
Sauce Anglaise Mousse
Ingredients: Sauce Anglaise Mousse
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25 gegg yolks
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27 gsugar
Preparation: Sauce Anglaise Mousse
Whisk the egg yolk and sugar together
Ingredients: Sauce Anglaise Mousse
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90 gwhipping cream
Preparation: Sauce Anglaise Mousse
Bring the cream to the boil then pour onto the egg yolks and sugar. Cook to 85°c
Ingredients: Sauce Anglaise Mousse
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155 g
Preparation: Sauce Anglaise Mousse
Add in the dark chocolate and emulsify. Allow to cool 35ᵒc
Ingredients: Sauce Anglaise Mousse
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275 gsemi whipped cream
Preparation: Sauce Anglaise Mousse
Fold through the semi whipped cream
Brown Butter Sable
Ingredients: Brown Butter Sable
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150 gbrown butter
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90 gicing sugar
Preparation: Brown Butter Sable
Cream butter, icing sugar and nut paste together
Ingredients: Brown Butter Sable
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80 geggs
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1 QuantityVanilla pod
Preparation: Brown Butter Sable
Add eggs and vanilla
Ingredients: Brown Butter Sable
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300 gplain flour
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20 gground almonds
Preparation: Brown Butter Sable
Sieve flour and cocoa powder
Fold in the flour, cocoa powder and ground almonds. Place in the fridge to cool.
Roll out between 2 silplat mats to 4.5mm and then cut to size.
Cook at 160c for 8 minutes
Recipe makes 1 x 60-40 cm tray
Pistachio Feuilletine Crunch
Ingredients: Pistachio Feuilletine Crunch
Preparation: Pistachio Feuilletine Crunch
Warm the white chocolate
Fold through the pistachio paste and feuilletine.
Place into the mould and then freeze
White Chocolate Cremeux
Ingredients: White Chocolate Cremeux
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195 gcream
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195 gmilk
Preparation: White Chocolate Cremeux
Add milk and cream into a pan and bring to the boil
Ingredients: White Chocolate Cremeux
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75 gEgg yolk
Preparation: White Chocolate Cremeux
In a bowl, add egg yolks and mix
Pour some of the boiling cream onto the egg yolks and mix.
Then return to the pan and cook to 80c
Ingredients: White Chocolate Cremeux
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8 ggelatin
Preparation: White Chocolate Cremeux
Add the gelatine
Ingredients: White Chocolate Cremeux
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450 g
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50 gcocoa butter
Preparation: White Chocolate Cremeux
Pour contents of the pan over the white chocolate and mycryo
Add pistachio praline
Cover tightly with clingfilm and put in the fridge

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