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Professional
Slalom
An original recipe from Christophe Domange
8 stepsRecipe calculated for 4 Slalom molds.
Recipe Step by Step
01
Hazelnut And Éclat D’Or Streusel
440g hazelnuts
440g dry butter 84%
165g raw cane sugar
330g all-purpose flour
330g ECLAT D'OR
3g salt
2 vanilla pods
Roast the hazelnuts in a 150°C (302°F) oven for about 10 minutes. Coarsely crush the cooled hazelnuts. Cut the cold butter into small cubes, then use the flat beater of a mixer to blend with the sugar and flour until a dough forms. Add the crushed hazelnuts, crushed Éclat d’Or wafers, salt, and scraped vanilla pods Mix briefly, making sure the dough does not get too crumbly. Keep in the refrigerator or freezer until ready to bake. Bake at 150°C (302°F), vent open, until golden brown.
02
Biskélia Praliné Shortcrust
1720g hazelnut Éclat d’Or Streusel
170g PRALINE AMANDE 50% CARAMELISE
90g dry butter 84%
Crush the streusel. Add the melted couverture, praliné, and butter. Set aside.
03
Biskélia Iced Mousse
160g whole milk
125g glucose syrup
80g egg yolks
120g caster sugar
38g dextrose
240g BISKELIA 34%
245g whipping cream 35%
Carefully weigh out all ingredients. Bring the milk and glucose syrup to a boil. Mix together the egg yolks, sugar, and dextrose. Pour the hot milk and glucose into the sugar-egg yolk-dextrose mixture. Cook to 84°C (183.2°F), blend. Gradually pour the preparation into the chocolate and blend to make an emulsion. Blend to perfect the texture and complete the emulsion. Let the mixture cool to 40-45°C (104-113°F). Add the whipped cream. Pour.
04
Exotic Vanilla Sorbet
745g water
630g caster sugar
230g powdered glucose
80g invert sugar
13g stabilizer 64
5 vanilla pods
1080g passion fruit purée
700g coconut purée
700g pineapple purée
Heat the water to 40°C (104°F), add the sugars and stabilizer, as well as the split and scraped vanilla pods, then bring to a boil. Cool the mixture to 4°C (39.2°F). Add the fruit purées and blend. Allow to rest and mature for at least 4 hours. Strain to remove the vanilla pods, then blend and churn. Store at -18°C (-0.4°F).
05
Exotic Vanilla Caramel Sauce
1 vanilla pod
40g whipping cream 35%
105g caster sugar
90g glucose DE 60
20g dry butter 84%
55g passion fruit purée
20g banana purée
20g mango purée
55g sweetened condensed milk
Infuse the vanilla pod in the whipping cream. Make a dry caramel with the caster sugar, add the glucose, and then immediately stop the cooking with the butter, vanilla-cream, and warmed fruit purées. Bring to a boil, cook for 2 minutes, and then add the sweetened condensed milk. Refrigerate.
06
Biskélia Milk Ice
2735g whole milk
180g caster sugar
240g powdered glucose
80g invert sugar
750g BISKELIA 34%
16g combined stabilizer
Carefully weigh out all ingredients. Follow the order given. Pour the milk into the saucepan. At 30°C (86°F), add the sugars (sugar, atomized glucose, and invert sugar). At 40°C (104°F), gradually add the hot mixture to the melted couverture, stirring in the center to create an elastic core, then blend to perfect the emulsion. At 45°C (113°F), finish adding ingredients by mixing in the stabilizer/emulsifier combined with about 10% of the total sugar. Pasteurize everything together at 85°C (185°F) for two minutes, then cool down rapidly to 4°C (39.2°F). If possible, homogenize the mixture to break down the fatty crystals as fine as possible. Allow to rest for a minimum of 12 hours. Blend and churn between -6°C and -10°C (21.2 °F - 14°F). Store in the freezer at -18°C (-0.4°F).
07
Biskélia Spray
150g BEURRE DE CACAO
300g BISKELIA 34%
Melt together all ingredients. Strain before using. For a velvet spray, use the mixture while warm (40-45°C) (104-113°F) and spray onto a frozen base.
08
Cold Spray Glaze
120g water
120g dextrose
40g glucose DE 60
600g ABSOLU CRISTAL NAPPAGE NEUTRE
Combine the water, dextrose, and glucose and bring to a boil. Pour into the Absolu Cristal, blend. Use the spray glaze at 25°C (77°F).
Assembly and finishing
Spread out 480 g of Biskélia shortcrust dough (take care to not compact too much) into 8 x 52 cm strips and freeze. Put 220 g of Biskélia iced mousse into rectangular silicone molds (3 x 50 cm) and spread about 35 g of Biskélia shortcrust crumbs/bits over top. Freeze. Churn the Exotic Vanilla Sorbet, adjusted to 32.5° Brix, and line the Small «U» molds with about 620 g of sorbet, then place the iced mousse insert on top, smooth with sorbet and freeze. Remove the inserts from the pans and use a pastry bag to pipe a line of caramel sauce on top of the sorbet. Freeze. Line the Slalom molds with about 980 g of Biskélia milk ice, place the insert on top, smooth the edges and add the shortcrust. Freeze. Remove the cakes from the molds, cut into portions, and spray with the Biskélia milk-chocolate glaze to create a velvety finish. Use a pastry bag with a plain tip (10mm) to pipe a line of sorbet on top of the Yule log cake, then keep in the freezer. Temper the Absolu glaze at 25°C (77°F), and mix in some “Scintillant Or” sparkling gold powder. Spray the Yule log cakes with the Absolu Glaze. Decoration: Pour the Biskélia couverture onto a guitar sheet and use a comb to make waves in the chocolate. Allow to crystallize at 17°C (62.6°F).