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Makes 24 pieces
Recipe Step by Step
310g Heavy cream 35%
310g Whole milk
130g Egg yolks
750g Crème anglaise
290g NYANGBO 68%
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
80g European-style butter 84%
80g Brown sugar
80g All-purpose flour
80g Extra-fine blanched almond powder
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
NOUGATINE WITH OABIKA COCOA NIBS
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
OABIKA PACOJET SORBET
700g Mineral water
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
20g Mineral water
110g Glucose DE35/40
46g Mineral water
18g Sodium bicarbonate
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
TURNIP AND OABIKA COMPOTE
130g Mineral water
A pinch of Maldon salt
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.