Recipes
Using the paddle attachment, combine the almond paste with the icing sugar. When combined, gradually add the previously combined whole eggs and yolks, taking care to scrape down the bowl after each addition to be sure there are no lumps. Beat the egg whites until stiff with the sugar, then combine the two mixtures. Add some of the mixture to the warm oil (45°C), then sprinkle the dry ingredients into the egg mixture before incorporating the warm oil mixture.
Bake at 170°C for 18 minutes.
In the bowl of a stand mixer, combine the praliné, hazelnut paste, and melted chocolate. Add the éclat d’or and cocoa nibs, followed by the melted butter. Spread on the cake immediately.
Heat a third of the raspberry purée with the combined sugar and pectin and bring to a boil. Remove from the heat and add the egg whites. Heat to 75°C in a bain-marie, then add the gelatine mass. Combine with the remaining raspberry purée, then gradually pour in the liquid butter, blending with an immersion blender to emulsify.
Bring the milk and cream to a boil with the grated tonka bean. Pour a third of the mixture over the previously beaten sugar and egg yolks. Return the mixture to the saucepan and heat to 81°C. Strain immediately into another recipient and blend with an immersion blender. Whip the cream and gently fold in the ganache using a rubber spatula. Use immediately.
Place the gelatine in a bowl, then pour in the cold water. Whisk immediately. Let harden for 2 hours in the refrigerator, then melt the gelatine mass in a bain-marie. When melted (65°C), transfer to a container and store in the refrigerator for up to 7 days.
Combine the ingredients heated to 35°C in a stand mixer fitted with the paddle. Immediately spread out and flatten between two guitar sheets.
When hardened, roll out in the laminator to a thickness of 2 mm and use a waterjet to cut out 22 x 3 cm strips for a 4-person dessert and 26 x 4 cm strips for a 6-person dessert.
Heat the sugar, water (1), and trimoline (1) to 110°C. Add the gelatine mass and the trimoline (2). Beat in a stand mixer. When whipped, add the citric acid solution. When the desired texture is obtained, pipe out into log shapes using a #12 nozzle. onto large sheets of greased blue paper.Sprinkle with coconut, let dry, then pile up.
Plan on using 5 piping bags for the marshmallow, as the recipe makes a large quantity and sets quickly.
