Tarragon explosion


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Ingredients

For 6 servings

Praliné mousse

250 g hazelnut praliné (50/50)

350 g milk

300 g Debic Stand & Overrun (1)

200 g egg yolk

120 g gelatine mixture (1:5)

1000 g Debic Stand & Overrun (2)

100 g sugar

Sponge cake

750 g egg yolk

900 g sugar

1000 g egg whites

575 g flour

25 g corn starch

Green apple and tarragon jelly

680 g green apple purée

15 g tarragon leaves

112 g sugar

5 g pectin NH

2 g citric acid

Hazelnut glaze

98 g water (1)

295 g water (2)

98 g sugar (1)

295 g sugar (2)

50 g hazelnut praliné, 100%

197 g glucose

3 g citric acid

7 g pectin X58

7 g pectin NH

Crunchy chocolate

200 g milk chocolate

50 g hazelnut praliné (50/50)

50 g feuilletine

3 g salt

Finish

fresh apple

tarragon leaves

Debic products used

Preparation

Praliné mousse

Heat the Debic Stand & Overrun (1) with the milk and hazelnut praliné.

Mix with the egg yolk and heat to 85°C.

Dissolve the gelatine mixture.

Beat until cold and fluffy.

Add the cold composition to the half-whipped Debic Stand & Overrun (2).

Sponge cake

Beat the egg whites together with the sugar.

Add the egg yolk when the foam is firm.

Add the sifted starch and flour using the spatula.

Bake for 8 minutes at 225°C.

Once cool, cut out rings (14 cm in diameter).

Green apple and tarragon jelly

Heat the green apple purée, add the tarragon leaves and mix.

Add sugar and pectin.

Heat to 85°C and add citric acid.

Pour out into silicone moulds (14 cm in diameter).

Place a circle of sponge cake on top and press down.

Hazelnut glaze

Mix the sugar (1) with the pectins and water (1).

Heat the water (2), sugar (2) and glucose to 40°C.

Carefully add the pectin mixture and heat to 85°C.

Add the citric acid and mix with the praliné.

Leave to cool.

Crunchy chocolate

Melt the chocolate with the feuilletine and add the praliné and salt.

Roll out thinly between two baking sheets and cut out 15cm circles.

Store in the refrigerator.

Assembly

Fill 16 cm diameter rings halfway with praliné mousse. Press a frozen centre of green apple and tarragon jelly into this and top with praliné mousse. Cover with crunchy chocolate and freeze. Remove the cakes from the rings and glaze with the praliné glaze. Decorate with two strips of whipped Debic Stand & Overrun and fill the centre with praliné. Finish with pieces of fresh apple and tarragon leaves.