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Recipe Step by Step
95g brown sugar
95g extra fine almond flour
95g all-purpose flour
95g European-style butter
1g fleur de sel
Use the paddle attachment in a stand mixer to mix together the brown sugar, almond flour, flour, butter and fleur de sel until the mixture starts to form into small balls.
Spread the streusel out evenly on a silicone-coated baking mat.
Bake at 320°F (160°C).
120g TANARIVA 33%
350g almond streusel
70g crispy wheat flake cereal
2g fleur de sel
Melt the TANARIVA couverture.
Mix the streusel, crispy wheat flake cereal and fleur de sel.
Add the TANARIVA couverture.
160g egg yolks
340g extra fine almond flour
Whisk together all the ingredients in a stand mixer.
Beat on a medium speed for 15 minutes.
60% ALMOND PRALINÉ CRÉMEUX
75g whole milk
2.2g gelatin powder 220 Bloom
525g 60% ALMOND PRALINÉ
260g Heavy cream 36%
Heat the milk and add the rehydrated gelatin.
Combine the milk with the praliné and emulsify the mixture using the paddle attachment in a stand mixer.
Stabilize the emulsion by gradually adding in the cold cream. Immediately mix using an immersion blender
to make a perfect emulsion.
Leave to set in the refrigerator.
HONEY & OPALYS WHIPPED GANACHE
290g Heavy cream 36%
270g OPALYS 33%
680g Heavy cream 36%
Heat the smaller portion of cream with the honey.
Slowly combine the hot mixture with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the larger portion of cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until firm.
Mix the sugar and Iota, then sift the mixture onto the blackcurrant purée and blueberry mix chilled to 40°F
(4°C). Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
ABSOLU CRISTAL NEUTRAL SPRAY MIX
77g mineral water
Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Make the almond streusel, ALMOND PRALINÉ crémeux and honey whipped ganache.
Make the blackcurrant confit.
Pour 20g of confit into each 7cm half-sphere in a flexible mold. Freeze.
Make the honey sponge and weigh 1250g into a deep 40×60cm flexible mold. Bake at 355°F (175°C) for 8 minutes.
Make the TANARIVA crisp and spread 550g into a 34cm×34cm×4mm frame.
Put the frame into the refrigerator set at 40°F (4°C) for a few moments, then use a cutter to cut the crisp into 4.5cm rounds. Store at 80°F (4°C).
Cut out rounds of honey sponge with a diameter of 5cm.
Use a piping bag with a 9mm nozzle to pipe 20g of ALMOND PRALINÉ crémeux onto the sponge, then add a half-sphere of blackcurrant confit. Freeze.
Make the honey whipped ganache.
Place a disk of TANARIVA crisp in a 7cm half-sphere flexible mold.
Pipe 35g of honey whipped ganache against the edges of the mold.
Put in place the honey sponge, crémeux and blackcurrant confit insert, pressing down lightly so that the whipped ganache rises up. Freeze.
Use a spray gun to glaze with a fine layer of ABSOLU CRISTAL.
Finish off with a CHOCOLATREE “Dulcey Flower” decoration (ref.49743).