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Recipe Step by Step
Step01
Cocoa Nib Nougatine
300g sugar
5g pectin NH
250g european butter
20g water
100g glucose
350g GRUE DE CACAO
Combine the sugar and pectin. Then add the butter, water and glucose. Cook over low heat, stirring occasionally until the mixture binds. Leave to simmer for a few seconds. Warm the COCOA NIBS in the oven and add them to the mixture. Bake at 190-200°C (326-392°F) and then leave to cool.
Step02
Coeur De Guanaja Sacher
410g PATE D'AMANDE PROVENCE 50%
125g sugar
200g egg yolks
140g eggs
240g egg whites
125g sugar
95g cake flour
95g P125 COEUR DE GUANAJA
80g BEURRE LIQUIDE CLARIFIE
Mix the ALMOND PASTE with the first quantity of sugar and then add the egg yolks and eggs one by one. Beat until it reaches the ribbon stage. Whip the egg whites, gradually adding the remaining sugar. Sift the flour. Meanwhile, melt the P125 COEUR DE GUANAJA and the butter. Fold a little of the egg whites into the melted chocolate and butter to obtain a smooth and light mixture. Add the almond paste mixture. Fold in the flour and finish with the remaining egg whites. Bake 750g of Sacher on a 40 x 60cm baking sheet at 190-200°C (326-392°F) with the damper closed.
Step03
Basic Custard
365g whipping cream
365g whole milk
150g egg yolks
75g sugar
Mix the egg yolks with the sugar without whitening. Bring the cream and milk to a boil and pour onto the egg yolks. Cook until the mixture coats the back of a spoon at 84-85°C (183.2-185°F). Strain and use immediately.
Step04
Itakuja Supreme
875g basic custard
719g ITAKUJA 55%
260g whipping cream
Take the hot strained custard and make an emulsion with the melted ITAKUJA 55% (as for a ganache), with a smooth, glossy and elastic texture. Use an immersion blender to perfect the emulsion, taking care not to incorporate any air and working at 35-45°C (95-113°F). Fold in the whipped cream with a rubber spatula and use immediately.
Step05
Lemon Foam
1000g whole milk
3g lemon zest
60g sugar
10g pectin X58
Bring the milk to a boil and infuse with the lemon zest for around 10 minutes. Add the sugar and pectin mixed together and bring to a boil. Strain and set aside in the refrigerator.
Step06
Lemon Sauce
310g ABSOLU CRISTAL NAPPAGE NEUTRE
140g water
50g lemon juice
AN yellow food coloring
Combine the cold ABSOLU CRISTAL with the water, lemon juice, and food coloring. Set aside in the refrigerator.
Assembly and finishing
CAKE : Pour 750 g of batter into each 40 x 60 cm baking sheet. Make the Chocolate Supreme and immediately pour 900 g into lipped silicone mats. Arrange the Sacher on top and freeze. Unmold and stack the cake assemblies, cut in two and stack again. Place the assembly in the fridge for one hour and then cut into 12 x 30 cm strips. These strips can then be frozen or set aside in the fridge. To serve, cut into 12 x 1.5 cm slices.
NOUGATINE :Use some gold card to make a frame 3 cm high by 13 cm long. Once the nougatine is cooked, cut into 22 x 2 cm strips and mold while still
hot into a ‘U’ shape around the frame.
FOAM : Make a 3 x 10 cm plastic stencil. Blend the Lemon Foam and then place in a siphon with two cartridges. Shake and leave to rest for 10 minutes before using. Arrange a slice of Sacher and Chocolate Supreme on each plate. Use a brush to paint a sweep of Lemon Sauce alongside. Place the stencil on the slice and fill with Lemon Foam. Smooth with an angled spatula and carefully remove the stencil. To finish, place the nougatine on top and serve immediately.