Stump

I. COMPOSITION

• Soft Speculoos Biscuit
• Chocolate Cream
• White Chocolate Cream
• Cappuccino Mousse
• Transparent Glaze

II. SOFT SPECULOOS BISCUIT (FOR 3 RINGS ø16 CM)

• 75 g Egg White
• 75 g Sugar
• 125 g Egg
• 55 g Egg Yolk
• 95 g Oil
• 35 g Brown Sugar
• 280 g Speculoos Powder
• 55 g Flour
• 2g Salt
• 105 g Butter

PROCESS

1. Whip egg white and add gradually the first part of sugar.
2. In another bowl, mix egg, egg yolk, oil and second part of sugar.
3. Add the speculoos powder, flour, salt and melted butter only when the egg whites are ready.
4. Mix delicately both preparations and pour around 290 g per mold ø16 cm.
5. Bake at 160°C for 30 minutes.

III. CHOCOLATE CREAM (FOR 3 RINGS ø16 COM)

• 155 g Whole Milk 155 g
• 35 g Gelatin Mass (1/5)
• 125 g Intense 35 Belgian milk couverture chocolate
• 125 g Emotion 58 Belgian dark couverture chocolate
• 2 g Salt
• 310 g Fresh Cream 35%

PROCESS

1. Warm up milk and gelatin mass and pour on chocolates and salt to make a ganache.
2. Finalize the emulsion with the cold liquid fresh cream.
3. Pour around 250 g per mold on top of speculoos biscuit.
4. Keep a little of cream to design the lines of the wood on rodoïde sheet using a brush on turn-table and freeze it.

IV. WHITE CHOCOLATE CREAM (FOR 3 RINGS ø16 CM)

• 50 g Whole Milk
• 13g Gelatin Mass (1/5)
• 90 g Obsession 30 Belgian white chocolate
• 100 g Fresh Cream 35%

PROCESS

1. Warm up milk and gelatin mass and pour on chocolate to make a ganache.
2. Finalize the emulsion with the cold liquid fresh cream.
3. Let crystalize in the refrigerator and spread out on top of the wood design made from milk chocolate cream.
4. Freeze again.

V. CAPPUCCINO MOUSSE (FOR 3 RINGS ø16 CM)

• 80 g Whole Milk
• 50 g Crushed Coffee Beans
• 23 g Gelatin Mass (1/5)
• 185 g Obsession 30 Belgian white chocolate
• 410 g Whipped Cream 35%

PROCESS

1. Boil milk and infuse 15 min the coffee into.
2. Take out the coffee and scale again the quantity of milk.
3. Boil infused milk with gelatin mass, pour on the cream cheese mixed with icing sugar to make homogeneous mixture.
4. At 35°C, add delicately the whipped cream.

VI. TRANSPARENT GLAZE

• Neutral Mirror Glaze SQ

PROCESS

1. Brake the texture and apply on surface with spatula.

VII. MONTAGE

• Fill full the mold ø16 cm with mousse on top of the frozen cream and biscuit.
• Apply the plastic rodoïde with wood design made from cream and push well to include the design on surface of the mousse. Freeze.
• Laminate light brown modeling chocolate at 2 mm, mark the surface to give the texture of the skin of the wood and add some powder colors with brush on surface to improve the texture visually.
• Spread out the glaze on surface of the cake, cut a band of same size of the cake and decorate the side with the band of modeling chocolate.
• Decorate with some chocolate nails.