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Sharing Michelin Heart 3
Part 1: Spiced Rum Cremeux Insert
  • 313g Cream 35% 
  • 313g Milk 
  • 125g Egg Yolk 
  • 50g Granulated Sugar 
  • 15g Gelatine (hydrated) 
  • 15g Spiced Rum
  1. Bring cream & milk to a soft boil.
  2. Temper into premixed egg yolk & sugar mixture.
  3. Return to heat & cook to 82°C/179°F.
  4. Add Gelatine & mix.
  5. Add Rum & mix.
  6. Strain & transfer to desired molds.
  7. Freeze until set.
  8. Unmold & reserve in the freezer until ready to use.
Sharing Michelin Heart 6
Part 2: Crimson Red Mousse
  1. Whip the cream to medium peaks. Reserve in refrigerator until ready to use.

  2. Make a crème anglaise with milk, egg yolks and sugar.

  3. Pour crème anglaise over the Crimson Red cocoa powder and Stellar cocoa butter drops. Blend with an immersion blender until smooth.

  4. Add gelatin and blend with an immersion blender.

  5. Let cool to 35°C/95°F, then fold in the whipped cream.

  6. Transfer to silicon molds.

  7. Add Spiced Cremeux insert. Pressing down gently.

  8. Freeze until set.

  9. Unmold and reserve in the freezer until ready to use.

  10. Refer to assembly for further instructions.

Part 3: Red Almond Tuile
  • 100g Flour  
  • 100g Granulated Sugar  
  • 5g Red Coloring Powder 
  • 100g Egg white  
  • 100g Coconut Oil (melted)  
  1. Mix all dried ingredients.

  2. Add egg whites. Mix until incorporated.

  3. Add coconut oil. Mix.

  4. Refrigerate until needed. (Tip: best to take out of the refrigerator 30 min to bring tuile batter up to temperature for easy piping.

  5. Fill heart molds and bake at 160°/320°F for approx. 4 min.

  6. Cool down the tuile and take out the mold.

Part 4: Red Rose Glaze
  • 242g Granulated Sugar
  • 157g Glucose Syrup
  • 399g Cream 35% (warmed)
  • 80g deZaan Stellar Cocoa Butter Drops (melted)
  • 8g Red Food Coloring Powder
  • 72g Butter
  • 12g Gelatin (hydrated)
  1. In a saucepan, add sugar and glucose. Make a light caramel.

  2. Once the caramel is ready, add warmed cream while stirring constantly.

  3. Cook on low until all sugar has dissolved and the mixture is homogeneous.

  4. Transfer to bowl with melted stellar cocoa butter drops. Mix with an immersion blender until smooth.

  5. Add remaining ingredients and mix until smooth.

  6. Strain into a container and cover with plastic wrap (setting the wrap directly touching the glaze to prevent it from forming a skin).

  7. Cool to 32°C/89°F. Ready to glaze.

Part 5: Assembly
  1. Once all components have been made.
  2. Start by preparing glazing rack and the petit gateaux.
  3. Glaze petit gateaux with red caramel glaze.
  4. Gently lined the bottom of the gateaux with caramelized hazelnuts bits.
  5. Place directly onto presentation plate or disc.
  6. Finish with Red Almond Heart Tuile.


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