Day 1st
Recipe by David Redon
I. COMPOSITION
- 3 CAKES ( mold UNIVERSO 1200)
- Almond streusel
- Cherry marmelade
- Chai chocolate creamy
- Chocolate mousse
- Chocolate glaze
II. ALMOND STREUSEL
- 100 g Butter
- 100 g Brown sugar
- 130 g Almond brut
- 100 g Flour T55
- 2 g Sea salt
PROCESS
- Roast the almonds, cool down and blend them to obtain a coarse powder. I
- n the mixing bowl, mix everything together until it looks like a sandy mixture.
- Sprinkle 140 gr in ring of 16 cm diameter and bake at 170°C during 15 min.
- Handle when cooled.
III. CHERRY MARMELADE
- 120 g Frozen cherries
- 225 g Cherry puree
- 75 g Red currant puree
- 90 g Inverted sugar
- 15 g Sugar
- 7.5 g Pectin NH
- 45 g Gelatin mass (1/5)
PROCESS
- Warm frozen cherries, purees and inverted sugar.
- At around 40-45°C, add the sugar/ pectin mix, give a good boil to the preparation, then add the gelatin and mix.
- Pour 150 gr in ring mold of 16 cm diameter and freeze.
IV. CHAI LATTE INFUSION
- 500 g Whole Milk
- 12 g Black Tea
- 3 pcs Cloves Stick
- 3 pcs Cinnamon Stick
- 3 pcs Star Anis
- 1,2 g Green Cardamom
- 2 g Ginger Powder
- 0,3 g Nutmeg Powder
PROCESS
- Warm up the milk at 80°C with all spices covered with cling film for 15 minutes.
- Sift and reserve.
V. CHAI LATTE CREAMY
- 115 g Chai Latte Infusion
- 1.5 g Orange Zest
- 27 g Gelatin Mass (1/5)
- 208 g Inspiration 32 Belgian milk couverture chocolate
- 1 g Sea Salt
- 230 g Liquid Cream 35%
PROCESS
- Warm up infused milk with zest and gelatin mass and pour onto the chocolate and salt to make a ganache.
- Finalize the emulsion with the liquid fresh cream.
- Pour 180 gr over the freshly set cherry marmelade and freeze.
VI. CHOCOLATE MOUSSE
- 315 g Full fat milk
- 75 g Gelatin masse (1/5)
- 570 g Inspiration 32 Belgian milk couverture chocolate
- 105 g Temptation 64 Belgian dark couverture chocolate
- 1050 g Whipped cream 35%
PROCESS
- Warm the milk 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%.
VII. CHOCOLATE GLAZE
- 140 g UHT cream 35%
- 40 g Sugar
- 410 g Glucose
- 150 g Gelatin Mass (1/5)
- 145 g Temptation 64 Belgian dark couverture chocolate
- 700 g Silver mirror glaze
- 2 g Red coloring
PROCESS
- Boil the cream, sugar and glucose, add the gelatin 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
Fill UNIVERSO 1200 Silikomart mold with chocolate mousse, by inserting the cherry and chocolate creamy palet in the middle and finishing with the almond streusel, then freeze. Unmold and glaze. Decorate with Veliche Obsession 30 Belgian white chocolate and Leman sugar paste snow flakes.
