Recipes
Place the sugar, water, and egg egg yolks in a saucepan and whisk continuously until the mixture reaches 85 °C - you should notice it thickening. Then whip until cool and aerated.
Heat the sugar and water in a saucepan over low heat to 120-121 °C. Whip the egg whites in a stand mixer until foamy, then slowly pour in the sugar syrup and continue whipping until cold.
Whip 110g of Excellence cream until slightly thickened and place in the refrigerator. Carefully fold the bombe mixture into the meringue. Mix the mascarpone with the amaretto. Heat 50g of Excellence cream, add the gelatine mass and white chocolate. Let melt, then mix well. Carefully fold into the bombe-meringue mixture. Then fold this mixture into the mascarpone mixture. Finally, fold in the whipped cream.
Heat the milk and allow the ground coffee to infuse.
Whip the cream until slightly thickened and refrigerate. Weigh the infusion and dissolve the gelatine in it. Pour over the chopped chocolate and stir until smooth. At 32 °C, gently fold in the whipped cream.
Make a caramel with the sugar, vanilla, and tonka bean. Add the cream and allow to infuse.
Bring the infusion back to a boil and strain it. Heat the infusion, eggs, and salt in a saucepan to 85 °C. Whisk until it thickens. Add the gelatine mass. Pour the warm mixture over the chocolate and stir until smooth. At 30 °C, incorporate the butter.
Heat the milk and allow the roasted coffee to infuse.
Melt the chocolates. Heat the infusion and combine all the ingredients.
Heat the egg whites and sugar (1) to 50 °C and whip until fluffy. Repeat with the egg egg yolks and sugar (2). Optionally add instant coffee and orange zest. Combine both mixtures. Fold in the previously sifted dry ingredients. Bake at 200 °C, 100% humidity, fan setting 2.
Heat the water, sugar, and dextrose in the Thermomix® to 102 °C on speed 3. Cool the mixture to 50 °C. Add all the remaining ingredients except the bronze powder. Finally, add the bronze powder.
