La Scala

La Scala - photo1 | Debic

Ingredients

Crunchy feuilletine

300 g Hazelnut praline

65 g White chocolate

160 g feuilletine

100 g Debic Dairy Butter Constant Mango & lavender ganache

300 g Mango purée

75 g Invert sugar

900 g White chocolate

6 x Drops lavender extract

250 ml Debic Cream 35% Chocolate shortcrust pastry

200 g Debic Cake Gold

110 g Light brown sugar

25 g Almond powder

70 g Eggs

345 g Flour

15 g cacao powder (CP-776) Nut paste

300 g Sugar

100 ml Water

300 g Pecan nuts

95 g Debic Dairy Butter Constant Nut mousse

1200 ml Debic Cream 35%

250 g Nut paste

8 g Gelatin sheets Assembly and finish

1 Sponge cake sheet 60 x 40 cm

100 g Mango purée

100 g cacao nibs

Clear jelly

Pecan nuts

Preparation

Crunchy feuilletine

On a low heat, warm the Debic Butter in a deep pan so that the butter can melt gently.

Heat until the butter starts to bubble slightly and becomes foamy.

Stir the melted butter regularly.

Remove the pan from the heat once the butter is golden brown and pass through a fine sieve.

Melt 80 grams of beurre noisette, white chocolate and hazelnut praliné and mix carefully with the feuilletine.

Mango & lavender ganache

Heat the mango purée with the invert sugar and Debic Cream 35% to 80°C and pour onto the melted chocolate.

Add a few drops of the lavender extract to the mixture and emulsify with a mixer until you have a smooth ganache.

Chocolate shortcrust pastry

Bring the ingredients to room temperature and mix in the same order as listed below, as you would when making a standard shortcrust pastry.

Refrigerate.

Roll out to 2 mm, cut to shape and bake at 170°C for 10 minutes.

Nut paste

On a low heat, warm the Debic Butter in a deep pan so that the butter can melt gently.

Heat until the butter starts to bubble slightly and becomes foamy.

Stir the melted butter regularly.

Remove the pan from the heat once the butter is golden brown and pass through a fine sieve.

Boil the sugar with the water until you have a caramel and sprinkle in the chopped pecan nuts.

Keep stirring until the mixture looks sandy or sugary.

Pour onto a Silpat(r) and then mix in a blender with the 75 grams of beurre noisette until you have a creamy paste.

Nut mousse

Soak the gelatin sheets in cold water.

In the meantime, whip the Debic Cream 35% .

Squeeze the gelatin sheets to remove excess moisture, then melt them and mix with the nut paste.

Fold into the whipped cream.

Assembly

Place a layer of sponge cake in the bottom of a tin and drizzle with mango purée.

Coat with a layer of crunchy feuilletine.

Pour the mango & lavender ganache on top and sprinkle with cacao nibs.

Fill the tin to the top with the nut mousse, smooth over and put in the freezer.

Coat with a layer of clear jelly.

Cut into individual portions and place on a chocolate shortcrust pastry base.

Decorate with pecan nuts and mango & lavender ganache.

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