CHOCOLATE, PEACH, HAZELNUT
COCOA SPONGE CAKE
- 125 g granulated sugar
- 200 g whole hazelnuts
- 300 g eggs
- 125 g caster sugar
- 55 g weak flour
- 20 g Cocoa powder Selección 22
- 5 g yeast
- 100 g almond flour
- 250 g melted butter
- 10 g amaretto liqueur
Caramelize the hazelnuts with the sugar. Leave to cool.
Use a coupé to crush the caramelized hazelnuts together with the other solids except for the caster sugar.
Mix the egg with the caster sugar until everything has completely dissolved.
Add the Amaretto.
Mix together liquids and solids.
Lastly, homogenize by adding the butter. Leave to rest for one hour.
Spread on a baking tray to a thickness of 0.4 cm. Bake at 180ºC.
PATE A BOMBE
- 120 g pasteurized egg yolks
- 50 g pasteurized egg(s)
- 90 g caster sugar
- 60 g water
Place everything in a bowl. Cook in bain-marie to 82ºC.
- 220 g cream
- 450 g Hazelnut praliné
- 100 g pure hazelnut paste
- 5 piece(s) gelatin
- 500 g soft whipped cream
- 140 g pâte à bombe
Boil the cream.
Heat the paste and the praline in bain-marie so it tempers.
Mix with the cream and add the gelatin, previously melted in the microwave.
Add the semi-whipped cream. Finish off the pâte à bombe.
- 250 g peach(es)
- 25 g sugar
- 80 g white peach puree
- 1 piece(s) vanilla
- 1.5 piece(s) gelatin leaves
Peel and cut the peach into regular 5 mm cubes. Caramelize the sugar and add the peach. Sautée. Remove from the heat and mix with the hot purée and the vanilla pulp.
Add the gelatin leaves previously soaked in cold water and ice.
Gelify in 12 cm x 5 mm discs. Freeze.
- 240 g cream
- 240 g Ocumare
- 80 g egg yolks
- 370 g soft whipped cream
Heat the cream and egg yolks to 82ºC.
Add the couverture and mix until everything is homogenized and melted.
Mix with the the semi-whipped cream.
- 110 g water
- 50 g liquid glucose
- 100 g dextrose
- 110 g 35% cream
- 25 g nonfat dry milk
- 350 g sugar
- 140 g Cocoa powder Selección 22
- 250 g cold neutral gelatine
- 16 piece(s) gelatin leaves
Place the water, glucose and dextrose in a pan. Heat to 40ºC.
Add the cream, powdered milk, sugar and powdered cocoa.
Leave to cook until the mixture starts to boil. Remove from the heat and add the gelatin leaves previously soaked.
Mix thoroughly using the food processor at low speed (do not add air).
Add the neutral gelatin and continue mixing. Leave to rest and glaze at 35ºC.
FALSE PEACH STONE
Melt the chocolates and the cocoa butter separately. Combine them.
Add the almond praline. Temper the mixture at 24ºC.
Pour the mixture into the mould, inserting a Polignac almond inside.
Leave to crystallize and remove from the mould
- 100 g raw Largueta almonds
- 50 g sugar
- 50 g glucose
- 100 g water
Make a syrup with the glucose, sugar and water. When it boils, add the almonds and cover the pan. Remove from the heat.
Leave to cool and drain the almonds.
Return the syrup to the heat and repeat the operation once more.
When cooled, drain and toast them in the oven at 145ºC until completely crispy.
Place a layer of Ocumare mousse in the bottom of the mould. Next, add a disc of sponge cake, pressing down so the walls rise. Cover with a thin layer of hazelnut mousse, then place a disc of peach gel on top.
Fill with hazelnut mousse making a thin layer. Next, add another layer of Ocumare mousse and place a disc of sponge cake on top.
Remove from the mould.
Heat the glaze and glaze at 35ºC. Decorate with a false stone.