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makes 30 small cakes
Recipe Step by Step
01
Light Lime Financier
140g light beurre noisette
75g egg whites
1g salt
8g lime zests
22g invert sugar
124g icing sugar
48g cake flour
81g ground almonds
75g egg whites
27g caster sugar
Make a beurre noisette and leave it to cool in a mixing bowl. In a freestanding mixer with a paddle attachment, mix the first quantity of egg whites with the salt, lime zest, invert sugar and icing sugar. Add the sifted flour and ground almonds. Add a small amount of the mixture to the beurre noisette, and then combine the two preparations. hip the second quantity of egg whites, gradually adding the caster sugar until stiff. Gently fold the egg whites into the mixture.
02
Red Fruit Compote
361g mixed red fruits
144g raspberry pulp
144g strawberry pulp
72g blueberry pulp
14g lemon juice
72g caster sugar
7g pectin NH
5
8g powdered gelatin
29g water
Thaw the fruit pulps over a low heat and mix with the red fruits. Rehydrate the gelatin in cold water. At 45°C, add the caster sugar mixed with the pectin. Whisk thoroughly. Boil for five minutes, add the gelatin and stir until dissolved. Leave to cool.
03
Whipped Taïnori Ganache
338g whipping cream
38g DE 38/40 glucose
38g invert sugar
296g TAINORI 64%
676g whipping cream
Bring the smaller quantity of cream to the boil with the glucose and invert sugar. Slowly pour the hot liquid onto the partially melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Take care to preserve this texture throughout, gradually adding the liquid. Blend to perfect the emulsion. Add the remaining cold cream and leave to set in the refrigerator for a minimum of three hours or overnight if possible.
04
Whipped Opalys Vanilla Ganache
411g whipping cream
41g invert sugar
41g glucose
279g OPALYS 33%
616g whipping cream
4pces Tahitian vanilla beans
Bring the cream, invert sugar and glucose to the boil and infuse with the split and scraped vanilla beans. Slowly pour the hot liquid onto the melted couverture and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Add the remaining cold cream and blend again. Set aside in the refrigerator overnight to set. Whip.
05
Dark Chocolate Glaze
340g TAINORI 64%
58g chopped almonds
58g grapeseed oil
Melt the couverture and the grapeseed oil and add the chopped, roasted almonds
Assembly and finishing
ASSEMBLY:For the lower part of the cake:Pipe 18g of Financier batter into 5.5cm Flexipan half-sphere molds. Bake at 338°F for 20 minutes with the damper closed. Chill rapidly in a blast freezer, and then fill up the molds with Berry Compote (15g per mold). Blast freeze. In a freestanding mixer, whip the Whipped TAÏNORI 64% Ganache and the Whipped OPALYS 33% Ganache until smooth. Pipe 25g of Ganache into 6cm Flexipan half-sphere molds and insert the half-spheres of cake into the Ganaches. Smooth over and blast freeze. For the upper part of the cake: Pipe 14g of Berry Compote into 4cm Flexipan half-sphere molds and blast freeze. Pipe 25g of Ganache into 5.5cm Flexipan half-sphere molds and insert the half-spheres of Berry Compote into the Ganaches.FINISHING:Spray the upper part with red cocoa butter for one version and white for the other. Use a toothpick to pick up the lower half-sphere and dip it in the Crunchy Dark Chocolate Glaze melted to 113°F. Place on a sheet of card. Place the sprayed half-sphere (red or white) on the coated lower half.