Sensibility

I. COMPOSITION

• Sugar Dough
• Apple Cream
• Soft Caramel
• Vanilla Mousse
• Vanilla Chantilly
• Vanilla Glaze Ultra Shiny

II. SUGAR DOUGH

• 500 g Flour
• 200 g Icing Sugar
• 70 g Almond Powder
• 2 g Sea Salt
• 280 g Butter
• 100 g Eggs

PROCESS

1. Mix all powders with butter in cubes until sanded aspect of the powder without any pieces of butter.
2. Add eggs and link the powders, let cooling down in the fridge.
3. Roll to 4 mm thickness, cut discs 16 and 14 cm of diameters, and bake 160°C around 18 min.

III. APPLE CREAM

• 200 g Apple Juice
• 50 g Gelatin Mass (1 for 5)
• 250 g Obsession 30 Belgian white chocolate
• 100 g Intense 35 Belgian milk couverture chocolate
• 170 g Butter
• 230 g Apple Juice

PROCESS

1. Warm up juice and add gelatin.
2. Mix with chocolates and butter to make a ganache.
3. Add at the end second part of cold juice.
4. Pour on sugar dough 16 cm in ring 16 cm and freeze.

IV. SOFT CARAMEL

• 120 g Glucose Syrup
• 150 g Sugar
• 1,5 g See Salt
• 1 piece Vanilla Bean
• 90 g Sweetened Condensed Milk
• 180 g Fresh Cream 35% Fat
• 240 g Butter

PROCESS

1. Make a dry caramel with glucose, sugar, and salt.
2. When you start to have a kind of mousse on top of the caramel, stop the caramelization with condensed milk, and later with cream and vanilla.
3. Boil again, control the evaporation, the total weight should be 480g. You can evaporate too much and had the missing water to be on right weight.
4. Add butter in cubes and mix to make nice emulsion.
5. Let cooling down in the fridge.
6. Pipe a layer of caramel on frozen coulis, and freeze.

V. VANILLA MOUSSE

• 100 g Whole Milk
• 25 g Gelatin Mass (1/5)
• 2 pieces Vanilla Bean
• 225 g Obsession 30 Belgian white chocolate
• 500 g Whipped Cream 35%

PROCESS

1. Warm up milk, gelatin mass, and vanilla pulp, and pour on chocolate to make an emulsion.
2. At 35°C mix delicately with whipped cream.

VI. VANILLA CHANTILLY

• 170 g Fresh Cream 35% Fat
• 2 pieces Vanilla Bean
• 25 g Gelatin Mass (1/5)
• 220 g Obsession 30 Belgian white chocolate
• 600 g Fresh Cream 35% Fat

PROCESS

1. Warm up cream, vanilla pulp, add gelatin mass and mix with white chocolate.
2. Incorporate liquid cold fresh cream and let crystallize in fridge for few hours.
3. Whipt the preparation when you need it.

VII. VANILLA GLAZE ULTRA SHINY

• 99 g Fresh Cream 35% Fat
• 72 g Sugar
• 15 g Titanium Dioxide
• 2 pieces Vanilla Bean
• 410 g Glucose Syrup
• 180 g Gelatin Mass (1/5)
• 224 g Obsession 30 Belgian white chocolate
• 700 g Mirror Glaze Neutral

PROCESS

1. Boil cream, with sugar, vanilla pulp, and glucose, and pour on the gelatin to melt it.
2. Add chocolate, mix well to melt all the drops of chocolate, and add the mirror glaze at the end.
3. Blend the glaze, and use at 35/40°C.

VIII. MONTAGE

• Fill one part of 18 cm mold with vanilla mousse, push frozen insert, made from sugar dough, coulis and sauce, into the mousse, and freeze.
• Glaze the frozen cake with glaze.
• Pipe a spiral of vanilla Chantilly on sugar dough disc 14 cm using a disc reader.
• Decorate with different sizes of white balls made of chocolate.