Ingredient

Quantity

Procedure

Egg Yolks
Whole Eggs
Sugar
Egg Whites
Sugar
Inverted
Sugar or Honey
Cake Flour
Cocoa Powder

11 units
10 units
1-1/4 cup
1-1/2 cup
1-1/4 cup

1/3 cup
2-1/2 cups
1-1/2 cup

1. Whisk yolks, eggs and sugar together.
2. In a different mixer whip the egg whites with the sugar and melted trimoline (inverted sugar).
3. Mix the two masses together and add the the sifted flour and cocoa powder.
4. Spread onto a Roul'Pat and bake at 428-446 F for about 10 minutes.
5. Remove from oven and place on wire rack to cool down.

Ingredient

Quantity

Procedure

Sugar
Heavy Cream
Whole Milk
Egg Yolks
Vanilla Bean
Gelatin Leaves

1 cup
2-1/4 cups
2-1/4 cups
10 units
1
1 sheet

1. In a saucepan caramelize the sugar little by little until is golden brown in color and it is around 380F. Add vanilla bean.
2. In a pot warm 1-1/4 cup of the cream. Add the hot cream to the caramelized sugar slowly.
3. Add the warm milk and bring to a boil. When the liquid comes to a boil pour over the egg yolks and whisk vigorously.
4. Add gelatin (previously soaked and dried) and mix well until dissolved. Strain this caramelized vanilla crème anglaise and refrigerate for at least 4 hours, ideally 24 hours.
5. Whip the other 2 cups of cream and keep it in the refrigerator.
6. Whip well the crème anglaise to obtain a light texture. Fold in the whipped cream. Keep refrigerated.

Assembly

1. Spread or pipe the caramelized vanilla mousse on the cocoa sponge, sprinkle chopped hazelnut brittle and roll it by using the Roul'Pat.
2. Refrigerate and cut as desired.

Tools & Equipment

• Roul'Pat
• Kitchen Aid mixer, whisk attachment
• Sauce pan
• Strainer
• Measuring cups
• Measuring spoons
• Piping bag
• Small offset spatula
• Chef knife
• Cutting board