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Voyage Azteque

Xavier Berger
France
  • Fruit jelly

    Orange puree 250g
    Mango puree 105g
    Lime puree 5g
    Granulated sugar 70g
    NH pectin 5g

    Boil all together for 45 sec.
    Spread out in a 3mm mould.
    Freeze.
    Cut.

  • Chocolate sablé biscuits

    Butter 150g
    Vanilla sugar 66g
    Flour 190g
    Starch 10g
    Cocoa powder 10g

    Cream the butter and the sugar.
    Stir in the flour, starch and cocoa powder.
    Roll out to a thickness of 2mm.
    Cut.
    Bake for 8 min at 140°C.

  • Chocolate cream

    Milk 110g
    Cream 110g
    Egg yolks 80g
    Granulated sugar 45g
    Alto el Sol 145g

    Make up a light custard.
    Pour over the chocolate.
    Mix together.
    Store.

  • Vanilla cream

    Milk 150g
    Sugar 35g
    Egg yolks 40g
    Custard powder 10g
    Butter 40g
    Liquid vanilla 5g

    Make up a confectioner’s cream.
    Add the butter.
    Mix together and store.

  • Chocolate cake

    Almond paste 130g
    Egg yolk 90g
    Egg 50g
    Granulated sugar 40g
    Egg white 120g
    Salt2g
    Powdered sugar 50g
    Passy 30g
    Butter 45g
    Flour 45g
    Cocoa powder 120g

    Mix the almond paste, egg yolk, eggs and granulated sugar in a blender.
    Whip up the whites and fold them into the previous mixture.
    Add the couverture and the butter.
    Complete with the flour and cocoa powder.
    Pour into a mould.
    Bake for 12 min. at 160°C.
    Set aside.

  • Chocolate tuile

    DE40 glucose 75g
    Fondant 120g
    845 milk couverture chocolate 75g

    Make a caramel with the glucose and the fondant.
    Add the milk couverture chocolate and run over a Silpat baking mat.
    Allow to cool. Mix.
    Sift over a stencil with 25cm by 1.5cm rectangles.
    Bake for a few minutes at 220°C.
    Form pyramids with the aid of a dog-tooth mould.

  • Assembly

    Put the fruit jelly in the centre of the plate.
    Lay down a bed of chocolate sablés.
    Pipe chocolate cream around the sablés.
    Decorate with the vanilla cream.
    Place the chocolate cake on top.
    Then decorate the cake with the chocolate cream by piping it through a nozzle.
    Place the chocolate biscuits on top.
    Decorate. Serve.

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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