Composition
This application is made up of (6 circles of Ø 16 cm).
- Lemon Crumble
- Honey Almond Sponge
- Black Tea Creamy***
- Cherry Chocolate Mousse
- Vanuatu Chocolate Glaze
- Chocolate Asteroids
LUNAR
LCVANU
LCVANU
Composition
This application is made up of (6 circles of Ø 16 cm).
Mix the first 5 ingredients until you obtain a sandy dough. Divide the cookie crumble dough on a baking tray and bake at 175°C until the cookie crumbs are golden brown. Let it cool down. Mix the crumble with the melted Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace. Pour 175 g of the crumble into each circle 14 cm in diameter and 4 cm high and freeze.
Whip everything together, and spread it out on a baking tray 40/60 cm. Bake at 240°C for 5 minutes. with a closed damper. Leave to cool down. Cut out circles 14 cm in diameter.
Boil the fresh cream with the milk and the Earl Grey Tea and let it infuse for 15 min. Pass through a sieve and add milk until you reach the original weight of 450 g again. Heat this mixture up to 85°C together with the glucose and pour onto the Belcolade Origins Lait Vanuatu 44. Mix with an immersion blender to obtain a homogeneous ganache. Pour the Black Tea Creamy***, 180 g each***, on top of the Lemon Crumble. Put a layer of the Almond Honey sponge on top and freeze.
Soak the gelatin powder in the cold water. Boil the cherry purée with the fresh cream and pour this onto the egg yolks and sugar. Warm the mixture until it reaches 85°C. Add the soaked gelatin and beat with a whisk. Add the Belcolade Origins Lait Vanuatu 44 and mix with an immersion blender to obtain a smooth and homogeneous mass. When the mixture reaches a temperature of 33°C, add the semi-whipped fresh cream.
Fill 1/3 of a stainless steel circle 16 cm in diameter and 4 cm high with the mousse. Take the insert with the honey sponge, the cherry creamy, and the lemon crumble, and place on top of the chocolate mousse. Push it down. The crumble needs to be on top. Freeze it.
Soak the gelatin powder in the cold water. Boil the milk with the glucose and pour onto the Belcolade Origins Lait Vanuatu 44 and the Belcolade Selection Noir Cacao-Trace. Stir using a spatula until you have an emulsion and add the pre-soaked gelatin. Mix with an immersion blender and add the Puratos Miroir L'Original Neutre at room temperature, then mix again with an immersion blender. Cover with cling film and leave overnight at room temperature.
Reheat the glaze before use until it reaches 38°C and mix with an immersion blender to remove the air bubbles. Adapt the viscosity if needed by adding a bit of water. Glaze the frozen cakes and decorate them with chocolate asteroids.
Temper the Belcolade Noir Intense Cacao-Trace and add the walnut oil. Heat up to 33°C and pour into the siphon. Put 2 gas capsules into the siphon and pipe the chocolate mass into a plastic container and let it set in the fridge. After crystallization, cut the chocolate into pieces and use it as a decoration on top of the cake.
