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Magellan
Ingredients:
- Glaze Brillance Noire
- Milk couverture Lactée Barry
-
Dark couverture
Extra-bitter
Guayaquil
Four spice sponge cake
Decoration
12 baking tins Ø 16 cm
| Preparation | Ingredients |
| Cover the desserts with | Brillance Noire glaze |
| Using a piping bag, create a filigree with | milk couverture Lactée Barry and added oil |
| Preparation | Ingredients |
| Beat | 240 g egg yolks
240 g granulated sugar |
| Beat | 300 g egg whites |
| Fix with | 100 g granulated sugar |
| Sieve | 170 g potato flour
110 g flour |
| Add | 100 g ground almonds
35 g powdered four-spice |
| Mix | the beaten egg yolks with the egg whites whisked stiff |
Chocolate mousse
Pâte à bombe
| Preparation | Ingredients |
| Heat to 121°C | 80 g water
225 g granulated sugar |
| Pour over | 325 g whole eggs |
| Beat on setting 2 | |
| Melt to 45°C | 500 g dark couverture Extra-Bitter Guayaquil |
| Add | 110 g butter |
| Beat | 550 g frothy whipped cream |
| Add a twirl of whipped cream to | the chocolate |
| Mix | |
| Pour lukewarm pâte à bombe onto | the whipped cream |
| Pour the chocolate onto | the pâte à bombe |
| Mix |
Cinnamon macaroons
| Preparation | Ingredients |
| Beat | 100 g egg whites<br>30 g granulated sugar<br>5 g powdered egg whites |
| Add and mix | 125 g ground almonds
225 g icing sugar 5 g powdered cinnamon |
| Pipe onto a Silpat baking sheet | |
| Bake for 10 minutes at 160°C |