Jasmine & Mandarin Pyramid from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
I always use Amedei’s Toscano 63 for this pâtisserie; the light nutty and floral notes in the chocolate complement the flavours and aromas of the jasmine and ma
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Ingredients
- 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Chocolate Sheets and Patterned Squares
- edible gold leaf to decorate
- 50 ml (2 fl oz/scant ¼ cup) mandarin juice squeezed from the leftover flesh of the mandarin
- 25 ml (1 fl oz/1½ tbsp) Grand Marnier
- 125 g (4½ oz/⅔ cup) caster (superfine) sugar
- 1 quantity of Jasmine Crème Brûlée
- 1 quantity of Alhambra Chocolate Sponge
- 1 quantity of Alcohol Syrup made with Grand Marnier
- 1 quantity of Dark Chocolate Mousse (sabayon method)
- 1 quantity of Dark Chocolate Glaze
- 6 mandarins peeled and segmented
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