Used products: Guayaquil 64% cream
Preparation: Guayaquil 64% cream
Combine the sugar and the pectin X58.
Warm up the milk then add the sugar-pectin. Boil for one minute.
Pour on top of the chocolate. Cool down to 30℃ and pour into the glass.
Set in the fridge for few hours.
Used products: Orange blossom espuma
3 gpectin X58
7 gorange blossom water
Preparation: Orange blossom espuma
Warm up the milk to 50℃.
Add the sugar and pectin combined together and bring to the boil.
Add the orange blossom water when the mix is at 30℃.
Let set in the fridge.
Pour into the siphon and add two cartridges of gaz.
Used products: Grue Streuzel
Preparation: Grue Streuzel
Mix the grue and the sugar together. Combine all the ingredients together and mix until your get a dough.
Make some small balls and baked at 150℃.
Used products: Guayaquil 64% cremeux
Preparation: Guayaquil 64% cremeux
Make the crème anglaise and pour it on top of the melted chocolate.
Crystalize in the fridge overnight.