• pecan praline
• pecan crumble
• reconstituted crumble
• 12 g milk chocolate cream with Port Charlotte®
• 10 g ginger biscuit: 2 pieces with a 4 cm ø
• 30 g milk chocolate mousse
• 12 g ginger orange compote
• 6 g Ginger Beer syrup (Bundaberg®)
• Milk glaze
• Decoration: Barrique milk chocolate and Port Charlotte®
1. PECAN PRALINE
Ingredients
2 200 g roasted pecans
550 g saccharose
Total weight: 2 750 g
Step
Roast pecans to 150°C. Make a dry caramel with the saccharose.
Coat the pecans with this caramel. Place on Silpat® and let
cool. After cooling, grind coarsely in a robot cut. Reserve in an
airtight box to 17°C.
2. PECAN CRUMBLE
Ingredients
100 g butter (82% fat)
100 g brown sugar
100 g roasted pecan powder
200 g flour T55
2 g salt
Total weight: 502 g
Step
Put the ingredients in the mixer tank. Use the paddle
attachment to mix the whole until it forms a dough. Strain and
bake to 150°C. Out of the oven, cover with Mycryo.
3. RECONSTITUTED CRUMBLE
Ingredients
40 g milk chocolate 40%
20 g cocoa butter
140 g pecan paste
200 g pecan crumble
75 g Feuillantine
40 g pecan praline
4 g Maldon salt
Total weight: 519 g
Step
Melt the cocoa butter and milk chocolate to 45-50°C. Add
pecan paste. In a tank of the beater with the paddle attachment,
crush together pecan cumble, Feuillantine, pecan praline and
Maldon salt. Add the previoux mixture. Mix gently to cover the
dry elements with fat. Spread quickly on the baking sheet and
place in the fridge.
4. PORT CHARLOTTE® MILK CHOCOLATE CREAM
Ingredients
124 g milk
35 g cream (35% fat)
40 g egg yolks
17 g saccharose
2 g gelatin powder 200 blooms
12 g water (hydratation for gelatin)
111 g milk chocolate 40%
30 g cocoa butter
30 g butter (82% fat)
49 g Port Charlotte® whisky 50%.
Total weight: 450 g
Step
Soak the gelatin in water. In a saucepan, pour the cream, milk,
egg yolks and saccharose and cook as for a custard. Add the
gelatin and dissolve completely. Pour the preparation on the
chocolate, cocoa butter and butter, then mix to emulsify. Add
the Port Charlotte® and mix again. Pour into a container, place
a cling film directly on the surface and store to 4°C for 12 h
(crystallisation)
5. GINGER BISCUIT
Ingredients
78 g egg yolks
39 g saccharose (1)
39 g grape-seed oil
52 g ginger juice
105 g flour T55
209 g egg whites
78 g saccharose (2)
Total weight: 600 g
Step
In a tank, beat the egg yolks with the saccharose (1). In a second
tank, beat at medium speed the egg whites with the saccharose
(2). Mix gently and add the sifted flour slowly. Finish with the
mixture grape-seed oil and ginger juice. Spread on Teflon® plate.
Bake to 190°C for about 8/10 minutes. Return after cooking.
6. MILK CHOCOLATE MOUSSE
Ingredients
81 g milk
81 g cream (35% fat)
33 g egg yolks
13 g saccharose
335 g milk chocolate 40%
282 g cream (35% fat)
Total weight: 825 g
Step
Whip the cream (2) until frothy and store to 4°C. In a saucepan,
pour milk, cream (1), egg yolks and saccharose, and cook as for a
custard. Pour the preparation on the chocolate. Mix to emulsify.
Lower the temperature to 28-30°C. Add 50% of the cream by
using a whisk, then the rest with the spatula. Use immediately.
7. GINGER ORANGE COMPOTE
Ingredients
52 g orange supremes
16 g passion fruit puree
10 g fresh ginger juice
26 g saccharose
2 g pectin NH
1 g orange zest
1 g gelatin powder 200 blooms
9 g water (hydratation for gelatin)
Total weight: 117 g
Step
Boil the supremes, the puree and the mixture saccharose-pectin
for one minute. Add the blanched orange zest, then the mass
gelatin. Mix and set aside.
