Recipe created by Philippe Conticini
la manufacture du goรปt
Desserts
SPRINGTIME EGG
Philippe Conticini Pastry Chef “Gâteaux d’émotions”
Lime, honey flavour and crunchy hazelnut Recipe for 13 desserts of 3/4 persons
Rice Krispies 200 g Kayambe® 36% Ivory chocolate 500 g Coarse Grain Praliné 90 g Butter 250 g Soufflétine 170 g Popping candy 3 g Fleur de sel 7 g Limon zest Total weight: 1220 g Melt the couverture and the butter with the praliné then add the Soufflétine and the popping candy. Spread 1220 g out on a baking tray with a lip. You will need 155 g of this mixture to create one dessert.
Total weight: 1506 g Put the fleur de sel, Kayambe® 36% Ivory chocolate, butter and mascarpone in a bainmarie. This will make mixture (1). In the meantime, mix ingredients (2) in a mixing bowl. Combine the melted mixture (1) with mixture (2). Make a meringue with ingredients (3), and incorporate with mixture (1)+(2). Bake at 170° C, ventilation 4, damper open, for 10 minutes. Once the biscuit has cooled, cut it out using an egg-shaped cutter, 15 cm long and 11 cm wide. You will need 70 g of this mixture to create one dessert. Lime and honey cream 260 g Melted butter 260 g Honey 286 g Egg yolks 494 g Lime juice 5.2 g Fleur de sel 39 g Gelatin mass 13 g Lime zest Total weight: 1357 g In a pan, cook the butter, honey, egg yolks and lime juice until it starts to boil. Add the gelatine mass and blend. Fill the egg-shaped moulds (17 cm long, 15 cm wide, 6 cm high). You will need 100 g of this mixture to create one dessert.
Ivory chocolate and lime mousse Vanilla infusion 280 g Cream (1) 10 g Vanilla (1) Pâte à bombe 115 g Water (4) 115 g Egg yolks (4) 30 g Powdered milk (4) 35 g Glucose (4) 2 g Xanthan gum (4) Mousse 230 g Vanilla infusion (2) 2 g Fleur de sel (2) 80 g Egg yolks (2) 3 g Lime zest (2) 6 g Bouddha’s hand (2) 340 g Kayambe® 36% Ivory chocolate (3) 75 g Gelatin mass (3) 250 g Pâte à bombe (4) 500 g Whipped cream (5) Total weight: 1823 g
Hazelnut ivory glaze 400 g Kayambe® 36% Ivory chocolate 50 g Cocoa butter 100 g Roasted chopped hazelnuts 10 g Vanilla powder 4 g Limon zest Total weight: 564 g Melt everything in a bain-marie and use it at 45° C.You will need 40 g of this mixture to create one dessert. Assembly and decoration Put half of the mousse in the mould then add the lime insert. Then add the crunch and the biscuit and finally finish with the rest of the mousse. After freezing, remove the egg from the mould and spray at 40° C with the green spray. To finish the dessert: glaze the base with the hazelnut ivory chocolate glaze, using two skewers to dip the lower part of the cake. Then arrange a few daisies, a butterfly and a few magenta pearls around it. Kayambe® 36% Ivory chocolate Cocoa butter Spray preparation Green Soufflétine Coarse Grain Praliné Butterfly airshaped The Daisies Magenta Pearl
ref. 20607 ref. 21000 ref. 27940 réf. 21820 ref. 21055 ref. 24330 ref. 27008 ref. 27348
Infuse the vanilla in the cream for 7 minutes. Pass through a sieve then make a custard (ingredients (2)) with the infusion. Once the custard is cooked, make an emulsion with the Kayambe® 36% Ivory chocolate and the gelatine mass (3). Leave the mixture to cool to 40° C and make the pâte à bombe (4) at the same time: put all the ingredients in the mixer bowl and heat to 70° C, then beat the mixture until completely cool. Add the Kayambe® 36% Ivory chocolate ganache to the pâte à bombe and finish with the whipped cream. You will need 155 g of this mixture to create one dessert.
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 - august 2019
Hazelnut and lime biscuit 5 g Fleur de sel (1) 60 g Mascarpone (1) 100 g Kayambe® 36% Ivory chocolate (1) 220 g Butter (1) 200 g Ground hazelnuts (2) 70 g Flavoured sugar (2) 180 g Caster sugar (2) 200 g Eggs (2) 90 g Single cream (2) 120 g Strong white flour (2) 11 g Yeast (2) 40 g White sugar (3) 200 g Egg whites (3) 10 g Limon zest (3)