Damien Deslandes

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.