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Daisy
Made with
MILLOT 74%
If necessary, add rehydrated gelatin to the warm, strained crème anglaise.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the refrigerator.
Heat half the purées to 105°F (40°C) and add the sugar, glucose and pectin. Bring to a boil. Add to the remaining purée and lemon juice at 40°F (5°C). Stir to smooth the texture.
METHOD: Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk, then gradually combine the mixture with the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Bring the Absolu Cristal to a boil with a small quantity of water, add it to your mixture, then mix. Store in the refrigerator. Leave to set for 12 hours before use.
USE: Reheat the glaze to 90-95°F (36-38°C), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Glaze.
Mix together the eggs, invert sugar and sugar. Add the almond flour, the flour sifted together with the baking powder and the COCOA POWDER. Pour in the cream, then add the clarified butter and melted chocolate at 115°F (45°C).
Mix the chocolate melted at 95°F (35°C) with the creamed butter. Gradually add the cold eggs. Add the flour, confectioner's sugar and fleur de sel. Briefly stir all these ingredients together. Spread out immediately. Bake at 300°F (150°C).
Chop the baked shortcrust pastry with a knife. Sift to remove large crumbs, and set them aside to garnish if necessary. Mix the crumbled shortcrust with the toasted almond slivers and fleur de sel. Add the melted chocolate.
Heat the milk and cream, then add the rehydrated gelatin.
Gradually pour over the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Check the temperature is at 110-115°F or (42-45°C) and add a quarter of the egg whites along with the sugar. Mix, then finish off by adding the rest of the egg whites
SQ MILLOT 74%
Make the crémeux, the blackcurrant & blackberry confit and the glaze. Leave to set for 12 hours. Make the sponge and pour 150g into each 140mm ring. Bake at 340°F (170°C) for 11 minutes.
Make the shortcrust pastry and roll it out to a thickness of 2mm, bake for 20 minutes at 300°F (150°C). Make the pressed shortbread and spread 100g on each sponge. Using some tempered Millot 74% couverture, draw some wavy lines on some baking paper folded like an accordion. Leave to set standing vertically. Turn out the sponge so the crisp is on the bottom. Use a piping bag with a 13mm nozzle to dab on uneven dots of crémeux (approx. 80g per sponge). Freeze.
Stir the blackberry & blackcurrant confit with a spatula to smooth the texture. Using a piping bag with no nozzle, add approx. 80g confit per sponge between the dots of crémeux. Freeze.
Put the inserts in the center of 16cm rings lined with a guitar sheet. Make the classic mousse and fill the rings to the top. Freeze. Smooth the top of the desserts using the remaining crémeux. This step is essential to avoid air bubbles appearing on the surface of the dessert when you glaze it.
Cover the desserts with the melted glaze at 95-100°F (36-38°C). Put your chocolate decorations in place.