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Vibration

by: French pastry team of the Coupe du Monde 2013, Quentin Bailly, Joffrey Lafontaine and Mathieu Blandin

Method

Mandarin marmelade

  • Heat the Corsican mandarin juice with the finely grated zests.
  • Mix the sugar with the pectin.
  • Add to the juice at 40°C.
  • Boil for 1 minute.
  • Leave to cool before using.

Mousse chocolat intense

  • Make a creme anglaise with the milk, cream, sugar and egg yolks.
  • Heat the mixture to 85°C.
  • Pour over the chopped couverture.
  • Mix and cool the mixture to 40°C.
  • Incorporate the whipped cream.

Moelleux araguani 70%

  • Make a creme anglaise with the cream, egg yolks, milk and glucose.
  • Heat the mixture to 85°C.
  • Pour over the chopped dark chocolate couverture and the gelatine preparation.
  • Mix and cool the mixture to 30°C.

Ganache chocolat intense

  • Heat the milk and cream. Pour over the chopped couvertures.
  • Mix.
  • Glaçage chocolat
  • Cook a sugar syrup to 103°C with the water, glucose, sugar and isomalt.
  • Pour over the condensed milk.
  • Incorporate the gelatine preparation and mix.
  • Pour all this over the melted couverture and pure cacao pate.
  • Remix and use at 30°C.

Chocolate biscuit

  • Beat the sugar and egg yolks for 15 minutes.
  • Sift the cocoa powder with the flour. Melt the clarified butter with the dark chocolate.
  • Beat the second part of the sugar with the egg whites.
  • Incorporate the melted butter and dark chocolate into the egg yolk and sugar mass.
  • Incorporate the sifted flour and cocoa.
  • Fold into the beaten egg whites.
  • Bake 1 hour at 160°C in the oven.

Crumble

  • Mix all ingredients together and pass through a sifting screen.
  • Freeze and bake 15 minutes at 160°C.
  • Chocolate croustillant
  • Mix the crumble with the melted couverture and the grapeseed oil.
  • Incorporate the fleur de sel and unrefined cane sugar.
  • Spread to 5 mm thick.
  • Bake a further 15 min at 150°C in a ventilated oven (to obtain a solidified croustillant)

Mandarin marmelade

  • 400 g Corsican mandarin juice
  • 2 finely grated zests of Corsican mandarin
  • 80 g sugar
  • 4.8 g pectin NH

Mousse chocolat intense

  • 92.5 g whole milk
  • 92.5 g cream Debic Stand & Overrun (liquid)
  • 17.5 g sugar
  • 37.5 g egg yolks
  • 260 g dark chocolate 64%
  • 333 g cream Debic Stand & Overrun (whipped)
  • Moelleux araguani 70%
  • 200 g Debic Stand & Overrun
  • 100 g milk
  • 50 g egg yolks
  • 5 g glucose cristal
  • 125 g dark chocolate 70%
  • 11 g gelatin preparation

Ganache chocolat intense

  • 57 g milk
  • 134 g Debic Stand & Overrun
  • 110 g dark chocolate 70%
  • 30 g dark chocolate 81%
  • Glaçage chocolat
  • 150 g water
  • 300 g glucose
  • 100 g sugar
  • 80 g isomalt
  • 300 g condensed milk
  • 140 g gelatin preparation
  • 250 g dark chocolate 66%
  • 49 g pure pate cacao 100%

Chocolate biscuit

  • 245 g sugar
  • 281.25 g egg yolks
  • 141 g flour T55
  • 37.5 g cocoa powder
  • 85 g clarified butter
  • 12.5 g dark chocolate 80%
  • 85 g sugar
  • 281.25 g egg whites

Crumble

  • 125 g Debic Traditional butter
  • 60 g unrefined cane sugar
  • 60 g icing sugar
  • 60 g ground almonds
  • 15 g toasted coconut
  • 150 g flour T55

Chocolate croustillant

  • 300 g baked crumble
  • 37.5 g dark chocolate 64%
  • 11.25 g grapeseed oil
  • 1.12 g sifted fleur de sel
  • 11.25 g unrefined cane sugar
Used products