oil in a tall container for several
hours before use (4°C). In a small saucepan, heat the plum
puree to 30°C. Add agar-agar gradually and whisk by careffully
avoiding incorporating too much air. Boil for 2 minutes, stirring
regularly. Add the gelatin (previously soaked in water). Remove
from the heat and let cool to room temperature for about
10 minutes.
With a syringe or pipette, pump liquid and pour it drop by drop
in the container, filled with very cold oil. Recover the pearls in
a small strainer and rinse under clear water to remove excess
oil. Set aside.

Ingredients

204 g eggs
65 g inverted sugar
104 g saccharose
52 g hazelnut powder
98 g flour T55
15 g cocoa powder
6 g baking powder
98 g cream (35% fat)
52 g milk couverture
10 g dark couverture
61 g butter (82% fat)
Total weight: 765 g

Step

With a paddle, mix eggs, inverted sugar, saccharose, hazelnut powder, flour, cocoa powder and baking powder. Heat cream and make a
ganache with couvertures. Add melted butter, then incorporate in the first preparation. Pour into Flexipat® and bake to 175°C for about
12 minutes. After the cooling down, cut into small pieces.

Ingredients

No ingredients.

Step

Divide pieces of salty chocolate shortbread on the box back, then cover with a thin layer of hazelnut praline mousse.
Sprinkle on chocolate biscuit pieces.
Cover again with a thin layer of hazelnut praline mousse before placing some plums with Port Charlotte® whisky.
Cover with a final layer of mousse before placing plum pearls over the whole surface.