- Sieve the hot crème anglaise through a chinois, create an emulsion by pouring it slowly over the melted couverture, to obtain a smooth, shiny, elastic texture.
Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge. - Boil the cream together with the milk and pour this over the eggs previously mixed with the sugar (not whitened). Cook the mixture at 82-84°C until it coats the back of a spoon. Strain through a fine strainer and use immediately, or cool rapidly and store.
- Once the streusel has been cooked and cooled, weigh it and break it up slightly.
Mix it with the melted couverture and then press it immediately without crushing it.
Store in the fridge. - Roast the hazelnuts in a 150° C (302°F) oven for about 10 minutes.
Coarsely chop the hazelnuts when cool.
Cut the cold butter into small cubes. Use the flat beater of a mixer to beat the butter with cane sugar and cake flour until a dough forms. Add the chopped hazelnuts, crushed cookies, salt, and scraped vanilla pod. Mix briefly, making sure it does not become too crumbly.
Keep in the refrigerator or freezer until baking time.
Bake at 150° C, vent open, until it turns an amber color. - Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding whipped cream.
Once the mixture is smooth, check the temperature is at 105-115°F (40-45°C) and add the remaining frothy whipped cream.
Pour immediately and freeze. - Boil the cream together with the milk and pour this over the eggs previously mixed with the sugar (not whitened). Cook the mixture at 82-84°C until it coats the back of a spoon. Strain through a fine strainer and use immediately, or cool rapidly and store.
- Melt the ingredients together.
Use a chinois to strain before using the mixture.
To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product. - Bring the Absolu Cristal neutral glaze to the boil with water then make an emulsion with the melted couverture chocolate.
Immediately apply using a spray gun at about 175°F (80°C).
ASSEMBLY AND FINISHING
PREPARATION AND ASSEMBLY
Prepare the cream mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the cream mix (approx. 2000g) in a 340x340x16mm frame (1 Ref: 3347 + 1 Ref: 3457). Freeze. Make the pressed shortbread then spread out 850g in a 340x340x6mm frame (Ref: 3347). Leave to harden then cut out 48x60mm rectangles. Then cut out cream mix inserts of 30x48mm. Store in the freezer. Make the crème anglaise mousse and immediately pour out 40g into oblong rings (De Buyer 3037.06). Put the insert in place and fill the rings to the top (approx. 15g).
Smooth out and freeze.
FINISHING
For the chocolate decoration, finely spread out the tempered couverture chocolate between two sheets of confectionery dipping paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve.
Use a spray gun to apply a layer of spray gun mixture onto the quenelles to give them a velvety finish.
Turn out the little cakes then glaze with Absolu Cristal neutral glaze. Then place them on the pressed shortbread (see photo). Position the chocolate decoration and finish by putting a quenelle in place.
Ingredienser
KIDAVOA CREAM MIX
- 2210 g Basic custard
- 985 g KIDAVOA 50% COUVERTURE CHOCOLATE
Basic custard for "KIDAVOA CREAM MIX"
- 923 g Cream 35% fat
- 923 g Milk
- 369 g Egg yolks
- 185 g Caster sugar
KIDAVOA PRESSED SHORTBREAD COOKIE
- 1330 g HAZELNUT & CRUSHED COOKIE
- 422 g STREUSEL KIDAVOA 50% COUVERTURE CHOCOLATE
HAZELNUT & CRUSHED COOKIE STREUSEL for "KIDAVOA PRESSED SHORTBREAD COOKIE"
- 341 g Butter
- 341 g Raw cane sugar
- 128 g Flour 55
- 256 g Whole Piedmont hazelnuts
- 256 g Eclat d'Or
- 2,8 g Salt
- 1,4 pce/s Vanilla-pod
KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE
- 829 g Basic custard
- 1240 g Cream 35% fat
- 1330 g KIDAVOA 50% COUVERTURE CHOCOLATE
Basic custard for "KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE"
- 350 g Cream 35% fat
- 350 g Milk
- 140 g Egg yolks
- 70 g Caster sugar
KIDAVOA SPRAY MIX
- 350 g KIDAVOA 50% COUVERTURE
- 150 g CHOCOLATE Cacao butter
KIDAVOA ABSOLU SPRAY MIX
- 1540 g Absolu Cristal
- 154 g Water
- 308 g KIDAVOA 50% COUVERTURE CHOCOLATE
Oblon
- 3200 g KIDAVOA CREAM MIX
- 1750 g KIDAVOA PRESSED SHORTBREAD COOKIE
- 3400 g KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE
- 500 g KIDAVOA SPRAY MIX
- 2000 g KIDAVOA ABSOLU SPRAY MIX
