Serves: 10 people
Resting time: 2 hours and 30 minutes
Baking: 15 minutes
Dessert size: 18cm
Utensils
Pastry Bag
4mm Pastry Tip
18x5cm Stainless Steel Ring
40×60 pan
Manjari 64% Taiwanese Black Tea Ganache – To be made the day before
- In a saucepan, bring the cream* to the boil, add the tea leaves and let it infuse for about 30 minutes. Pour the cream through a chinois strainer and then weigh to make sure that the weight is the same as at the beginning; if not, add more cream.
- Pour the cream into a saucepan, add the glucose and invert sugar, bring to the boil and pour over the chocolate.
- Mix the ganache until it is homogeneous, add cream**, mix again, then cover the container and store overnight in a cool place.
Vanilla Opalys 33% Chantilly – To be made the day before
- In a saucepan, bring the cream* to the boil with the half vanilla pods, turn off the heat and leave to infuse for 45 minutes.
- Add the glucose, bring to the boil and pour over the chocolate Opalys and mix to obtain a homogeneous ganache.
- Add the cream**, mix again, cover and store in a cool place until ready to use.
Cocoa Biscuit
- In a mixing bowl, mix the flour, starch and cocoa powder.
- In a saucepan, melt the butter at 45°C.
- Beat the egg whites with the sugar. Whisk the yolks together in another bowl, then mix the beaten egg whites and the egg yolks together.
- Add the flour, starch and cocoa mixture, mix and add the melted butter.
- Pour into the pan on a baking tray lined with parchment paper and bake for 8 to 9 minutes in a preheated oven at 180°C.
Taiwanese Crispy Black Puffed Rice
- In a saucepan over low heat, melt the Opalys chocolate with the cocoa butter until it reaches a temperature of about 50°C.
- Add the tea and honey, stir, then add the feuillantine and crispy rice and mix again.
- Pour into an 18cm ring and place on a baking tray covered with a silpat.
Vanilla Cremeux
- In a saucepan, bring the cream to the boil with the vanilla beans, then remove from the stove and leave to infuse for 45 minutes.
- Whisk the egg yolks and the sugar together.
- Pour the infused cream through the chinois strainer over the egg and sugar mixture, then mix and pour into the pan.
- Heat until it reaches a temperature of 85°C to obtain the texture of a crème anglaise.
- Pour through the chinois strainer then add the gelatine mass and mix. Cover and store in a cool place
Assembly
- First place the crunchy biscuit and then the cookie disc in an 18cm stainless steel ring.
- Pour over the vanilla cream and place in the freezer for 30 minutes.
- Assemble the Manjari ganache and then the whipped cream.
- Remove the pastry from the fridge, apply the ganache (reserving a small quantity for the outer decoration) and then apply the whipped cream.
- Emboss the surface using the back of a teaspoon to form the “splash” and then place in the fridge.
- Remove from the fridge, pour the rest of the ganache into a pastry bag and draw fine threads on the base to resemble wood grains.
- Put in a cool place again and then finish.
Finish
The Cake Base
- Over a low heat, melt the chocolateand cocoa butter, mix until it becomes homogenous.
- Ensure it is kept at a temperature of 50°C for use.
- Pour into a compressor jar, then spray onto the base of the cake and decorate with gold leaf.
Cake Top
- Heat the topping in the microwave.
- Mix well before use then pour into the compressor jar and spray onto the top of the cake.