Recipe created by Alexis BOUILLET
la manufacture du goรปt
Fresh petits fours
EXOTIC FLOWER CHOCOLATE Recipe for 50 units
Sweet dough
94 g Butter 59 g Icing sugar 20 g Almond flour 1 g Salt 32 g Eggs 156 g T55 flour Cream together the butter, icing sugar, T55 flour, almond flour and salt. Add the eggs and mix well. Rest the dough in the fridge. Roll out to 2.5 mm. Bake at 155 °C.
Chocolate Cremeux Assembly and decoration
226 g 60 g 14 g 119 g 99 g
Milk Egg yolk Sugar Guayas « Organic Grands Crus » 70 % dark couverture chocolate Kayambe® « Grands Accords® » 45 % milk couverture chocolate Boil milk, add the mixed yolk + sugar. Cook at 85 °C and strain over the melted couverture chocolates. Emulsify
Prepare the base of the tart shell with sweet dough, cut some 5 cm diameter discs and bake on 4 cm diameter silicone domes (upside down). Scrap the top / bottom of the tart shell and brush some Dark Elianza® chocolate spray into the tart shell. Prepare the hazelnut Trocadero sponge and bake in the 4 cm diameter silicone domes. Prepare the exotic confit and pipe into the 4 cm diameter silicone domes. Leave to set in the fridge. Make the chocolate cremeux and pipe over the exotic confit to complete the dome. Freeze. Unmould the dome and start Hazelnut Trocadero Sponge Whipped Dark Chocolate Ganache with 40 g Almond flour Earl Grey whipping the earl grey ganache. Pipe a flower shape onto each dome. Freeze. Spray the 73 g Icing sugar 313 g Cream flower shape with the chocolate spray. Place 10 g Cornstarch 30 g Earl Grey tea the hazelnut Trocadero sponge inside the tart 33 g Hazelnut flour 17 g Glucose shell. Place the flower shape on the tart shell. 53 g N1 egg white 17 g Trimoline Pipe on some dots of exotic confit and add 7 g Egg yolk 150 g Guayas « Organic Grands Crus » some touches of gold leaf. 20 g Pure hazelnut paste 70 % dark couverture chocolate 50 g N2 egg white 292 g Cream (cold) 30 g Sugar 58 g Butter Boil cream and allow the tea to infuse for 4 mins. Strain it and scale the original weight. Mix together the almond flour, sifted icing Add glucose and trimoline, and heat it at Guayas « Organic Grands Crus » sugar, cornstarch, hazelnut powder, N1 egg 70 °C. Pour over the melted dark chocolate 70 % Dark couverture white, egg yolk and pure hazelnut paste. couverture. Mix with the hand blender and chocolate ref. 20562 Beat the N2 egg white to soft peaks with gradually add the cold cream. Store in the Kayambe® « Grands Accords® » sugar. Combine both bases together, then 45 % Milk couverture fridge overnight before using. Gently whip. finish with the melted butter (70 °C). Pipe chocolate ref. 20450 the sponge into each tart shell and bake at Chocolate spray Elianza® « Grands Accords® » 155 °C for around 13 minutes. 55 % Dark couverture 100 g Elianza® « Grands Accords® » chocolate ref. 20053 55% dark couverture chocolate Exotic confit 100 g Cocoa butter Pure hazelnut paste ref. 21210 124 g Passion fruit puree 124 g Mango puree Melt together and blend. Temperature: 45 °C 1 g Vanilla bean 20 g Sugar 5 g NH Pectin 4 g Lime puree 2 g Gelatin (200 bloom) In a saucepan, heat the passion fruit puree, mango puree and vanilla to 40 °C. Combine the sugar and pectin, and gradually add to the liquid. Bring it all to the boil for 15 seconds and finish by adding the lime puree. Manufacture Cluizel - march 2020
Alexis BOUILLET Pastry Chef World Champion 2011 (WorldSkills Competition)
MANUFACTURE CLUIZEL
Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France • tél. +33 (0)2 32 35 60 00 • contact@cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094 www.cluizel.com