Snow Flake Recipe by chef François Galtier

Composition

I. Chocolate Shell
II. Crispy Base
III. Spicy Ganache
IV. Spicy Shortbread

I. Chocolate Shell

Process:

Temper the chocolate correctly to create a thin shell of chocolate for the mold. Scrape to clean the outside of the mold and let it crystallize.

II. Crispy Base

Process:

Melt the cocoa butter and add the praliné, then mix with the rest of the ingredients, 1.5 g per mold.

III. Spicy Ganache

(Water Activity 0,72)

Process:

Heat the cream with the cocoa butter, dextrose and 4 spices to 65°C. Pour over the chocolate and praliné. Create a nice emulsion of the ganache. Mold 2.5 g ganache per mold on top of the crystallized crispy base.

IV. Spicy Shortbread

  • Flour 250 g
  • Icing sugar 100 g
  • Hazelnut powder 35 g
  • Salt 1 g
  • 4 Spices mix 2 g
  • Butter 140 g
  • Egg 50 g
Process:

Mix all the ingredients except the eggs to get a sandy texture, then add the eggs to link the powders. Let it rest in refrigerator for few hours, roll the dough at 3 mm and cut ø2 cm discs. Burn the dough using a snow flake iron stamp. Bake on silicon mats with holes for 12 minutes at 160°C.

V. Montage

Pour the crunchy base into the mold and let it settle. Complete by filling the mold with the ganache and let it crystallize at least 12 hours at 16°C. Close the mold with the tempered chocolate using a plastic sheet to make the closure shiny. Let it crystallize, unmold and stick the sable on the closure.

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