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Makes 6 crowns
Recipe Step by Step
01
ALMOND & CORN CRUNCH
285 g 30 Baume Syrup
215 g Slivered almonds
85 g Puffed quinoa
85 g Maple syrup
105 g Puffed rice
105 g Maple syrup
160 g JIVARA 40%
20 g Cocoa butter
380 g 70% Almond Praliné
210 g Raw Almond Pure Paste
4 g Fleur de sel
50 g Toasted rice
215 g Chopped grilled corn
1920 g Total weight
Boil the 30 Baume syrup, pour it over the chopped almonds and leave them to stand for 20 mins. Drain the almonds then caramelize them in the oven at 320°F (160°C) for approx. 25 mins.
Stir halfway through baking.
Mix the puffed quinoa with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Mix the puffed rice with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Melt the chocolate and cocoa butter at 105-115°F (40-45°C), add the praliné, pure almond paste and fleur de sel, then combine this mixture with the caramelized chopped almonds, puffed quinoa and puffed rice along with the toasted rice and chopped corn.
Press 250g into a 24cm diameter ring with an 8cm diameter ring in the center.
Stir halfway through baking.
Mix the puffed quinoa with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Mix the puffed rice with the maple syrup, then caramelize them in the oven at 320°F (160°C) for around 20 minutes.
Stir halfway through baking.
Melt the chocolate and cocoa butter at 105-115°F (40-45°C), add the praliné, pure almond paste and fleur de sel, then combine this mixture with the caramelized chopped almonds, puffed quinoa and puffed rice along with the toasted rice and chopped corn.
Press 250g into a 24cm diameter ring with an 8cm diameter ring in the center.
02
VANILLA POPCORN INFUSED CREAM
165 g Popcorn
1350 g Heavy cream 36%
165 g Whole milk
8 g Organic Madagascan vanilla bean
6 g Tahitian vanilla bean
1694 g Total weight
Pop the popcorn then bake at 300°F (150°C) for 15 minutes.
Once cold, blend the popcorn until fine and add it to the cold cream, milk and scraped vanilla (seeds and pods).
Leave to sit overnight.
The next day, warm the mixture before straining it.
Once cold, blend the popcorn until fine and add it to the cold cream, milk and scraped vanilla (seeds and pods).
Leave to sit overnight.
The next day, warm the mixture before straining it.
03
VANILLA POPCORN CREAM
125 g Whole milk
134 g Sugar
14 g Gelatin powder 220 Bloom
98 g Water for the gelatin
253 g Mascarpone
1090 g Popcorn-infused cream
1714g Total weight
Boil the milk with the sugar, then add the gelatin.
Gradually combine this with the mascarpone, then mix with the popcorn-infused cream.
Refrigerate for at least 2 hours.
Whisk to make an emulsion (be careful not to overmix.
Gradually combine this with the mascarpone, then mix with the popcorn-infused cream.
Refrigerate for at least 2 hours.
Whisk to make an emulsion (be careful not to overmix.
04
TROPICAL COMPOTE
305 g 100% Kesar and Alphonso mango purée
130 g 100% passion fruit purée
6 g Organic Madagascan vanilla bean
56 g Sugar
8 g Pectin NH
1 Lime
505g Total weight
Heat the mango and passion fruit purées to 105°F (40°C).
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using
an immersion blender.
Pour 6g of compote into Truffles 5 spherical molds (Silikomart: 36.257.87.0065) and put in the freezer.
Add the sugar combined with the pectin and bring to a boil, then add the lime zest and juice and mix using
an immersion blender.
Pour 6g of compote into Truffles 5 spherical molds (Silikomart: 36.257.87.0065) and put in the freezer.
05
WILD PEPPER & MANGO CRÉMEUX
815 g 100% Kesar and Alphonso mango purée
155 g 100% passion fruit purée
5,6 g Madagascan wild pepper
12 g Organic Madagascan vanilla bean
85 g Sugar
23 g Pectin NH
7 g Combined stabilizer
130 g Egg yolk
195 g Butter
1428 g Total weight
Boil the purées and infuse the crushed pepper and vanilla for 10 minutes, before straining.
Heat the purée to 105°F (40°C), add in the sugar mixed with the pectin and combined stabilizer (25% guar
gum + 25% carob gum + 50% Natur Emul), then add the egg yolks and cook at 185°F (85°C).
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Pour 16g of crémeux into the Truffles 20 sphere molds (Silikomart: 36.172.87.0065) and put it in the freezer.
Heat the purée to 105°F (40°C), add in the sugar mixed with the pectin and combined stabilizer (25% guar
gum + 25% carob gum + 50% Natur Emul), then add the egg yolks and cook at 185°F (85°C).
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Pour 16g of crémeux into the Truffles 20 sphere molds (Silikomart: 36.172.87.0065) and put it in the freezer.
Assembly and finishing
As needed Absolu Cristal Neutral Glaze
As needed Yule log shapes assortment
Assembly:
Place 13 spheres of mango and wild pepper crémeux on the crunch ring, then use a 12mm nozzle to pipe on differently sized dabs of popcorn
vanilla cream (about 280g).
Place 13 spheres of tropical compote on top and freeze.
Finishing: Using a spray gun, coat the rings with a mix of Absolu glaze and 10% water.
Finish off with some CHOCOLATREE chocolate decorations once the ring has thawed.