Crispy wave

Recipe

Created by
  • Guillaume Mabilleau - M.O.F. 2011, Pâtissier Confiseur - Ambassador France

Moelleux

Ingredients Preparation
  • 30g
    milk
  • 60g
    butter

In a saucepan boil

  • 50g
    flour

Add the flour and stir vigorously
Pour everything into a bowl then mix with a spatula

  • 15g
    NCL-4C501-BY
  • 85g
    whole egg(s)
  • 60g
    egg yolks

Then gradually add
Set aside

  • 85g
    egg white
  • 40g
    sugar

In a mixer bowl, whisk

Combine the two mixtures carefully.

Inaya™ fondant cake mixture

Ingredients Preparation
  • 65g
    egg white
  • 65g
    invert sugar

In a mixing bowl whisk

  • 50g
    egg yolks

Once whisked, add

  • 10g
    butter
  • 20g
    CHD-S65INAY

Melt
Add to previous mixture

  • 10g
    sifted flour
  • 20g
    DCP-22GT-BY

Finish by carefully adding

  • 10g
    sifted flour
  • 20g
    DCP-22GT-BY

Finish by carefully adding

  • 10g
    sifted flour
  • 20g
    DCP-22GT-BY

Finish by carefully adding

Make cake bases using stainless steel frames of 1 cm in thickness.
Bake at 170°C for 12 minutes in a convection oven.
Reserve for assembly.

Make cake bases using stainless steel frames of 0.4 inch / 1 cm in thickness.
Bake at 338°F/170°C for 12 minutes in a convection oven.
Reserve for assembly.

Inaya™ intense flavour cream

Ingredients Preparation
  • 75g
    cream
  • 75g
    milk
  • 75g
    glucose

In a saucepan boil

  • 125g
    CHD-S65INAY
  • 15g
    cocoa paste

Pour over the chopped chocolate
Mix and retain for assembly

Soft caramel

Ingredients Preparation
  • 180g
    caramelised sugar

In a saucepan, dry caramelize

  • 140g
    slightly salted butter
  • 180g
    cream
  • 2pod(s)
    vanilla

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C.
Set aside for assembly.

  • 140g
    slightly salted butter
  • 180g
    cream
  • 2pod(s)
    vanilla

Dilute with butter then add cream and grated vanilla bean then re-cook all together at 106°C
Set aside for assembly

Almond sablé

Ingredients Preparation
  • 125g
    whole unskinned almonds
  • 65g
    whole skinned almonds

With a large knife crush

  • 75g
    sugar
  • 15g
    water
  • 1pod(s)
    vanilla

In a saucepan cook at 121°C

  • 75g
    sugar
  • 15g
    water
  • 1pod(s)
    vanilla

In a saucepan cook at 250°F/121°C

  • 0,2g
    sea salt

Add

Cook all together until sugar crystallises.
Set aside.

Cook all together until sugar crystallizes.
Set aside.

  • Q.S.
    NAN-SA-MAR70WH

You can make this recipe or use Cacao Barry® ready to use caramelised almonds.

Assembly

Ingredients Preparation

Assemble in place using stainless steel rings of the desired size.
Line the edge of the rings with the chocolate moelleux.
Make a base with Inaya™ fondant cake, then pour in 75 g of Inaya™ cream.
Cover with Inaya™ fondant cake then pour in 110 g of soft caramel.
Cover with Inaya™ fondant cake then pour in 75 g of Inaya™ cream.
Let sit for one night in the refrigerator.
Unmould travel cakes.
Place chocolate plaques on top and at the ends.

  • CLR-DC-GOLD03

Decorate tastefully with slivers of gold leaf.

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