Recipes
Warm the eggs and sugar to
40°C and whisk to the ribbon. Add the ground almonds, sifted-together flour and
baking powder, followed by the butter melted to 45°C.
Soak the currants in boiling
water for 3 minutes. Drain and let macerate in the rum for several days.
Bring the water and brown
sugar to the boil. Add the vanilla extract and dark rum, then set aside.
Prepare a traditional custard
cooked to 84°C with the brioche infusion, egg yolks, and brown sugar. Add the
gelatine mass and blond chocolate. At 28°C, gently fold in the whipped cream,
followed by the glucose meringue.
Bring the milk, cream, vanilla
bean, grated tonka bean, and cinnamon stick to the boil. Pour over the toasted
brioche cubes. Let infuse, then strain and press to extract 400 g of infusion.
Store the infusion and the reserved brioche crumbs in the refrigerator.
Cut the brioche into cubes and
toast in a 150°C convection oven for approximately 30 minutes (the brioche
cubes should be evenly coloured).
Hydrate the gelatin powder
into the cold water for at least 20 minutes. Melt in a microwave and
refrigerate.
Combine the egg whites and
glucose syrup. Warm to 40°C in a bain-marie and beat in a stand mixer.
In the bowl of a stand mixer,
gently combine the streusel, feuilletine, and fleur de sel (flaked sea salt),
then add the melted blond chocolate at 45°C.
Using the paddle, combine the
brioche crumbs, flour, brown sugar, ground almonds, and fleur de sel (flaked
sea salt). Work through a coarse sieve. Bake on a Silpain in a 140°C convection
oven for approximately 20 minutes. Let cool.
Heat the ingredients together
and bring to a boil.
Melt the ingredients at 45°C
then use an immersion blender to emulsify.
Melt the chocolate and cocoa
butter together at 45°C.
Bring the milk and sugar to
the boil. Add the gelatine mass, let cool to 40°C then add the mascarpone.
Blend using a hand mixer while adding the chilled cream. Refrigerate at least 4
hours (ideally overnight).
Spread a thin layer of tempered dark chocolate between two guitar sheets. Cut out holly leaf shapes with a cutter. Let crystallize in a log mould.
Spread 1500 g of Aurore sponge batter in a Flexipat. Sprinkle with 400 g of
drained macerated currants. Bake in a 190°C convection oven for approximately
13 minutes. Let cool, then refrigerate. Imbibe the sheet of sponge with the
amber syrup (approximately 70 g per side and 140 g per sheet).
Cut the sponge into 4.5 x 3 cm rectangles and freeze.
Spread 140 g of reconstituted crunch in an 18 cm diameter ring. Create a ring
shape by using a 6 cm diameter cutter to cut out the centre. Freeze.
Pipe 300 g of brioche and spice bavarois into thermoformed "3
brothers" savarin moulds and insert 150 g of sponge rectangles. Pipe in
another 100 g of mousse and insert the circle of reconstituted crunch. Smooth
and freeze.
Unmould and spray a thin layer of neutral hot glaze on the cakes to enable the
chocolate velvet to adhere perfectly. Spray a thin layer of yellow spraying
mixture, followed by a thin layer of milk chocolate spraying mixture. Using a
heat gun, slightly melt the velvet on the cake edges to enhance the visual
trompe l'oeil effect. Sprinkle with decorative icing sugar. Pipe out 5 dots of
decorative cream using a plain 8 mm tip, then decorate with dark chocolate
holly leaves.
Orange juice, tea, or orange blossom water may be substituted for the rum.
