You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Balanced intensity
Makes 24 Ø 80mm / H: 45mm
Recipe Step by Step
Step01
Confection Shortcrust Pastry for "Madagascar Pressed Shortcrust"
75g European-style butter
37g CONFECTION 80%* CHOCOLATE
55g Confectioners’ sugar
20g Extra fine blanched almond flour SOSA
1g Fine salt
30g Eggs
145g All-purpose flour
364g Total weight
Using the paddle attachment in a food processor, cream the cold cubed butter until it has a soft and fluffy texture.
Add the chocolate melted at 95°F (35°C).
Add the confectioners’ sugar, almond flour and salt. Add the eggs.
Add the flour, then hand-mix until a homogeneous dough forms. Store in the refrigerator or spread out immediately.
Baking: 300°F (150°C).
Add the chocolate melted at 95°F (35°C).
Add the confectioners’ sugar, almond flour and salt. Add the eggs.
Add the flour, then hand-mix until a homogeneous dough forms. Store in the refrigerator or spread out immediately.
Baking: 300°F (150°C).
Step02
Caramelized Madagascan Cocoa Nibs for "Madagascar Pressed Shortcrust"
15g Water
45g Sugar
65g Madagascan cocoa nibs
121g Total weight
Mix the water and sugar and cook them at 250°F (120°C).
Add the cocoa nibs, coat them thoroughly with syrup and let them caramelize.
Pour them onto a baking pan to cool.
Add the cocoa nibs, coat them thoroughly with syrup and let them caramelize.
Pour them onto a baking pan to cool.
Step03
Madagascar Pressed Shortcrust
325g Confection 80% Shortcrust Pastry
120g Madagascar Caramelized Cocoa Nibs
1g Guérande fleur de sel
215g CRISPY WHEAT FLAKE CEREAL
400g MANJARI 64% COUVERTURE
1000g Total weight
Break up the baked shortcrust in a food processor. Add the caramelized cocoa nibs, fleur de sel, crispy wheat flake cereal and melted chocolate. Store in a heated cabinet or use immediately.
Step04
Transparent Mint & Lime Jelly
35g Sugar
6g Pectin NH SOSA
125g Lime juice
125g Mineral water
42g Glucose DE35/40
8g Fresh mint
340g Total weight
Mix the sugar and pectin together. Use a microplane to zest a lime and set it aside. Heat the lime juice, water and glucose. At 105°F (40°C), add the sugar and pectin mixture, then bring the mix to a boil. At 140°F (60°C), add the chopped mint leaves and lime zest. Mix and pour out immediately.
Step05
Crème Anglaise for Confection 80% Crémeux with Gracila
140g Whole milk
60g Whipping cream
25g Glucose DE60 SOSA
0,2g Gracila Gel SOSA
40g Eggs
245g Total weight
Bring the milk, cream, Gracila, and glucose DE60 to a boil.
Combine the mixture with the eggs. Cook at 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Combine the mixture with the eggs. Cook at 185°F (84°C).
Use immediately or cool quickly in the refrigerator.
Step06
Confection 80% Crémeux with Gracila
245g Crème Anglaise for Confection 80% Crémeux with Gracila
95g CONFECTION 80%* CHOCOLATE
340g Total weight
Weigh out the amount of hot crème anglaise required for the recipe.
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion.
Immediately and thoroughly mix 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
Mint Crémeux with Gracila
124g Whole milk
25g Fresh mint
103g Whipping cream
35g Sugar
1,5g Gracila Gel SOSA
1,7g Pectin X58 SOSA
35g Eggs
20g European-style butter
340g Total weight
Blend the cold milk with the fresh mint and leave to infuse for 24 hours. Strain. Adjust the weight of milk if necessary.
Heat the milk and cream to 85°F (30°C) and add the sugar, Gracila and pectin mixture. Bring to a boil. Combine the mixture with the eggs and blend immediately, adding the butter as you do so. Set aside or pour out immediately.
Heat the milk and cream to 85°F (30°C) and add the sugar, Gracila and pectin mixture. Bring to a boil. Combine the mixture with the eggs and blend immediately, adding the butter as you do so. Set aside or pour out immediately.
Step08
Crème Anglaise for Confection 80% Mousse with Gracila
150g Whole milk
0,8g Gracila Gel SOSA
32g Glucose DE60 SOSA
32g Egg yolks
197g Total weight
Bring the milk, Gracila and glucose DE60 to a boil, then combine them with the egg yolks.
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly and store in the refrigerator.
Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
Use immediately or cool quickly and store in the refrigerator.
Step09
Confection 80% Crème Anglaise-Style Mousse with Gracila
200g Crème Anglaise for Confection 80% Mousse with Gracila
160g CONFECTION 80%* CHOCOLATE
350g Whipping cream
700g Total weight
Weigh out the amount of hot crème anglaise required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Check the temperature (113/116°F or 45/47°C) and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Immediately and thoroughly mix using an immersion blender to make a perfect emulsion.
Check the temperature (113/116°F or 45/47°C) and gradually fold in the airy whipped cream using a spatula.
Use immediately and freeze.
Step10
Absolu Cristal Lime Spray Glaze
545g ABSOLU CRISTAL GLAZE
55g 100% Persian / Tahiti lime purée
600g Total weight
Bring the Absolu Cristal to a boil with the orange juice, blend them together and strain. Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Solila
1g Madagascar Pressed Shortcrust
340g Confection 80% Crémeux with Gracila
340g Mint Crémeux with Gracila
340g Transparent Mint & Lime Jelly
700g Confection 80% Crème Anglaise-Style Mousse with Gracila
600g Absolu Cristal Lime Spray Glaze
500g MANJARI 64% COUVERTURE
50g Mint leaves
3870kg Total weight
STEP-BY-STEP GUIDE
Make the pressed shortcrust first, then put it in a heated cabinet until you are ready for assembly. Next, make the Confection crémeux and pour 12g into 3cm-diameter silicone half-sphere molds. Leave to set at 40°F (4°C) for 2 hours before freezing. Then make the mint crémeux with the infused milk. Pour 12g into 4cm-diameter cylindrical molds. Leave to set at 40°F (4°C) for 2 hours before freezing. Make the mint and lime jelly and pour 12g over each mint crémeux. Turn out the Confection crémeux spheres and put them in the middle of each jelly. Store these inserts in the freezer until you are ready for assembly.
ASSEMBLY
Spoon 40g of Madagascan pressed shortcrust around the edges and into the base of each 8cm-diameter silicone cylindrical mold. Leave to set at 40°F (4°C). Then make the Confection mousse and pipe 25g into each mold. Place an insert in the center of each mousse, pressing down and turning slightly to give the mousse a slightly rounded shape. Freeze.
FINISHING
Cut out some 8cm squares of guitar sheet. Crumple half the squares. Use a small sieve to help you sprinkle some dried mint leaf powder in the center of each uncrumpled square. Place a small round of tempered Manjari couverture in the center of the square. Place a crumpled square on each round and flatten it to make a chocolate disk. Use a 5.5cm-diameter plain cookie cutter to cut out the center of the disk before the chocolate sets completely. Leave to set at 60°F (16°C) for approx. 2 hours before carefully removing the chocolate from the mold to get your rings.
Make the Absolu lime spray. Spray only the top of each petit gateau. Place a chocolate ring on each petit gateau for decoration.
Silicone molds:
- Cylinder (diameter: 8cm, depth: 2cm): Maé mold 0723
- Cylinder (diameter: 4cm, depth: 3.5cm): Maé mold 0389
*Use identical quantities for Ecuador 80%, Ghana 80%, Madagascar 80% and Dominican Republic 80%.