From Farm
Recipe by David Redon
I. COMPOSITION
- 20 PIECES
- Carrot cake
- Dark chocolate creamy
- Vanilla chocolate mousse
- Orange glaze
- Cocoa crumble
II. CARROT CAKE
- 40 g Egg yolks
- 80 g Blond cassonade
- 30 g Rapeseed oil
- 15 g Lemon juice
- 1 g Ginger powder
- 1.5 g Cinamon powder
- 0.2 g Nutmeg powder
- 70 g Almond powder
- 40 g Flour T55
- 1 g Sea salt
- 25 g Roasted pecan
- 80 g Chopped shredded carrot
- 60 g Whipped egg whites
PROCESS
- Mix egg yolks with blond cassonade, add oil, lemon juice and zests and the rest of ingredients except egg whites.
- Whip egg whites to a semi firm texture and incorporate in the first preparation.
- Pipe 13 gr in mold Silikomart TRUFFLES 40, then bake at 170°C during 15 min, close damper.
- Cool down, unmold and freeze.
III. DARK CHOCOLATE CREAMY
- 100 g Full fat milk
- 175 g Temptation 64 Belgian dark couverture chocolate
- 5 g Gelatin mass (1/5)
- 200 g Liquid cream 35%
PROCESS
- Bring the milk to 80°C, add the gelatin mass and pour over the chocolate.
- Mix well then add the liquid cream, blend using the hand mixer to get a good emulsion.
- Fill 25 gr in the mold Silikomart TRUFFLE 70 by inserting the frozen carrot cake in the middle.
- Freeze.
IV. VANILLA CHOCOLATE MOUSSE
- 105 g Full fat milk
- 3 g Vanilla bean
- 30 g Gélatin masse (1/5)
- 250 g Inspiration 32 Belgian milk couverture chocolate
- 400 g Whipped cream 35%
PROCESS
- Warm the milk to 80°C with vanilla, add the gelatin mass and pour on the chocolate, then make a ganache.
- At 35°C, fold in the whipped cream 35%.
V. ORANGE GLAZE
- 50 g Fresh cream 35%
- 20 g Sugar
- 205 g Glucose
- 90 g Gelatin Mass (1/5)
- 110 g Obsession 30 Belgian white chocolate
- 40 g Inspiration 32 Belgian milk couverture chocolate
- 350 g Mirror glaze neutral
- Orange coloring q.n
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.
VI. COCOA CRUMBLE
- 75 g Butter
- 75 g Sugar
- 100 g Almond powder
- 75 g Flour T55
- 25 g High fat Cocoa Powder
- 1 g Sea salt
PROCESS
- Mix all together till you get a sandy texture, sprinkle on baking trays and bake at 170°C during 12 min.
- Reserve.
ASSEMBLY
Fill half mold Silikomart MUL3D EGG with the mousse, push half way of the chocolate creamy insert in the mousse, place the top part of the mold and fill again with mousse till ½ centimeter from the top. Freeze it. Unmold, glaze and sprinkle the bottom part with cocoa crumble. Decorate with Veliche Obsession 30 Belgian white chocolate colored in green to create the carrot leaves.
