Here is the recipe of this month:
Ingredients:
Cocoa and salt crumbl:
50 g of butter
40 g of brown sugar
20 g of semolina sugar
1 vanilla stick
50 g dark chocolate grain 70%
10 g of cocoa powder
2 g of bicarbonate
70 g of flour 00
2 g of fleur de sel
To waterproof:
Enough Mycrio (cocoa butter)
For ganache:
100 ml of fresh cream 35%
160 g of dark chocolate
Pate of pears, lemon and absinthe:
200 g of pears into cubes
Enough Butter
Enough Sugar
200 ml of absinthe (reduce it to 50 ml)
50 ml of lemon juice
2 g thick gelee
Mousse with gorgonzola:
250 g cream 35%
250 g of strong gorgonzola
400 g semi-assembled cream
15 g of fish glue
Chiffon cake:
250 g of eggs
36 g of sugar
2.5 g of salt
60 g of seed oil
30 g of pear puree
120 g of flour
50 g hazelnut flour
15 g of rice flour
4 g of yeast
335 g of whites
200 g of sugar
Bagna:
100 ml of water
80 g of sugar
50 ml of pearl distillate
Green icing:
250 g of water
300 g of sugar
200 g of dextrose
250 g of condensed milk
18 g of fish glue
140 g of cocoa butter
PROCESS:
For cocoa and salt crumbl:
• Work soft butter with brown sugar, semolina sugar and vanilla pulp longitudinally engraved.
• Once the ingredients are mixed, mix the compound cocoa powder, flour, dark chocolate grain, salt and bicarbonate dissolved in little water. Work fast. With the obtained dough, form a disc of 18 cm in diameter, 3 mm high and cook in oven at 170 ° C for about 18 minutes. Be careful to check the cooking properly
• Dissolve the mycryo (cocoa butter) and brush the crumbl, to waterproof it
For ganache:
Bring the cream to boil with the chocolate and mix with a whip until the ganache is emulsified
For pâté of pears, lemon and absinthe:
• Cut the pears into cubes and cook them in a pan with butter and sugar.
• Heat the absinthe on the fire and reduce it to 50 ml
• Blend all the ingredients to get the paté
For gorgonzola mousse:
• Prepare a fondue with cream (250 gr) and whip it.
• At 65 ° C add the fish glue
• At 35 °C add 400 grams of semi-assembled cream
For chiffoncake:
• Mix eggs, sugar (36 gr), oil, puree, flour and yeast
• Finally, add the whipped whites with sugar (200 gr). Spread on silba, 5 mm high and bake at 180 ° C. For about 15 minutes
For bagna:
• Dissolve sugar in the water and, with the fire off, combine the distillate.
For icing:
• Boil water, sugar and dextrose at 103 ° C
• Lower the temperature and add the condensed milk. Return to boil.
• At 50 ° C add the fish glue and at 36 ° C add the cocoa butter and the green color
ASSEMBLY
• In a ring (diameter 18 cm), place the acetate at 4 cm height and insert the crumbl waterproofed with cocoa butter. Make a first layer of half centimeter of ganache, put the chiffon cake disc, wet it with bagna, put 2 mm of ganache, paté and finally fill with the mousse on the level. Put it in a blast
• Finally, frost the cake. The cake must be well cold before glazing.