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

 

  1. 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.
  2. Pour the cream into a saucepan, add the glucose and invert sugar, bring to the boil and pour over the chocolate.
  3. 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

 

  1. 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.
  2. Add the glucose, bring to the boil and pour over the chocolate Opalys and mix to obtain a homogeneous ganache.
  3. Add the cream**, mix again, cover and store in a cool place until ready to use.

 

Cocoa Biscuit

 

  1. In a mixing bowl, mix the flour, starch and cocoa powder.
  2. In a saucepan, melt the butter at 45°C.
  3. 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.
  4. Add the flour, starch and cocoa mixture, mix and add the melted butter.
  5. 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

 

  1. In a saucepan over low heat, melt the Opalys chocolate with the cocoa butter until it reaches a temperature of about 50°C.
  2. Add the tea and honey, stir, then add the feuillantine and crispy rice and mix again.
  3. Pour into an 18cm ring and place on a baking tray covered with a silpat.

 

Vanilla Cremeux

 

  1. 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.
  2. Whisk the egg yolks and the sugar together.
  3. Pour the infused cream through the chinois strainer over the egg and sugar mixture, then mix and pour into the pan.
  4. Heat until it reaches a temperature of 85°C to obtain the texture of a crème anglaise.
  5. Pour through the chinois strainer then add the gelatine mass and mix. Cover and store in a cool place

 

Assembly

 

  1. First place the crunchy biscuit and then the cookie disc in an 18cm stainless steel ring.
  2. Pour over the vanilla cream and place in the freezer for 30 minutes.
  3. Assemble the Manjari ganache and then the whipped cream.
  4. Remove the pastry from the fridge, apply the ganache (reserving a small quantity for the outer decoration) and then apply the whipped cream.
  5. Emboss the surface using the back of a teaspoon to form the “splash” and then place in the fridge.
  6. 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.
  7. Put in a cool place again and then finish.

 

Finish

 

The Cake Base

  1. Over a low heat, melt the chocolateand cocoa butter, mix until it becomes homogenous.
  2. Ensure it is kept at a temperature of 50°C for use.
  3. Pour into a compressor jar, then spray onto the base of the cake and decorate with gold leaf.

Cake Top

  1. Heat the topping in the microwave.
  2. Mix well before use then pour into the compressor jar and spray onto the top of the cake.