EGG-BASED CRÈME ANGLAISE
- 588g Whole Milk
- 252g Heavy Cream
- 168g Eggs
- 67g Sugar
- Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures. Heat the mixture to 84°C and mix with an immersion blender to combine.Use immediately or cool quickly in the refrigerator.
INTENSE KOMUNTU 80% CRÉMEUX
- 285g Egg-based Crème Anglaise For Dark Chocolate Crémeux
- 115g KOMUNTU
- Heat the crème anglaise and mix with an immersion blender, then gradually combine with the partially melted chocolate while mixing with a spatula. Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Ideally, leave to set in the refrigerator for 12 hours at 4°C.
LEMON MARMALADE
- 210g Menton Lemon
- 45g Water
- 75g Sugar
- 2g Madagascar Vanilla Pod
- 110g Femminello Lemon Purée
- Wash and cube the lemons. Add the water, sugar and vanilla.Cook very slowly until the lemon’s peel is tender.Add the lemon purée and cook for a few minutes on a low heat.Mix and set aside.
PECAN AND LEMON CRUNCHY PRALINÉ
- 180g Raw Pecan Nuts
- 20g Water
- 75g Sugar
- 2pcs Scraped Vanilla Beans
- 2g Lemon Zest
- Toast the pecan nuts for approx. 15 minutes at 150°C.Cook the water and sugar at 118°C and add the pecan nuts and scraped vanilla beans. Cook until caramelized.Add the lemon zest and pour the mixture onto a silicone mat. Leave to cool then blend until the mixture has a soft, crunchy texture.
RAW PECAN STREUSEL
- 125g Raw Pecan Nuts
- 100g European-style Butter
- 100g Sugar
- 25g Egg Whites
- 125g Wholemeal Flour
- 3g Sel de Guérande Salt
- Grind down the pecan nuts in a food processor, add them to the other ingredients and mix until you have a homogeneous dough.
KOMUNTU 80% GENOISE SPONGE
- 205g Eggs
- 70g Sugar
- 205g KOMUNTU
- 55g Grape Seed Oil
- 115g Egg Whites
- 70g Heavy Cream
- 1g Salt
- 90g All-purpose Flour
- Whip the eggs and sugar until rm.Melt the couverture and oil at 55°C.Add the egg whites and the cold cream. Mix with an immersion blender to create an emulsion and make a ganache.Use a spatula to gently fold the beaten eggs into the ganache, then add the sifted our and salt.
KOMUNTU 80% PECAN CRISP
- 90g Raw Pecan Nuts
- 370g Raw Pecan Streusel
- 50g KOMUNTU
- 185g Pecan And Lemon Crunchy Praliné
- 4g Fleur De Sel
- Toast the pecan nuts for approx. 25 minutes at 150°C. Grind the cooked streusel into large pieces. Melt the chocolate to approx. 40°C then add the pecan praliné and eur de sel and, nally, the streusel and chopped pecan nuts. Use immediately.
CRÈME ANGLAISE
- 250g Heavy Cream
- 250g Whole Milk
- 100g Egg Yolks
- 50g Sugar
- Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination without overmixing. icken the mixture at a temperature of 85°C, strain through muslin and use immediately.
KOMUNTU 80% CRÈME ANGLAISE MOUSSE
- 480g Crème Anglaise
- 450g KOMUNTU
- 720g Heavy Cream
- Heat and strain the crème anglaise, then gradually combine with the partially melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion.Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.Once the mixture is smooth, check the temperature is at 45/50°C and add the remaining frothy whipped cream.Use straight away.
PECAN AND PRALINÉ DECORATIVE JELLY
- 200g Whole Milk
- 2g Agar-agar
- 10g Sugar
- 2g Gelatin Powder 220 Bloom
- 10g Water For The Gelatin
- 70g Crunchy Pecan And Lemon Praliné
- Heat the milk in a saucepan.At approx. 45°C, whisk in the agar-agar combined with the sugar, then bring to a boil.Add the rehydrated gelatin.Pour into the praliné and mix.Leave to cool to approx. 60°C before use.
ABSOLU CRISTAL NEUTRAL SPRAY MIX
- 180g ABSOLU CRISTAL NEUTRAL GLAZE
- 18g Mineral Water
- Immediately apply using a spray gun at approx. 80°C.
KOMUNTU 80% SPRAY MIX
- 60g COCOA BUTTER
- 140g KOMUNTU
- Melt all the ingredients together then spray at a temperature of 40/45°C.
KOMUNTU 80% ABSOLU SPRAY MIX GLAZE
- 745g ABSOLU CRISTAL NEUTRAL GLAZE
- 75g Mineral Water
- 180g KOMUNTU
- Bring the Absolu Cristal neutral glaze to a boil in water.Add the chocolate and mix.Immediately apply using a spray gun at approx. 80°C.
PREPARATION AND ASSEMBLY AND DECORATIONS AND FINISHING
Make the crémeux, lemon marmalade, pecan praliné and streusel.Make the sponge, pour it into a 38×27.5cm frame and bake for approx. 12 minutes at 180°C.Make the crisp and spread it over the cold sponge. Store at 4°C.Cut it into 22.5×3.5cm strips. Set aside for assembly. Place a 4.5cm tall strip of acetate in a 28×10cm frame that will serve as the main support for your dessert. Create an original shape with the acetate by placing a 4.5cm ring between one of the longer sides of the frame and the acetate.Make the chocolate mousse and pour about 150g into the frame. Place a strip of crisp-covered sponge vertically against the at side of the assembly, placing the crunchy side rmly against the frame.Using a spatula, push the mousse around the acetate so it is completely lined.Using a piping bag without a nozzle, randomly arrange approx. 15g of lemon marmalade and 15g of crunchy praliné on the mousse, without going as far as the edge of the assembly. en pipe on 50g of chocolate crémeux and nish o by adding about 15g lemon marmalade and 15g of pecan praliné. Cover this assembly with approx. 150g of mousse, smooth its surface and freeze it.Make the jelly and pour it out between two 2mm rulers on a silicone mat. When the jelly is cold, cut it into strips of approx. 35×3cm. Spray it with a thin layer of Absolu Cristal. Spread some dierent types of pre-crystallized couverture chocolate onto strips of guitar paper. Before it has completely crystallized, cut the couverture into thin strips with a knife, then place these on rolls of dierent diameters so they take on a curved shape. Leave to set at 16°C.Remove the dark strips from the mold and spray them with some Komuntu spray mix at low pressure to create a speckled eect.Spread some pre-crystallized dark couverture chocolate between 2 transfer sheets and cut them into shapes matching the shape of the dessert. Leave to set at 16°C. Spray the dessert with chocolate Absolu glaze and decorate it lengthwise with a praliné jelly strip. Finish o with the chocolate decorations.
