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Entremets & Cheesecakes
PICADO
Made with Jivara 40%
An original recipe by David Briand Makes 25 cubes
7 stepsRecipe Step by Step
01
ÉCLAT D'OR HAZELNUT STREUSEL
65g Dry butter 84%
65g Brown sugar
25g Strong white bread flour
50g Whole toasted hazelnuts
50g Éclat d’Or
0.5g Salt
1/2 vanilla pod
Roughly crush the hazelnuts.
Cut the cold butter into small cubes.
Using the fl at beater in your mixer, mix with the brown sugar and flour to form a dough. Add the crushed nuts, the Éclat d’Or, salt and the scored vanilla pod.
Mix briefly but do not let the dough break up too much.
Store in the refrigerator or freezer until you are ready to cook.
Bake at 300°F (150°C) for 18 minutes.
02
JIVARA PRESSED CHOCOLATE SNAP
260g Éclat d'Or Hazelnut Streusel
80g MILK JIVARA 40%
Once the streusel has been cooked and cooled, weigh it and break it up slightly.
Mix it with the melted couverture chocolate.
03
CRÈME ANGLAISE
200g UHT cream 35%
200g Whole UHT milk
80g Egg yolks
40g Caster sugar
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
04
LEMON AND HAZELNUT MILK GIANDUJA CREAM MIX
180g Crème anglaise
2g Powdered gelatin 220 Bloom
10g Water for the gelatin
40g Mixed whole lemon
210g HAZELNUT 35% MILK GIANDUJA
Add the rehydrated gelatin to the warm, strained crème anglaise.
Slowly pour the warm mixture over the melted Gianduja to make an emulsion using a spatula.
Add the crushed lemon.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.
05
APRICOT COMPOTE
75g dried apricots
140g Apricot pulp
75g Frozen apricot halves
1/2 Vanilla pod
6.5g caster sugar
1.5g fruit pectin NH
Poach the dried apricots in water for 10 minutes.
Rinse them in cold water and dice.
Cook the diced apricots, pulp, apricot halves and vanilla on a low heat for approx. 20 minutes, stirring all the while. Mix the pectin and sugar then add them to the apricot mixture.
Bring to the boil while stirring vigorously, then set aside.
06
JIVARA MOUSSE
290g Crème Anglaise
430g UHT cream 35%
530g MILK JIVARA 40%
Once the crème anglaise has been warmed and sieved through a chinois, gradually pour out onto the melted couverture chocolate.
Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
Once the mixture is smooth, check the temperature is at 100-105°F (38-40°C) and add the remaining frothy whipped cream.
07
JIVARA SPRAY ICING
570g ABSOLU CRISTAL NEUTRAL GLAZE
30g water
40g MILK JIVARA 40%
Bring the Absolu Cristal Neutral Glaze to the boil in the water.
Make an emulsion with the melted couverture chocolate, mix it in an electric mixer and heat to about 195°F (90°C).
Make sure you strain the spray-on icing as you put it in the spray gun. Use it as soon as it is in the gun.
Assembly and finishing
Make the Jivara chocolate snap and spread it into an 18 x 18cm frame – Be careful not to press down too much. Store in the refrigerator. Make the lemon and milk Gianduja cream mix, leave it to cool at a temperature of about 85°F (30°C) and pour over the chocolate snap.Leave to set in the refrigerator for about 2 hours, then freeze. Make the apricot compote, then pour it onto the cream mix. Freeze. Cut it into 3.5cm squares and store them in the freezer.Make the Jivara mousse and put the inserts in the “cube” molds with the apricot compote at the top. Pour 50g of mousse into each mold, then freeze.Spread the pre-crystallized milk couverture chocolate between two sheets of confectionery dipping paper, then cut it into right-angled triangles. Leave to set at approx. 60°F (16°C).Use some Jivara spray icing to coat the little gateaux.Decorate them by unevenly arranging chocolate triangles, as shown in the photo.Tip: If they sink, you can smooth out the little gateaux with a bit of mousse.