GIUSEPPE MANILIA
PASTRY CHEF
Ingredients 18 mini tarts
5040 gr 70% dark chocolate mousse
1290 g milk
256 g glucose
886 g egg yolks
14 g food-grade gelatine
140 g water
1446 g heavy cream
1446 g 70% dark chocolate
2500 g 40% milk chocolate and wild fennel cream
690 g milk
690 g heavy cream
138 g glucose
20 g wild fennel
18 g food-grade gelatine
180 g water
730 g 40% milk chocolate
277 g egg yolks
2195 g chocolate sponge cake
525 g egg whites
540 g white sugar
540 g egg yolks
105 g starch
240 g 70 dark chocolate
240 g butter
150 g flour
3000 g cocoa gel
150 g still mineral water
640 g white sugar
140 g inverted sugar syrup
700 g heavy cream
44 g food-grade gelatine
440 g water
220 g cocoa powder
800 g neutral glaze
1250 g crust
80 g cocoa butter
88 g 40% milk chocolate
88 g 35% white chocolate
625 g hazelnut paste
200 g hazelnut nibs
225 g eclat d’or
25 g wild fennel
Credits: Nicola Bianculli
Method
Make the fennel cream; let rest 15 minutes, bringing it to room temperature. While cooling, make the fennel crust and freeze. Drizzle the fennel cream on the fennel crust and on the dark chocolate sponge cake in 12-diameter pastry rings and freeze. Make the dark chocolate mousse. Pour about 120 g of mousse into 14-diameter pastry rings; add the sponge cake with the frozen fennel cream; pour in another 120 g of dark chocolate mousse. Close with the fennel cream and frozen crust. Flash freeze. The dessert should be eaten at a temperature of 3 to 5°C, in a time span of 6 to 7 hours.
©2024 Accademia Group srl | All rights reserved
