120 g icing sugar 120 g almond powder 1/2 pod vanilla 16 g potato starch 80 g egg whites 10 g egg yolks 92 g Elle & Vire gourmet butter 82% FAT 80 g egg whites 45 g fine sugar
Orange and lemon marmalade
180 g fresh oranges 37 g fresh lemons 150 g fresh orange juice 20 g fresh lemon juice 150 g water 1 g fine salt 100 g fine sugar
Dulcey Crémeux
200 g Excellence Whipping Cream 35% FAT 120 g whole milk 40 g egg yolks 3,2 g fish gelatine 22,4 g water 30 g 40% milk chocolate covering 120 g blonde couverture chocolate Valrhona® Dulcey 16 g cocoa butter
Milk chocolate mousse
132 g milk 37 g egg yolks 25 g fine sugar 2,25 g gelatine powder 15,75 g water 100 g 40% milk chocolate covering 19 g dark couverture chocolate 70% 165 g Excellence Whipping Cream 35% FAT
Milk chocolate boulder
500 g 40% milk chocolate covering 50 g cocoa butter 30 g grape seed oil 175 g chopped almonds
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
Blend the ground almonds and icing sugar with the starch. Add the scraped vanilla beans, egg whites (1) and yolks. Whip the egg whites (2) and stiffen with the caster sugar. Fold into the first mixture and mix in the melted butter. Pipe into 7 cm savarin Flexipan®, 14 g per piece, bake at 165°C for approximatively 14 minutes.
2
Orange and lemon marmalade
Cut the citrus fruits into pieces and blanch them. Rinse with cold water and repeat the operation, with salt. Once rinsed, add the juice and water, then cook. Drain and rinse under cold water, then add the sugar and blend. Refrigerate at 4°C and put 5 g onto each vanilla Trocadero biscuit.
3
Dulcey Crémeux
Heat the cream and the milk. Pour over the egg yolks, cook at 85°C, then pour over both chocolates and the dissolved gelatine mixed with the cocoa butter. Pour 15 g into the bottom of the doughnut mould, add the biscuit with the marmalade, then cover with 35 g of crémeux.
4
Milk chocolate mousse
Make a custard, add the moistened gelatine, then pour over the chocolates. At 28°C, fold in the whipped cream.
5
Milk chocolate boulder
Mix together all the ingredients. At 40°C, soak the lower parts topped with the Dulcey crémeux.
6
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 chocolate couverture and mix in the moisten gelatine. Blend and chill. Use at 25°C. (“Condensed milk” can be replaced by 62% water and 38% fat-free milk powder)
Recipes
