I. COMPOSITION
- Chocolate shortbread
- Chocolate crémeux
- Chocolate sponge
- Wild Vosges Blueberry jam infused with budo sansho
- Chocolate Chantilly
- Caramelised buckwheat
II. CHOCOLATE SHORTBREAD
- 94 g butter
- 45 g icing sugar
- 1.25 g fine salt
- 125 g pastry flour (type 55)
- 12.5 g cocoa powder
- 1 g fleur de sel
- 25 g cocoa nibs
- 15 g egg yolk
PROCESS
- Rub the butter and dry ingredients together until they form fine breadcrumbs
- Add the egg yolks and mix to a dough
- Roll out to a thickness of 2 mm and cut out 8.5 cm rounds
- Bake for 10 minutes at 160°C
III. CHOCOLATE CRÉMEUX
- 54 g milk
- 54 g cream
- 5.4 g sugar
- 13 g egg yolk
- 80 g Usulután 65 Signature Origin dark couverture chocolate
PROCESS
- Heat the milk and cream together
- Make a custard using the egg yolk and sugar mixture and pour onto the chocolate, stirring continuously
IV. CHOCOLATE SPONGE
- 25 g pastry flour (type 55)
- 25 g cornflour
- 27.5 g cocoa powder
- 120 g sugar
- 125 g egg white
- 55 g melted butter
PROCESS
- Beat the egg whites with the sugar
- Gently fold in the sifted flour, cornflour and cocoa powder, then the melted butter
- Bake for 8 minutes at 180°C
- Once cold, cut out 7 cm rounds
V. WILD VOGES BLUEBERRY JAM INFUSED WIYH BUDO SANSHO
- 150 g wild Vosges blueberries
- 3 g budo sansho
- 27.5 g sugar (1)
- 1.44 g pectin NH
- 4 g sugar (2)
- 4.25 g lemon juice
PROCESS
- Cook the blueberries with the sugar (1) and infuse with the budo sansho using a tea filter bag
- Remove the budo sansho, add the pectin and sugar (2) mixture and bring to the boil
- Add the lemon juice, allow to cool
VI. CHOCOLATE CHANTILLY
- 45 g cream (35% fat)
- 4 g glucose
- 4 g inverted sugar
- 36 g Usulután 65 chocolate
- 150 g cream (35% fat)
PROCESS
- Bring 45 g cream, glucose and inverted sugar up to the boil and pour it over the chocolate, stirring continuously
- Add the remaining cream and mix together well
- Whip into a Chantilly when cold
TO SERVE
Pipe 15 g of chocolate crémeux onto a shortbread base and lay the chocolate sponge on top. Pipe 10 g of blueberry jam on to the sponge, then top off by piping 30 g of Usulután Chantilly in a flower shape.
