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TEETERING NEST
Made with Guanaja 70%
An original recipe by Baptiste Blanc.
Makes 24 desserts
Recipe Step by Step
MOLTEN CHOCOLATE CAKE
310g GUANAJA 70%
290g Dry butter 84%
480g Whole eggs
290g Caster sugar
130g Strong white bread flour
ALMOND SHORTCRUST PASTRY
230g Dry butter 84%
4g Salt
170g Icing sugar
60g blanched powdered almonds
95g Whole eggs
440g Traditional wheat flour
PASSIONFRUIT CARAMEL
200g Passionfruit pulp
100g Mango pulp
140g Glucose DE 38 / 40
2 vanilla pods
300g Caster sugar
120g UHT cream 35%
120g Dry butter 84%
PASSIONFRUIT INSPIRATION ICE CREAM
220g Whole UHT milk
10g 1% fat powdered milk
40g Caster sugar
30g glucose powder DE 33
20g Inverted sugar
2g Combined stabilizer
70g PASSION FRUIT INSPIRATION
110g Passionfruit pulp
Assembly and finishing
Make the Inspiration Passion ice cream, whirl and set aside.
Before baking, cut out 10 cm diameter discs of the shortcrust pastry, and perforate the inside with a 4 cm diameter cookie cutter.
Bake the two discs and the scraps of dough, then set aside.
Make the passion caramel, let it cool, then pour 10g into a black hollow ball (Ref. 1732), let it crystallize at 17 °C and freeze.
Make the molten chocolate cake mixture and pour 40g into a 5cm diameter circle previously lined with parchment paper.
Place the frozen caramel in the center and cover with 20g of the molten chocolate cake mixture.
Bake for 8 minutes at 190 °C.
Place a marble slab in the freezer.
Using a piping bag and Inspiration Passion couverture at 35 °C, make regular lines on the marble and then when the couverture starts to crystallize, bring it all together to make a nest.
Allow to crystallize.
Place the nest of couverture on the cooked 4cm diameter disk of shortbread.
Set aside.
Using the caramel passion, make three dots in the plate (see photo) then place the soft cake in the center of the plate.
Place the perforated shortcrust pastry disk on top of the molten chocolate cake.
Then place the shortbread disk with the nest, sprinkle with a few shortbread chips.
Finally, place a quenelle of passion ice cream and a house logo.