Chocolate Brandy by Manuel Bouillet | Pastry Arts

Ingredients

• 400 g T55 flour
• 45 g Cacao Barry Plein Arôme cocoa powder
• 227 g unsalted butter 82%
• 56 g confectioners’ sugar
• 56 g raw sugar
• 4 g sea salt
• 113 g almond flour
• 95 g whole eggs
• 207 g heavy cream 35.1%
• 1 1/2 vanilla beans, split and scraped
• 39 g egg yolks
• 31 g granulated sugar
• 19 gelatin mass (1:6)
• 192 mascarpone cheese
• 60 g Saint Rémy Brandy 60%
• 401 g Cacao Barry Cuba 70% chocolate
• 8 g cocoa butter
• 40 g grapeseed oil
• 52 g toasted walnut pieces
• 136 g unsalted butter 82%, softened
• 100 g granulated sugar
• 20 g invert sugar
• 1 1/2 g fleur de sel
• 155 g Cacao Barry Cuba 70% chocolate, melted
• 69 g T55 flour, sifted
• 60 heavy cream 35.1%
• 100 g whole eggs, room temperature
• 110 g toasted walnuts
• 154 g whole milk
• 16 g glucose
• 39 g gelatin mass
• 283 g Cacao Barry Cuba 70%
• 308 g heavy cream 35.1 %
• Walnut paste 100%
• Walnut pieces
• Thin chocolate shards