390 g ground roasted almonds 390 g icing sugar 36 g maizena 3 g baking powder 1 g vanilla powder 1 g vanilla extract 345 g eggs 105 g egg yolks 135 g Mascarpone
Apricot compote
380 g frozen apricot halves, cut into pieces 460 g apricot purée 50 g passion fruit pulp 140 g sugar 7 g pectin NH 130 g dried apricots, cut into pieces 5 g gelatine powder (200 Bloom) 30 g water for dissolving the gelatine 100 g apricot liqueur 4810 g dulce de leche
Meringue
260 g glucose syrup 160 g egg whites
Dulce de leche mousse
200 g milk 1000 g dulce de leche 40 g gelatine powder (200 Bloom) 240 g water for dissolving the gelatine 1200 g Excellence whipping cream 35% fat 400 g meringue
Almond hazelnut streusel
420 g Elle & Vire gourmet butter 82% fat 180 g Original american cream cheese 34% fat 540 g T55 flour 300 g brown sugar 300 g Muscovado sugar 300 g almond powder 300 g ground hazelnuts 10 g fleur de sel
Spray sauce
400 g blonde couverture chocolate 35% 100 g dark couverture chocolate 63% 500 g cocoa butter
Sift the dry ingredients together then, using the K-beater, beat in a stand mixer with the eggs, yolks and vanilla extract. Add the mascarpone, then pour into a Flexipat®, smooth the surface and bake at 160°C for 15 minutes in a fan oven. Leave to cool.
2
Apricot compote
Heat the dried apricots and pulps to 40°C, then add the pectin NH diluted in the sugar. Blend in a food processor. Add the frozen apricot pieces and then bring to the boil. Add the dissolved gelatine and the apricot cream. Pour over the biscuit. Cut out with the appropriate Silikomart® cutter, pipe in 8 g of dulce de leche and place the dessert back into the freezer.
3
Caramel brun semi liquide
Faire un caramel brun avec le sucre. Décuire avec la crème chaude, le lait, le beurre, la fleur de sel et la vanille. Ajouter la gélatine hydratée. Laisser refroidir. Etaler sur le biscuit et saupoudrer de grains de maïs. Mettre au congélateur. Détailler des ronds de 4 cm de diamètre.
4
Meringue
Heat all the ingredients to 40°C in a bain marie, then whip with a hand mixer.
5
Dulce de leche mousse
Bring the milk to the boil, then pour over the dulce de leche and dissolved gelatine. At 25°C, fold in the whipped cream and meringue.
6
Almond hazelnut streusel
Mix all the ingredients together in a stand mixer with the K-beater, knead on the minimum setting. Sift through a large-holed sieve. Bake on Silpain® at 140°C for 20 minutes.
7
Spray sauce
Melt together at 45°C.
8
Assembly
Pipe in the dulce de leche mousse, place the insert inside and cover with mousse. Place in the freezer and unmould. Stick the almond/hazelnut streusel onto the little desserts. Spray with a couverture of the sauce and decorate with a 2x8 cm dark chocolate lozenge, passed in gold powder and bent around a 10 cm tube.
Recipes
