(1 sheet 60 x 40 cm)
135 g eggs
105 g egg yolks
140 g dried biscuit crumbs
120 g almond powder
60 g grated coconut
145 g egg whites
85 g sugar
80 g butter
Step
Whisk the eggs with the egg yolks until light and fluffy. Mix
the dried biscuit crumbs with the almond-coconut powder
and gently fold them into the egg foam. Meanwhile, whip the
egg whites with the sugar until soft peaks form, then combine
with the mixture. Melt the butter, let it cool, and carefully fold
it into the batter. Spread the mixture onto a baking tray lined
with parchment paper and bake at 175°C for 12 to 15 minutes.
Cut out three 16 cm circles from the baked sheet. Crumble the
trimmings into coarse crumbs.
2. SABLÉ BRETON
Ingredients
250 g egg yolks
500 g sugar
700 g flour
35 g baking powder
10 g coarse salt
2 g vanilla powder
500 g butter cake
Step
Whip the egg yolks and the sugar to a foamy mousse. Combine
with the softened butter. Fold in the flour with the baking
powder, previous sifted, the vanilla and the coarse salt. Cover
with plastic wrap and store in a cool place. Roll out the dough
to a thickness of 5 mm and cut out circles with a diameter of
6 cm. Bake at 175°C for 15 minutes. Immediately after baking,
spray with Mycryo butter.
3. SEA BUCKTHORN BERRY-APRICOT CREAM
Ingredients
200 g sea buckthorn puree
100 g apricot puree
275 g sugar
1 vanilla pod
1 L eggs
125 g egg yolks
500 g butter
10 g gelatin powder
50 g water
70 g Cointreau® 60%
Step
Bring both purees with the sugar, the scraped vanilla, eggs and
egg yolks to aboil. Take immediately of the heat and stir well.
Add the gelatin mass and the Cointreau®. Pass through a sieve
over the butter, once the mass cooled down to 48°C. Mix with
a hand blender. Portion in silicon molds. Freeze.
4. VANILLA TRUFFLE MOUSSE
Ingredients
550 g full milk
1 black truffle (10-15 g)
20 g gelatin powder
100 g water
1 kg white chocolate Velvet
1100 g cream 35%
Step
Heat the milk to 85°C with the grated truffle and cover during
30 minutes. Sieve and reheat to 85°C. Pour over the white
chocolate and the gelatin mass. Emulsify with a hand blender
until smooth. Control to 35°C and fol din the soft whipped cream.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Use silicon molds Pavoflex Ø 5,5 cm.
Pour 80 g of truffle mousse in the mold.
Insert the frozen sea buckthorn cream.
Close the opening with a circle of almond coconut biscuit. Freeze.
Unmold the ‘tennis ball’ and spray with black colored cocoa butter.
Decorated with gold powder dissolved in a dish with Cointreau®.
Place on a sablé breton.
