Booom

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

1. Mix together all powders with the egg whites (80), egg yolks and melted butter.
2. Whip the 280 g of egg whites with the second part of brown sugar and incorporate in the first mixture.
3. Spread on 40×60 cm baking tray and sprinkle with frozen raspberries.
4. 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

1. Caramelize glucose and sugar to a light caramel, add the fresh cream mixed with condensed milk and the fruit puree.
2. Give a good boil and stop cooking.
3. Scale 300 gr, add water if necessary or reduce more.
4. Add the butter, salt and blend.
5. Let set completely before using.
6. 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

1. Warm the cream and the blackcurrant puree to 80°C.
2. Add the gelatin mass and pour onto the chocolate, then make a ganache.
3. 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

1. Boil the cream, sugar and glucose.
2. Add the gelatin to melt it and pour over the chocolate.
3. Add the mirror glaze and the coloring.
4. Blend using the hand mixer to get it smooth.
5. 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.