Pure Balance

Pure Balance

Level:
Difficult
Makes:
Recipe for approximately six entremets 18 cm in diameter and 3.5 cm deep

Flourless chocolate and apricot spiced cake

Used products: Flourless chocolate and apricot spiced cake

  • 20 g
    cinnamon powder
  • 10 g
    cardamom
  • 10 g
    clove
  • 10 g
    pepper from Jamaica

Preparation: Flourless chocolate and apricot spiced cake

Prepare the spice mix with

Used products: Flourless chocolate and apricot spiced cake

  • 360 g
    egg white
  • 100 g
    sugar

Preparation: Flourless chocolate and apricot spiced cake

Whip

Used products: Flourless chocolate and apricot spiced cake

  • 140 g
    egg yolks

Preparation: Flourless chocolate and apricot spiced cake

Add the egg yolks without beating

Used products: Flourless chocolate and apricot spiced cake

Preparation: Flourless chocolate and apricot spiced cake

Add

Used products: Flourless chocolate and apricot spiced cake

  • 12 g
    spice mix

Preparation: Flourless chocolate and apricot spiced cake

Add

Used products: Flourless chocolate and apricot spiced cake

  • Q.S.
    semi-candied apricots

Preparation: Flourless chocolate and apricot spiced cake

Make some discs of 16 cm in diameter and top with

Used products: Flourless chocolate and apricot spiced cake

  • semi-candied apricots

Preparation: Flourless chocolate and apricot spiced cake

Make some discs of 6.3 in / 16 cm in diameter and top with

Finish by baking at 180°C for approximately 10 minutes.

Finish by baking at 356°F/180°C for approximately 10 minutes.

Salted caramel

Used products: Salted caramel

  • 550 g
    sugar

Preparation: Salted caramel

Dry caramelise

Used products: Salted caramel

  • 300 g
    35% fat liquid cream
  • 50 g
    glucose syrup DE 60
  • 4 g
    fine salt
  • 1 pod(s)
    vanilla

Preparation: Salted caramel

Deglaze with a mixture of

Used products: Salted caramel

  • 1 leaf/leaves
    soaked gelatin

Preparation: Salted caramel

Add

Used products: Salted caramel

  • 210 g
    salted butter

Preparation: Salted caramel

Chill at 50°C and add

Used products: Salted caramel

  • 210 g
    salted butter

Preparation: Salted caramel

Chill at 122°F/50°C and add

Mix and add when the caramel reaches around 30°C.

Mix and add when the caramel reaches around 86°F/30°C.

Ocoa™ discs

Used products: Ocoa™ discs

Preparation: Ocoa™ discs

Melt at approximately 45°C

Pre-crystallise and spread a fine layer on guitar sheets.
Cut out discs of 16 cm in diameter before total crystallisation takes place.
Reserve for assembly.

Pre-crystallize and spread a fine layer on guitar sheets.
Cut out discs of 16 cm in diameter before total
crystallization takes place.
Reserve for assembly.

Ocoa™ Mousse

Used products: Ocoa™ Mousse

  • 420 g
    milk
  • 180 g
    pasteurized egg yolks
  • 60 g
    sugar
  • 70 g
    invert sugar

Preparation: Ocoa™ Mousse

Make a custard and heat to approximately 82/83°C

Used products: Ocoa™ Mousse

  • 420 g
    milk
  • 180 g
    pasteurized egg yolks
  • 60 g
    sugar
  • 70 g
    invert sugar

Preparation: Ocoa™ Mousse

Make a custard and heat to approximately 179/181°F or 82/83°C

Used products: Ocoa™ Mousse

Preparation: Ocoa™ Mousse

Pour the custard over

Emulsify everything properly and check that the temperature of the mixture is approximately 45°C.

Emulsify everything properly and check that the temperature of the mixture is approximately 113°F/45°C.

Used products: Ocoa™ Mousse

  • 1500 g
    soft whipped cream

Preparation: Ocoa™ Mousse

Add

Assemble components immediately.

Ocoa™ icing

Used products: Ocoa™ icing

  • 300 g
    water
  • 250 g
    sugar
  • 350 g
    glucose syrup DE 44

Preparation: Ocoa™ icing

Bring to a boil

Used products: Ocoa™ icing

  • 200 g
    sweetened concentrated milk
  • 26 g
    gelatin leaves

Preparation: Ocoa™ icing

Add

Used products: Ocoa™ icing

Preparation: Ocoa™ icing

Pour all over

Emulsify well and strain to finish.
Store in the refrigerator and use at around 40°C on the well frozen desserts.

Emulsify well and strain to finish.
Store in the refrigerator and use at around 104°F/40°C on the well frozen desserts.

Assembly

Prepare rings of 18 cm in diameter and 3.5 cm deep.
Pour the chocolate mousse into the base of the tin and insert 2 chocolate sheets which have been topped with a spiral of salted caramel.
Top with the flourless chocolate cake.
Store in the freezer.
Once frozen, unmould and glaze with the Ocoa™ icing.
Finish by placing chocolate sheets on the sides of the cake as shown in photo.