Recipe created by Alexis BOUILLETe
la manufacture du goรปt
Small cakes
LAGUNA
Alexis Bouillet Pastry Chef World Champion 2011 (WorldSkills Competition)
recipe for 16 units
Combine the nib praliné, the blended cocoa nibs and the sea salt. Melt the dark chocolate, add the previous mix and finish by the Croustilline®. Coffee Trocadero sponge (recipe for a half tray) 67 g Almond powder 27 g Egg white n°1 36 g Egg yolk 18 g Blended/sifted coffee bean 1 g Salt 18 g Cream 16 g Trimoline 56 g Butter 80 g Egg white n°2 63 g Sugar 34 g Flour T55 2 g Baking Powder 9 g Liquid coffee extract Combine together with a paddle, the almond powder, the egg white n°1, the egg yolk, the blended coffee bean and the salt. Heat the cream, the coffee extract and the trimoline at 50 °C and pour over the previous mix. Add the mix of sifted flour and baking powder. Melt the butter at 70 °C and pour over the mix. Beat to a soft peak egg white n°2 with the sugar. Add to the previous mix. Bake at 165 °C, speed 2, for 15 minutes. Coffee and milk chocolate cremeux 100 g Milk 24 g Coffee bean 100 g Cream 48 g Egg yolk 12 g Sugar 80 g La Laguna Plantation 47 % Milk couverture chocolate 2 g Gelatin 200 bloom
Dark chocolate mousse 144 g Milk 29 g Egg yolk 15 g Sugar 158 g La Laguna Plantation 70 % Dark couverture chocolate 15 g La Laguna Plantation cocoa paste 259 g Whipped cream Heat the milk at 80 °C, add the mix of yolk and sugar, and cook at 85 °C. Strain over the chocolate and cocoa paste. Emulsionate and keep the mix at 35 °C. Whip the cream softly and combine with the ganache base. Dark chocolate coating 462 g La Laguna Plantation 70 % Dark couverture chocolate 47 g Grape seed oil 93 g Gruétine® Blend all together and finish by the Gruétine® and keep the mix at 37 °C. Cocoa glaze 289 g Sugar 121 g Water 107 g Glucose 252 g Cream 32 g Inverted sugar 80 g Cocoa powder 14 g Gelatin 200 bloom Cook at 121 °C the sugar, the water and the glucose. Heat at 75° C the cream and the inverted sugar and pour over the syrup. Add the sifted cocoa powder and boil it. Strain it and cool it down to 70 °C before adding the gelatin. Use at 30 °C.
Chocolate sugar dough 80 g Butter 49 g Icing sugar 1 g Salt 16 g Almond powder 28 g Egg 123 g Flour T55 7 g Cocoa powder Sand together the butter, the icing sugar (already sifted), the salt, the almond powder and the sifted flour and cocoa powder. Finish by the egg and mix it. Rest the dough in the fridge. Roll out the dough at 3 mm. Bake at 155 °C for 15 minutes. Assembly and decoration Prepare the crunch and spread it into a 7 cm diameter silicone dome. Freeze it and unmold it. Cut the sponge with a 4,7 cm round cutter. Prepare the cremeux and pour it into the silicone dome. Press the crunch at the bottom and finalize with the sponge. Freeze it and unmold it. Make the chocolate mousse and pipe into the silicone dome. Freeze it. Dip the base of the cake (crunch/ sponge/ cremeux) into the cocoa nibs coating and place over the chocolate sugar dough. Glaze the top part (Dark chocolate mousse), place it on the previous part and decorate. La Laguna Plantation 70 % Dark chocolate couverture La Laguna Plantation 47 % Milk chocolate couverture Cocoa nibs Bio Nib Praliné Croustilline® La Laguna cocoa paste Gruétine® Cocoa powder
ref. 20480 ref. 20518 ref. 21800 ref. 21069 ref. 21007 ref. 20809 ref. 21009 ref. 21005
Manufacture Cluizel - november 2019
Cocoa nibs praliné crunch 81 g Nib Praliné 17 g Cocoa nibs Bio 57 g La Laguna Plantation 70 % Dark couverture chocolate 1 g Sea salt 94 g Croustilline®
Roast the coffee bean for 15 min at 160 °C. Pour over the hot milk and let infuse 30 min. Strain the liquid and scale the original weight. Add the cream and heat the liquid at 80 °C. Cook together with yolk and sugar at 85 °C and finish by the gelatin. Strain over the chocolate. Emulsionate. 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