Ingredients
185 g egg yolks
400 g coarse Demerara sugar
450 g Debic Incorporation Butter Crème
500 g wheat flour
100 g powdered almonds
25 g roasted sesame seeds
12 g sea salt
20 g baking powder
10 g Mycryo® cocoa butter
135 g egg whites
45 g red berry purée
5 g powdered raspberries
5 g powdered egg whites
125 g sugar
105 g powdered almonds
25 g icing sugar
40 g flour
125 g egg yolks
300 g Debic Cream 40%
200 g milk
60 g sugar
65 g inverted sugar
9 g powdered gelatin
45 g water
200 g Arriba milk chocolate
2 limes, the zests
30 g roasted sesame seeds
175 g milk
95 g sugar
220 g Arriba milk chocolate
750 g Debic Natop
30 g roasted sesame seeds
100 g White Chocolate Velvet
200 g baked Breton shortbread
Preparation
Beat the egg yolks with the sugar until frothy.
Sieve the flour with the powdered almonds, the sea salt and the baking powder.
Add the soft butter cream to the mixture of sugar and egg yolks.
Stir the dry ingredients and the roasted sesame seeds together briefly.
Store in a cool place.
Roll out to 5 mm thick and bake at 165°C for 15 to 17 minutes.
When baked, dot immediately with Mycryo® cocoa butter.
Mix the egg whites with the red berry purée, the powdered raspberries and the powdered egg white and leave to cool in the refrigerator for a few hours.
Beat with the sugar.
Sieve and fold in the powdered almonds, the flour and the icing sugar
Pipe out circles on a Silpat® and sprinkle with the icing sugar.
Bake at 190°C for 8 to 9 minutes.
Soak the powdered gelatin in the water.
Mix the lime zest into the milk and the cream 40% and leave overnight.
Heat the milk, the sugar, the cream, the zest, the inverted sugar and the egg yolks to 85°C, stirring constantly (crème anglaise).
Add the gelatin mass and melt in the warm preparation.
Pour through a conical sieve onto the chocolate.
Emulsify with a hand mixer and pour onto the Silpat®.
Freeze.
Roast the sesame seeds and infuse them in milk overnight.
Heat 250 g cream with the milk chocolate and emulsify to make a ganache.
Add the remaining Natop cream and store in the refrigerator.
Sieve the sesame seeds and add the liquid with the sugar to the milk chocolate cream to be beaten.
Divide among plastic moulds, push in the frozen crémeux with the macaron biscuit and store in the freezer.
Dry the roasted sesame seeds used in the milk chocolate mousse.
Mix with the melted white chocolate and the coarsely crumbled Breton shortbread.
Assembly
Fill plastic moulds with the milk chocolate mousse and push in the Arriba crémeux.
Finish with the macaron biscuit.
Remove the milk chocolate mousse from the mould and spray with a mixture of one part white chocolate and one part cocoa butter, coloured with red food colouring (powder).
Finishing touch
