Frank Haasnoot

Eclipse

• Biscuit duchesse

  Sugar 310g
  Egg white 350g
  Pastry flour 200g
  Starch 20g
  Egg yolks 200g
  Eggs 80g
  Fresh mandarin zestes 20g

   

  Whip the eggwhites and sugar till airy.
  Add the eggyolks and mandarin zestes mix in slowly .
  Add the flour and starch and fold in by hand.
  Spread a thin layer on a silicone mat on a baking tray,and bake it for around 8 minutes on 220’c

• Feuilletine

  Praline Heritage 500g
  Dark couverture Mexique 66% 250g
  Rice crispy 50g
  Candied orange peel 50g
  Salt 1g

   

  Mix all ingredients at 40°C.

• Vanilla croussiant

  Butter 200g
  Vanilla bean 1/2 pc
  Fleur de sel 1g
  Raw brown sugar 200g
  Almond powder 200g
  Pastry flour 200g

  Melt the butter with the salt and scraped vanilla bean and let it infuse for 1 hour.
  Mix the melted butter with the raw brown sugar and almond powder.
  Then mix everything with the pastry flour.

• Almond chocolate cake

  Almond paste 200g
  Butter 50g
  Salt 1g
  Orange zestes 8g
  Cocoa powder 30g
  Candied orange peel 5g

  Whip the almond paste, orange peel and butter till its airy.
  Mix in the cocoa powder till its smooth.
  Cover the cake with the candied orange peel and put it in the oven.

• Citrus Foam

  Orange juice 70g
  Lime juice 30g
  Lemon juice 20g
  Orange zest 7g
  Lime zest 3g
  Lemon zest 4g
  Vanilla bean 1/2 pc
  Cardamon powder 1g
  Sugar 40g
  Gelatine 2,4g
  Albumine 12g
  Sugar 45g

  Mix the lemon juice and gelatine and let it set for 10 minutes.
  Mix the large part of the sugar with the albumine.
  Carmelise the small part of the sugar and add the rest of the juices and the gelatine.
  Then add all the rest of the ingredients and whip till airy

• Chocolate tonka Mousse

  Cream 400g
  Dark couverture St Dominque 70% 200g
  Sugar 85g
  Egg yolks 85g
  Milk 175g
  Gelatine 8g
  Water 40g
  Tonka beans 20g

   

  Mix the water and gelatine and let it set for 10 minutes.
  Cook the sugar and a little water to 120’C.
  Mix the hot sugar syrup with the egg yolks and whip till airy.
  Preheat the milk and tonka beans and let its infuse for a hour.
  Heat the milk again and mix it with the gelatine and dark chouverture to make a ganache.
  Add the ganache to the whipped eggyolks.
  And fold it into the whipped cream

• Cocoa glacage

  Cream 204g
  Water 153g
  Sugar 306g
  Glucose 153g
  Cocoa powder 102g
  Gelatine 13g
  Water 68g

   

   
  Mix the small part of water and gelatine and let it set for 10 minutes.
  Mix and cook al ingrediënts till 105’C.
  Let it cool down to 70’C and at the gelatine.

• Chewy caramel

  Water 44g
  Vanilla bean 1
  Sugar 110g
  Cream 190g
  Butter 50g
  Milk couverture Elysee 36% 200g
  Fleur de sel 3g  

  Caramalise the sugar, water and vanilla.
  Add the butter and cream to the boiling caramel.
  Let it cool down to 50’C then melt the chocolate and mix till smooth.