Cosmic Collision

Chocolate biscuit with orange

Ingredients Preparation
  • 200g
    whole eggs
  • 92,5g
    yolk
  • 80g
    invert sugar
  • 8g
    facile cake
  • 92,5g
    flour
  • 32,5g
    Extra Brute
  • 100g
    Saint-Domingue
  • 17,5g
    peanut oil
  • 152g
    butter
  • Q.S.
    Orange peel

Beat the eggs, the yolks with the sugar. Add the flour mixture, sifted cocoa, the chocolate
couverture, butter & oil, add this mixture to the eggs, cook for about 15 minutes at 160°C.

Crispy cashews and hazelnuts

Ingredients Preparation
  • 140g
    Ghana
  • 84g
    butter
  • 84g
    brown sugar
  • 84g
    flour
  • 162g
    Praliné 50% Hazelnuts
  • 84g
    grilled cashew
  • 30g
    grilled hazelnuts

Mix all ingredients sift, cook at 140°C, 20 minutes. Then add praline, melted chocolate,
cashews and grilled hazelnuts.

Perfect with orange

Ingredients Preparation
  • 100g
    yolk
  • 135g
    caster sugar
  • 50g
    water
  • 400g
    cream
  • 50g
    Cointreau
  • 40g
    orange marmalade

Make a bomb dough and add the whipped cream to show frothy. The marmalade and
Cointreau.

Vanilla and spiced Namilaka

Ingredients Preparation
  • 150g
    milk
  • 12g
    glucose
  • 1pod(s)
    vanilla
  • 1piece(s)
    cardamom
  • 1piece(s)
    star anise
  • 217g
    Zéphyr™
  • 295g
    cream
  • 30g
    water's gelatin
  • 5,8g
    gelatin sheet

Bring the milk, glucose, 3 spices to boil for 5 minutes. Heat the infusion again and pour on
the chocolate, then add the cream. Set aside for 24 hours and blend with the mixer.

Fleur de Cao™ 70% Chocolate Mousse

Ingredients Preparation
  • 82g
    milk
  • 90g
    whipped cream
  • 32g
    invert sugar
  • 82g
    yolk
  • 178g
    Fleur de Cao™
  • 132g
    whipped cream
  • 42g
    egg whites
  • 32g
    glucose syrup

Make a cream anglaise cream and egg yolks, sugar at 85°C. Pour the hot custard over the
black couverture chocolate and mix the egg white meringue and glucose syrup with the
whipped cream.

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