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Summer Refreshing

by: Marek Moskwa

Genoise sponge cake

  • Beat the eggs, egg yolk almond flour, fine sugar, melted butter and flour with paddle for 8 minutes and set a side.
  • Whip egg white with sugar to medium peaks.
  • Gently mix base with meringue.
  • Fill baking plate 60/40.
  • Bake 6-8 minutes 180°C.

Crunchy

  • Melt the chocolate witch the olive oil, mix witch hazelnut paste and add the feuilletine.
  • Spread a fine layer on genoise sponge.
  • Mango-maracuja compote
  • Mix water and gelatin.
  • Mix the puree with the sugar to dissolve.
  • Melt the gelatin mass and add to the fruit puree.
  • Pour out in silicon mold and freeze.

White chocolate mousse

  • Mix the water with the gelatin powder and set aside for 1 hour.
  • Bring 240 g Debic Stand & Overrun to boil and pour over de white chocolate.
  • Add the gelatin mass and blend well.
  • Whip the 480 g Stand & Overrun and fold in the white ganache.

Yellow velvet

  • Melt the white chocolate witch cocoa butter and add the yellow food coloring and blend well.

Genoise sponge cake

  • 150 g eggs
  • 120 g egg yolk
  • 225 g almond powder
  • 225 g fine sugar
  • 150 g Debic Butter Constant
  • 120 g flour
  • 180 g egg white
  • 105 g fine sugar

Crunchy

  • 250 g milk chocolate 36%
  • 200 g hazelnut paste PNP
  • 50 g olive oil
  • 300 g pailleté feuilletine

Mango-maracuja compote

  • 126 g mango puree
  • 126 g maracuja puree
  • 30 g sugar
  • 6 g powder gelatin
  • 30 g water

White chocolate mousse

  • 240 g Debic Stand & Overrun
  • 288 g white chocolate 28%
  • 480 g Debic Stand & Overrun
  • 14 g gelatin powder
  • 70 g water

Pomegranate

  • 70 g juicy seeds of pomegranate
  • Yellow velvet
  • 200 g white chocolate 28%
  • 200 g cocoa butter
  • yellow food coloring

Assembly

  • Place the layers of sponge on a tray with silicone or foil.
  • Cover with a fine layer of crunchy and set in a freezer.
  • Fill up the silicone moulds for 1/3th with the white chocolate mousse.
  • Put on one frozen insert mango-maracuja.
  • Add 1/3th chocolate muss and put in the second frozen insert.
  • Cover with the rest of the mousse and add some pomegranate seeds.
  • Finish with a frozen layer of genoise sponge witch crunchy.
  • Press well and freeze.

Finishing

  • Demould, spray with a fine layer of yellow velvet spray at 30°C.
  • Decorate with green chocolate decoration and gold leave.
Used products