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Makes 8 servings
Recipe Step by Step
Step01
SOFT ALMOND SPONGE
225g 50% almond paste
160g Whole eggs
20g Brown rice flour
20g Potato starch
15g Melted butter
65g Grapeseed oil
Blend the almond paste with the eggs in a Thermomix for 5 minutes on speed 4.
Sift in the flour and potato starch. Finish with melted butter and grapeseed oil
Spread the mixture into a 21 × 12-cm stainless steel frame.
Bake at 175°C for 12 minutes.
Sift in the flour and potato starch. Finish with melted butter and grapeseed oil
Spread the mixture into a 21 × 12-cm stainless steel frame.
Bake at 175°C for 12 minutes.
Step02
SEED SHORTBREAD
200g Coconut oil
25g Egg yolks
200g Organic blond sugar
100g Almond flour
100g Pistachio powder
200g Brown rice flour
60g Kinako flour
80g Potato starch
60g Buckwheat flour
60g Chopped sunflower seeds
6g Fleur de sel
Crumble all the dry ingredients together with the coconut oil.
Add the egg yolks, then the seeds and fleur de sel.
120g Roll out the dough to 0.8 cm.
Cut with a round cookie cutter 7-cm in diameter.
Bake for 16 minutes at 160°C.
Add the egg yolks, then the seeds and fleur de sel.
120g Roll out the dough to 0.8 cm.
Cut with a round cookie cutter 7-cm in diameter.
Bake for 16 minutes at 160°C.
Step03
OQO CREMEUX
2 pieces Tonka beans
250g Whipping cream
30g Organic blond sugar
60g Egg yolks
95gJivara 40%
95gOqo 73%
Boil the cream with the sugar and Tonka beans.
Cover with plastic wrap and leave to infuse for 10 minutes.
Bring to a boil again, then add the egg yolks.
Pour over the OQO 73% and JIVARA 40% couvertures, then mix.
Pour into molds.
Cover with plastic wrap and leave to infuse for 10 minutes.
Bring to a boil again, then add the egg yolks.
Pour over the OQO 73% and JIVARA 40% couvertures, then mix.
Pour into molds.
Step04
OQO VELVET MOUSSE
375g Whole milk
115g Egg yolks
60g Blond sugar
400g OQO 73%
560g Whipped cream
1g Wiri Wiri* pepper
Make a crème anglaise with the chili, milk, egg yolks, and sugar, and cook it at 83°C.
Strain and pour over the OQO couverture in thirds to obtain a smooth ganache.
When the temperature drops to 35°C, add the whipped cream.
Strain and pour over the OQO couverture in thirds to obtain a smooth ganache.
When the temperature drops to 35°C, add the whipped cream.
Step05
CHOCOLATE ROCHER GLAZE
500g Plant-based cream
120g Agave syrup
260g Millot 74%
100g Neutral oil
Make a ganache: Bring the cream and agave syrup to a boil, then pour over the chocolate.
Finally, add the oil.
Use at 28°C.
Finally, add the oil.
Use at 28°C.