Florian Poirot

Florian Poirot

9th February 2016


Recipes for 20 individual cake
All weights are in Grams


  • Breton chocolate base
  • 75 unsalted butter
  • 65 brown sugar
  • 30 egg yolk
  • 35 grounded almonds
  • 90 plain flour
  • 9g baking powder
  • 30 Manjari paste
  • 3 Fleur de sel
  • Bergamot caramel
  • 110 Bergamot juice
  • 230 whipping cream
  • 250 sugar
  • 240 butter
  • 1 vanilla pod
  • Manjari/earl grey Chantilly cream
  • 135 Manjari chocolate
  • 330 Whipping cream (35% fat)
  • 22 earl grey tea
  • Bergamot glaze
  • 100 g absolu crystal
  • 40 bergamot juice
  • 20 water


Breton chocolate base

Blend all ingredients in the thermomix speed 3 for 55 sec. Roll out between 2 plastic sheet (2mm thickness). Place in the fridge . When cold, cut to shape and bake for 12 minutes at 165°c.

Bergamot caramel

the cream and vanilla to the boil .

Dry caramelise the sugar until golden caramel and add the hot cream/juice.

Cook the caramel until 108°c.

Cool down to 60°c blend with the butter.

Place in the fridge for 2h.

Manjari/earl grey Chantilly cream

Bring the cream to the boil add the tea and infuse 5 minutes. Sieve and make weight to 300gram with whipping cream (if needed). add the chocolate and blend using a hand blender. Store in the fridge for 12-24h.

Whip when needed.

Bergamot glaze

Bring all ingredients to the boil.

Cool down and use as a garnish piped onto the chocolate disc.

Make Thin Chocolate disc by spreading tempered Manjari Chocolate between 2 plastic sheet.

Pipe Bergamot caramel onto the Breton Chocolate base, add chocolate disc and pipe the Manjari cream. Place another chocolate disc and

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