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MAKES 24 DESSERTS
Recipe Step by Step
- 194 g HT cream 35%
- 194 g Whole UHT milk
- 78 g Egg yolks
- 39 g Caster sugar
Total weight : 505g
BAKING : Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
ORIADO 60% CRÉMEUX
505g Crème Anglaise
215g ORIADO 60%
PÂTE À CHOUX P125 CŒUR GUANAJA
60g European-style butter
24g P125 COEUR DE GUANAJA
90g Bread flour
Sift the flour, add it to the liquid, then put the mixture on a high heat to get rid of the liquid content.
Take it off the heat and gradually incorporate the eggs.
Pipe out the choux pastry.
CŒUR DE GUANAJA SNOWFL AKE CRISP
105g European-style butter
130g Brown sugar
105g Bread flour
20g P125 CŒUR DE GUANAJA
VANILLA ICED MOUSSE
113g Egg whites
3 Vanilla beans
440g Heavy cream 36%
Mix the whipped cream and the Swiss meringue together.
Pour the mixture into a container or mold it into shape and store it in the freezer.
CARAMELIZED ALMOND SLIVERS
170g Blanched almond slivers
Cook the sugar and water at 240°F (115°C).
Combine the almonds with the cooked sugar.
Break up the mixture then cook until caramelized.
Cool on a baking tray.
ORIADO 60% SAUCE
45g Glucose DE 38/40
465g ORIADO 60%
Pour over the melted chocolate, add a small quantity of hot milk and start to make an emulsion. Your mixture should eventually have an elastic texture and a shiny look.
Finish off by adding the rest of the very hot liquid.
Leave to set in the refrigerator or serve hot at 150°F (65°C).
Assembly and finishing
SQ COCOA NIBS
SQ COCOA POWDER
Make the choux pastry and use a piping big with a 12mm plain round nozzle to pipe out some 2cm choux buns and some smaller 1.5cm choux buns. Place on top a disk of crisp cut with an outer diameter of 3cm and an inner diameter of 2cm.
Tip: To avoid waste and save time, you can also cut your crisp into squares.
Bake the larger choux buns at 340°C (170°C) in a fan-assisted oven with the door slightly ajar for 25 minutes. Do the same for the smaller buns for 20 minutes. As soon as the choux have cooled, pierce a hole in their top and fill them with ORIADO crémeux. Make the iced mousse then pour it into 5cm Flexipan dome molds (you will need approx. 10g to make a large dome and 7g to make a small dome). Freeze immediately.
Blend the COCOA NIBS in a food processor and use a snowflake-shaped stencil to make 2 snowflakes of nibs on the plate (see photo). Turn out the half-spheres of mousse, glaze them and sprinkle them with a light covering of COCOA POWDER. Place 3 differently sized choux buns on a plate and add the iced mousse on top. Sprinkle on a few caramelized almonds. Make the hot sauce and put it in a sauce jug.