Hazelnut Financier Biscuit

Force Noire™ Ganache

Ingredients: Force Noire™ Ganache

  • 7.2 oz
    35% UHT cream
  • 2.3 oz
    lavender honey
  • 1.3 oz
    glucose

Preparation: Force Noire™ Ganache

Boil

Ingredients: Force Noire™ Ganache

  • 11.6 oz
    CHD-X50FNOI

Preparation: Force Noire™ Ganache

Pour at 80°C (176°F)

Coffee Mousse

Ingredients: Coffee Mousse

  • 1.1 oz
    water
  • 1.4 oz
    sugar

Preparation: Coffee Mousse

Boil

Ingredients: Coffee Mousse

  • 0.5 oz
    instant coffee

Preparation: Coffee Mousse

Add

Ingredients: Coffee Mousse

  • 3.2 oz
    egg yolks

Preparation: Coffee Mousse

Pour on

Beat with a hand mixer.

Preparation: Coffee Mousse

Then add

Ingredients: Coffee Mousse

  • 14.1 oz
    smooth whipped cream

Preparation: Coffee Mousse

And

Coffee-Cocoa Nibs Tuile Biscuits

Ingredients: Coffee-Cocoa Nibs Tuile Biscuits

  • 2.6 oz
    strong espresso
  • 1.2 oz
    35% UHT cream
  • 15.4 gr
    sea salt
  • 2.3 oz
    fine sugar
  • 1.2 oz
    glucose syrup
  • 0.6 oz
    82% butter
  • Q.S.
    red colourant powder

Preparation: Coffee-Cocoa Nibs Tuile Biscuits

Cook at 110°C (203°F)

Ingredients: Coffee-Cocoa Nibs Tuile Biscuits

Preparation: Coffee-Cocoa Nibs Tuile Biscuits

When the mix is cold, add

Cook at 160°C (320°F) during 15 mins.

Assembly

At the bottom of the glass, pipe Force Noire™ ganache.
Add the hazelnut financier biscuit cubes.
Then pipe the coffee mousse.

Preparation: Assembly

Repeat this process and then decorate with the tuile biscuit, hazelnut financier biscuit cubes and chocolate decoration made of Extra Bitter Guayaquil 64%

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