250 g dark couverture chocolate 64%
250 g butter
175 g eggs
200 g caster sugar
2 g salt
100 g flour T 55
2 g baking powder
130 g chopped roasted pecans
Total weight: 1109 g
Step
Melt the couverture chocolate to 45°C, add the softened
butter. Beat the eggs with the sugar and salt. Incorporate the
chocolate preparation (melted at around 25°C), add the sifted
flour with the baking powder and finally the chopped pecans,
lightly toasted. Pour the sponge into a frame of 28 x 35 x
4.5 cm, smooth with a spatula. Bake in ventilated oven to 160°C
for about 20 minutes.
2. ILES DU VENT HONEY GANACHE
Ingredients
150 g whipping cream
50 g milk
100 g honey
2 g salt
175 g dark couverture chocolate 64%
175 g milk couverture chocolate 36 %
100 g softened butter
40 g Iles du Vent rum 40%
Total weight: 792 g
Step
In a saucepan, bring the whipping cream, milk, honey and salt
to a boil. Pour over the chocolates and mix. Add the softened
butter and the Iles du Vent rum. Mix again to obtain a nice
emulsion.
3. PECAN SPONGE
Ingredients
100 g softened butter
50 g dark chocolate couverture 70%
70 g icing sugar
200 g egg yolks
160 g egg whites
60 g caster sugar
170 g chopped roasted pecans
30 g flour
10 g cocoa powder
Total weight: 850 g
Step
With the paddle attachment, mixe the softened butter with
the chocolate at 35°C. Gradually fold in the icing sugar, egg
yolks, sifted flour, then the egg whites beaten with the sugar,
cocoa powder and lightly toasted chopped pecans. Roll out the
biscuit in a 28 x 35 x 4.5 cm frame. Bake in a fan-assisted oven
at 180°C for around 14 minutes.
4. ILES DU VENT SYRUP
Ingredients
75 g water
75 g honey
20 g Iles du Vent rum 40%
½ orange (zest)
5 g Angostura bitter
Total weight : 175 g
Step
Mix all the ingredients and boil. Strain and set aside.
5. ILES DU VENT OLD FASHION CREAM
Ingredients
180 g whipping cream
50 g butter
½ vanilla pod
½ orange (zest)
160 g whole eggs
80 g caster sugar
45 g honey
40 g Iles du Vent rum 40%
35 g gelatin mass (5 g gelatin powder 200 blooms + 30 g water)
260 g whipped cream
8 g Angostura bitter
Total weight: 858 g
Step
In a saucepan, bring the whipping cream, butter, scraped vanilla
pod and orange zest to a boil. Pour over the mix : whole eggs,
caster sugar and honey. Cook at 90°C and mix. Cool quickly to
4°C. Add the melted gelatin, the Iles du Vent rum and Angostura
bitter. Cool down. Stir in the whipped cream. Use immediately.
6. WHITE CHOCOLATE VELVET SPRAY
Ingredients
150 g cocoa butter
150 g ivory chocolate
Total weight : 300 g
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Place a brownie base in a 28 x 35 x 4.5 cm frame.
Pour the Iles du Vent honey ganache at 30°C.
Leave to cool slightly.
Place the pecan biscuit on top. Soak in Iles du Vent syrup.
Freeze.
Cover with Iles du Vent old fashion cream and smooth.
Freeze.
Remove the frame. Spray with white chocolate velvet.
Cut small cakes 10 cm long x 3.5 cm wide.
Decorate with chocolate butterflies, pecans and candied orange peel.
