Gold dome pastry
Recipe
Almond-hazelnut sponge cake
ingredients | preparation |
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Make a meringue. |
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Mix together. |
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Add to the egg mixture and mix in the meringue. |
Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C. |
Iced coffee ganache
ingredients | preparation |
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Mix together and heat up to 70°C. |
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Combine all ingredients in a recipient. |
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Pass through a sieve and whip to achieve the right consistency. |
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Add and emulsify. |
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Add, cover and leave to rest in the refrigerator overnight. |
Citrus jelly
ingredients | preparation |
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Mix together. |
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Mix in and bring to a boil. |
Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator. |
Sao Tomé chocolate mousse
ingredients | preparation |
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Heat up to 60°C. |
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Pour previous mixture over the chocolate. Emulsify with a stick blender. |
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Mix in the previous mixture when its temperature is at 40°C. |
Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre. |
Caramel glaze
ingredients | preparation |
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Heat up to 103°C. |
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Combine the ingredients in a high recipient. |
Leave to rest in the refrigerator overnight. |