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VANILLA CAKE BATTER
- 210g All-purpose Flour
- 5g Baking Powder
- 180g Whole Eggs
- 45g Egg Yolks
- 185g Sugar
- 20g Invert Sugar
- 3g Fine Salt
- 25g Madagascan Vanilla Bean
- 95g Cream 35%
- 140g Clarified Butter
- Sift the flour and baking powder together. Whisk together the eggs and yolks with the sugar, invert sugar, salt and vanilla paste. Add the sifted dry ingredients, cream and hot butter melted at 45-48°C. Set aside. For a better texture, leave it to stand for 12 hours.
LIQUID STARCH
- 640g Whole Milk
- 20g Potato Starch
- Mix together a small portion of the cold milk with the potato starch and set aside. Heat the rest of the milk to between 85°C and 90°C. Pour part of the hot milk over the milk-starch mixture. Put everything back in the cooking appliance and bring to a boil.
INTENSE OPALYS & CILANTRO WHIPPED GANACHE
- 630g Liquid Starch
- 8g Gelatin Powder, 200 Bloom
- 40g Water for the Gelatin
- 465g OPALYS 33%
- 375g Heavy Cream 36%
- 50g Fresh Cilantro
- Mix the hot liquid starch with the rehydrated gelatin, then gradually combine it with the chocolate. Immediately mix to make a perfect emulsion. Add the cold heavy cream. Mix again very briefly. Add the chopped fresh cilantro and blend thoroughly. Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours. Whisk until the texture is firm enough to use in a piping bag or with a spatula.
CILANTRO SEED PECTIN BASE
- 550g Whole Milk
- 145g Cream 36%
- 45g Cilantro Seeds
- 35g Sugar
- 2g Pectin X58
- Heat the milk, cream and (ground) cilantro seeds to 40-45°C. Gradually incorporate the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin.
KALINGO & CILANTRO SOFT CRÉMEUX
- 710g Cilantro Seed Pectin Base
- 490g KALINGO 65%
- When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate. Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Strain out the cilantro seeds. Leave to set in the refrigerator for at least 12 hours at 4°C.
MANGO & CILANTRO COMPOTE
- 95g Sugar
- 10g Pectin NH
- 190g Passion Fruit Purée
- 385g Kesar and Alphonso Mango Purée
- 95g Glucose DE40
- 510g Diced Fresh Mango
- 28g Fresh Cilantro
- Mix the sugar and pectin NH together. Heat the fruit purées and glucose to 40°C. Stir in the sugar and pectin mixture and boil for 2 minutes. Store in the refrigerator. Dice the mango, chop the fresh cilantro and add them to the compote (stir it to make sure it has a liquid consistency first).
COCOA NIB & FLEUR DE SEL STREUSEL
- 25g Cocoa Nibs
- 95g Almond Flour
- 95g Brown Sugar
- 70g All-purpose Flour
- 25g COCOA POWDER
- 1g Fleur de Sel
- 95g European-style Butter
- Sift the dry ingredients. Add the cold cubed butter and mix together all the ingredients using the paddle attachment in a stand mixer. It will form into small balls, then into a rather uneven dough. Stop mixing. Form into small balls then place these on a silicone mat. Store in the refrigerator or freezer until you are ready to cook.
Assembly and finishing
Make the vanilla cake batter and place 450g in each mold (20 × 7 × 5cm). Bake at 160°C for approx. 35 minutes. Leave them to cool before freezing. Cut into 3mm slices using an electric slicer, then cut these slices into four pieces. Place on a silicone mat and grill in the oven for 2 minutes at 190°C. Once they are out of the oven, grind on some cilantro seeds using a pepper grinder, then place the slices into 20cm rings, giving them a curved shape, and leave to cool. Set aside in a dry place. Make the whipped ganache and the crémeux, then leave them to set in the refrigerator. Make the mango and cilantro compote. Make the streusel and bake for approx. 12-15 minutes at 150°C. Leave to cool and set aside in a dry place. Place 10g of streusel and 15g of mango compote in a bowl. Beat the whipped ganache then, using a piping bag fitted with a 16mm nozzle, pipe out approx. 50g to cover the streusel and compote. Use a piping bag with a 14mm nozzle to make some droplets of crémeux (approx. 40g). Arrange a few tablespoons of compote, streusel pieces and 3 slices of cake. Grind on some cilantro seeds using a pepper grinder and arrange some fresh cilantro leaves. Finish off with an attractive “Pure Dark Chocolate Christmas Tree” chocolate decoration.
