Recipe created by Sophie de Bernardi

la manufacture du goût

SAN MARTÍN GALET Sophie de Bernardi Pastry Chef at the Recipe for 6 to 8 InterContinental Paris

Gianduja San Martín mousse Pecan praline Tiptop glaze 125 g Gianduja 1000 g Pecan nuts 300 g Water 94 g « Organic Grands Crus » 400 g Caster sugar 600 g Caster sugar San Martín 70 % 200 g Water 600 g Glucose 94 g « Organic Grands Crus » 400 g Condensed milk San Martín 48 % Roast the nuts. Make a caramel, remove and 320 g Gelatine mass 125 g UHT cream (1) allow to cool. Mix everything together. 500 g « Organic Grands Crus » 250 g UHT cream (2) San Martín Milk Chocolate 48 % 18 g Gelatine mass Crunchy praline 100 g « Organic Grands Crus » 4 g Vanilla pod 70 g Pecan praline San Martín Dark Chocolate 70 % 60 g « Organic Grands Crus » Heat the UHT cream (1) and pour over the San Martín Milk Chocolate 48 % Boil the water and sugar at 103 °C. Pour over gianduja, the gelatine mass, the milk and the 3 g Hazelnut oil the condensed milk, glucose syrup, gelatine dark and milk chocolate, mix and leave to 50 g Feuillantine mass and the chocolate, then blend and keep cool. Whip the UHT cream (2) and add to the 20 g Chopped pecans chilled. mixture. Pipe into the mould. Melt the chocolate, oil and praline. Add the Assembly and finishing Chocolate feuillantine and chopped pecans. Spread Start with the mousse, then place the praline 120 g Egg yolks the mixture between 2 guitar sheets, cut out round in the middle, add the mousse again, 130 g Caster sugar rounds of 3 cm diameter or to fit your mould. then add another round of pecan praline, a 40 g Cocoa powder Set aside in the refrigerator. little mousse, then the cocoa biscuit. 60 g Strong white flour Place in the freezer. Once unmoulded, dip 120 g Egg whites San Martin dip the galet, then glaze. Add the chocolate 130 g Butter 150 g « Organic Grands Crus » shortbread, decorate with vanilla powder and San Martín Dark Chocolate 70 % a pecan. Whip the egg yolks. Whip the whites and 75 g stiffen with the sugar, then add the yolks, 30 g Grapeseed oil Additional ingredients and finally the sifted flour and cocoa Vanilla powder powder. Remove some of the biscuit mixture Heat all the ingredients in a bain-marie. Pecan nuts and combine with the melted butter, then mix everything together. Weigh out 500 g « Organic Grands Crus » pieces (on tray) and bake at 160 °C for 8 to San Martín Dark 10 minutes. Cut out 4 cm rounds. Chocolate 70 % ref. 20552

« Organic Grands Crus » Chocolate shortbread San Martín Milk 120 g Strong white flour Chocolate 48 % ref. 20557 82 g Cocoa powder Cocoa butter ref. 21005 130 g Butter 70 g Caster sugar 4 g Baking powder 5 g Fleur de sel 42 g Egg yolks San Martin dip

Cream together the butter, sugar and fleur de sel. Add the egg yolks, then stir in the flour, Crunchy praline cocoa powder and baking powder. Spread the mixture between two 2 mm-sheets and Gianduja chocolate mousse Glaze cut out 80 mm rounds. Bake at 170 °C for 8 to 10 minutes. Chocolate shortbread Chocolate biscuit - September 2020 Manufacture CLUIZEL Manufacture MANUFACTURE CLUIZEL Avenue de Conches • Damville • CS 50026 • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • pros.cluizel.com • [email protected] SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094