Toulouse

Gluten free chocolate cake

Ingredients Preparation
  • 165g
    sugar
  • 200g
    Power 80
  • 442g
    egg white
  • 165g
    sugar
  • 285g
    Egg yolk
  • 75g

make sabayon with eggs and sugar. Warm chocolate to 45c, fold into sabayon. Make meringue with egg white and sugar. Fold into chocolate sabayon. Bake at 180c 13 mins. 

Earl grey milk chocolate cremeux

Ingredients Preparation
  • 256g
    milk
  • 30g
    Earl Grey tea
  • 300g
    Arriba
  • 100g
    Power 80
  • 156g
    butter
  • 46g
    sorbitol
  • 25g
    dextrose

Make infusion with milk and earl grey. Strain the milk earl tea and continue to make ganache with with sorbitol and dextrose and dark chocolate. Add the butter into ganache at 40 and emulsify with a power immersion blender. Reserve till use.

Reconstituted Compote

Ingredients Preparation
  • 300g
    blackberry puree
  • 100g
    strawberry puree
  • 90g
    raspberry puree
  • 105g
    Sugar
  • 9g
    pectin X58
  • 10g
    lime puree
  • 100g
    Black currants, fresh or frozen
  • 100g
    poached blackcurrant juice

Warm the purees upto 45c. Add the pectin x58 mixed with sugar and heat up to 80c.  Stop cooking and whisk in the lemon puree.  Set in Gn pan. To reconstitute the compote to form a gel Blend the compote with black current jus to give a smooth texture. Reserve until use.

Intense chocolate mousse

Ingredients Preparation
  • 153g
    milk
  • 153g
    cream
  • 30g
    sugar
  • 215g
    Power 80
  • 175g
    C811
  • 525g
    cream
  • 63g
    Egg yolk

Make cream anglais by poaching milk cream sugar and egg yolk to 82c. add it to melted chocolates. Cool down to 40c and fold in whipped cream

Chocolate streusel reconstituted

Ingredients Preparation
  • 128g
    butter
  • 128g
    almond powder
  • 1g
    fleur de sel
  • 105g
    Gluten free flour
  • 105g
    Power 80
  • 30g
    811
  • 128g
    54% chocolate

Make gluten free crumble with butter , brown sugar  sea salt  and almond powder. Bake at 165c for 15mins.  Once cooled add into melted chocolate to make a sticky chocolate streusel. Line the ring with the sticky streusel. Reserve in chiller.

White glaze

Ingredients Preparation
  • 50g
    cream
  • 50g
    milk
  • 50g
    water
  • 335g
    W2
  • 168g
    glucose
  • 200g
    Neutral cold glaze
  • 135g
    Condense milk
  • 17g
    gelatin
  • 3g
    red colour solution
  • 8g
    purple colour solution

Boil milk, cream and glucose add to the white chocolate and make a ganache. Warm neutral glaze and condense milk and blend into the ganache with gelatin . Add colour as needed.

Spider glaze

Ingredients Preparation
  • 100g
    neutral icing
  • 3g
    Silver colour

Décor

Edible flower
Dark Chocolate garnish

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