This biscuit is in fact an almond cream ( crème d'amande).
Mix the sugar and butter in a robot for 2 minutes.
Add the almond powder and flour.
Incorporate the melted dark chocolate and finish by adding the eggs one by one in low speed.
Fill two Saturn molds up to 2cm high.
Bake at 170℃ for 25 minutes.
Oatmeal streusel
80g brown sugar
80g butter
75g flour
45g almond powder
50g porridge oats
total weight : 330g
preparation:
Mix together the butter with the brown sugar.
Add the flour, almond and porrdge oats.
Mix until it forms a dough.
Spread to 5mm thick and cut some disc of 20cm.
Cook at 170℃ for 10 to 12 minutes.
Dark chocolate Perou 72% mousse
120g sugar
40g water
160g eggs yolks
60g eggs
360g dark chocolate Luker Perou 72%
440g whipped fresh cream 35%
total weight : 1180g
preparation:
Make à pate a Bombe by cooking a sugar syrup with the water and sugar to 118℃.Pour slowly over the mix of eggs and egg yolks in as they are beating . Whip until 30℃.
Mix slightly the whipped cream with the bomb paste, then incorporate the chocolate at 45℃ and mix vigorously.
Pear jelly coulis
450g pear puree
80g caster sugar
10g gelatin sheets
total weight : 540g
preparation:
Few drop of lemon juice.
Heat the pear puree with sugar and add the soaked gelatin.
Add few drop of lemon juice and put in a silicone disc mold and freeze.
Poached pear in whisky and vanilla
6u pears
40g butter
100g sugar
10cl whisky
Syrup
1000g water
250g sugar
20cl whisky
1u cinnamon stick
2u vanilla pods
preparation:
Make a syrup with the water, sugar , whisky, vanilla and cinamon stick.
As the syrup boils, dip the peeled pears and cook for 30 to 40 minutes depending on the size of the pears.
Drain the pears and reserve.
After cooling the pears , prune them coarsely.
In a frying pan put the butter and then the sugar, when a light caramel is formed and the pear dice then the whisky.
Flambé and cook for 5 minutes over a low heat.Thoroughly chop the pear and set aside.
Dark chocolate glaze
200g water
450g sugar
380g fresh cream
60g honey
190g glucose
150g cocoa powder
36g gelatin leaf 200 bloom
20g oil
total weight :1486g
preparation:
Make a syrup of water and sugar.
In another saucepan, boil the cream , honey , glucose and cocoa powder.
Combine the two mixtures and give a boil.
Off the heat, stir in the gelatin and oil, mix well in blender and refrigerate overnight.
Use at 32℃.
Method
Spread some poached pear on a chocolate biscuit disc and freeze.
In the Saturn mold pour some chocolate mousse to 1/3 of the ring. Insert upside down the frozen biscuit with poached pear.
Add some mousse and cover with the pear coulis and the second biscuit.
Pour some more mousse and seal with the oatmeal streusel . Freeze.
Unmold and glaze the cake.
Make a chocolate disc with tempered dark chocolate and spray a mix of 55% cocoa butter, 45% white chocolate and oxide titanium.
Place this disc on the top of the cake and put some little chocolate stones and a chocolate branch.
