Ar a bi a n N i g ht

Chris Zammit

Chris Zammit

16th June 2016

Ar a bi a n N i g ht

Ar a bi a n N i g ht

Ingredients

  • CrispBase
  • 100g crushed hazelnuts
  • 100g ground almonds
  • 100g unsalted butter
  • 100g brown sugar
  • 10g flour
  • Hazelnut Praline
  • 125g hazelnut praline 50%
  • 50g cream 35%
  • 38g egg yolks
  • Crumble
  • 70g unsalted butter
  • 70g pistachio powder
  • 70g soft brown sugar
  • 70g flour
  • Pinch of salt
  • 2g orange zest
  • Chocolate Sponge
  • 95g cocoa powder
  • 135g flour
  • 285g egg yolks
  • 240g caster sugar
  • 55g caster sugar
  • 285g egg whites
  • Pinch cream of tartar
  • 95g unsalted butter
  • Blood Orange Jelly
  • 125g blood orange pulp
  • 8g caster sugar
  • 2.5g gelatine powder
  • 13 ml water
  • Mousse
  • 200g egg yolks
  • 360g Valrhona Ashanti 67% Grand Crus
  • 72g caster sugar
  • 360g cream
  • 360g cream
  • Chocolate Glaze
  • 200g gcream 35%
  • 250g granulated sugar
  • 220g water
  • 50g glucose syrup
  • 100g cocoa powder
  • 35g water
  • 20g gelatine

Method

CrispBase:
Cream butter and sugar. Add flour and nuts, bake at 150°c for approximately 16 minutes.
Hazelnut Praline:
Slowly mix cream into praline, add egg yolks. Bake 170°c for approximately 8 minutes.
Crumble:
Sift the pistachio powder, sugar and flour together then add the cold butter and orangezest and mix
well. Refrigerate for 2 hours before baking. Cook for 10 min @ 180°c
Chocolate Sponge:
Sieve together the cocoapowder and flour. Whisk together the egg yolk and 240g castor sugar. Make
a meringue with egg whites, 55g castor sugar and a pinch of cream of tartar to a stiff peak. Mix egg
yolk mixture with dry ingredients then fold in the meringue. Pour 1cm high and Bake for 10min
@170˚c
Bloodorange jelly:
Heat the blood orange pulp to 60˚c and caster sugar and cool to 40˚c. Add the gelatine that has
bloomed in the water and set.
Mousse:
Cook sugar 121°c, Whisk egg yolk. Add sugar to egg yolks. Boil cream then add to Valrhona Ashanti
gr and crush chocolate. Mix in the egg yolk. Cool mix to 30˚c then fold in the whipped cream.
Chocolate glaze:
Boil 220g water, cream, sugar and glucose. Then add cocoa powder and gelatine soaked in 35g water.
Mix and glaze.

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