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La Nature

 

Crispy streusel base

  • Make crumble with Debic extra fine cake butter, brown sugar, flour, hazelnut powder and salt. Bake streusel at 160°C.
  • Mix in the baked streusel with melted Guanaja and hazelnut paste.
  • Add in feulletine and sea salt last, mix well.
  • Roll flat between parchment paper with rolling pin.
  • Chill for a while before cutting with ring and round cutter then freeze.

 

Chocolate glaze

  • Boil water, sugar and glucose together.
  • Add in the bloomed gelatin.
  • Pour over the dark chocolate and add in the gold dust and color powder. Emulsify the mixture.

 

Chocolate ganache

  • Bring Debic 35% cream and honey to boil.
  • Semi-melt coeur de Guanaja in a jug and mix with grapeseed oil.
  • Pour cream-honey mixture over chocolate and blend well.
  • Pour over sponge in ring, then freeze before cutting a center hole.

 

Chocolate crémeux

  • Cook a crème anglaise until 83°C 2. Pour over the chocolate and blend well.

 

Honey marzipan

  • Blend all ingredients together.

 

Vanilla crémeux

  • Soften marzipan until warm/hot in microwave, blend together with egg yolk first, add in the egg white slowly until well combined.
  • Add in the honey and whisk until ribbon stage.
  • Fold in the dry ingredients until 80% mixed well.
  • Melt coer de Guanaja and butter until warm, fold in a part of the batter before returning to the full batter. Mix well.
  • Spread over 60/40 flexipan and bake 180°C for 9 mins.

 

Yuzu mango jelly

  • Warm up all the puree and trehalose.
  • Whisk in the sugar-NH pectin mixture and bring to boil.
  • Add in the gelatin mass, mix well and pour into cake filling mold.

 

Honey saffron syrup

  • Mix all the ingredients together.

 

Dark chocolate mousse

  • Make a meringue with egg white, trimoline and glucose.
  • Cook milk, cream and egg yolk to 83°C.
  • Whisk in gelatin mass and mix well.
  • Pour over the chocolate and blend well.
  • Fold in the whipped cream, then lastly fold in the meringue.

Crispy streusel base

  • 120 g Debic Extra Fine Cake Butter
  • 120 g Brown Sugar
  • 120 g France Hazelnut Powder
  • 120 g Rose Flour
  • 1.25 g Salt
  • 90 g Guanaja
  • 75 g Hazelnut Paste
  • 2 g Sea Salt (grinded)

 

Chocolate glaze

  • 135 g Water
  • 157 g Sugar
  • 261 g Glucose
  • 157 g Absolute Glaze
  • 100 g Manjari
  • 200 g Jivara
  • 17 g Gelatin
  • 102 g Water

 

Chocolate ganache

  • 163 g Debic 35% Cream
  • 30 g Chestnut Honey
  • 28 g Grapeseed Oil
  • 123 g Coeur de Guanaja

 

Chocolate crémeux

  • 140 g Milk
  • 140 g Debic Cream 35%
  • 56 g Egg Yolk
  • 24 g Sugar
  • 150 g Guanaja

 

Honey marzipan

  • 250 g Almond Powder
  • 119 g Chestnut Honey
  • 119 g Forest Honey

 

Vanilla crémeux

  • 206 g Debic Stand & Overrun 35% Cream
  • 20 g Chestnut Honey
  • 20 g Forest Honey
  • 45 g Egg Yolk
  • 13 g Gelatin Mass
  • 19 g Debic Extra Fine Cake Butter
  • 1 no Lemon Zest
  • 1 no Vanilla Pod

 

Yuzu mango jelly

  • 100 g Yuzu Puree
  • 168 g Mango Puree
  • 30 g Trehalose
  • 5 g NH Pectin
  • 14 g Sugar

 

Honey saffron syrup

  • 16 g Forest Honey
  • 16 g Chestnut Honey
  • 20 g Jack Daniels Tennessee Honey

 

Dark chocolate mousse

  • 270 g Milk + Debic Stand & Overrun 35%
  • 135 g Egg Yolk
  • 225 g Guanaja
  • 70 g Coeur de Guanaja
  • 28 g Gelatin Mass
  • 160 g Basic Meringue
  • 225 g Whipped Debic Stand & Overrun 35%

 

Dark chocolate mousse (basic meringue)

  • 70 g Egg White
  • 50 g Trimoline
  • 50 g Glucose