Alexander Ilyukhin

Spicey flavor

• Chocolate glassage

  Cream 38% 150 g
  Water 75 g
  Cacao powder 85 g
  Sugar 200 g
  Gelatin 15 g

  All ingredients, without gelatin boil to 101°C.
  Allow to cool at 60°C.
  Add gelatin, cool to 30°C.

• Hazelnut crumble with spices

  Broken hazelnut 100 g
  Flour 100 g
  Butter 100 g
  Sugar 100 g
  Spice 10 g

  Mix all ingredients, make a shape, and bake it at 180°C to brown color.

• Spicy sponge “Madelina”

  Butter 100 g
  Flour 120 g
  Sugar 60 g
  Bake powder 5 g
  Eggs 125 g
  Sugar 65 g
  Milk 50 g
  Salt 1,5 g
  Spice 1,5 g

  Soft butter mix with flour, milk and sugar (60 g), salt, bake powder and spice.
  Beat eggs with sugar.
  Mix all ingredients.
  Make a layer 1cm and bake at 170°C for 12 min.
  Allow to cool.

• Butter cream

  Mascarpone cheese 200 g
  Icing sugar 30 g
  Whipped cream 100 g
  Vanilla pod 0,5 g

  Vanilla seeds cheese and icing sugar mix to homogeneous structure, add cream.
  Make a shape.

• Mango jelly

  Mango puree 250 g
  Passion fruit puree 50 g
  Sugar 60 g
  Agar 7 g
  Gelatin 5 g
  Fresh thyme 4 g

  Boil all purees add sugar with agar and fresh thyme.
  Boil of all.
  Cool to 80°C, add gelatin.
  Allow to cool.