100 g Elle & Vire gourmet butter 82% fat 125 g T55 flour 55 g icing sugar 8 g egg yolks 1/2 lemon zest 1/2 orange zest 2 g fleur de sel 1/2 vanilla pods
Shortbread and hazelnut crunch
135 g baked shortbread 34 g puffed rice 87 g grilled chopped hazelnuts 120 g 40% milk chocolate covering 8 g cocoa butter 163 g hazelnut paste
Almond and vanilla dacquoise
350 g egg whites 3 g powdered egg whites 20 g fine sugar 280 g icing sugar 280 g almond powder
Mandarin and Orange Marmalade
200 g mandarins 100 g oranges 100 g fine sugar 100 g mandarin pulp 2 g fine salt QS water
Bergamot crémeux
640 g Excellence whipping cream 35% fat 80 g bergamot juice 180 g egg yolks 100 g fine sugar 7 g gelatine powder 42 g water 100 g white couverture chocolate 33% 20 drops bergamot flavouring
Bergamot compote
100 g bergamot purée 50 g mango puree 10 g fine sugar 2 g pectin NH 325 2 g potato starch 0.5 g powered gelatine 3 g water
Meringue cream
90 g egg whites 90 g fine sugar 27 g water 12 g gelatine powder 72 g water 605 g Excellence whipping cream 35% fat 2 pods vanilla
Milk chocolate mousse
166 g egg yolks 62 g fine sugar 38 g water 7 g gelatine powder 42 g water 362 g couverture milk chocolate 33% 53 g couverture black chocolate 64% 782 g Excellence whipping cream 35% fat
White gun sauce
150 g couverture white 35% 75 g cocoa butter 75 g white cocoa butter
Milk icing
65 g spring water 150 g fine sugar 100 g glucose 150 g unsweetened condensed milk 175 g 40% milk chocolate covering 7 g fish gelatine powder 35 g water
Mix the softened butter with scraped vanilla beans, zests and fleur de sel. Add the flour and egg yolks. Refrigerate.
Roll out to 3 mm and bake on Silpain® at 160°C.
2
Shortbread and hazelnut crunch
Melt the glaze with the cocoa butter and pour over the hazelnut paste. Add the crushed shortbread, hazelnuts and puffed rice. Spread out in the moulds, 125g per mould.
3
Almond and vanilla dacquoise
Whip the powdered and fresh egg whites together. Add the almond/sugar mixture, spread onto a baking tray (900 g) and bake at 175°C for 15 to 20 minutes.
4
Mandarin and Orange Marmalade
Cut the oranges into pieces and blanch them, starting from cold water. Drain them without pressing down on them and cover with cold water. Add the mandarins and salt and bring to a boil. Drain without pressing down, cover with cold water and add the mandarin purée. Cook, leave to cool, and drain without pressing down. Once cold, spread 450 g of the marmalade on each half sheet of dacquoise.
5
Bergamot crémeux
Heat the cream and add the bergamot juice. Cook at 83°C with the egg yolks, previously whisked until pale. Pour over the dissolved gelatine and couverture. When cold, incorporate the bergamot flavouring and pour 1kg over the marmalade-covered dacquoise.
6
Bergamot compote
Heat the purees to 40°C, then add the sugar, pectin and starch mixture. Bring to the boil and pour over the gelatine. Blend before use.
7
Meringue cream
Heat the sugar to 130°C and pour over the egg whites. Add the dissolved gelatine and finish whipping. At 50°C, add the vanilla whipped cream. Spread 350 g in a half frame at 2.5 cm height and slice into 20x5cm strips. Mould the tops: 90 g cream, 36 g compote, and 22 g cream to smooth out the surface.
8
Milk chocolate mousse
Lightly whip the whipping cream. Heat the water and sugar, then pour over the egg yolks. Whip, then add the melted
gelatine. Melt the chocolate couvertures to 45°C and add some of the whipped cream. Add the pâte à bombe and
the rest of the whipped cream.
9
White gun sauce
Melt the ingredients together at 40°C.
10
Milk icing
Cook the water, sugar and glucose at 108°C. Take off the heat, add the condensed milk, then bring to the boil. Pour over the milk couverture chocolate and mix in the gelatine. Blend and chill. Use at 25°C.
Chef's tip
“Condensed milk” can be replaced by 62% water and 38% fat-free milk powder
Recipes
