Pure Usulután 65 chocolate, wild Vosges blueberries,…

Name: Pure Usulután 65 chocolate, wild Vosges blueberries,…
Ingredients: 94 g butter; 45 g icing sugar; 1 1/4 g fine salt; 125 g pastry flour (type 55); 12 1/2 g cocoa powder; 1 g fleur de sel; 25 g cocoa nibs; 15 g egg yolk; 25 g pastry flour (type 55); 25 g cornflour; 27 1/2 g cocoa powder; 120 g sugar; 125 g egg white; 55 g melted butter; 150 g wild Vosges blueberries; 3 g budo sansho; 27 1/2 g sugar (1); 1.44 g pectin NH; 4 g sugar (2); 4 1/4 g lemon juice; 45 g cream (35% fat); 4 g glucose; 4 g inverted sugar; 36 g Usulután 65 chocolate; 150 g cream (35% fat)

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I. COMPOSITION Chocolate shortbread Chocolate crémeux Chocolate sponge Wild Vosges Blueberry jam infused with budo sansho Chocolate Chantilly Caramelised…

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cornflour and cocoa powder
then the melted butter Bake for 8 minutes at 180°C Once cold
add the pectin and sugar (2) mixture and bring to the boil Add the lemon juice
glucose and inverted sugar up to the boil and pour it over the chocolate
then top off by piping 30 g of Usulután Chantilly in a flower shape.

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