Clumsy Hen

I. COMPOSITION

• Soft almond biscuit
• Mango coulis
• Soft caramel
• Chocolate mousse
• Velvet spray
• Mango egg
• Neutral glaze

II. SOFT ALMOND BISCUIT (FOR 3 RINGS OF ø16 CM)

• 85 g Egg white
• 85 g Sugar
• 130 g Egg
• 60 g Egg yolk
• 190 g Sugar
• 240 g Almond powder
• 60 g Flour
• 3 g Salt
• 110 g Butter

PROCESS

1. Whip the egg white and gradually add half of the sugar.
2. After the eggs are whipped, add the almond powder, flour, salt and melted butter.
3. In another bowl, mix the egg, egg yolk and the remaining sugar.
4. Delicately mix both preparations and pour approximately 290 g per ring of ø16 cm.
5. Bake at 160°C for 30 minutes.

III. MANGO COULIS

• 40 g Inverted sugar
• 60 g Gelatine mass (1 for 5)
• 600 g Mango puree

PROCESS

1. Heat the inverted sugar with the gelatine mass and pour it on the puree.
2. Pour in a silicon mould of ø16 cm, place the biscuit cake on top and freeze.

IV. SOFT CARAMEL

• 120 g Glucose syrup
• 150 g Sugar
• 1,5 g Sea salt
• 1 piece Vanilla bean
• 90 g Sweetened condensed milk
• 180 g Heavy cream 35%
• 240 g Butter cut into cubes

PROCESS

1. Make a dry caramel with glucose, sugar and salt.
2. When a type of mousse starts to form on top of the caramel, stop the caramelisation with condensed milk.
3. When the mix is ready add cream and vanilla.
4. Boil again, control the evaporation, the total weight should be 480g. If you evaporate too much, you can add some water to create the right weight.
5. Add the butter and mix to create a smooth cream.
6. Let it cool down in the fridge.
7. Add a layer of caramel on the frozen coulis and freeze.

V. CHOCOLATE MOUSSE

• 110 g Whole milk
• 30 g Gelatine mass (1/5)
• 125 g Obsession 30 Belgian white chocolate
• 100 g Intense 35 Belgian milk chocolate
• 500 g Whipped cream 35%

PROCESS

1. Heat the milk, vanilla and gelatine mass and pour on the chocolates to create a smooth cream.
2. When the mix is 35°C, delicately mix it with the whipped cream.

VI. VELVET SPRAY

• 150 g Cocoa butter
• White food colour SQ
• 250 g Obsession 30 Belgian white chocolate
• 100 g Deodorized Cocoa Butter
• 100 g Temptation 64 Belgian dark chocolate
• Silver powder SQ

PROCESS

1. Melt the Deodorized Cocoa Butter and mix it with the food colour.
2. Pour this on the white chocolate and mix.
3. Bring the mixture to approximately 35°C and spray on the frozen biscuit cake.
4. Use the same method with dark chocolate to create a brown spray.
5. Blow some silver powder on the surface.

VII. MANGO EGG

• 100 g Mango puree
• 15 g Vegetable gelatine
• 25 g Sugar
• 250 g Water

PROCESS

1. Pour the puree in half-sphere silicon moulds and freeze.
2. Boil the vegetable gelatine with sugar and water.
3. Dip the frozen half-sphere mango puree in this and place it on the cake.

VIII. NEUTRAL GLAZE

• 100 g Concentrated hot glaze
• 150 g Water
• 500 g Neutral mirror glaze

PROCESS

1. Boil the hot glaze with water and pour it on the mirror glaze.
2. Use at 35-40°C.

IX. MONTAGE

• Fill half of the silicon mould with mousse.
• Then place the frozen insert of biscuit, mango coulis and caramel on top of the mousse and freeze.
• Spray the velvet, place the mango egg on top of the cake and decorate with glaze and add the broken egg made from chocolate.