Madeleine chocolate biscuit
Mix eggs and sugar in high speed, for 5 m, Melt butter, oil chocolate and milk at 45c.
Mix flour salt and BP, add sabayon to chocolate mix and flour .
Spread out on a tray 40/60 400g and bake ad 180°C for 9-10 min in a convection oven
Feuillantine crisp biscuit
Melt the Chocolate40°C and add butter, melt. Mix well.
Spread in between paper sheet to 7mm.
Keep in freezer. Cut desire shape and keep freezer
Make the supreme of orange, pomelo rose and lemon. Add 2g Timut pepper.
Boil all fruit ssupreme, add sugar and pectine and cook at 103°c
Add gelatin mass and boil again.
Pour in silicon mould. Set in freezer and after 10m add macha biscuit ring on top of it.
400g/mould When “Crème anglaise is finished add gelatin
Pour into chocolate compound , mix well with blender.
When mix at 35°c incorporate soft whipped cream.
Pour into ring, freeze.
Dark chocolate mousse
Melt coverlux and Ebony at 45°c,
Boil cream and Timut pepper, Infuse 10m.
Warm cream and add soak gelatin, mix well
Pour into chocolate, blend until smooth.
When mix at 40°c, incorporate whipped cream.