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Makes 24 desserts
Recipe Step by Step
01
SLICED PAIN D’ÉPICES
10g Lemon zest
10g Lime zest
10g Orange zest
8g Aniseed
3g Pain d’épices spices
2g Salt
300g Wildflower honey
300g Mineral water
135g Sugar
8g Tahiti vanilla bean
300g Pastry flour
20g Baking soda
1g Baking powder
190g European-style butter
1297G TOTAL
Use a knife to carefully cut away the citrus zest.
Bring to a boil the aniseed, spices, salt, citrus zests, wildflower honey, water, sugar and scratched Tahiti vanilla bean.
Cover with plastic wrap and leave to infuse for 1 hour. Strain the infusion.
At 105°F (40°C), use a whisk to help you incorporate the infusion into the flour sifted together with the baking soda and baking powder. Incorporate the melted butter at 175°F (80°C).
Leave the dough to rest in the refrigerator for 24 hours.
Put 550g into each mold (MATFER ref.345833), lined in advance with parchment paper.
Bake at 310°F (155°C) for 50 minutes. Turn out the pain d’épices and set it aside in the freezer.
Once it is frozen, cut the pain d’épices lengthwise into 3.5mm-thick slices using a slicing machine. Cut some 7mm-thick slices too.
To make 2 desserts, you need four 3.5mm slices and one 7mm slice.
Put the 3.5mm slices in silicone molds (SILFORM ref.004.030), then dry them in the oven at 250°F (120°C) for 15 minutes and store in a hot cupboard.
Cut the 7mm slices into 2 × 16cm rectangles, then set them aside in the refrigerator.
Bring to a boil the aniseed, spices, salt, citrus zests, wildflower honey, water, sugar and scratched Tahiti vanilla bean.
Cover with plastic wrap and leave to infuse for 1 hour. Strain the infusion.
At 105°F (40°C), use a whisk to help you incorporate the infusion into the flour sifted together with the baking soda and baking powder. Incorporate the melted butter at 175°F (80°C).
Leave the dough to rest in the refrigerator for 24 hours.
Put 550g into each mold (MATFER ref.345833), lined in advance with parchment paper.
Bake at 310°F (155°C) for 50 minutes. Turn out the pain d’épices and set it aside in the freezer.
Once it is frozen, cut the pain d’épices lengthwise into 3.5mm-thick slices using a slicing machine. Cut some 7mm-thick slices too.
To make 2 desserts, you need four 3.5mm slices and one 7mm slice.
Put the 3.5mm slices in silicone molds (SILFORM ref.004.030), then dry them in the oven at 250°F (120°C) for 15 minutes and store in a hot cupboard.
Cut the 7mm slices into 2 × 16cm rectangles, then set them aside in the refrigerator.
02
GUANAJA MILK ICE CREAM 70%
320g Whole milk
20g 1% fat milk powder
30g Sugar
30g Glucose powder DE 33
20g Invert sugar
5g Heavy cream 36%
2g Combined stabilizer
75g GUANAJA 70%
502G TOTAL
Carefully weigh all the ingredients.
Incorporate the combined stabilizer mixed with a portion of the sugar you used initially (approx. 10%).
In this order, pour the milk into a pan.
Once it is at 75°F (25°C), add the non-fat milk powder. At 85°F (30°C), add the glucose and invert sugar.
Once it is at 105°F (40°C), add the cream. At 105°F (45°C), add the mixture of sugar and stabilizer.
Once it is at 140°F (60°C), combine a small amount of the liquid (two-thirds of the weight of the chocolate) with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Gradually add the remaining liquid. Mix with an immersion blender.
Pasteurize at 185°F (85°C) for 2 minutes then pour into a PacoJet bowl and freeze.
Using a piping bag with a plain round 12mm-diameter nozzle, pipe lines onto a printed silicon mat.
Store them in the freezer, then cut them into 13cm-long tubes.
Incorporate the combined stabilizer mixed with a portion of the sugar you used initially (approx. 10%).
In this order, pour the milk into a pan.
Once it is at 75°F (25°C), add the non-fat milk powder. At 85°F (30°C), add the glucose and invert sugar.
Once it is at 105°F (40°C), add the cream. At 105°F (45°C), add the mixture of sugar and stabilizer.
Once it is at 140°F (60°C), combine a small amount of the liquid (two-thirds of the weight of the chocolate) with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Gradually add the remaining liquid. Mix with an immersion blender.
Pasteurize at 185°F (85°C) for 2 minutes then pour into a PacoJet bowl and freeze.
Using a piping bag with a plain round 12mm-diameter nozzle, pipe lines onto a printed silicon mat.
Store them in the freezer, then cut them into 13cm-long tubes.
03
COOKED MANGO & GINGER COMPOTE TO MAKE “MANGO & GINGER COMPOTE“
90g Sugar
9g Pectin NH
180g 100% passion fruit purée
360g 100% Kesar and Alphonso mango purée
90g Glucose DE 35/40
20g Fresh ginger juice
240g Diced fresh mango
989G TOTAL
Mix the sugar and pectin NH together.
Heat the mango and passion fruit purées, glucose and ginger juice to 105°F (40°C).
At 105°F (40°C), add the sugar and pectin.
Add the fresh mango cubes and boil for 2 minutes.
Store in the refrigerator.
Heat the mango and passion fruit purées, glucose and ginger juice to 105°F (40°C).
At 105°F (40°C), add the sugar and pectin.
Add the fresh mango cubes and boil for 2 minutes.
Store in the refrigerator.
04
MANGO & GINGER COMPOTE
240g Fresh mango
900g Cooked Mango & Ginger Compote
5g Lime zest
1145G TOTAL
Dice the fresh mango.
Use a spatula to loosen up the mango and ginger compote, then add the cubed fresh mango and lime zest.
Store in the refrigerator.
Use a spatula to loosen up the mango and ginger compote, then add the cubed fresh mango and lime zest.
Store in the refrigerator.
05
MANGO & GINGER SAUCE
20g Sugar
0.3g Pure Xanthan Gum
300g 100% Kesar and Alphonso mango purée
60g Mineral water
15g Lemon juice
10g Fresh ginger juice
405.3G TOTAL
Mix the sugar and Xanthan gum.
Heat the mango purée, water, lemon juice and ginger juice to 105°F (40°C).
Add in the mixture of sugar and xanthan gum.
Heat to 140°F (60°C) then refrigerate in a sauce jug.
Heat the mango purée, water, lemon juice and ginger juice to 105°F (40°C).
Add in the mixture of sugar and xanthan gum.
Heat to 140°F (60°C) then refrigerate in a sauce jug.
06
VANILLA & COCOA NIB RICE PUDDING FOR CHOCOLATE VANILLA RICE PUDDING
300g Whole milk
150g Heavy cream 36%
45g Sugar
10g Tahiti vanilla bean
70g Cocoa nibs
120g Camargue short-grain rice
695G TOTAL
In a saucepan, heat the milk, cream, sugar, vanilla and cocoa nibs until they start to simmer.
Leave it to infuse for 20 minutes.
Strain the infusion.
Wash the short-grain rice under a tap, then bring it to a simmering boil for 15 minutes.
Drain the short-grain rice and finish cooking it in the infused milk and cream mixture until it reaches a weight of 650g (for 120g of short-grain rice).
Leave it to infuse for 20 minutes.
Strain the infusion.
Wash the short-grain rice under a tap, then bring it to a simmering boil for 15 minutes.
Drain the short-grain rice and finish cooking it in the infused milk and cream mixture until it reaches a weight of 650g (for 120g of short-grain rice).
07
CHOCOLATE & VANILLA RICE PUDDING
650g Vanilla & cocoa nib rice pudding
100g GUANAJA 70%
150g Heavy cream 36%
900G TOTAL
While it is still hot, combine the cooked rice pudding with the chocolate and use a spatula to emulsify the two.
Once it is at 85°F (30°C), add the whipped cream.
Once it is at 85°F (30°C), add the whipped cream.
Assembly and finishing
GUANAJA 70% CHOCOLATE SHAVINGS
AS NEEDED GUANAJA 70%
Temper the GUANAJA 70% couverture.
Place the tempered couverture chocolate between 2 decorative 30 × 40cm sheets.
Use a PVC tube to help you spread out the couverture into a thin layer, then roll this decoration around a 3cm-diameter tube.
Leave to set at 62°F (17°C) for at least 2 hours.
Once it has set, break it into Guanaja 70% couverture shavings of approx. 16×4cm.
ASSEMBLY:
Using a spoon, put some mango and ginger sauce in the middle of the dish.
Put a slice of pain d’épices cake next to the sauce.
Use a cornet filled with melted chocolate to help you stick a pain d’épices wafer onto the pain d’épices cake.
Use a piping bag with a 8mm-diameter nozzle to pipe out strips of rice pudding.
Place some mango and ginger compote into the middle of the rice pudding.
Put in place a Guanaja 70% shaving, then arrange 2 lines of rice pudding and compote in the middle.
Finish assembling the dessert by adding a pain d’épices wafer, followed by a tube of Guanaja 70% milk ice cream in the center.
Decorate the ice cream with a Guanaja 70% shaving and some mango and ginger compote.