Blackcurrant sablé and rye bread sablé

“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”

Level:

6 piece(s)

egg white
25 g

sugar
6 piece(s)

egg yolks
200 g

sugar

Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.

2 spoon(s)

CP
2 tea spoon(s)

baking powder
2 g

potato flour
150 g

grated rye bread
75 g

hazelnut flour

Mix into egg mixture.

100 g

Callebaut Creme dell' Artigiano Nocciola
40 g

VH-9401

Mix in consecutively and pour into Demarle mould (ref. 1897).
Bake at 175°C for 15 minutes.

100 g

Boiron blackcurrant puree
10 g

water
10 g

simple syrup
5 g

Sosa VGP

Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into
frame. Leave to set in refrigerator and cut into cubes.

0.2 l

egg yolks
500 g

Boiron blackcurrant puree
240 g

sugar
10 piece(s)

gelatin leaves
1 l

half whipped cream 35%

Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine
and whip into foam. Mix in cream and pipe into spherical mould.
Add blackcurrant jelly inclusion and freeze.

250 g

water
300 g

sugar
200 g

dextrose
250 g

condensed milk

Heat together to 103°C and leave to cool to 55°C.

18 g

gelatin
140 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets
3 g

IBC titanium dioxide powder

Mix in with stick blender. Avoid air bubbles. Reheat in microwave
and apply at 26-28°C.

45 g

almond flour
235 g

whole egg(s)
20 g

flour
85 g

icing sugar
12 g

sunflower oil
IBC black colouring

Mix together with stick blender. Pour into siphon and charge with two
cartridges. Deposit into flamingo cups with cuts in the bottom and bake in
microwave for 30 seconds.