Ingredients
200 g egg white
200 g sugar
130 g egg yolk
40 g potato starch
230 g flour
500 g baked cocoa streusel
125 g feuilletine
187 g Dulcey® chocolate
300 g Dulcey® chocolate
120 g cocoa butter
45 g grape seed oil
Preparation
Cook a caramel with the sugar and glucose.
Then deglaze with the milk and Stand & Overrun already brought to the boil. Re-cook at 104°C.
Then add the gelatine mass at 60°C and the Crème Butter at 40-45°C.
Pipe in a frame over the sponge cake and the crispy streusel.
Beat the egg whites with the sugar until a stiff meringue, then add the yolks to the meringue and finally sift in the starch and flour.
Spread on a baking tray on a Silpat and bake in a frame.
Bake at 180°C during 2 x 5 minutes.
Turn the baking tray after 5 minutes.
Mix the ingredients together until you obtain very small crumbles, then freeze.
Bake at 160°C for about 15 minutes.
Mix the ingredients together and press in the moulds.
Infuse the Stand & Overrun (1) and vanilla over a heat for 30 minutes.
Make an anglaise and fold in the gelatine mass.
Whip the Stand & Overrun (2) and mascarpone.
Combine at 20°C to 22°C.
Fill the moulds.
Melt the chocolate and cocoa butter.
Add the oil.
Use at 30°C.
Assembly
Fill silicon moulds with the recombined streusel.
Press properly.
Cut out the sponge cake in the same shape as the streusel and stick together with a drop of caramel.
Pipe with a piping bag a line of vanilla caramel on the sponge cake.
Fill the moulds with the vanilla mousse.
Freeze.
Spray gun with the chocolate spray.
Finishing touch
Decorate with whipped Stand & Overrun and fresh peaches.
