Tiramisu Mug

External lining shirt

Melt the chocolate and add the hazelnut paste and oil. Keep the mass warm for the shirt and use at the moment to create the cup casing.

Tiramisu mousse

Hydrate the gelatin with its water. Mix the egg yolk and sugar together and bring to 82°C. Semi-whip cream and mascarpone. Dissolve the gelatine in a part of the yolk and sugar. Mix the two compounds together and dress as needed inside the PX3222S base mould. The same mousse will be dressed in the upper part (lid).

Soft coffee caramel

Combine sugar and glucose and bring to 190°C. Heat cream, milk and glucose in the microwave and use to decook the caramel. Bring everything back to 105°C. Mix very well at 70°C, add the butter and the instant coffee.

Recomposed hazelnut biscuit

Mix all the ingredients together and leave to rest overnight in the fridge. The following day, grate the mixture and cook at 160°C for approximately 20 minutes.

Chocolate pain de gênes

Emulsify the marzipan, sugar and eggs with the immersion blender. Heat the mixture to 40°C and whip in a planetary mixer with the whisk. Sift flour and baking. Melt the topping and add it to the melted butter. When the mixture is well whipped, add the sifted flour and finally the chocolate with the melted butter. Cooking 160/170 °C 15 minutes.

Assemble the various compounds inside the mould after creating the jacket (external covering). Spray the well-chilled base with DV6SB cocoa butter spray. Spray the cooled lid with DV7SB cocoa butter spray.