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Makes 80 pieces
Recipe Step by Step
01
BASIC CRÈME ANGLAISE
205g Whole milk
90g Heavy cream 36%
60g Eggs
25g Sugar
380G TOTAL
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 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly in the refrigerator.
02
INTENSE ITAKUJA 55% CRÉMEUX
350g Basic Crème Anglaise
200g ITAKUJA 55%
550G TOTAL
Heat the crème anglaise and mix with an immersion blender, then gradually combine with the partially melted chocolate while mixing with a spatula.
Mix thoroughly to make a perfect emulsion.
Leave to set in the refrigerator for at least 4 hours.
Mix thoroughly to make a perfect emulsion.
Leave to set in the refrigerator for at least 4 hours.
03
TANGERINE & PASSION FRUIT COMPOTE
220g Cooked tangerines
95g Sugar
4g Pectin NH
70g 100% passion fruit purée
2g Gelatin powder 220 Bloom
10g Mineral water
401G TOTAL
Wash and brush the tangerines. Blanch them three times in plenty of water.
Leave to dry then halve them, remove their white middles, then weigh them out. Mix in a food processor. Use some of the sugar to mix with the pectin. Add to the chopped tangerines and passion fruit purée.
Bring it to the boil, then add in the remaining sugar, stirring vigorously all the while.
Cook for 5 minutes and add in the rehydrated gelatin.
Pour through a rack into an appropriate container.
Leave to dry then halve them, remove their white middles, then weigh them out. Mix in a food processor. Use some of the sugar to mix with the pectin. Add to the chopped tangerines and passion fruit purée.
Bring it to the boil, then add in the remaining sugar, stirring vigorously all the while.
Cook for 5 minutes and add in the rehydrated gelatin.
Pour through a rack into an appropriate container.
04
CHOCOLATE & COCOA NIB SHORTBREAD
270g European-style butter
125g Sugar
370g Wholemeal flour
125g P125 CŒUR DE GUANAJA
110g Cocoa nibs
4g Fleur de sel
1004G TOTAL
Mix together the beurre pommade and sugar and add the flour, followed by the P125 melted to 95°F (35°C).
Finish with the cocoa nibs and fleur de sel.
Finish with the cocoa nibs and fleur de sel.
Assembly and finishing
AS NEEDED ITAKUJA 55%
ASSEMBLY:
Make the crémeux and tangerine & passion fruit compote. Set aside. Make the chocolate shortbread then spread it to a thickness of 5mm.
Using a cutter, cut the shortbread into 4cm-long holly leaves and bake them for approx. 25 minutes at 285°F (140°C).
Spread the tempered Itakuja between two sheets.
Use a 5.5cm-diameter cutter to cut out holly leaves before it fully sets.
Roll them around a 9cm-diameter rolling pin to give the leaves a curved shape.
Leave to set at 60°F (16°C).
FINISHING:
Use a small amount of crémeux to stick the first holly leaf on the shortbreads.
Use a 12mm nozzle to pipe out 2 droplets of crémeux, then add approx.
5g of compote to each one. Finish off by adding a second holly leaf.