Recipes: Mirantsoa - Jove Hubbard

1. Melt the butter and St. Domingue together then combine the cake flour and cocoa powder and sift.
2. Combine 65g sucrose and egg yolks and whip to a thick ribbon. Meanwhile combine the egg whites and fleur de sel and whip, adding the second sucrose gradually to form a soft meringue.
3. Fold the chocolate and butter mixture into the egg yolk mixture, then fold in the sifted dry ingredients.
4. Fold in the meringue to lighten. Portion 70g in 6 18mm rings. Bake at 15°C for 4 minutes.

1. Combine all dry ingredients except the hazelnuts.
2. Add the cold, cubed butter and mix with a paddle until a sandy streusel texture is achieved
3. Combine 125g of the streusel and hazelnuts
4. Bake at 15°C for 30 minutes

1. Melt the couvertures to 45°C
2. Stir in the praline and cool by tabling to 24°C
3. Stir in the streusel

1. Combine the milk, cream and glucose and bring to the boil.
2. Pour over the chocolate in thirds, stirring well each time.
3. Emulsify with a hand blender then cool to room temperature

1. Bloom the gelatin in the water
2. Combine the eggs, sucrose, lemon juice, purée and zest. Cook while whisking over a double boiler to 85°C.
3. Stir in the bloomed gelatin and strain.
4. Allow to cool to room temperature and add the soft butter
5. Blend with a hand blender until smooth

1. Bloom the gelatin in water.
2. Combine the milk, cream, sucrose and egg yolks. Cook over a medium to low heat while whisking, until it reaches 85°C.
3. Add the gelatin and pour over the chocolate.
4. Blend until smooth and fold in the whipped cream at 40°C

1. Bloom the gelatin in 75g water.
2. Combine 150g water, sucrose, glucose and condensed milk and bring to a boil, then stir in the gelatin.
3. Pour over the chocolate in thirds, stirring well each time.
4. Emulsify well with a hand blender.