CARAMÉLIA 36% CRÉMEUX:
200g Whole milk
10g Glucose syrup
400g Heavy cream 36%
380g Caramélia 36% chocolate
5g Gelatin sheet
APRICOT CONFIT HEART:
300g Apricot juice
9g Pectin NH
60g Softened butter
80g raw cane sugar
80g Hazelnut flour
20g Peanut butter
1 Pinch fleur de sel
- Melt the Caramélia 36% chocolate at 115-120°F (45-50°C) and add the glucose syrup.
- Bring the milk to a boil and add the rehydrated and wrung-out gelatin.
- Gradually combine the mixture with the melted Caramélia 36% chocolate to obtain a smooth, shiny, elastic texture.
- Mix using an immersion blender.
- Add the cold cream.
- Mix for a few seconds.
- Leave to set overnight in the refrigerator.
- Heat up the apricot juice.
- Mix the sugar and pectin NH thoroughly.
- When the apricot juice reaches around 105°F (40°C), sprinkle in the sugar and pectin mix.
- Stir well until it comes to a rolling boil.
- Pour into 2cm-diameter half-sphere molds and freeze.
- Stir all the ingredients using a paddle attachment in a food processor or directly by hand until you have a rough crumble mix.
- Spread the mix evenly over a 30 × 40cm tray then freeze for around 30 minutes.
- Take the streusel out of the freezer and arrange it in a greased 16cm diameter tart ring.
- Bake at 320°F (160°C) in a fan oven for 20 minutes, then gently turn out.
- At the bottom of the 14cm-diameter ring, place your domes of still-frozen apricot confit, with the rounded side facing upwards.
- Cover the apricot confit domes using Caramélia 36% chocolate crémeux.
- Fill to the brim and freeze.
- Once the disk is frozen, turn it out and coat it with a thin layer of a neutral glaze to add shine to its appearance.
- Then, place the disk on the peanut streusel.