ORGANIC
TWIST

Niveau de complexité  

CT C501-JZLBIO

Composition

  • Nutty Cookie
  • Yuzu Creamy
  • Organic Cake
  • Chocolate Mousse
  • Glaze

Steps

1 Nutty Cookie
Ingrédients
  • Hazelnuts, Diced 50 g
  • Pecan Nuts, Pieces 50 g
  • Flour 150 g
  • Muscovado Sugar 120 g
  • Butter 130 g
  • Salt 2 g
  • Egg Yolk 20 g
  • Baking powder 4 g
Préparation
  • Mix all the ingredients together to make a homogenous dough with pieces of nuts. Leave to rest for 2 hours in a fridge.
  • Roll out to 3 mm and cut into 5.5 cm diameter circles. Bake on a Silpain® sheet at 170°C for about 12 minutes (depending on the oven).
  • Leave the cookies to cool down.
2 Yuzu Creamy
Ingrédients
  • Yuzu Juice 75 g
  • Mango Puree 100 g
  • Eggs 60 g
  • Egg Yolk 30 g
  • Cane Sugar 25 g
  • Gelatin Powder 4 g
  • Water 24 g
  • Butter 125 g
Préparation
  • Mix the gelatin powder with the cold water. Mix the yuzu juice, mango puree, eggs, egg yolks and cane sugar together and bring to a boil.
  • Add the soaked gelatin and leave the composition to cool down to 35°C. Mix in the cold butter with a hand mixer.
  • Pipe the yuzu cream in silicone ball molds of 2 cm diameter and freeze.
3 Organic Cake
Ingrédients
  • Puratos Satin Bio 500 g
  • Eggs 225 g
  • Organic Oil 100 g
  • 100 g
  • Water 75 g
Préparation
  • Melt the chocolate and mix with the oil. Then mix all the ingredients together for 3 minutes at medium speed with a paddle.
  • Spread out on a tray of 30/40 cm and bake at 180°C for 20 minutes, depending on the oven. Leave to cool down and cut out circles of 3 cm diameter.
4 Chocolate Mousse
Ingrédients
  • Milk 100 g
  • Cream 35% 100 g
  • Cane Sugar 30 g
  • Egg Yolk 60 g
  • Gelatin Powder 4 g
  • Water 24 g
  • 180 g
  • Cream 35% 500 g
Préparation
  • Mix the water and the gelatin powder. Heat up the milk, cream, cane sugar and egg yolks to 85°C.
  • Pour over the Belcolade Selection Noir Organic Cacao-Trace and add the soaked gelatin.
  • Mix into a homogeneous composition. When this reaches 35°C, gently incorporate the semi-whipped cream.
  • Fill up metal circles, 5 cm diameter and 4 cm high, with the organic cake on the bottom, the yuzu creamy in the middle and the chocolate mousse on top, and then freeze.
5 Glaze
Ingrédients
  • Water 125 g
  • Cane Sugar 300 g
  • Agave Syrup 300 g
  • Cream 35% 200 g
  • Gelatin Powder 20 g
  • Water 120 g
  • 400 g
Préparation
  • Boil the water together with the cane sugar, agave syrup and cream.
  • Add into the water-soaked gelatin powder and mix in the Belcolade Selection Noir Organic Cacao-Trace. Mix with a hand mixer.
  • Leave to set overnight.
  • Glaze the frozen cakes at a temperature of 35°C.
  • Put a glazed cake on a baked nutty cookie and decorate.
 

Tip: If the glaze is a little bit too thick, feel free to add some water.

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