Falling leaves

A farandole of swirling autumnal leaves falling from their tree.
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HAZELNUT CRUMBLE-200G

  • Cold butter 100g
  • Light brown sugar 100g
  • Hazelnut powder 100g
  • Fleur de sel 2g
  • Strong flour T45 100g
  • Total 402g

HAZELNUT CRUMBLE-200G

Place the sugar, hazelnut powder, the salt and flour into the mixing bowl. Add the cold butter cut into small dices and mix gently until the texture became sandy and grainy. Place into the refrigerator to cool down. Then place into the rectangle inox mold of 30X10 cm and bake at 155°C until golden color. Let cool down, unmold and spray the top with white chocolate mixture.

HAZELNUT JOCONDE SPONGE-135G

  • Whole eggs 160g
  • Hazelnut powder 95g
  • Confectioner’s sugar 95g
  • Egg whites 130g
  • Granulated sugar 30g
  • Strong flour T45 65g
  • Butter (melted) 30g
  • Total 605g

HAZELNUT JOCONDE SPONGE-135G

In the mixing machine whip the whole eggs with the mixture hazelnut powder/confectioner’s sugar until smooth consistency. Meantime, whip full speed the egg whites with the confectioner’s sugar until soft peak. Fold ¼ of the meringue into the whipped egg mixture; add delicately the sifted flour and the melted butter (45°C minimum). Fold in the remaining meringue mixture until perfect homogenization. Spread onto silicon mat or parchment paper and bake at 240°C around 7 minutes.

ORANGE & BITTER ORANGE COMFIT-200G

  • Orange & bitter orange puree 250g
  • Inverted sugar 15g
  • Granulated sugar 50g
  • Pectin NH 3g
  • Total 318g

ORANGE & BITTER ORANGE COMFIT-200G

Heat up the purees and the sugar with the inverted until 50°C, pour in the mixture sugar/pectin mixing well. Bring to a boil, pour into the silicon mat and freeze.

LEMON CRÈME BRÛLÉE-100G

  • Whole eggs 180g
  • Granulated sugar 130g
  • Butter, dices 75g
  • Lemon juice 60g
  • Lemon zest 10g
  • Total 455

LEMON CRÈME BRÛLÉE-100G

Mix together and warm up to 50°C the whole eggs with sugar and butter moving constantly with a whisk. Remove from heater, add in the lemon puree and zest, blend and pass through the strainer. Pour the mixture into the round silicon mat and bake at 100°C around 15 minutes, until coagulation. After baking, cover with a disk of Joconde sponge and freeze.

GIANDUJA MOUSSE-530G

  • Whole milk 100g
  • Cream 35% fat 100g
  • Egg yolks 48g
  • Granulated sugar 30g
  • Gelatin 200 bloom 4g
  • Water 24g
  • Hazelnut Gianduja milk 200g
  • Cream 35%mg 200g
  • Total 706g

GIANDUJA MOUSSE-530G

Hydrate the gelatin with the water. Make the crème anglaise (85) with milk, cream, egg yolks and sugar. Add the hydrated gelatin melted and pass through hand blender. Pour gradually into the melted gianduja mixing and homogenizing well with the hand blender (emulsion). At 30°C, incorporate the whipped cream. Mold right away and freeze.

GIANDUJA GLAZE-250G

  • Milk 40g
  • Cream 35% fat 35g
  • Glucose 125g
  • Milk chocolate 35% 150g
  • Hazelnut Gianduja milk 100g
  • Gelatin 200 bloom 7g
  • Water 35g
  • Mirror neutral glaze 250g
  • Total 742g

GIANDUJA GLAZE-250G

Hydrate the gelatin with the water. Heat up the milk with cream and glucose, add the melted gelatin and pour gradually the hot mixture into the melted chocolate and gianduja. Emulsify well and add the hot neutral glaze (70°C) with hand blender. Cover to contact with plastic wrap and reserve at 4°C. Use at 40°C onto the frozen cake.

Assembly, layout and finishing

Place back the baked crumble into the rectangle mold and freeze. Assemble the core by superposing 3 identical rectangular layers of sponge with 2 of orange comfit and then placing on the top one layer of lemon “crème brulée”. Freeze.
Pour the Gianduja mousse over the crumble, half way of the mold. Place the frozen core in the center pushing the mousse up until the top of the mold. Smooth the mousse and freeze.
Unmold and cover completely the cake with the glaze. Decorate with lemon, orange skin, gold leaves and Dobla chocolate decoration: Curly yellow leave - Acorn – Pinecone.

Enjoy this exciting recipe.

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