By Chef Johan Martin
150g egg whites
90g brown sugar
105g sifted icing sugar
125g toasted ground hazelnuts
total weight : 505g
In a mixing bowl , whisk the egg whites with the brown sugar then incorporate the dry ingredients .
Spread the biscuit onto a "flexipat" square sheet of 1cm high.
Bake in a fan forced oven at 175℃ for 12 to 15 minutes.
Cool down and stock for the assembly.
green apple cream
20g lemon juice
275g green apple puree
20g cocoa butter Mycryo
49g gelatine mass ( 7g 200 bloom gelatine powder and 42g water )
15g Manzana alcohol
100g whipped cream
In a saucepan , bring to the boil the lemon juice, green apple puree and cream then add the mixture of sugar and con-flour.
Bring to the boil the pour over the Mycryo cocoa butter , gelatine mass and Manzana alcohol.
Mix and cool down to 25℃ before folding throuh the whipped cream .
Pipe into "flexipan" demi sphere moulds of 4cm in diameter.
Place into the freezer.
hazelnut gianduja mousse
45g hazelnut milk Gianduja
45g hazelnut praline
35g gelatine mass ( 5g 200 bloom gelatine powder and 30g water )
310g whipped cream
total weight : 495g
In a saucepan , heat the milk and add the gianduja , praline and gelatine mass .
Mix and cool to 25℃ before combining with the whipped cream.
orange chocolate mirror glaze
200g sweet condensed milk
140g gelatine mass (20g 200 bloom gelatine powder and 120g water )
250g white chocolate "Zephyr"
50g milk couverture chocolate 40%
5g orang food colouring
total weight : 1395g
In a saucepan , cook together the water ,sugar and glucose to 103℃ then pour over the condensed milk , gelatine and then the white and milk couverture chocolates and colouring .
Mix and stock in the refrigerator overnight .
The following day heat the glaze to 40℃ and use at 30-35℃.
almond sweet paste
80g icing sugar
200g T55 flour
30g ground almonds
total weight : 472g
Rub together the butter ,icing sugar ,flour ,ground almonds and salt .
Add the eggs and finish the mixture .
Film and stock in the refrigerator .
Roll out the paste to 2mm in thickness in between two sheets of plastic.
Cut out discs of 7cm in diameter .
Place onto a sheet of "fiberpain" and rest in the refrigerator .
Bake in a fan forced oven at 155℃ for 15 to 18 minutes.
Store in a dry environment.
Brush with gold glitter.
assembly and finishing
Using "Stone" silicon moulds pipe to halfway with the gianduja mousse and place into each mould an insert of green apple cream .
Cover with some more of the gianduja mousse and finish with the dacquoise disc.
Smooth over and place with the milk chocolate mirror glzae then place onto the sable biscuits, which have ben dusted with gold powder.
Finish with a fan of fresh green apple dipped in lemon juice and gold leaf.