Chocolate dome Gianduja, speculoos crumble
Recipe: Chocolate Savoy Biscuit
Quantity:
259.1 gr caster sugar
215.9 gr flour type 45
43.2 gr cocoa powder
431.8 gr eggs
950.0 gross total weight
930.0 gr of total net weight
PROCEDURE:
Sift the flour with the cocoa powder, then assemble the eggs with the ribbon sugar in second gear. Gently add the powders to the Maryse. Place on the ruler at 2 (450 g / 40x60 plate) then bakes for 7 minutes at 185 ° c (oven preheated to 200 ° c). Cool on a rack then tops with equatorial dark chocolate in a very thin layer. recipe 1 = 3 leaves. 1 sheet = 54 discs
Recipe: cocoa punch
Quantity:
293.2 gr syrup at 30 ° B
163.7 gr water
43.2 gr cocoa powder
500.0 gr total gross weight
500.0 gr of total net weight
PROCEDURE:
Combine all the ingredients in a saucepan then bring to a boil. Punch the cookie with the cold cocoa punch. 300 g syrup per sheet.
200.0 gr cream
50.0 gr gianduja black hazelnut
50.0 gr butter
500.0 gross total weight
410.0 gr of total net weight
PROCEDURE:
Cook the caster sugar dry until it froths and rises (About 210 ° c). Cook with the hot cream then adds the gianduja and the butter off the heat. Mix with a whisk, mix with a bamix and then cool with a leaf with a mixer.
Recipe: caramel with gianduja
Quantity:
200.0 gr caster sugar200.0 gr cream
50.0 gr gianduja black hazelnut
50.0 gr butter
500.0 gross total weight
410.0 gr of total net weight
PROCEDURE:
Cook the caster sugar dry until it froths and rises (About 210 ° c). Cook with the hot cream then adds the gianduja and the butter off the heat. Mix with a whisk, mix with a bamix and then cool with a leaf with a mixer.
Recipe: Crumble speculoos
Quantity:
129.0 gr soft butter111.0 gr brown sugar
129.0 gr type 45 flour
129.0 gr hazelnut powder
2.0 gr sea salt
2.0 gr cinnamon powder
2.0 gr 4 spices
504.0 gr total gross weight
500.0 gr of total net weight
PROCEDURE:
Mix all the ingredients with a mixer without spicing up. Form small pieces on a plate. Bake at 155 ° c for about 15 minutes.
Recipe: Chocolate coating
Quantity:
30.0 gr cocoa butter
50.0 gr guanaja
50.0 gr jivara
130.0 gr total gross weight
130.0 gr of total net weight
PROCEDURE:
Melt the cocoa butter then pour it over the chocolates. Use at 35 ° c max.
200.0 gr coating
1000.0 gr total gross weight
1000.0 gr of total net weight
PROCEDURE:
Melt the coating and add it to the crumble. Gently mix with the Maryse until the crumble is completely coated.
234.7 gr cream
79.4 gr egg yolks
39.7 gr caster sugar
171.5 gr equatorial chocolate
760.0 gr total gross weight
740.0 gr of total net weight
PROCEDURE:
Make a custard baked at 85 ° c then mix it with bamix. Pour a small part of the cream over the chocolate and mix with the Maryse to start the emulsion. Add the remaining cream little by little, keeping the emulsion. Finish with Bamix without incorporating air. Pour into a half-sphere flexipan 3 cm in diameter at +/- 9 g. recipe 1 = 80 servings
12.0 gr gelatin
494.0 gr gianduja black hazelnut
664.7 gr whipped cream
1500.0 gr total gross weight
1400.0 gr of total net weight
PROCEDURE:
Soak the gelatin in cold water for at least 20 minutes. Boil the milk then add the drained gelatin. Pour a small amount of milk on the gianduja and start the emulsion. Add the rest of the liquid little by little, while keeping the emulsion. At 42/43 ° c, add the semi-assembled cream in three batches. (Mold with the ladle, 36 gr per half-sphere of 7 cm in diameter)
100.0 gr hazelnut praline
150.0 gr liquid cream
450.0 gr neutral topping
110.0 gr water
1210.0 g total gross weight
500.0 gr of total net weight
PROCEDURE:
Place the gianduja and the praline in a bowl. Boil the cream and pour it over the previous mixture. Let melt then start the emulsion with a whisk without incorporating air. Boil the water and the coating then pour it little by little over the ganache. Finish with Bamix and use it at 40 ° c.
90.0 gr caster sugar
35.0 gr water
375.0 gr total gross weight
360.0 gr of total net weight
PROCEDURE:
Roast the chopped almonds. Salt the almonds still hot in the syrup at the boil then caramelize until the desired color.
30.0 gr puffed rice chocolate
50.0 gr equatorial chocolate
130.0 gr total gross weight
130.0 gr of total net weight
PROCEDURE:
Melt the chocolate at 31 ° C then coat the almonds and the puffed rice together.
in circles of 6 cm in diameter, place a cookie to know how to punch cocoa, top with 15 gr of caramel gianduja then 15 gr of coated speculoos crumble. Freeze then unmold. Pour 36 gr of gianduja foam into half-sphere flexipans 7 cm in diameter. Insert the dome into the freezer of creamy chocolate and finish with the caramel-crumble-cookie assembly, crumble side in contact with the foam. Freeze. Glaze the dome with Gianduja frosting, arrange the crisp mixture all around and decorate as above.
Recipe: Coated Crumble
Quantity:
800.0 gr streusel200.0 gr coating
1000.0 gr total gross weight
1000.0 gr of total net weight
PROCEDURE:
Melt the coating and add it to the crumble. Gently mix with the Maryse until the crumble is completely coated.
Recipe: Creamy chocolate
Quantity:
234.7 gr milk234.7 gr cream
79.4 gr egg yolks
39.7 gr caster sugar
171.5 gr equatorial chocolate
760.0 gr total gross weight
740.0 gr of total net weight
PROCEDURE:
Make a custard baked at 85 ° c then mix it with bamix. Pour a small part of the cream over the chocolate and mix with the Maryse to start the emulsion. Add the remaining cream little by little, keeping the emulsion. Finish with Bamix without incorporating air. Pour into a half-sphere flexipan 3 cm in diameter at +/- 9 g. recipe 1 = 80 servings
Recipe: Gianduja Mousse
Quantity:
329.3 gr milk12.0 gr gelatin
494.0 gr gianduja black hazelnut
664.7 gr whipped cream
1500.0 gr total gross weight
1400.0 gr of total net weight
PROCEDURE:
Soak the gelatin in cold water for at least 20 minutes. Boil the milk then add the drained gelatin. Pour a small amount of milk on the gianduja and start the emulsion. Add the rest of the liquid little by little, while keeping the emulsion. At 42/43 ° c, add the semi-assembled cream in three batches. (Mold with the ladle, 36 gr per half-sphere of 7 cm in diameter)
Recipe: Gianduja Frosting
Quantity:
400.0 g gianduja black hazelnut100.0 gr hazelnut praline
150.0 gr liquid cream
450.0 gr neutral topping
110.0 gr water
1210.0 g total gross weight
500.0 gr of total net weight
PROCEDURE:
Place the gianduja and the praline in a bowl. Boil the cream and pour it over the previous mixture. Let melt then start the emulsion with a whisk without incorporating air. Boil the water and the coating then pour it little by little over the ganache. Finish with Bamix and use it at 40 ° c.
Recipe: Caramelized chopped almonds
Quantity:
250.0 gr chopped almonds90.0 gr caster sugar
35.0 gr water
375.0 gr total gross weight
360.0 gr of total net weight
PROCEDURE:
Roast the chopped almonds. Salt the almonds still hot in the syrup at the boil then caramelize until the desired color.
Recipe: Crispy mixture
Quantity:
50.0 gr caramelized almonds30.0 gr puffed rice chocolate
50.0 gr equatorial chocolate
130.0 gr total gross weight
130.0 gr of total net weight
PROCEDURE:
Melt the chocolate at 31 ° C then coat the almonds and the puffed rice together.
Recipe: Montage
PROCEDURE:in circles of 6 cm in diameter, place a cookie to know how to punch cocoa, top with 15 gr of caramel gianduja then 15 gr of coated speculoos crumble. Freeze then unmold. Pour 36 gr of gianduja foam into half-sphere flexipans 7 cm in diameter. Insert the dome into the freezer of creamy chocolate and finish with the caramel-crumble-cookie assembly, crumble side in contact with the foam. Freeze. Glaze the dome with Gianduja frosting, arrange the crisp mixture all around and decorate as above.
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