Eclat

I. COMPOSITION

• Coffee shortcrust
• Vanilla Pain de Gênes
• Coffee syrup
• Crunchy almond chocolate
• Coffee and vanilla crémeux
• Tahitian vanilla ganache
• Chocolate glaze
• Milk chocolate decoration

II. COFEE SHORTCRUST (1 SHEET 40-60)

• 85 g Butter
• 45 g Icing sugar
• 6 g Coffee beans
• 28 g Almond powder
• 25 g Egg yolk
• 2 g Sea salt
• ½ pc Vanilla bean
• 60 g Corn flour
• 40 g Rice flour
• 20 g Chestnut flour

PROCESS

1. Mix the butter with the icing sugar.
2. Blend the coffee beans and add it to the rest of the ingredients.
3. Stir until a homogeneous texture.
4. Lay at 3 mm.

III. VANILLA PAIN DE GENES (40/60)

• 577 g Almond paste
• 300 g Eggs
• 38,5 g Rice flour
• 70 g Corn starch
• 49 g Butter
• 100 g Grapeseed oil
• 10 pc Vanilla bean

PROCESS

1. Mix the almond paste with the eggs.
2. Add the rice flour, the corn flour, the melted butter, the grapeseed oil and the vanilla.
3. Mix and spread into a Flexipan mould of 1 cm high.
4. Bake at 175°C for 15 min.

IV. COFFEE SYRUP

• 200 g Water
• 30 g Sugar
• 10 g Coffee powder

PROCESS

1. Heat the water and sugar.
2. Bring to a boil and add the coffee powder.
3. Use at 70°C.

V. CHOCOLATE AND ALMOND CRUNCHY (40/60)

• 200 g Crushed almond
• 400 g Temptation 64 Belgian dark couverture chocolate
• 200 g Almond praliné
• 60 g Argan oil

PROCESS

1. Roast the crushed almond at 170°C for 12 min.
2. Melt the chocolate and pour over the almond praliné.
3. Add the argan oil and then the crushed almond.

VI. VANILLA AND COFFEE CREMEUX

• 200 g Cream 35%
• 200 g Milk
• 140 g Egg yolk
• 10 g Coffee powder
• 55 g Gelatine mass
• 160 g Intense 35 Belgian milk couverture chocolate

PROCESS

1. In a saucepan, cook the whipping cream with the milk and the egg yolk mixed with the sugar.
2. Cook as a “crème anglaise”.
3. Pour over the coffee powder and the gelatine mass.
4. And then, make an emulsion with milk chocolate.

VII. VANILLA GANACHE

• 150 g Cream 35%
• 2 pc Vanilla bean
• 30 g Gelatine mass
• 80 g Obsession 30 Belgian white chocolate
• 350 g Cream 35%

PROCESS

1. Heat the 150 g of whipping cream with the vanilla seeds.
2. Add the gelatine mass and pour over the white chocolate.
3. Add the rest of whipping cream, mix and strain.
4. Keep in the refrigerator for 24 hours.
5. With the whip of an electric mixer, slowly beat the ganache to reach a Chantilly consistency.

VIII. CHOCOLATE GLAZE

• 150 g Water
• 300 g Sugar
• 300 g Glucose syrup
• 200 g Condensed milk
• 150 g Gelatine mass
• 250 g Sensation 72 Belgian dark couverture chocolate

PROCESS

1. In a saucepan, cook the water, the sugar, the glucose syrup to 103°C.
2. Pour over the condensed milk and gelatine mass.
3. Mix and pour over the chocolate.
4. Mix and set in the fridge overnight.
5. Use the glaze at around 38°C.