Peru, Raspberry, Caramel


Working Method

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 .
  • Mix gently.
  • 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

Lait “Cremeux”
  • 600g/mould
  • 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.

Dark chocolate mousse
  • 400g/mould
  • When “Crème anglaise is finished add gelatin
  • Mix well.
  • Pour into chocolate compound , mix well with blender.
  • When mix at 35°c incorporate soft whipped cream.
  • Pour into ring, freeze.