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Recipe Step by Step
01
Almond Succès Meringue Sponge
110g almond powder
90g icing sugar
185g caster sugar
80g water
145g egg white
Make an Italian meringue: cook the caster sugar and water to 125° C, with a kitchen mixer, whisk the egg white on medium speed and pour the sugar syrup in when ready. Sieve the almond meal with the icing sugar and incorporate to the cold meringue, sprinkling the powders over and folding delicately at the same time. Take a piping bag tipped with a n° 15 nozzle, and pipe 12 cm in diameter discs of meringue sponge. Bake at 160° C, vent closed, for few minutes to puff up the meringues before lowering down the temperature to 100/110° C to fnish baking, or eventually place in a hot box overnight.
02
Pure Origin Grands Crus Creamy Ganache
130g 35% cream
12g glucose
12g; invert sugar
95g 35% cream
200g NYANGBO 68%
Bring to boil the 130 g of cream with the inverted sugar and the glucose. Pour slowly the hot liquid over the couverture and mix at the centre to create an elastic, shiny and smooth core, sign of a well started emulsion. This texture should be kept to the end of mixing. Add the remaining cream mixture and process with a hand held mixer to perfect the emulsion. Add the 95 g of liquid cold cream. To guarantee an optimal texture, pour the ganache in the rings and let crystallise in the fridge at least 2 or 3 hours before deep freezing
03
Jivara And Crunchy Fruity Praliné Whipped Ganache
130g 35% cream
12g glucose
12g invert sugar
85g JIVARA LACTEE 40%
95g PRALINE A/N 50% FRUITE CRAQUANT
25g BEURRE DE CACAO
360g 35% cream
Bring to boil the 130 g of cream with the glucose and the inverted sugar. Pour gradually the hot liquid over the melted couverture mixed with the crunchy fruity praline and the cocoa butter. Mix at the centre to create a shiny, smooth and elastic core, keeping the texture to the end of mixing. Add the remaining hot cream mixture and process with a hand held mixer to perfect the emulsion. Add the 360 g of cold liquid cream in the ganache and keep in the fridge for at least 2 to 3 hours.
04
Caramelised Almonds
500g almonds
150g caster sugar
50g water
10g 84% butter
Cook the water and caster sugar to 114° C in a copper bowl. Warm the blanched white almonds in an oven set at 160° C; and then pour them in to the sugar syrup. Off the heat and as soon as the sugar syrup starts to crystallise, mix well all the almonds until sugar crystals coated. Sieve to remove any sugar excess. Back on the stove, caramelise the nuts to a nice golden colour to the core. Add the butter and cool down immediately on a slab marble, stirring once in a while
05
Ivoire Chocolate Fine Discs
IVOIRE 35%
POUDRE SCINTILLANTE OR 10G
Temper the Ivoire couverture and spread thinly between 2 plastic sheets with a rolling pin. Allow the chocolate to crystallise partially and stamp out directly on the plastic sheet discs of 14 cm in diameter (2 per cake) with a cake ring. Divide in 6 equal portions and let crystallise completely. Remove the top plastic sheet and on top of 4 discs, draw some baroque arabesque decors with a paper cornet bag flled with tempered Ivoire couverture. Leave to set and brush with gold powder to bring out the relief.
Assembly and finishing
In the centre of the almond meringue bases, place the Pure Origin Grands Crus creamy ganache disc. Whip the Jivara and praliné ganache, and with a piping bag tipped with a 15 mm nozzle, pipe big drops of whipped ganache all around the meringue bases and on top of the creamy ganache disc to obtain a fat surface. Place a plain 6 portions fine chocolate disc on top and pipe a second row of whipped ganache big drops all around, spread a little of whipped ganache within and sprinkle with crushed caramelised almonds. Equalise with more whipped cream to fatten the surface. Place the decorated 6 portions fine chocolate disc on top and pipe a nice rosette of whipped ganache to stick the wedges together (see picture). Please note: Make sure to stick and lay the 6 portions fine chocolate discs perfectly aligned on top of each other to guarantee a nice cut of the cake. Pastry chef’s tip: In order to protect the meringue from the cream’s humidity, possibility to place a fine chocolate disc on top of the base and proceed the way.