For 27 servings
500g Debic Cream with sugar
50 g egg, pasteurised
40 g sugar
8 g powdered gelatine
40 g water
200 g milk chocolate
40 g milk
100 g water
125 g sugar
70 g isomalt
200 g glucose syrup
200 g milk chocolate
30 g grape seed oil
15 g gelatine
75 g water
210 g neutral jelly
190 g Debic Croissant butter
180 g icing sugar
2 g salt
55 g ground almonds
100 g egg
300 g flour
50 g cocoa powder
100 g potato starch
380 g orange purée
60 g sugar
15 g pectin
150 g chopped candied ginger
400 g egg whites
360 g castor sugar
320 g egg yolks
174 g pastry flour
40 g cream powder
80 g cocoa powder
Roasted peanut pieces
Mix the powdered gelatine with water and let it soak.
Beat the yolk, eggs and sugar until light and airy.
Melt the chocolate.
Boil the milk and dissolve the soaked gelatine in the milk.
Then mix with the melted chocolate.
Fold in the fluffy egg mixture first and finally the lumpy whipped cream with 8% sugar.
Soak the gelatine in 75 g water.
Boil the water with the sugar, isomalt and glucose at 103°C, pour over the milk chocolate, add the gelatine mass and oil.
Mix and leave to cool.
Mix the Croissant butter, icing sugar, salt and almond powder into a dough.
Add the eggs and mix well.
Mix in the flour, the cacao powder and potato starch.
Knead the dough and roll out to 2 mm thick.
Then cut out with 11 x 4 cm oval cutters and bake at 170°C for 18 minutes.
Mix the sugar with the pectin.
Heat the orange purée to 30°C and mix in the pectin.
Bring to the boil, mix in the diced ginger, then leave to cool.
Pipe onto strips of sponge cake and freeze.
Beat the egg whites while adding the sugar.
Then mix in the yolks and fold in the sifted cream powder, cocoa powder and flour.
Use a tray to create 1 cm thick slices.
Bake at 225°C for 12 minutes.
Remove from the baking tray and leave to cool.
Then cut strips of 2 cm wide from the batter.
Fill half of the moulds with chocolate mousse and press in a frozen ginger filling.
Top off with the mousse and smooth the moulds.
Pass through 30°C milk jelly and place on the chocolate sablé.
Decorate with roasted peanut pieces and a chocolate sprig.