Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Fresh petits fours
ivory MOJITO LOG
Jordi Puigvert Colomer Pastry Chef Sweet’n Go Consultant
recipe for 25 units
Ivory chocolate sponge cake 300 g 36% Kayambe® Ivory chocolate 240 g Butter at room temperature 150 g Egg yolks 1 Finely grated lemon peel 250 g Egg whites 200 g Sugar 120 g Flour Mix the butter, the lemon peel with the chocolate in the mixer with a flat whisk. Add the yolks and continue until a creamy mixture is obtained. Apart, whisk the whites with the sugar. Mix the two preparations and, at the end, add the flour. Bake 8 to 10 mn in a 60 x 40 cm plate at 180º C. Lime and mint compote 250 g Lime juice 40 g Sugar (1) 10 g Yellow pectin 150 g Apple juice 400 g Sugar (2) 150 g Glucose syrup 5 g Citric acid solution 20 g Mint dough Mix the lime juice and the apple juice. Apart, mix the sugar (1) with the pectin and fold in the mixture with the previous mixture little by little and whipping it. Bring to boil. Add the sugar (2) in two phases. Bring to boil and fold in the glucose syrup. Cook at 103º C. Remove from heat, add the citric acid solution and the mint dough. Arrange in a container and leave to solidify. Use the mixer to obtain a creamy texture.
Lime whipped ganache 140 g 36% Kayambe® Ivory chocolate 5 g Gelatin (2.5 sheets) 500 g Cream 35% Fat 120 g Lime puree Heat half of the cream and add the gelatin. Pour over the melted chocolate and mix. Add the remaining cream and the lime puree. Mix and allow to cool for 6 h in the fridge. Assemble and use. Lime cream 300 g Whole eggs 250 g Sugar 250 g Lime juice 25 g Hot modified starch 2 g Gelatin (1 sheet) Mix the eggs, the lime juice, the sugar and the modified starch. Cook while mixing and bring to boil. Remove from heat and add the gelatin. Mix and cool to 4º C. Lime and rum jelly 350 g Water 150 g Syrup at 30º Baumé 30 g White rum 2 g Lime zest 28 g Vegetable gelatin powder
Lime and muscovado crumble 90 g Almond powder 110 g Flour 90 g Butter 7 g Finely grated limon peel 40 g Muscovado sugar 60 g Sugar Mix the ingredients until you obtain a crumble texture. Bake at 160º C. Assembly and decoration
Cut the sponge cake to the right size and place it at the bottom of the Façonnable® Slim dessert shell. Arrange a thin layer of lime and mint compote. Whip the ganache and completely fill the Façonnable® dessert shell. Refrigerate for 1 h. Ladle 5 drops of lime cream over the whipped ganache all along the rectangle. Arrange the jelly cubes with lime and rum and finish with fresh mint leaves.
36% Ivory Kayambe® chocolate Slim Ivory Ingot
ref. 20607 ref. 23233
Bring the water, the syrup and the vegetable gelatin to boil. Remove from heat and add the finely chopped lime zest and the rum. Arrange in a frame up to a height of 0.5 cm. Allow to gel and cut into small squares.
Lime and muscovado crumble
Lime and rum jelly
Lime cream
Lime whipped ganache
Ivory chocolate sponge cake
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - january 2019
LIme and mint compote