Almond dacquoise

Hazelnut chocolate cream

Mango jellied confit

Chocolate mousse

Pink whipped ganache

Light pink raspberry cream

Pink icing

Temperate pink chocolate decor

Almond dacquoise

375g egg white

125g caster sugar

250g almond powder

250g Vanoise icing sugar

Sift the icing sugar and the almond powder. Whisk the egg whites with the sugar then gently add the powdered almond icing sugar mixture. Arrange the dacquoise on a silpat sheet. Bake for about 25 min at 180 ° c in a ventilated oven.

Hazelnut chocolate cream

231g Vanoise whipping cream

22g egg yolk

22g sugar

200g Vanoise milk chocolate couverture

45g hazelnut paste + 5g Vanoise flavoring paste

Make a custard in a saucepan using a Maryse, cooking temperature 85 ° C. Pour in the melted chocolate and hazelnut paste and mix everything.

Mango jellied confit

360g mango puree

84g Vanoise invert sugar

24g caster sugar

12g NH pectin

6g lemon juice

42g gelatin mass

In a saucepan, heat the mango puree and the invert sugar. Put the saucepan on heat and bring to a boil. Add the sugar and the pectin, as well as the lemon juice and boil everything, add the gelatin mass and mix. Pour the preparation into the circle.

Chocolate mousse

113g milk

40g egg yolk

10g caster sugar

243g Vanoise white chocolate

60g Vanoise milk chocolate

34g gelatin mass

225g Vanoise whipping cream

10g biscuit flavored paste

5g fleur de sel

Roast the chocolate at 150 ° c for 10 min. Make a custard with the milk, egg yolks and caster sugar. Pour over the chocolate, flavoring paste, fleur de sel

Mix then when the mixture is at 230 ° C add the frothy whipping cream and mix gently with a Maryse. Use immediately.

Pink whipped ganache

167g Vanoise whipping cream

17g Vanoise glucose

17g Vanoise invert sugar

180g white chocolate Vanoise

200g Vanoise whipping cream

20g rose

5g pink food coloring

1g red food coloring

In a saucepan, boil the Vanoise whipping cream, glucose, invert sugar. Add the rose and let infuse for 5 min then filter through a Chinese cheesecloth and pour over the white couverture chocolate and gelatin mass.

Mix then add the second quantity of whipping cream, mix well and store in the refrigerator at 4 ° C for about 24 hours.

The next day, mounted in a mixer bowl, very cold like a whipped cream

Use immediately.

Light pink raspberry cream

30g raspberry puree

95g milk

2.5g rose

25g caster sugar

17.5g Vanoise cream powder

5g strawberry flavoring paste

75g Vanoise white chocolate

10g gelatin mass

50g Vanoise whipping cream

Prepare the pastry cream Bring the raspberry milk to the boil. Add the rose and let steep for 5 min, strain the milk and add the flavoring paste, beat the egg yolks and sugar until the mixture turns white. Then add the cream powder and mix, then pour in the boiling milk. Cook for 1 minute after boiling again.

Add the gelatin and white chocolate mass, mix and pour onto a baking sheet lined with cling film and cool. Put the whipping cream and mix 1/3 of the whipping cream in the pastry cream then pour this mixture into the remaining whipping cream and gently incorporate with a Maryse spatula.

Pink icing

Same recipe in the black and white technical sheet

Pink coloring.

Temperate pink chocolate decor

Silicone mold