Caramelo

Recipe components

Ocoa 70% Chocolate Sponge

IngredientsPreparation
  • 55g
    egg yolks
  • 115g
    icing sugar
  • 115g
    egg whites
  • 135g
    brown sugar
  • 190g
    almond powder
  • 22g
    potato starch
  • 15g
    flour
  • 135g
    butter
  • 112g
    egg whites
  • 135g
    brown sugar

Whip together the egg yolks and icing sugar. Whip the egg whites and sugar together. Combine all together then add the mixture of almond powder, starch, flour. 
Fold in the melted chocolate with the butter and spray on a framed Silpat. 
Bake at 170℃ for 20mins.

Caramelized Apple

IngredientsPreparation
  • 420g
    Granny Smith apple(s)
  • 28g
    butter
  • 90g
    sugar
  • 45g
    35% cream
  • 2g
    gelatin 200 Bloom
  • 12g
    water

Combine the water and gelatin powder together. 
Peel and cut into small cubes the apples. 
Cook them in a pan until tender. 
Caramelize the sugar and deglaze with the butter and hot cream. Add the apples and cook until fully tender. Add the gelatin mass.

 

Caramel Chantilly

IngredientsPreparation
  • 500g
    35% cream
  • 70g
    brown sugar
  • 1pod(s)
    Vanilla pod
  • 3g
    gelatin powder (200 Bloom)
  • 18g
    water
  • 2g
    salt

Combine the gelatin powder and the water together. 
Infuse the vanilla in the hot cream. 
Caramelize the sugar and deglaze with hot cream. 
Add the gelatin mass and the salt. 
Reserve overnight in the fridge.

 

Papouasie 35% Chocolate mousse

IngredientsPreparation
  • 250g
    milk
  • 8g
    gelatin 200 Bloom
  • 48g
    water
  • 150g
    whipped cream

Combine the gelatin and the water. 
Boil the milk and add the gelatin mass. Pour it over the chocolate to make a ganache. 
Cool down to 30℃ and fold the cream. 

Papouasie 35% and hazelnut Streusel

IngredientsPreparation

Place the cooked streusel in the mixer with the paddle and mix until the streusel breaks down. Add the brown sugar, the melted chocolate, the melted butter then finally the Pailleté FeuilletineTM. 
Scoop on Silpat then let crystalize.

 

Hazelnut sable

IngredientsPreparation
  • 235g
    flour
  • 2g
    salt
  • 80g
    icing sugar
  • 30g
    hazelnut powder
  • 50g
    whole eggs
  • 120g
    butter

Combine the sugar, flour, and salt and hazelnut powder until you get a sandy texture. Add the eggs.
Wrap in cling film and rest overnight.
Roll at 2mm and bake at 150℃.  

Papouasie 35% Glacage Miroir

IngredientsPreparation
  • 300g
    sugar
  • 125g
    water
  • 300g
    glucose
  • 200g
    condensed milk
  • 20g
    gelatin 200 Bloom
  • 120g
    water

Combine the sugar and the water, glucose and cook to 103 Celsius.
Combine the gelatin with the water.
Once the syrup is cooked add the condensed milk, the gelatin mass and the milk chocolate.
Blend with the hand mixer and reserve in the fridge overnight.
Melt at 35/40 Celsius. Mix and use at 30 Celsius.  

Caramel Sauce

IngredientsPreparation
  • 108g
    cream
  • 72g
    milk
  • 1g
    vanilla
  • 2g
    salt
  • 28g
    glucose
  • 148g
    sugar
  • 40g
    butter

Warm up the liquids together and the vanilla.
Melt the glucose in a pan and add the sugar little by little. Once caramelized deglazed the caramel with the hot liquids and bring it back to 100 Celsius then add the butter. 
Cook to 108 Celsius. Reserve overnight.