Recipe LIKE CAVIAR - Professionals
www.remycointreaugastronomie.com
Preparation steps: salty chocolate shortbread dough, Port Charlotte plums, hazelnut praline mousse, plum caviar, ...
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Cooking tools:
- Stand mixer
- Silicone baking mat
- Syringe
- Pipette
- Kitchen scale
- Fine-mesh sieve
- Baking sheet
- Oven
- Refrigerator
- Stove
- Saucepan
- Pot
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Airtight container
Ingredients
- • 5 g salty chocolate shortbread dough
- • 6 g plums with Port Charlotte®
- • 18 g hazelnut praline mousse
- • plum caviar
- • 5,5 g chocolate soft biscuit
- 4 g Fleur de sel
- 239 g butter (82% fat)
- 185 g brown sugar
- 75 g saccharose
- 3 g vanilla liquid
- 233 g dark chocolate 65% in pellets
- 270 g flour T55
- 46 g cocoa powder
- 7 g baking powder
- Total weight: 1 062 g
- 300 g stoned plums
- 250 g water
- 150 g saccharose
- 100 g Port Charlotte® whisky 50%
- Total weight: 800 g
- 225 g hazelnut praline 60%
- 75 g hazelnut paste
- 150 g milk
- 7 g gelatin powder 200 blooms
- 42 g water (hydration for gelatin)
- 450 g cream (35% fat)
- Total weight: 949 g
- 380 g plum puree
- 25 g saccharose
- 4 g Louis François agar-agar
- 6 g gelatin powder 200 blooms
- 36 g water (hydration for gelatin)
- SQ grape seed oil
- Total weight: 451 g
- 204 g eggs
- 65 g inverted sugar
- 104 g saccharose
- 52 g hazelnut powder
- 98 g flour T55
- 15 g cocoa powder
- 6 g baking powder
- 98 g cream (35% fat)
- 52 g milk couverture
- 10 g dark couverture
- 61 g butter (82% fat)
- Total weight: 765 g
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