For 25 servings
250 g water
250 g butter
6 g fine salt
250 g cake flour
450 g eggs
16 g baking powder
600 g egg whites
600 g Caster sugar
White chocolate – lemon mousse
400 g whole fresh milk
25 g finely grated lemon zest
20 g gelatine leaves
700 g white chocolate coating (35%)
800 g Debic Stand & Overrun
Raspberry fruit glaze
400 g raspberry puree, 10% sugar
410 g caster sugar
265 g dextrose
170 g invert sugar
170 g glucose syrup 60 DE
33 g gelatine leaves, Gold-grade
160 g cocoa butter
3 g colouring powder
400 g Water
24 g Earl Grey tea
60 g Rice starch
150 g Caster sugar
360 g Mascarpone (41% fat)
6 g Gelatine leaves
500 g Debic Stand & Overrun
50 g invert sugar
250 g mango puree (10% sugar)
Hazelnut sable biscuit
250 g Debic Crème butter
3 g fine salt
400 g cake flour
165 g hazelnuts, ground
200 g icing sugar
80 g eggs
Debic products used
Debic Stand & Overrun 1L
- An average overrun of 160%
- Superb stand without the risk of collapsing
- Rich cream taste and smooth mouthfeel
Debic Incorporation Butter Crème 10KG
- Excellent butter taste in all preparations due to lower melting point
- Soft and easy to blend
- Perfect for usage in whipping applications
- Can be mixed easily with other ingredients such as acids, fruit and alcohol
- Offers a high working comfort thanks to its smooth and homogeneous structure
- Easy to handle bars, with indication on the foil for each 1/2 kilo.
Combine the water, butter and salt, then bring the mixture to a boil.
Add the flour and continue cooking on the heat for approx.
Place in a mixer and gradually add the whole eggs, until you have a smooth and creamy batter.
Finally, add the baking powder and lighten the mixture with the meringue whipped with the sugar.
Pour 800 g onto a 40x60 silicon sheet.
Bake at 180-200°C for approximately 10 minutes with valve closed."
White chocolate-lemon mousse
Bring the milk to the boil with the lemon zest, then leave to infuse for 10 minutes.
Strain to a fine sieve, then add the softened gelatine and the chocolate coating and emulsify.
Whip the cream to soft peaks.
When the chocolate mixture has reached 35/40°C, incorporate the whipped cream.
Combine the raspberry puree with the sugars and cook to 70°Brix, cool to 50°C, add the softened gelatine and the chopped cocoa butter and colouring.
Emulsify with a hand blender without incorporating any air bubbles.
Store in the fridge in a sealed container and mature for 24 hours.
Heat to 28/30°C before use.
Prepare an infusion with water and tea, strain, weigh the initial weight of the water again and bring to a boil with the rice starch.
Remove from the heat and add the rest of the ingredients.
Emulsify well with a hand blender.
Store in the fridge at +4°C for 2 hours before use.
Mix together and whisk in a planetary mixer until soft peaks occur.
Pipe in the shape of a ring.
Hazelnut sable biscuit
Leave the butter to soften to room temperature.
Mix all the ingredients together until you have a firm, compact dough.
Assemble in a steel ring h3 cm.
Place a layer of biscuit beignet on the base, followed by the tea cream, and finally cover with the light mousse.
Remove from the mould and sprinkle with cocoa butter to obtain a velvety effect.
Glaze the mango Chantilly ring, position in the centre of the dessert, then place onto the disc of pure hazelnut sable biscuit.
Cut a strip of biscuit beignet 1.5 cm thick, place around the edge and decorate as shown in the photograph.