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Gold Dome Pastry

Almond-hazelnut sponge cake
Iced coffee ganache
Citrus jelly
Sao Tomé chocolate mouse
Caramel glaze
  

 

Almond-hazelnut sponge cake

INGREDIENTS PREPARATION
132g egg white
132g sugar
Make a meringue.
82g egg yolks
214g eggs
297g sugar
181g almond powder
165g hazelnut powder
33g Cocoa powder
82g flour
Mix together
181g melted butter
Add to the egg mixture and mix in the meringue.

Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.

Iced coffee ganache

INGREDIENTS PREPARATION
25g powdered milk 1% fat
110g espresso coffee
110g 3.25% full fat milk
2g vanilla
Mix together and heat up to 70°C.
25g gelatin mass
30g Callebaut - Caramels - Caramel Fill
10g Power 41

Combine all ingredients in a recipients.

Pour the previous hot mixture onto the mixture to melt.

5g powdered gelatin
20g water
30g Callebaut - Caramels - Caramel Fill
10g Power 41
Pass through a sieve and whip to achieve the right consistency.
Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.

1g salt

3g orange zest

    Add and emulsify.

    365g 35% cream

    Add, cover and leave to rest in the refrigerator overnight.

    Citrus jelly

    INGREDIENTS PREPARATION
    132 g sugar
    Mix together.
    148g water
    Mix in and bring to a boil.

    Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.

    Sao Tomé chocolate mousse

    INGREDIENTS PREPARATION
    196g whole milk
    Heat up to 60°C.
    204g Callebaut - Single Origin Chocolate - Sao Thome

    Pour previous mixture over the chocolate.

    Emulsify with a stick blender.

    350g whipping 35% cream
    Mix in the previous mixture when its temperature is at 40°C.

    Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre.

    Finish with a layer of chocolate sponge and freeze.

    Caramel glaze

    INGREDIENTS PREPARATION
    282g sugar
    141g water
    282g glucose
    Heat up to 103°C.
    188g sweetened concentrated milk
    103g gelatin mass
    100g Callebaut -Finest Belgian Milk Chocolate - Recipe N ° 823
    100g Callebaut - Caramels - Caramel Fill

    Combine the ingredients in a high recipients.

    Pour the previous hot mixture over the ingredients and emulsify.

    Leave to rest in the refrigerator overnight.
    Glaze the Sao Thomé chocolate mousse at 28-30°C.