Used products: Zéphyr Mastiha Ganache
Preparation: Zéphyr Mastiha Ganache
Boil the cream and infuse the mastiha. Pour the whipping cream on the white chocolate and mix until you obtain a smooth texture. Put in the fridge for 2 hours. Wipe the mixture before piping it in the Zéphyr™ sphere.
Used products: Blackcurrant and lemon coulis
100 gblackcurrant puree
90 gyuzu puree
3 gNH pectin
Preparation: Blackcurrant and lemon coulis
Boil the blackcurrant and yuzu puree with the trimoline. Mix the sugar and the pectine together and whisk into the puree. Cook for 3 min and leave to cool for2 hours.The coulis will then be pour on the financiers.
Used products: Roasted almonds financier
50 gT45 flour
120 gicing sugar
48 galmond powder
2 gbaking powder
134 gegg white
Preparation: Roasted almonds financier
Make a beurre noisette and add in the honey. Set aside. Whisk in the dry ingredients, add the trimoline and half of the egg whites. Fold the other half of the egg whites into the mix and then add the brown butter. Pipe the mixture in a half sphere mould and pipe some of the coulis in the centre. Cook in the oven at 180°C/356F for 12 min and leave to cool in the refrigerator for 20 min.
Used products: Nappage cara crakine™
Preparation: Nappage cara crakine™
Heat the Cara Crakine™ and the chocolate and add the Praliné Grains and the oil. Dip the financier in the nappage. Set aside.
Used products: Zéphyr™ sphere
Preparation: Zéphyr™ sphere
Temper the chocolate and mould in 5cm Ø demi sphere mould. Once the chocolate is crystalized, pipe the Zéphyr™ ganache mastiha in the half spheres, then place the financier in the middle. Assemble the half sphere in order to make a ball and leave to cool.
Used products: White chocolate zéphyr™ spray
Preparation: White chocolate zéphyr™ spray
Melt the cocoa butter and the chocolate in two different bowls. Once melt, combine the mixture and add the white colouring. Leave to cool and spray the sphere with this mixture.
Used products: Decoration
1 gblue royal color sugar
Make a blue ring and spray a flower with a stencil, on a plate.
Financier sponge Glaze : Warm the Cara Crakine™ to 34°C then glaze the frozen financier.
Creation of the sphere : Fill a chocolate ½ sphere with whipped ganache and black current and lemon coulis. Seal the chocolate sphere by gently melting the edge and then placing on the half sphere on top. Place the sphere into the freezer at 5°C.
How to spray the sphere : Heat up white chocolate to 35°C. Take the sphere out of the freezer and spray.
Decoration : Using a flower template and an air brush apply sliver, white and blue colours. Bring the isomalt to the boil add in the colour and then form into a circle.