The 25th
Recipe by David Redon
Recipe step by step
COMPONENTS
Recipe for around 8 desserts
Equipment
- 8 Savarin molds: 180/80/h40
- 1 baking tray 40x60 cm
Composition
- Gingerbread
- Chocolate pine seeds crispy
- Blood orange marmalade
- Chai latte creamy
- Dark chocolate mousse
- Velvet spray
1
GINGERBREAD
Ingredients
400g Whole eggs
250g Cassonade
150g Honey
300g Flour T55
12g Baking powder
2g Salt
100g Almond powder
15g Speculoos spice mix
150g Full fat milk
120g Butter
- Warm milk and butter to 40°C max.
- Meanwhile, beat whole eggs, cassonade and honey to obtain a foamy texture.
- Fold in the sifted powders, then the liquid milk with the melted butter.
- Spread on a baking tray of 40x60 cm and bake at 170°C for 10-12 minutes.
- Cool down
- Cut out a ring of 14 cm exterior and 10 cm interior Ø.
- Reserve.
2
CHOCOLATE PINE SEEDS CRISPY
Ingredients
150g Veliche Hazelnut Praliné 65
60g Veliche Temptation 64
75g Veliche Rice Crunchies
50g Roasted pine seeds
0.6g Salt
- Melt chocolate at 40-45°C, add the praliné and mix.
- Add rest of ingredients.
- Pipe +/- 25 gr on top of the biscuit ring.
3
BLOOD ORANGE MARMALADE
Ingredients
280g Blood orange puree
180g Fresh orange
80g Sugar
5g NH pectin
10g Lemon juice
- Remove orange segments with juice.
- Warm up the blood orange puree, add the sugar mixed with pectin at around 40-50°C, and bring to boil.
- Add the orange segment and cook to 34°C.
- Fill a 14 cm ring of the silicon mold Silikomart where it instructs to “insert decor round” with 50 gr of marmalade.
- Freeze it
4
CHAI LATTE INFUSION
Ingredients
250g Whole Milk
8g Black Tea
2pcs Clove Sticks
3pcs Cinnamon Sticks
2pcs Star Anise
1g Green Cardamom beans
1g Powder Ginger
0.2g Nutmeg Powder
- Warm up the milk at 80°C with all the spices while covered with cling film for 15 minutes.
- Sift and reserve.
5
CHAI LATTE CREAMY
Ingredients
130g Chai Latte Infusion
30g Gelatin mass (1/5)
175g Veliche Intense 35
30g Veliche Temptation 64
1.5g Sea Salt
215g UHT cream 35%
- Warm up infused milk and gelatin mass and pour on chocolates with salt to make a ganache.
- Finalize the emulsion with the cold liquid cream.
- Pipe 60g per ring of 14 cm in the silicon mold Silikomart where it instructs to “insert decor round”.
- Place in the freezer.
- Once set, place the frozen ring of blood orange marmalade and freeze completely.
6
DARK CHOCOLATE MOUSSE
Ingredients
290g Full fat milk
440g Veliche Sensation 72
1000g UHT cream 35%
- Warm up the milk to around 70°C and pour over chocolate.
- Mix well to get a good emulsion.
- Fold in the whipped cream at around 35°C.
7
VELVET SPRAY
Ingredients
300g Veliche Sensation 72
150g Veliche Cocoa butter
- Melt the cocoa butter to around 50°C.
- Pour on the chocolate and mix together.
ASSEMBLY
- Pipe approximately 150 gr of chocolate mousse into the Silikomart Savarin mold (180/80 H40).
- Cover the side.
- Push the creamy/marmalade inside the frozen insert ring face down, add some mousse and finish with the biscuit.
- Freeze.
- Once frozen, unmold and spray to create the velvet effect.
- Decorate.
