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Makes 25 cupcakes
Recipe Step by Step
Step01
CHOCOLATE CHIFFON CAKE
210g EXTRA NOIR 53%
160g Grape seed oil
145g All-purpose flour
55g Cornstarch
55g Cocoa powder
5g Baking powder
240g Egg yolks
240g Egg whites
130g Invert sugar
485g Egg whites
265g Sugar
1990g Total weight
Melt the chocolate at 120°F (45°C).
Mix the oil and melted chocolate.
Sift together the flour, starch, cocoa powder and baking powder.
Beat the egg yolks, the first portion of egg whites, the invert sugar, the sifted dry ingredients and the chocolate and oil mixture in a mixer.
Beat the second portion of egg whites and gradually add in the sugar.
Combine the two mixtures.
Mix the oil and melted chocolate.
Sift together the flour, starch, cocoa powder and baking powder.
Beat the egg yolks, the first portion of egg whites, the invert sugar, the sifted dry ingredients and the chocolate and oil mixture in a mixer.
Beat the second portion of egg whites and gradually add in the sugar.
Combine the two mixtures.
Step02
ALMOND & COCOA STREUSEL
45g Brown sugar
45g Extra fine blanched almond flour
35g Pastry flour
10g Cocoa powder
1g Salt
45g European-style butter
181g Total weight
Mix together the brown sugar, almond flour, flour, salt and cocoa powder.
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer until small balls form.
Spread the streusel evenly on a silicone mat and bake at 300/320°F (150/160°C) for approx. 14 minutes.
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer until small balls form.
Spread the streusel evenly on a silicone mat and bake at 300/320°F (150/160°C) for approx. 14 minutes.
Step03
LIQUID STARCH
455g
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Step04
INTENSE OPALYS 33% WHIPPED GANACHE
1000g
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Step05
LIME ZEST CRÈME ANGLAISE
200g Whole milk
5g Lime zest
85g Heavy cream 36%
60g Whole eggs
25g Sugar
370g Total weight
Infuse the hot milk and lime zest for 15 minutes.
Strain, then add more milk to ensure the weight is correct.
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix with an immersion blender until it is homogeneous.
Use immediately or cool quickly in the refrigerator.
Strain, then add more milk to ensure the weight is correct.
Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix with an immersion blender until it is homogeneous.
Use immediately or cool quickly in the refrigerator.
Step06
INTENSE LIME & TULAKALUM 75% CRÉMEUX
345g Lime zest crème anglaise
150g TULAKALUM 75%
495g Total weight
Heat the crème anglaise and mix it with an immersion blender. Next, gradually combine it with the partially melted chocolate, mixing it in all the while with a spatula.
Mix thoroughly using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Mix thoroughly using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Step07
TANGERINE CONFIT
155g Tangerines
55g Sugar
55g Tangerine purée
15g Sugar
5g Pectin NH
15g Lemon juice
300g Total weight
Prick the tangerines with a toothpick (make sure their initial weight is 20% more than stated in the ingredients list).
Blanch them 3 times.
Cool thoroughly between each blanching.
Remove the seeds and pith.
Place the tangerines and the first portion of sugar in a food processor.
Blend to a fine paste and add the tangerine purée.
Heat the mixture, then at 105°F (40°C), add the sugar and pectin NH mixture and bring to a boil.
Add the lemon juice, blend and cool.
Blanch them 3 times.
Cool thoroughly between each blanching.
Remove the seeds and pith.
Place the tangerines and the first portion of sugar in a food processor.
Blend to a fine paste and add the tangerine purée.
Heat the mixture, then at 105°F (40°C), add the sugar and pectin NH mixture and bring to a boil.
Add the lemon juice, blend and cool.
Step08
TULAKALUM 75% & FLEUR DE SEL PRESSED STREUSEL
150g Almond & Cocoa Streusel
75g Crispy wheat flake cereal
1g Fleur de sel
75g TULAKALUM 75%
301g Total weight
Mix the streusel, crispy wheat flake cereal and fleur de sel.
Add the melted chocolate and mix thoroughly.
Use immediately.
Add the melted chocolate and mix thoroughly.
Use immediately.
Step09
ABSOLU SPRAY
300g
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Assembly and finishing
As needed OPALYS 33%
Decoration:
Spread some tempered Opalys 33% couverture on a strip of guitar sheet using a pastry scraper with a serrated edge.
Fold the sheet in half, sticking the ends together to make small loops.
Leave to set.
Assembly:
Make the chocolate chiffon cake batter and spread 1kg into each 40 × 60cm baking sheet.
Bake at 355°F (180°C) for 5 minutes, keeping the door closed.
Make the cocoa and almond streusel, the Opalys 33% intense whipped ganache and the Tulakalum 75% and lime intense crémeux.
Make the tangerine confit and place approx. 5g in each 3cm half-sphere mold.
Freeze.
Cut the sponge into 18 × 4cm strips and insert them into 6cm and 4cm deep rings lined with acetate.
Cut into rounds using a 4cm cutter.
Make the Tulakalum 75% and fleur de sel pressed streusel and place 10g in each ring’s base.
Add a sponge disk, followed by 18g of crémeux, 20g of whipped ganache and 5g of tangerine confit.
Smooth until it is completely even.
Freeze.
Turn out the confit half-spheres and place one on each gateau.
Arrange some drops of ganache all the way around each half-sphere.
Freeze.
Spray the top of each gateau with Absolu Cristal neutral glaze, turn out the desserts and decorate each “ornament” with a loop made of chocolate.
Meet the Chef
Pastry chef at Tain l’Hermitage
Virgilia Lebigre
The piping is this recipe’s technical challenge. To get a nice look, make sure it is as neat as possible. Bonus for your customers: You can revisit this recipe throughout the year using other citrus fruits and chocolates
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