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Recipe Step by Step
EGG-BASED CREME ANGLAISE
588g Whole milk
252g Heavy cream 36%
1,075g Total weight
Heat the mixture to 183°F (84°C) and mix with an immersion blender to combine. Use immediately or cool quickly in the refrigerator.
INTENSE KOMUNTU 80% CREMEUX
285g Egg-based crème anglaise for dark chocolate crémeux
400g Total weight
Mix straight away thoroughly using an immersion blender to make a perfect emulsion. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
210g Menton lemon
2g Madagascar vanilla pod
110g 100% Femminello lemon purée
442g Total weight
Add the lemon purée and cook for a few minutes on a low heat. Mix and set aside.
PECAN AND LEMON CRUNCHY PRALINE
180g Raw pecan nuts
2 pieces Scraped vanilla beans
2g Lemon Zest
277g Total weight
Cook the water and sugar at 245°F (118°C) and add the pecan nuts and scraped vanilla beans. Cook until caramelized.
Add the lemon zest and pour the mixture onto a silicone mat.
Leave to cool then blend until the mixture has a soft, crunchy texture.
RAW PECAN STREUSEL
125g Raw pecan nuts
100g European-style butter
25g Egg whites
125g Wholemeal flour
3g Sel de Guérande salt
478g Total weight
KOMUNTU 80% GENOISE SPONGE
55g Grape seed oil
115g Egg whites
70g Heavy cream 36%
90g All-purpose flour
811g Total weight
Melt the couverture and oil at 130°F (55°C).
Add the egg whites and the cold cream. Mix with an immersion blender to create an emulsion and make a ganache.
Use a spatula to gently fold the beaten eggs into the ganache, then add the sifted flour and salt.
KOMUNTU 80% PECAN CRISP
90g Raw pecan nuts
370g Raw pecan streusel
50g KOMUNTU 80%
185g Crunchy pecan and lemon praliné
4g Fleur de sel
699g Total weight
Grind the cooked streusel into large pieces.
Melt the chocolate to approx. 105°F (40°C) then add the pecan praliné and fleur de sel and, finally, the streusel and chopped pecan nuts.
250g Heavy cream 36%
250g Whole milk
100g Egg yolks
650g Total weight
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
KOMUNTU 80% CREME ANGLAISE MOUSSE
480g Crème anglaise
720g Heavy cream 36%
1,650g Total weight
Immediately mix using an immersion blender to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 115/120°F (45/50°C) and
add the remaining frothy whipped cream. Use straight away.
PECAN AND PRALINÉ DECORATIVE JELLY
200g Whole milk
2g Gelatin powder 220 Bloom
10g Water for the gelatin
70g Crunchy pecan and lemon praliné
294g Total weight
At approx. 115°F (45°C), whisk in the agar-agar combined with the sugar, then bring to a boil.
Add the rehydrated gelatin.
Pour into the praliné and mix.
Leave to cool to approx. 140°F (60°C) before use.
ABSOLU CRISTAL NEUTRAL SPRAY MIX
180g Absolu Cristal Neutral Glaze
18g Mineral water
198g Total weight
KOMUNTU 80% SPRAY MIX
60g Cocoa butter
200g Total weight
KOMUNTU 80% ABSOLU SPRAY MIX GLAZE
745g Absolu Cristal Neutral Glaze
75g Mineral water
900g Total weight
Add the chocolate and mix.
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Make the crémeux, lemon marmalade, pecan praliné and streusel.
Make the sponge, pour it into a 38×27.5cm frame and bake for approx. 12 minutes at 355°F (180°C). Make the crisp and spread it over the cold sponge. Store at 40°F (4°C).
Cut it into 22.5×3.5cm strips. Set aside for assembly.
Place a 4.5cm tall strip of acetate in a 28×10cm frame that will serve as the main support for your dessert.
Create an original shape with the acetate by placing a 4.5cm ring between one of the longer sides of the frame and the acetate.
Make the chocolate mousse and pour about 150g into the frame. Place a strip of crisp-covered sponge vertically against the flat side of the assembly, placing the crunchy side firmly against the frame.
Using a spatula, push the mousse around the acetate so it is completely lined.
Using a piping bag without a nozzle, randomly arrange approx. 15g of lemon marmalade and 15g of crunchy praliné on the mousse, without going as far as the edge of the assembly. Then pipe on 50g of chocolate crémeux and finish off by adding about 15g lemon marmalade and 15g of pecan praliné. Cover this assembly with approx. 150g of mousse, smooth its surface and freeze it.
Make the jelly and pour it out between two 2mm rulers on a silicone mat. When the jelly is cold, cut it into strips of approx. 35×3cm. Spray it with a thin layer of Absolu Cristal.
Spread some different types of pre-crystallized couverture chocolate onto strips of guitar paper. Before it has completely crystallized, cut the couverture into thin strips with a knife, then place these on rolls of different diameters so they take on a curved shape. Leave to set at 60°F (16°C).
Remove the dark strips from the mold and spray them with some Komuntu spray mix at low pressure to create a speckled effect.
Spread some pre-crystallized dark couverture chocolate between 2 transfer sheets and cut them into shapes matching the shape of the dessert. Leave to set at 60°F (16°C).
Spray the dessert with chocolate Absolu glaze and decorate it lengthwise with a praliné jelly strip. Finish off with the chocolate decorations.