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Lemon Papouasie delice St Domingue sauce
Ingredients:
- Cocoa powder Extra Brute
- Mycryo® cocoa butter
- Dark origin couverture Saint-Domingue
- Milk origin couverture Papouasie
Cocoa cake
Recipe for one sheet of biscuit 40x60 cm - 600g
| Préparation | Ingrédients |
| Whisk until light | 70 g egg yolks
170 whole egg 135 g granulated sugar |
| Whisk | 110 g white egg
55 g granulated sugar |
| Sift | 40 g flour
40 g cocoa powder Extra Brute |
| Cook in a ventilated oven at 200°C for 10 minutes |
Mycryo® light lemon cream
Make a custard cream
| Preparation | Ingredients |
| Boil | 600 g lemon juice
10 g lemon zest 250 g granulated sugar |
| Pour over | 250 g granulated sugar
320 g egg yolks 40 g custard powder |
| Boil again and mix with | 65 g Mycryo® cocoa butter |
| Cold down to 20-25°C | |
| Add | 400 g firm whipped cream |
Spread in a Flexipan or a 40 x 60 cm framework
Papouasie St Domingue Cream
| Preparation | Ingredients |
| Caramelize | 85 g sugar |
| Deglaze with | 100 g milk
1 vanilla pod |
| Cold down to 80°C | |
| Pour on | 45 g dark origin couverture St Domingue
325 g milk origin couverture Papouasie |
| At 40°C, add | 670 g soft peak whipped cream |
St Domingue Sauce
| Preparation | Ingredients |
| Boil | 190 g water
75 g glucose 300 g cream |
| Pour over | 300 dark origin couverture St Domingue |