Gold dome pastry

Recipe

Almond-hazelnut sponge cake

ingredients	preparation
132g egg white 132g sugar	Make a meringue.
82g egg yolks 214g eggs 297g sugar 181g almond powder 165g hazelnut powder 33g CP 82g flour	Mix together.
181g melted butter	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
25g powdered milk 1% fat 110g espresso coffee 110g 3,25% full fat milk 2g vanilla	Mix together and heat up to 70°C.
25g gelatin mass 30g FWF-Z2CARA 326g CHK-R30GOLD 10g 841	Combine all ingredients in a recipient. Pour the previous hot mixture onto the mixture to melt.
5g powdered gelatin 20g water 30g FWF-Z2CARA 326g CHK-R30GOLD 10g 841	Pass through a sieve and whip to achieve the right consistency. Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.
1g salt 3g orange zest	Add and emulsify.
365g 35% cream	Add, cover and leave to rest in the refrigerator overnight.

Citrus jelly

ingredients	preparation
132g sugar 14g NH pectin	Mix together.
230g lemon puree 395g orange puree 148g water 82g invert sugar	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
196g whole milk 35g invert sugar	Heat up to 60°C.
204g SAOTHOME	Pour previous mixture over the chocolate. Emulsify with a stick blender.
350g whipping 35% cream	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. Finish with a layer of chocolate sponge and freeze.

Caramel glaze

ingredients	preparation
282g sugar 141g water 282g glucose	Heat up to 103°C.
188g sweetened concentrated milk 103g gelatin mass 282g CHK-R30GOLD 100g C823NV 100g FWF-Z2CARA	Combine the ingredients in a high recipient. Pour the previous hot mixture over the ingredients and emulsify.
Leave to rest in the refrigerator overnight. Glaze the Sao Thomé chocolate mousse at 28-30°C.

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