Booom

Recipe by David Redon

I. COMPOSITION

20 pieces Ø 5 cm / 6 cm high
Hazelnut biscuit
Fruity caramel
Fruity chocolate mousse
Red glaze

II. HAZELNUT BISCUIT

1 tray 60×40 cm
260 g Roasted hazelnut powder
220 g Brown sugar
60 g Icing sugar
2 g Sea salt
80 g Egg whites
80 g Egg yolks
240 g Melted butter
6 g Baking powder
120 g Flour T45
280 g Egg whites
40 g Brown sugar
200 g Frozen raspberries

PROCESS

Mix together all powders with the egg whites (80), egg yolks and melted butter.
Whip the 280 g of egg whites with the second part of brown sugar and incorporate in the first mixture.
Spread on 40×60 cm baking tray and sprinkle with frozen raspberries.
Bake at 180°C during 15 min. cool down and cut disc of 4 cm diameter.

III. FRUITY CARAMEL

80 g Glucose
90 g Sugar
30 g Fresh cream 35%
60 g Sweet condensed milk
70 g Raspberry puree
20 g Blackcurrant puree
160 g Butter
1 g Sea salt

PROCESS

Caramelize glucose and sugar to a light caramel, add the fresh cream mixed with condensed milk and the fruit puree.
Give a good boil and stop cooking.
Scale 300 gr, add water if necessary or reduce more.
Add the butter, salt and blend.
Let set completely before using.
Pipe 20 gr in the MEDIUM BABA Silikomart mold and freeze.

IV. FRUITY CHOCOLATE MOUSSE

40 g Fresh cream 35%
90 g Blackcurrant puree
35 g Gelatin masse (1/5)
280 g Intense 35 Belgian milk couverture chocolate
450 g Whipped cream 35%

PROCESS

Warm the cream and the blackcurrant puree to 80°C.
Add the gelatin mass and pour onto the chocolate, then make a ganache.
At 35°C, fold in the whipped cream 35%.

V. RED GLAZE

50 g Fresh cream 35%
37 g Sugar
205 g Glucose
90 g Gelatin Mass (1/5)
150 g Obsession 30 Belgian white chocolate
350 g Neutral mirror glaze
Red coloring q.n

PROCESS

Boil the cream, sugar and glucose.
Add the gelatin to melt it and pour over the chocolate.
Add the mirror glaze and the coloring.
Blend using the hand mixer to get it smooth.
Use at 35/38°C.

ASSEMBLY

Pipe the mousse in metal ring of 5 cm diameter by inserting the frozen caramel in the center, finish with a layer of hazelnut biscuit and freeze. Unmold and glaze. Decorate with a strip of chocolate at the bottom, then realize the fuse with dark CHOCODECOR and sparks with a yellow star of 2.5 cm from Leman decorations.