Oriental Queen

Recipe by David Redon

I. COMPOSITION

Cocoa dentelle
Almond streusel
Ceylan tea creamy
Salty pistaccio chantilly
Citrus fruit segment

II. COCOA CROWN

30 g Flour
20 g High fat cocoa Powder
100 g Almond powder
65 g Icing sugar
50 g Butter
165 g Egg whites

PROCESS

Blend all the powder together in the food processor to have fine mixture.
Add melted butter and tempered egg whites.
Using the DENTELLE Silikomart mat, spread in the shape, remove excess and bake at 150°C for 4 min.
Unmold gently when it’s still warm and wrap around a metal ring of 10 cm diameter and dry out again in the oven for 4 min.

III. 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.
In the mixing bowl, mix everything together until it looks like a sandy mixture.
Sprinkle on tray and bake at 170°C during 15 min.

IV. CEYLAN TEA CREAMY

100 g Full fat milk
8 g Black Ceylan tea
15 g Honey
160 g Sensation 72 Veliche Belgian dark couverture chocolate
200 g Liquid cream 35%

PROCESS

Warm the milk with the tea to 60°C, cover with cling film and infuse for 15 min.
Sift, add honey and warm again if necessary, then pour over the chocolate and mix.
Add the liquid fresh cream and blend to achieve the emulsion.
Let set.

V. SALTY PISTACHIO CHANTILLY

150 g Fresh cream 35%
1.5 g Sea salt
60 g Pistachio pure paste
160 g Inspiration 32 Belgian milk couverture chocolate
400 g Liquid fresh cream 35%

PROCESS

Warm the fresh cream with salt at 80°C.
Pour over the pistachio paste and chocolate.
Add the liquid cream and blend to realize a good emulsion.
Let set a night in the fridge.
Whip before using to a firm texture.

ASSEMBLY

In a plate, place the cocoa crown slightly decentered. All around, pipe alternatively both creams, then place citrus fruit segments (oranges and grapefruits) in between, then almond streusel, roasted pistaccios pieces and some Leman small white meringue drops.