- 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
Ar a bi a n N i g ht
Ingredients
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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