Jana

Chocolate Sponge

Ingredients Preparation
  • 212,4g
    yolk
  • 113,2g
    sugar
  • 28g
    inverted sugar
  • 265,6g
    egg whites
  • 100g
    sugar
  • 28g
    Plein Arôme
  • 56g
    weak flour
  • 35,2g
    corn starch
  • 128g
    Mexique
  • 113,2g
    cream 35% fat

Heat the yolks with the inverted sugar, and caster sugar. Whip in the planetary mixer. Whip egg whites with sugar and add to the first whipped mixture. Sieve the powders and add them to the whipped mixture. Make an emulsion with the cream and the chocolate and add the mixture. Roll out in thin sheets and bake at 220°C for 9/10 minutes closed hood.

 

Crispy Wafer

Ingredients Preparation
  • 44,8g
    butter
  • 56g
    flour
  • 56g
    egg whites
  • 140g
    icing sugar
  • 21,2g
    lemon juice
  • 1g
    vanilla

Whip the butter and the flour together with the vanilla. Melt the sugar in the egg whites and the lemon pour onto the whipped mixture. Let rest the mixture in the fridge. Roll out very thin and bake at 180 º C for 7 about minutes.

Crunchy base

Ingredients Preparation
  • 236,2g
    crispy wafer
  • 124,2g
    Praliné 50% Hazelnuts
  • 99,5g
    Cacao Barry® Or Noir™ Equilibrium by Maurizio Frau
  • 12,2g
    Deodorized Cocoa Butter

Mix the praliné and the couverture. Mix in the cocoa butter and in the end the crumbled wafer.

Spread on chablon moulds. Leave it to cool down in the fridge.

 

Raspberry Gelatine

Ingredients Preparation
  • 222,5g
    raspberry pulp
  • 44,5g
    sugar
  • 3g
    agar agar

Heat half of the pulp and bring to boil together with the sugar and agar agar. Leave it to cool down a little bit before adding the rest of the pulp.

 

Chocolate Light Mousse

Ingredients Preparation
  • 184g
    water
  • 230g
    Alto El Sol
  • 38g
    dextrose
  • 38g
    sucrose
  • 4,6g
    gelatine 170 Bloom
  • 23g
    water
  • 291,4g
    cream 35% fat

Heat the water, sugar, sucrose, dextrose and Cacao Barry chocolate to 45°C. Melt the gelatine and pour it on the liquid. Pour a small quantity of water onto the chocolate and start mixing with the hand blender. Add the remaining water to complete the emulsion. Let it cool down to 35°C and add the semi-whipped cream. Leave it to cool down in the fridge

Anglaise Cream

Ingredients Preparation
  • 135g
    milk
  • 33,7g
    cream 35% fat
  • 50,5g
    yolk
  • 42,5g
    sugar
  • 0,5g
    vanilla

Mix together all ingredients and heat to 83°C.

Cheese Cream

Ingredients Preparation
  • 237g
    crème anglaise
  • 213g
    Blanc Satin™
  • 4,8g
    gelatine 180 bloom
  • 24g
    water
  • 142g
    mascarpone
  • 94,8g
    buffalo cream
  • 120g
    cream 35% fat

Pour the warm anglaise onto the chocolate, mix and add the gelatine. Add all the cheese while continuing to mix, and in the end add the cream. Cool down in the fridge.

 

Get in Touch