Dubaï - Crunchy chocolate and mandarin petit gâteau
Recipe for Thirty
Cocoa streusel QB
For cocoa and puffed rice base streusel
ingredients :
- 135.2 g Unsalted butter
- 131.9 g Brown sugar (cassonade)
- 131.9 g Extra fine blanched almond powder
- 1.3 g Fine salt
- 103.8 g Flour T55
- 19.8 g Cocoa powder
process :
Process the softened butter with all the ingredients to obtain a smooth dough. Bake at 155°C for 20 minutes with open key.
Almond base praliné
For cocoa and puffed rice base streusel
ingredients :
- 8.7 g Liquid sorbitol
- 107.8 g Crystal sugar
- 1 g Vanilla paste QB
- 102.6 g Blanched Valencia 36/38 almonds
- 102.6 g Raw Valencia 36/38 almonds
- 0.5 g Fleur de sel
process :
Heat the sorbitol and progressively add the sugar to prepare a dry caramel. Cook to 182°C.
Roast the almonds for 30 minutes at 155°C. Add the roasted almonds, vanilla paste and fleur de sel.
Leave to cool down completely before mixing.
Store between 4 and 6°C.
Vanilla paste QB
For praliné
ingredients :
- 0.4 g New Caledonia vanilla pod
- 0.1 g Powdered sorbitol
- 0.2 g Powdered dextrose
- 0.4 g Invert sugar
process :
Dry mix the vanilla with the powdered dextrose and sorbitol. Add the inverted sugar in two times.
Cocoa and puffed rice base streusel
ingredients :
- 412.1 g Cocoa streusel QB
- 323.3 g Almond base praliné 60%
- 218.5 g Hazelnut paste
- 191.2 g 62% dark couverture chocolate
- 68.3 g Feuilletine
- 136.6 g Japanese puffed rice
process :
Smash the streusel once cooked. Add the hazelnut paste and praliné. Add the melted chocolate and then the feuilletine and puffed rice.
Pour into 1-cm-high Flexipan sheets and store in the fridge before cutting out into squares and glazing.
Neutral glaze
For melting mandarin sphere
ingredients :
- 800 g Still water
- 152.4 g Sugar
- 47.6 g Plant-based gellant
process :
Heat the water and add the powdered ingredients. Bring to a boil and use immediately while boiling hot.