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1 square 40x60 cm

Pistachio daquoise

icing sugar g 330
pistachio powder g 220
almond powder g 110
egg white g 415
sugar g 130

Whip the egg whites with the sugar, combine all the dry stuff, pass through the strainer and softly combine the whipped egg whites. Place over a 40x60 cm tin and cook at 180°C for 20 minutes.

Chocolate biscuit without flour

Callebaut Origine Madagascar g 225
butter g 85
yolk g 80
egg white g 180
sugar g 60

Melt the chocolate with the butter, add the yolks and the egg whites previously whipped with the sugar. Cook at 200°C for 7 minutes.

Wild berry gelatine

wild berry sauce g 1250
gelatine mass g 150
sugar syrup g 120

Work the mixture as usual.

Pralinato mousse

milk g 540
yolk g 105
maizena g 45
sugar g 180

Prepare a custard and add when it’s hot.

Mycryo Callebaut g 90
Prama Callebaut g 180

When it’s cold, softly combine

whipped cream  g 450



Madagascar ganache

cream g 380
sugar g 40
yolk g 100
Callebaut Origine Madagascar g 200

Prepare a custard and pour it over the chocolate

Chantilly vanilla

cream g 1.500
vanilla stick  n.3
sugar g 250

Bring the cream at 50°C, add the vanilla and let cool for 6 hours. Then whip.

Assembly
Put the pistachio daquoise into a 60X40 cm square and cover it with the pralinato mousse. Pour the fruit gelatine in a Flexipan and freeze it.
Place the chocolate biscuit and cover it with the frozen fruit gelatine. When it’s hot pour the ganache, freeze it and finish with the chantilly vanilla.

Alexandre Bourdeaux


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