Salt Almond Crisp
Heat up the Belcolade Lait till 40 °C and add the praline.
Mix it together with all other ingredients.
Pour 150g per circle of 16cm diameter and flatten it out.
Heat up sugar and water till 121°C.
Whip the egg whites and add the hot sugar syrup.
Whip this until lukewarm.
Sieve all other dry ingredients together and mix it gently with a spatula into the whipped meringue.
Place on a baking tray 40cm x 60cm.
Bake at 200 °C for 10 minutes and leave them to cool down.
Cut out circles.
Wash the oranges, cut them into pieces and take out the seeds. ( leave the peel)
Cook it together with the glucose in a Thermomix and add the pectin with the sugar.
Cook and mix for 4 minutes in a Thermomix.
Leave the marmalade to cool down.
Spread on each daqcuoise 50 grams of marmalade.
Heat up and whip the beer, sugar and egg yolks to 85°C.
Melt the Belcolade chocolates together till 45°C.
Add 75g of liquid cream to obtain a ganache.
Mix gently the “pate a bombe” into this ganache with a spatula.
Incorporate the gelatin and finally the whipped cream.
Bring the beer and glucose to boil and mix it with chocolate.
Melt the pre-soaked gelatin and mix into ganache.
Add the Miroir and mix everything with a hand blender.
Leave the glaze to cool down.
Reheat and use at 38°C .
Place circles on a guitar sheet on a tray.
Put some chocolate mousse in each circle and flatten it out with a spatula.
Push in 2 daqcuoise sponge in it covered with the orange marmalade.
Put some more chocolate mousse in the circle and close with the almonds crisps.
Freeze the cake until frozen.
Demould the cake and glaze with the beer chocolate glaze.
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