Pecan nut crumble
40 g pecan nuts
33 g butter (soft)
16 grams light brown sugar (cassonade)
16 g cane sugar
2.5 g fleur de sel
40 g flour
10 g cocoa butter (optional)
Roast the pecan nuts in the oven for 15 minutes at 140°C. Let them cool down and chop them finely.
Mix the soft butter with the brown sugar, the cane sugar and the fleur de sel in a bowl or use the flat beater of your kitchen machine.
Mix in the chopped pecan nuts and the flour.
Spread out this mixture on a sheet and let stiffen in the refrigerator. Grate the crumble as soon as it has hardened.
Form a 16 cm wide circle of the crumble and then bake for 15 to 20 minutes at 170°C in the pre-heated oven. Let cool down and spray with cocoa butter if you wish.
Tonka and vanilla crémeux
½ vanilla bean
½ tonka bean
10 g whole milk
140 g cream (35%)
40 g egg yolks
25 g granulated sugar
1/2 gelatine leaf
Remove the seeds from the vanilla bean and very finely chop the tonka bean. Bring to the boil with the milk and the cream.
Mix the egg yolks with the sugar. Pour in the boiling milk and cream and heat the mixture in a saucepan to 85°C. Then strain the mixture through a chinois sieve in another bowl.
Finally add the soaked gelatine and mix the cream with a hand-held mixer until smooth.
Pour the cream into a 16 cm wide stainless steel ring and place in the freezer until stiff (about 1 hour).
33 g freshly squeezed orange juice
7 g orange concentrate
7 g sugar
1/2 gelatine leaf
Heat the orange juice with the concentrate and the sugar until the temperature reaches 60°C.
Add the soaked and melted gelatine and mix until smooth.
Pour a circle of coulis over the now hardened crémeux (to obtain a second layer) and put the stainless steel ring back into the freezer.
73 g almond paste
27 g icing sugar
25 g eggs
47 g egg yolks
67 g egg whites
27 g granulated sugar
22 g flour
22 g cocoa powder
22 g melted butter
Pre-heat the oven to 180°C.
Place the almond paste and the icing sugar in your kitchen machine. Use the flat beater.
Stir the eggs and the egg yolks together first and then add them to the almond paste in a thin stream until you obtain an airy mixture.
Beat the egg white with the granulated sugar until you obtain a nice egg white foam (add the sugar in three stages).
Fold the egg yolk mixture into the egg whites, then add the sifted flour and the cocoa powder and finally the melted butter.
Spread the sponge out on a baking tray lined with parchment paper and bake in the oven for about 15 minutes at 180°C.
Let cool down, punch out a circle with a 16 cm diameter and set aside.
Madagascar chocolate mousse
72 g Madagascar (67%) chocolate, chopped
107 g cream (35%)
30 g cream (35%)
40 g syrup
22 g egg yolks
Melt the pieces of chocolate (temp. 45°C).
Whip the first batch of the cream (not quite stiff, about two thirds) and then bring the second batch of the cream to the boil.
Prepare a pâte à bombe with the syrup and the egg yolks and let cool down.
Mix the boiled cream with the melted chocolate. Mix into the cold pâte à bombe and then fold in the whipped cream.
33 g water
33 g orange juice
8 g potato starch
50 g glucose syrup
93 g granulated sugar
117 g cream (35%)
60 g white chocolate, chopped
17 g milk chocolate, chopped
33 g neutral jelly
1.5 gelatine leaves
red and yellow food colouring
Mix the water with the orange juice and the potato starch.
Boil the glucose syrup and the sugar until the mixture reaches a temperature of 185°C (caramel).
Bring the cream to the boil and then pour it over the caramel to deglaze. Then add the diluted orange juice and strain the mixture through a chinois sieve over the pieces of white and milk chocolate.
Finally add the neutral jelly and the soaked gelatine leaves. Mix until you obtain a smooth mixture and add some red and yellow food colouring.
Finally strain once again through a chinois sieve. Cover the icing with cling film and let stiffen in the refrigerator.
Plating and presentation
We will build this cake upside down.
Take a baking tray and line with a plastic mat or parchment paper. Place a 4 cm high stainless steel ring with a diameter of 18 cm on it.
Fill one third of the ring with the chocolate mousse. Press in the crémeux of tonka and orange coulis and arrange a layer of chocolate sponge on top. Fill with chocolate mousse and end with a layer of pecan crumble.
Place the cake in the freezer for two hours until stiffened. Remove the ring by gently heating the outside of the stainless steel ring, for example with a crème brûlée burner.
Pour the heated caramel icing (max. 35°C) over the cake.
Let thaw out and garnish with some pecan crumble and a chocolate garnish of your choice.