Fusion ch3

Chocolate Sponge

Ingredients Preparation
  • 166g
  • 275g
    granulated sugar
  • 3g
    concentrated vanilla extract
  • 2g
    baking powder
  • 7g
    baking soda
  • 3g
  • 300g
  • 266g
    Crème fraiche 38%
  • 56g
    Grand Caraque
  • 311g
    A.P. flour

Whip eggs, sugar, vanilla, then add baking powder, baking soda Cacao Barry – Extra Brute 100%, salt and water.

Mix crème fraiche with Cacao Barry – Grand Caraque100% and add to previous mixture.

Add flour and mix to have a homogenous texture.

Spread at 4 mm frame.

Cook at 350° F during 6 minutes.

Raspberry Compote

Ingredients Preparation
  • 100g
    Passion Fruit Puree La Fruitière
  • 450g
    Raspberry Puree La Fruitière
  • 125g
    granulated sugar
  • 100g
    glucose syrup
  • 18g
    NH pectin
  • 75g
    Gelatine Sheets Silver

Mix to have a homogenous texture.

Cook at 45° Brix.

When it is cold, pass in the Robot Coupe.

Spread on 4 mm frame.

Chocolate Ganache

Ingredients Preparation
  • 200g
    Heavy Cream 35%
  • 40g
    glucose syrup
  • 175g
  • 60g
  • 40g

Heat cream and syrup.

Mix in other ingredients to have a homogenous texture.

Spread at 2 mm frame

Hazelnuts Praline Chemisage

Ingredients Preparation
  • 240g
    Pure Paste 100% Hazelnuts
  • 208g
  • 208g
    Deodorized Cocoa Butter

Melt Cacao Barry – Excellence 55% and Cacao Barry – Cocoa Butter 100% Mini Pistoles.

Mix with other ingredients to have a homogenous texture.

Weight of the recipe 1000 gr.

Chocolate Sable Breton

Ingredients Preparation
  • 1g
  • 70g
    powdered sugar
  • 80g
    Butter Pomade
  • 105g
    A.P. flour
  • 3g
    baking powder
  • 35g
    egg yolks

Mix in the Robot Coupe to have a homogenous texture.

Roll out at 2 mm with rolling pin

Bake at 350° F during 8 minutes.

Praline Crunch

Ingredients Preparation
  • 270g
    Praline for Chemisage
  • 180g
    Pailleté Feuilletine™

Mix and reserve until ready to use

Get in Touch