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Eclat fondant chocolaté de Byblos

  • Soft chocolate sponge

    Honey 95g
    Egg yolks 110g
    Egg 65g
    Flour 95g
    Ground almonds 45g
    Powdered sugar 45g
    Tanzanian chocolate 140g
    Butter 140g
    Egg whites 220g
    Light brown sugar 55g

    Whip up the honey, egg yolks, whole eggs, powdered sugar, sifted ground almonds and flour with a whisk.
    Add the chocolate and the butter, melted, together, at 40°, then gently fold in the whites whipped up to peaks with the light brown sugar.
    Lay out the sponge in a 60cm x 40cm x 1cm deep tin.
    Bake in a closed steam convection oven at 180°C for about 12 min.

  • Hazelnut Gianduja soft centre

    Milk hazelnut Gianduja 200g
    35% dairy cream 50g

    Melt the ingredients at 45°C.
    Mix and pipe into flexipans shaped like a hair clip.
    Freeze.
    About 20g per piece.
     

  • Mango, banana and passion fruit brunoise

    ½ fresh mango
    2 fresh bananas
    3 fresh passion fruit
    Passion fruit juice 250g
    Gelatine 25g

    Dice the banana and mango very finely.
    Add a few passion fruit seeds to prevent darkening.
    Arrange on a plate with the aid of a 3 x 10cm rectangle.

  • Ginger lemon sorbet

    Water 630g
    Trimoline (inverted sugar) 40g
    Sugar 300g
    Powdered glucose 150g
    Sorbet stabiliser 10g
    Lemon juice 500g

    Boil the water with the inverted sugar, add the sugar, powdered glucose and stabiliser.
    Heat the mixture to 100°C.
    Pour over the lemon juice, mix, cool quickly down to 3°C. Then place in the freezer for an hour.
    When the sorbet has hardened properly, put it into the Pacojet.
    Make up an attractive sorbet oval to place on top of the sorbet.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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