Ingredients
For
1
servings
75 g hazelnut crumbs
9 g dark chocolate, 65%
9 g hazelnut paste, 100%
20 g feuilletine
3 g cocoa nibs
2 g sea salt
134 g eggs
37 g sugar
60 g pastry flour
7 g corn starch
36 g Parmigiano Reggiano
21 g milk
19 g trehalose
160 g fig purée
15 g Kelulut honey
8 g glucose powder
1.2 g pectin NH
0.6 g lemon purée
40 g fresh figs
½ vanilla pod
5.2 g black truffle paste
1 g black truffle oil
13 g Kelulut honey
5 g water
60 g milk
55 g brie
0.7 g gelatine mixture (1:5)
18 g black truffle paste
0.1 g xanthan gum
100 g cocoa butter
70 g white chocolate
12 g dark cocoa powder
67 g hazelnut praliné 50%
67 g dark chocolate, 65%
2.7 g vanilla pod
10 g sea salt
Preparation
Mix all ingredients to form a crumble.
Spread onto a baking tray and bake at 155°C for 15 minutes.
Melt the dark chocolate and the hazelnut paste.
Mix in the crumbs, feuilletine, and sea salt.
Place the mixture in a ring lined with baking paper.
Set aside.
Heat the eggs and sugar to 40°C and beat until frothy.
Sift the flour and corn starch over the top.
Grate the Parmigiano Reggiano into the milk with the trehalose and heat to 40°C.
Stir well.
Pour the batter into 15 cm moulds.
Bake for 30 to 35 minutes at 160°C.
Allow to cool and cut into 2 layers of 0.7 cm.
Simmer the fig purée until it is reduced to 96 g.
Then add the Kelulut honey and the glucose-pectin mixture.
Boil for 30 seconds.
Add the lemon purée, fresh figs, and vanilla pod.
Set aside.
Mix all the ingredients together and spread on the génoise.
Mix the milk and the brie and heat to 80°C.
Add the gelatine mixture and leave to cool to 35°C.
Add the black truffle paste and mix everything with xanthan gum.
Mix the Stand & Overrun (1), milk, egg yolk, and sugar and cook to 82°C.
Add the chocolate.
Stir and allow the mixture to cool to 38°C.
Whip the Stand & Overrun (2) until firm but not stiff and fold into the previous mixture.
Melt the cocoa butter.
Add the white chocolate and dark cocoa powder.
Stir everything together.
Melt all the ingredients until you obtain a homogeneous mass.
Pour into a silicone mould (Sf006).
Freeze.
Melt the chocolate.
Add the rest of the ingredients.
Emulsify and leave to stand for a night.
Whip the ganache until firm but not stiff and pipe into a silicone mould (Sf005).
Add the nut and chocolate interior.
Freeze.
Assembly
Construct a sandwich-like interior by spreading fig marmalade between two layers of génoise with Parmigiano Reggiano.
Freeze.
Add a layer of brie and truffle and freeze again.
Construct the entremets: pour 350 g of dark chocolate mousse into a silicone eclipse mould.
Add the interior, followed by another 20 g of chocolate mousse.
Finish with the hazelnut crunch.
Remove the entremets from the mould and cover with the dark piping mixture.
