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15 320g 200g 80g 500ml 800g
Method 1. Soak the gelatine in cold water. 2. Beat the yolks and sugar together, pour over one third of the milk, return to the pan and stir until the eggs cook at approximately 82°C, remove from the heat, stir in the gelatine and pass through a chinoise. Stir in the pate de pistach and kirsch and leave to cool. 3. Fold in the whipped cream. Chocolate praline
Roast hazelnuts Sugar Couverture white Paillete feuilletine - Crushed wheat wafers
500g 500g 250g
Method 1. Peel the roast hazelnuts. 2. Boil the sugar with a little water to a light caramel. 3. Stir in the hazelnuts and pour out onto a lightly oiled tray. Leave to cool. 4. Grind the hazelnut praline to a smooth paste. 5. Melt the white chocolate and stir in the praline and crushed wheat wafers. Stir until fully combined. Sugar Syrup
Sugar syrup 30°B Pate de pistache Kirsch
500ml 100g 50ml
Method 1. Boil the sugar syrup and remove from the heat. 2. Stir in the pate de pistache and kirsh. 3. Use syrup to soak the jaconde sponge. Chocolate Jaconde 2 trays at 520g
Egg whites Sugar Yolks Flour Ground Almonds Cocoa
12 300g 12 175g 100g 25g
Method 1. Whisk the egg whites to a soft peak then fold in 100g of the sugar a little at a time to make a meringue. 2. Take the remain 200g of sugar and whisk with the egg yolks to make a pate a bombe. 3. Fold the two sets of egg together then fold in the flour, ground almonds and cocoa. 4. Spread on trays and bake 200°C for approximately 12 minutes. Coffee buttercream
Butter Icing sugar Coffee essence
250g 500g To taste
Method 1. Beat the butter until smooth and creamy. 2. Beat in the icing sugar until fully incorporated and smooth. 3. Carefully fold in the coffee essence until the correct colour, flavour and consistency has been reached. To Assemble. 1. Line the base of the ring with the chocolate jaconde and soak with the sugar syrup. 2. Fill the mould half way with the pistachio mousse. 3. Place a spoonful of the chocolate praline in the centre of the mousse. 4. Cover with pistachio mousse until it reaches the top of the mould. Flatten off and leave to set. 5. Scrape a thin layer of buttercream over the top of the mousse and using a comb scrape lines across the top. 6. Chill/freeze and glaze with nappage. 7. Once set demould the mousse and serve.
Chocolate praline Syrup soaked jaconde sponge