Loop

WHIPPED VANILLA GANACHE

Heat the liquid cream 1 with the broken and grated vanilla in a saucepan and bring to the boil. Cover and leave to infuse for 20 minutes. After the infusion, heat the cream 1 slightly and pour with the sieve over the white chocolate mixture, the gelatine mass and the liquid vanilla extract. Make a ganache in 3 batches, with the whisk. Finish with the liquid cream 2. Emulsify with the immersion blender and store at +4°C for at least 6 hours before whipping.

CREAMY ARAGUANI CHOCOLATE

Heat the liquid cream 1 with the trimoline in a saucepan and bring to the boil. Pour over the Araguani chocolate in 3 times. Prepare a ganache with the whisk. Finish with the cold liquid cream. Emulsify with the immersion blender and store at +4°C for at least 6 hours before using.

SOFT VANILLA BISCUIT

Mix the granulated sugar and almond paste with a flat whisk until the sugar is completely dissolved or almost completely dissolved. Add about 1/3 of the eggs one by one. Once these are well incorporated into the mixture, remove the flat whisk and replace it with the normal whisk. At this point add the remaining 2/3 of the eggs, always one by one. Whip everything at medium speed until you obtain a ribbon texture (for this quantity about 15 minutes). Remove the container from the mixer and, using the spatula, add the flour that was previously sifted. Finish by adding the melted butter, liquid but cold. Spread on a cooking plate with an SPV64 (Pavoni) and a 40x60 framework in the amount of 1,350Kg / framework. Cook for approximately 15 minutes at 175°C. After removing it from the oven, let it cool to room temperature. Cut 55mm discs. Keep for assembly.

STREUZEL COCOA FLORAL SALT

In a mixer bowl, with the flat whisk, mix the slightly soft butter with the sugar and the ground hazelnuts. Add the flour and fleur de sel and finish with the cocoa powder. Once the dough is finished and smooth, place it between two well-aligned sheets of baking paper, roll it out to 2.5 mm and place it in the refrigerator at +4°C. After resting for 2 hours in the refrigerator, cut out rounds with a 55 mm diameter pastry cutter, then cook them on FOROSIL64 for 12 minutes at 170°C. Set aside for finishing.

CHOCOLATE FROSTING

In a saucepan, bring the water, sugar and glucose to the boil. Add the cocoa powder and the neutral icing. Bring to the boil a second time. Pour with a Chinese sieve over the Araguani chocolate and cocoa paste. Mix everything; wait until the icing is around 60°C to add the gelatin mass and mix again. Store at +4°C for approximately 6 hours before use.

WHITE ICING

Heat the liquid cream in a saucepan. Remove from the heat and add the gelatin mass. Pour over the Opalys chocolate and neutral icing mixture. Mix and store at +4°C for at least 2 hours before use.

CHOCOLATE FEATHERS

Start by tempering the chocolate, respecting the temperature curve indicated by the supplier. On 40x15 rhodoid bands, use the FLYCHOC PIUMA L (CH)) to create feathers. Place them in a MONO TRONCHETTO mold (PX060) to obtain an elegant curvature. Leave to harden at +4°C before cutting them with the tip of a previously heated knife and dusting them with gold.

ASSEMBLY AND FINISHES

Start by whipping the vanilla ganache until you obtain a soft consistency. Using a pastry bag, fill the LOOP mold (PX4349) 2/3 full. Tap the mold lightly to release the air bubbles. Using a small angled spatula, line the whipped vanilla ganache to the edges and center. Using a pastry bag, fill the center with creamy Araguani and add the soft biscuit, pressing lightly. Cover with the whipped vanilla ganache and smooth well. Place in the freezer for at least 4 hours. Unmold the cakes and place them on a wire rack and then glaze them. Heat the chocolate icing and eliminate bubbles using an immersion blender. Do the same with the white icing and place it in a piping bag. Remove the cakes from the freezer and immediately frost them with the black icing. Without waiting for the icing to set, decorate the cakes with the white icing. Arrange them on a cocoa streuzel. Place a golden feather on it.