Bon Voyage

Chocolate bisquite Or Noir

Ingredients Preparation
  • 360g
    TPT almond marzipan
  • 444g
    whole eggs
  • 42g
    flour
  • 228g
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 120g
    unsalted butter 82%

Whip the cubes of marzipan gradually adding eggs. Whip until the mixture becomes smooth and fluffy. Keep on whip and add flour with baking powder, melted chocolate and soft butter. Bake at 170°C for 15-20 minutes.

Orange Ganache

Ingredients Preparation
  • 265g
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 390g
    orange juice
  • 53g
    Grapeseed oil

Combine all ingredients together in food processor and make ganache at 50°C. Put ganache in a form and leave to cool.

 

Orange compote

Ingredients Preparation
  • 390g
    orange juice
  • 28g
    glucose syrup
  • 67g
    invert sugar
  • 84g
    Sugar
  • 11g
    NH pectin
  • 4As needed
    Orange cubes
  • Q.S.
    spices blend of nutmeg, cardamom, cinnamon, orange zest

Heat together orange juice, glucose and invert sugar. Slowly add sugar and pectin, and heat up to 102°C. Add orange cubes and zest. Put compote in a form and leave to cool.

 

Almond praliné

Ingredients Preparation
  • 200g
    sugar
  • 200g
    peeled roasted almonds
  • 40g
    Cacao Barry® Or Noir™ by Artem Glushkov
  • 254g
    almond praline

Make dry caramel. Put caramel on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.

Almond crumble

Ingredients Preparation
  • 40g
    brown sugar
  • 40g
    unsalted butter 82%
  • 40g
    flour
  • 53g
    almond powder
  • 1g
    salt

Mix together in crumble and bake at 170°C for 15 minutes.

Almond crunch with crumble

Ingredients Preparation
  • 100g
    dry caramel
  • 200g
    peeled roasted almonds
  • 100g
    peeled roasted almonds
  • 63g
    almond praline
  • 96g
    almond crumble
  • 58g
    almond paste
  • 48g
    Deodorized Cocoa Butter
  • 38g
    Madirofolo
  • 100g
    Pailleté Feuilletine™
  • 100g
    Popping Candy

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Almond crunch with crumble

Ingredients Preparation
  • 100g
    dry caramel
  • 200g
    peeled roasted almonds
  • 100g
    peeled roasted almonds
  • 63g
    almond praline
  • 96g
    almond crumble
  • 58g
    almond paste
  • 48g
    Deodorized Cocoa Butter
  • 38g
    Madirofolo
  • 100g
    Pailleté Feuilletine™
  • 100g
    Popping Candy

Make dry caramel. Put caramel on silpan and leave to cool. Crush slightly. Grind together almonds and caramel into paste with food processor. Make almond paste in food processor Mixed all ingredients together and put in the form.

Glaze

Ingredients Preparation
  • 270g
    sugar
  • 30g
    corn starch
  • 500g
    cream 35% fat
  • 20g
    gelatine 180 bloom
  • 200g
    cold Gelcrem

Mix sugar and corn starch and add in cream. Boil for 2 minutes. Add gelatin and boil for 1 minute. Remove from stove and add cold gel and colouring.

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