In the Robot Coupe, place the pecan and sugar and mix.
Add the eggs slowly and mix for 10 mins.
Add the soft butter.
Whip the egg whites with the sugar and combine all together.
Bake at 175 Celsius for 20 mins.
Cara crakine croustillant
fleur de sel
Deodorized Cocoa Butter
Mix all the ingredients together and place in the half sphere.
Reserve in the freezer.
Inaya 65% Tonka Cremeux
Combine both liquid together with the glucose the grated Tonka bean and the egg yolk.
Cook all together at 82 Celsius and pour on top of the melted chocolate.
Emulsify with a hand blender.
Inaya™ 65% Caramel & Chocolate Mousse
Warm up the small amount of the cream and keep warm.
Caramelize the sugar and deglaze with the hot cream. Pour on top of the egg yolks and cook at 82 Celsius.
Pour the mix on top of the melted chocolate and create an emulsion. At 40 Celsius fold the cream and use immediately.
Inaya™ 65% glacage mirroir
gelatin 200 Bloom
Combine the gelatin and water.
Cook the water, sugar, glucose to 103 Celsius. Add the condensed milk and the chocolate. Mix and stock overnight.
Melt at 40 Celsius, mix and use at 30/35 Celsius.