Xavier Berger

Voyage Azteque

• 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.