A name that represents to perfection the local heritage of Calais lacemaking, and this is where its history began.
8-10
persons
Difficulty :
Ingredients
- 220g marzipan 50%
- 100g egg yolks
- 80g whole eggs
- 70g caster sugar
- 130g egg whites
- 60g caster sugar
- 50g flour
- 25g cocoa powder
- 50g butter
- 50g pure cocoa paste
- 70g egg yolks
- 150g honey
- 7g sheet gelatine
- 450g whipped cream
- 220g apricot puree
- 140g syrup at 30°
- 9g sheet gelatine
- Dried apricots
- Green pistachios and almonds
- Unflavoured jelly
Directions
- Sacher biscuit with dried fruit: 220g marzipan 50% - 100g egg yolks - 80g whole eggs - 70g caster sugar - 130g egg whites - 60g caster sugar - 50g plain flour - 25g cocoa - 50g butter - 50g pure cocoa paste Beat together the marzipan, egg yolks, whole eggs and sugar. In a separate bowl whisk the egg whites until stiff and add the sugar. Sift the flour and cocoa power together. Melt the butter and mix it with the pure cocoa paste. Delicately mix all ingredients together. Sprinkle with the dried fruit (pistachios, walnuts and hazelnuts). Bake at 220°C for approx. 7 minutes.
- Honey mousse - 70g egg yolks - 150g honey - 7g gelatine sheet - 450g whipped cream - Whisk the egg yolks. Boil the honey and pour it on to the egg yolks. Add the gelatine, already softened in cold water. Whisk the mixture together until it cools completely. Delicately incorporate the whipped cream.
- Apricot coulis:- 220g apricot purée - 140g syrup at 30° - 9g sheet gelatine : Warm the apricot puree with the sugar - Add the softened gelatine - Pour into disk shapes. Freeze
- Decoration - quantities to taste : - Dried apricots - Green pistachio nuts and almonds - Unflavoured jelly Dice the apricots - Chop the pistachio nuts and almonds - Create a marbled effect using two colours of unflavoured jelly
Advice
Vos conseils