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RECIPE OF THE
MONTH
RECIPE INDEX

THE BRACH FLIGHT

ALMOND AND HONEY TROCADERO
SPONGE
Almond powder 300 g

Icing sugar 280 g

Starch 45 g

Egg whites 200 g

Egg yolks 25 g

Vanilla bean 1/2 piece

Egg whites 200 g

Honey 100 g

Beurre noisette (brown butter) 230 g

Mix almond powder, icing sugar and starch

together. Add 200 g egg whites, yolks and vanilla
bean. Whip 200 g egg whites and honey to create a
meringue. Fold into previous mixture Wnishing with
beurre noisette. Spread and bake at 165°C for 15
minutes.

ALMOND CRUNCH
Honey 100 g

Water 50 g

Pollen 20 g

Slivered almonds 500 g

Heat honey, water and pollen. Add almonds and

roast at 170°C in an oven.

Silvered almonds 500 g

Almond praline 88 g

Almond puree (Agrimontana) 160 g

Milk chocolate Mahoé 43% (Weiss) 300 g

Roasted corn\akes 390 g

Salt "\eur de sel" 1g

Cocoa butter 20 g

Mix praline, almond puree and melted chocolate

and cocoa butter. Add dry elements and spread
into 6 x 23 cm rectangles.

HONEY CARAMEL
Caster sugar 180 g

Honey 150 g

Cream 216 g

Evaporated milk 108 g

Water 20 g

Butter 240 g

Cocoa butter 22 g

Salt "\ eur de sel" 2.4 g

Pollen 20 g

Cook a dry caramel with sugar and honey. Stop

cooking with cream, condensed milk and water.
Add butter, cocoa butter, pollen and salt. Blend
and store at 4°C.

SAFFRON CARAMEL CREAM

Caster sugar 253 g

Glucose 13 g

Cream 890 g

Sa_ron 2g

Vanilla bean 1.5 g

Egg yolks 115 g

Caster sugar 35 g

Gelatin powder 8g

Water 56 g

Milk chocolate Mahoé 43% (Weiss) 250 g

Butter 145 g

Cook a dry caramel with sugar and glucose. Stop

cooking with cream infused with vanilla and sa_ron
for 4 minutes. Add blanched egg yolks and cook to
83°C (crème anglaise). Add soaked gelatin and pour
onto chocolate. Blend, add butter and continue to
blend.

MILK CHOCOLATE MOUSSE

Milk 132 g

Egg yolks 37 g

Caster sugar 25 g

Gelatin powder 2.25 g

Water 15.75 g

Milk chocolate Mahoé 43% (Weiss) 100 g

Dark chocolate Guanaja 70% (Valrhona) 19 g

Cream 165 g

Heat milk, add blanched egg yolks. Cook to 83°C

(crème anglaise). Add soaked gelatin and pour onto
chocolates. Cool to 29°C before folding lightly
whipped cream.

ASSEMBLY
Cut sponges into 6 x 23 cm rectangles. Fill moulds
with chocolate mousse and add a sponge covered
with cream upside down. Add chocolate mousse
and place crunch. Fill the second half with
chocolate mousse and pipe honey caramel inside.

FINISHING
Glaze Wrst half with milk chocolate glaze. Spray top
half and add a light bronze lustre dust Wnish.
Decorate with neutral glaze and milk chocolate
feathers.

Recipe given by
YANN BRYS
M.O.F. Hôtel Brach, Paris.

THE IDEA?
A log linked to the world of the hotel Brach.

THE SHAPE?
Hotel Brach, in true Parisian style, an urban plant
aspect. It was from the fallen plant from the room
of the hotel that inspired me to create the shape of
the log. The warm milky and copper tones are
associated with the hotels codes.

THE FLAVOURS?
Inspired by the Mediterranean culinary universe
which are implemented at the hotel. The use of
pine nuts, almonds, pollen, honey and sa_ron
make our taste buds travel.

THE TECHNICAL STEP?

The sa_ron infusion in order to have a prefect
\avour balance.

CAREFUL
Respect the resting times of the preparations to
ensure a perfect \avour balance.

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