450 g eggs 270 g sugar 225 g T55 flour 90 g Elle & Vire gourmet butter 82% fat 60 g cocoa powder red food colouring
MAPLE SYRUP SOAKING SYRUP
50 g water 50 g maple syrup 10 g coffee liqueur
CREAMY WHITE COFFEE
240 g milk 12 g glucose 5 g gelatine powder (200 Bloom) 30 g water for dissolving the gelatine 355 g white chocolate 35% 480 g Sublime, Cream with Mascarpone 60 g Coffee beans
DARK CHOCOLATE MOUSSE
50 g milk 70 g sugar 130 g egg yolks 65 g eggs 8 g gelatine powder (200 Bloom) 40 g water for dissolving the gelatine 250 g dark chocolate 63% 100 g (liquid) Excellence whipping cream 35% fat 375 g (whipped) Excellence whipping cream 35% fat
DARK CHOCOLATE COATING
600 g dark chocolate 63% 225 g cocoa butter 225 g grape seed oil
CHOCOLATE SYRUP SPRAY GUN MIXTURE
45 g cocoa powder 150 g maple syrup 600 g water 75 g coffee liqueur red food colouring
CRISP
100 g puffed rice 80 g feuilletine 500 g milk chocolate 46% 120 g concentrated butter 99.9% FAT
Warm and whisk the eggs, sugar and red food colouring to 40°C (104°F). Add the sifted flour and cocoa powder. Add the hot butter. Pour 550 g into an 18cm diameter x 7 cm high génoise ring mould. Bake in a fan-assisted oven at 160°C (320°F) for approximately 35 minutes. Spread 450 g of génoise into a half frame (27 cm X 37 cm). Bake in a fan-assisted oven at 160°C (320°F) for approximately 10 minutes. Cool.
2
MAPLE SYRUP SOAKING SYRUP
Combine all the ingredients. Soak the half frame of génoise with the syrup (110 g) and freeze.
3
CREAMY WHITE COFFEE
Roughly blend the coffee beans and combine with the Sublime cream. Leave to infuse for 24 hours. Dissolve the gelatine in the water. Bring the milk to the boil, add the glucose and gelatine and gradually pour onto the melted white chocolate. Make an emulsion. Strain the coffee Sublime cream through a china cap sieve to obtain 390 g and add to the mixture. Pipe into Ø3.5 cm (11 g) half-sphere moulds. Chill in a blast freezer.
4
DARK CHOCOLATE MOUSSE
Bring the milk and sugar to the boil, add the eggs and egg yolks. Heat to 70°C (158°F). Whisk to make a bombe mixture. Bring the liquid cream to the boil and pour onto the chocolate. When the mixture reaches 50°C (122°F), add the dissolved gelatine and fold in the whipped cream. Finally, add the bombe mixture.
5
DARK CHOCOLATE COATING
Melt the ingredients together, mix and use at 45°C (113°F).
6
CHOCOLATE SYRUP SPRAY GUN MIXTURE
Bring the water and maple syrup to the boil, add the cocoa powder and bring to the boil. Add the coffee liqueur and red food colouring.
7
CRISP
Melt the butter and the chocolate. Add the puffed rice and feuillantine (crushed Gavottes crêpes).Pour into 35 cm X 4 cm stencils (100 g per mould)
8
ASSEMBLY
Pipe the chocolate mousse into Ø6 cm spherical moulds, insert the frozen creamy coffee and add a disc of chocolate génoise. Chill in a blast freezer then remove the mould. Make another recipe of chocolate mousse, pipe into Ø6 cm spherical moulds and insert the creamy coffee. Finish by adding the first frozen half-spheres and press down gently to stick the two half-spheres together. Chill in a blast freezer. Sift the chocolate génoise and dry out the crumbs in a proofing box. Cover the spheres in chocolate coating then in crumbs. Spray the chocolate syrup onto the spheres. Finish the decoration by sprinkling over edible gold glitter. Pipe dots of butter cream and position the spheres on top of the crisp. Add milk chocolate sticks and whipped Sublime Cream rosettes.
Recipes
