Recipes
Combine the eggs, icing sugar, ground almonds and pecan nuts and flour. Add the whisked egg whites stiffened with the sugar, and the melted butter. Spread the mixture onto a silicon mat. Cook in a fan-assisted oven at 200 °C (392°F), for 7 - 8 mn. Remove from the baking mat as soon as it is cooked.
Bring the cream, maple syrup and sugar to the boil in a pan. Cook to 117 °C (243°F), then add the butter and pour into a square mould. When cool, cut into small pieces.
Over a bain-marie, melt the chocolate with the walnut paste and oil. Cook the sugar with the water to 121 °C (250°F), pour onto the egg yolks and rapidly cool. Add some whipped cream (1/3) to the chocolate which has been melted at 40 °C (104°F), then the cold sugar syrup and egg yolks mixture, and finally the remaining whipped cream.
Reduce the maple syrup by half (100 g). Heat the milk, egg yolks, and reduced maple syrup to 85 °C (185°F) to make a crème anglaise. Once ready, add the gelatine. Cool to 30 °C (86°F) then incorporate the whipped cream.
Knead the dough (flour, water, salt and 60 g of butter*) without overworking it and refrigerate at 5 °C (40°F) for at least 2 hrs. Place the butter for the turns in the middle of the dough. Give two turns, leave to rest for at least 2 hrs. Repeat the process twice. The final two turns should be done just before the pastry is used.
*softened
Fill a 3 cm Ø x 20 cm plastic cylinder, lined with an acetate strip, with the chocolate mousse and pieces of maple fudge. Freeze. Unmold the chocolate mousse and wrap pecan biscuit sponge around it. Fill a 10 cm Ø X 20 cm plastic cylinder, lined with an acetate strip, with the maple syrup Bavarian cream and insert the chocolate/biscuit sponge cylinder. Freeze. Bake a strip of puff pastry, sprinkle with maple sugar rocks. Remove from the mould when frozen and spray with white cocoa butter. Then insert the still frozen cake into the baked puff pastry twirl. Decorate.
