Le Traineau du Père Noël

Classic Fine Foods

Classic Fine Foods

Standard Supplier 8th November 2016

Le Traineau du Père Noël

⁣Le Traineau du Père Noël by ⁣Lyece Major from The Langham in London

Ingredients

  • ⁣CHIFFON CAKE:
  • 53gr Egg Yolk 68gr Kalamansi vinegar
  • 101gr rapeseed oil
  • 4.5gr vanilla extract
  • 90gr T45 flour
  • 60gr cocoa powder
  • 120gr sugar
  • 4.5gr baking powder
  • 2gr salt
  • 120gr Egg white
  • 60gr sugar
  • ⁣GIANDUJA-JIVARA MOUSSE:
  • 46gr milk
  • 46gr cream
  • 9gr sugar
  • 19gr egg yolk
  • 10gr gelatine mass
  • 110gr Gianduja
  • 110gr Valrhona Jivara milk chocolate 40%
  • 180 whipped cream
  • ⁣GUANAJA CREMEUX:
  • 52gr milk
  • 52gr cream
  • 25gr sugar
  • 50gr egg yolk
  • 50gr Valrhona Guanaja dark chocolate 70%
  • MANGO COMPOTE:
  • 150gr Capfruit Mango puree
  • 100gr fresh mango brunoise
  • 6.3gr gelatine mass
  • IVOIRE CHOC-KALAMANSI MOUSSE:
  • 42gr Capfruit Mango puree
  • 42gr Capfruit Kalamansi puree
  • 1gr citric acid
  • 6gr gelatine mass
  • 139gr Capfruit Ivoire white chocolate 35%
  • 139gr whipped cream
  • CRUNCH FEUILLETINE:
  • 13gr Valrhona Jivara milk chocolate 40%
  • 13gr Valrhona Nyangbo dark chocolate 68%
  • 100gr Praline Crunch
  • 50gr Feuilletine
  • MILK CHOCOLATE GLAZE:
  • 150gr Valrhona Jivara milk chocolate 40%
  • 54gr Gianduja
  • 64gr Cream
  • 193gr Neutral Glaze ( Absolu Cristal )
  • 63gr Water
  • 12gr Gelatine mass

Method

(no method provided)

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