Recipes: Motion - Vladimir Terentyev

1. Blend the butter, sugar and salt together.
2. Sift the flour and cocoa powder then mix them with the hazelnut powder and blended butter
3. Put in the fridge for 1 hour
4. Roll out the pastry to 8mm thick then bake at 160°C for about 12 minutes
5. When cool, chop and add the milk gianduja which has been previously crystallised
6. Spread in form 16cm without pressing too hard
 

1. Heat the cream to 85°C then add to chocolate and mix well
2. Cover gianduja crumble on the basis of 35g per 1 circle
 

1. Heat the chocolate and butter to 45°C.
2. Beat the egg whites with sugar and add the egg yolks at the end
3. Mix the two masses together carefully
4. Spread in the form of 40 x 50cm then back at 185°C for 8-9 minutes
5. Cut 2 circles, 16cm in diameter

1. Mix the tangerine pulp, zest, purée and 50g of sugar, then let the mixture boil for 8 minutes
2. Add the pectin and 30g of sugar, which have previously been mixed together
3. Cook for a couple of minutes then mix well
4. Let cool and put in between 2 flourless chocolate biscuits, 65g per pastry
 

1. Simmer together the cream, spices, vanilla and sugar then cover with a fillm
2. Leave to infuse for 15 minutes then strain. If needed then add some cream in order to obtain 340g and add chocolate
3. Make the mass then boil again, and add previously soaked gelatin
4. Add the egg yolks
5. Mix well and let cool down in the fridge then spread on each pastry with 240g per circle
 

1. Beat the eggs with sugar, and boil the cream to make crème anglaise
2. Strain into chocolate chips of the origine Mexique
3. Let cool down until 38°C then add whipped cream
4. Build up the cake upside down, and prepare a sheet and film.
5. Above put a form then pour the mousse into the form, 335g per pastry
6. Above put all over all the layers, biscuit up
7. Make the mousse edges even then freeze
 

1. Soak the gelatine in cold water then squeeze well
2. Boil the water with sugar then add the cocoa sugar before mixing well with an egg whisk
3. Boil the cream and add the soaked gelatin
4. Pour into the cocoa mass then strain
5. Stir from time to time then glaze the pastry at 23°C