258 g milk 49 g hydrated gelatine (7 g gelatine + 42 g water) 374 g dark chocolate 516 g Excellence whipping cream 35% fat
Dark chocolate ganache
117 g Excellence whipping cream 35% fat 9 g glucose 9 g invert sugar 101 g dark chocolate
Rice flour wafer
72 g Excellence whipping cream 35% fat 37 g milk 29 g sugar 23 g rice flour 17 g cocoa powder 20 g milk
Maple fudge
120 g maple syrup 34 g water 9 g milk powder 0,5 g salt 20 g Elle & Vire gourmet butter 82% fat 5 g flour 1 g baking powder 8 g cocoa butter
chocolate streusel
49 g Elle & Vire gourmet butter 82% fat 49 g raw sugar 49 g almond powder 0,5 g fleur de sel 42 g T55 flour 8 g cocoa powder
chocolate chiffon cake
75 g grape seed oil 5 g honey 90 g egg yolks 85 g egg whites (1) 15 g corn starch 55 g T45 flour 10 g cacao powder 1 g baking powder 175 g egg whites (2) 100 g sugar
caramelised pecans
400 g sugar 50 g glucose 150 g water 20 pieces noix de pécan torréfiées
Pecan praline centre insert
37 g pecan nuts 4 g egg whites 10 g sugar 148 g praliné pécan
Mascarpone chantilly
14 g milk 14 g sugar 10.5 g gelatin mass (1.5 g gelatin + 9 g water) 30 g mascarpone 125 g Excellence whipping cream 35% fat
Mapple milk foam
400 g milk 400 g Excellence whipping cream 35% fat 100 g maple syrup 20 g Bubble Sosa ®
Vanilla and white chocolate pastilles
1 1 thin 60x40 cm piece of white chocolate 1 vanilla pods
Assembly
QS non-melting topping sugar QS thick amber maple syrup
Bring the milk to boil and add the hydrated gelatin and pour over the partially melted chocolate. Blend to a perfect emulsion, add the chilled cream, then blend again. Leave to crystallise in the refrigerator.
2
Dark chocolate ganache
Boil the cream with the glucose and the invert sugar. Pour over the chocolate in three goes, using a spatula to make a perfect emulsion. Use a brush to apply whilst the ganache is still warm and mix in a little warm milk if required.
3
Rice flour wafer
Bring to boil all ingredients together. Bring the cream, milk (1), sugar, flour and cocoa powder to a boil, whisking until smooth. Loosen the mixture with the milk (2). Place in the refrigerator. Spread in the shape of maple leaf and bake at 200°C for 3 minutes, then immediately press against a curved mould to curl the wafer.
4
Maple fudge
Combine all ingredients except the cacao butter and heat to 120°C. Remove from the heat, add the cocoa butter and then leave to cool for 5 minutes. use a stand mixer fitted with a flat beater on the lowest setting to rub the mixture, then transfer into a ganache mould or spread onto a Silpat(r) to the desired thickness. Leave to crystallise overnight.
5
chocolate streusel
Mix all the ingredients together in a mixer fitted with a flat beater. Roughly crumble onto a Silpain(r), bake at 160°C for 20 minutes, turning the sheet half-way through the cooking time.
6
chocolate chiffon cake
Mix together the oil, honey, egg yolk and eg whites (1). Add the cornstarch, flour, cocoa and baking powder. Whisk the egg whites (2) and sigar until stiff peaks form. Fold the two mixtures immediately. Spread onto a 1/2 sheet lined with parchment paper and bake at 160°C with the damper closed for 18-20 minutes and turning the sheet half-way through the cooking time. Leave to cool, then cut into 2.5cm cubes.
7
caramelised pecans
Make a thick caramel out of the sugar, glucose and water and spear the pecans with toothpicks, dip them in the caramel then leave to hand. Allow to crystallise and cut off the tip.
8
Pecan praline centre insert
Roughly chop the pecans with a knife and then mix the egg whites and then the sugar. Roast in the oven at 165°C for 10 minutes. Add the praline and place 5g for each insert into 3.5 cm diameter hemispherical moulds.
9
Mascarpone chantilly
Heat the milk and sugar, add the hydratd gelatine, then pour over the Mascarpone and lastly, combine with the chilled cream. Refrigerate for at least 4 hours. Whip the Excellence Cream to obtain a Chantilly, then half-fill the Silkimart(r) mini-cylinder mould (Ref : Globe 26), place a praline in the centre and then top off with the rest of the Chantilly.
10
Mapple milk foam
Combine all the ingredients whilst cold, bring to a gentle boil and use a Foam Kit(r) to create a foam.
11
Vanilla and white chocolate pastilles
Taille pastilles : 4.5cm diamètre
12
Assembly
Brush a wirl of chocolate ganache onto a plate. Next, add a few drops of maple syrup, 2x20 quenelles of Namelaka cream.2x20g cubes of chiffon cake, 1 mini-round (chantilly with pecan praline centre), one caramelised pecan, 5g of gudge, 10g of chocolate streusel, 1 white chocolate pastille and just the right amount of maple syrup flavoured milk foam. Dust the rice flour wafers with decoration sugar and arrange on the plate.
Recipes
