Used products: Soft Corn Biscuit
65 gCorn flour
40 galmond flour
40 gConfectioners sugar
100 gegg yolks
30 gGranulated Sugar #1
115 gegg whites
45 gGranulated Sugar #2
Preparation: Soft Corn Biscuit
Sift the dry ingredients.
Whip the egg yolks and sugar (1) to ribbon stage.
Fold in the sifted dry ingredients.
Then add the melted butter.
Make a french meringue using the egg whites and sugar (2).
Fold the meringue into the egg yolks mixture.
Pour onto the silicon sheet to a thickness of about 1 cm.
Bake at 180 C for 15 minutes.
Cut 4-12cm rounds.
Used products: Crunchy Roasted Corn
75 gRoasted corn, crushed
125 gSalted crumble
75 gclarified butter
Preparation: Crunchy Roasted Corn
Mix all the dry ingredients together.
Melt the chocolate and butter.
Add the melted chocolate and butter to the dry ingredients and mix.
Spread on top of the mousse to fill the ring
Used products: Salted Crumble
100 gDemerara sugar
3 gMaldon salt
Preparation: Salted Crumble
Mix all the ingredients to sanding stage.
Bake at 160°C for approximately 15 min.
Reserve for the Crunchy Corn Base (above) and decoration.
Used products: Corn Crémeux
100 gWhole corn (sweet)
125 gCorn purée
50 gwhole milk
8 gcorn starch
25 gegg yolks
4 ggelatin sheet
Preparation: Corn Crémeux
Boil the cream with the corn.
Blend the mixture and sift to obtain a purée.
Mix the milk and the above purée.
Mix the corn starch and the egg yolks.
Add to the hot liquids and cook until thickened.
Add the gelatin.
At 40°C, incorporate the butter and mix well.
Pour 180 g on 2 of the Soft Corn Biscuit into a 12cm ring.
Used products: Haskap Confit
120 gHaskap berries
30 gBlackcurrant purée
20 ggranulated sugar
3 gNH pectin
8 glemon juice
Preparation: Haskap Confit
Heat the haskap, black current purée and glucose.
Pour the sugar and the NH pectin into the mixture.
Boil for 1 min.
Add the lemon juice.
Pour 100 g on 2 of the Soft Corn Biscuit into 12 cm ring .
Place the insert in the freezer before assembly.
Used products: Evocao Mousse Ganache Base
Preparation: Evocao Mousse Ganache Base
Boil the cream and the milk.
Pour onto the chocolate and mix well with a hand blender to obtain an emulsion.
Incorporate the soft whipped cream.
(Tip: make sure the ganache temperature is between 40-45°C.)
Pour 200 g of chocolate mousse in the ring.
Place the haskap insert.
Pour 100 g of chocolate mousse.
Place the corn cremeux insert.
Seal with the crisp.
Place in the freezer.
To finish, decorate with crunchies around the previously glazed entremets.