Almond and Olive Oil Bite - Thibault Livernette
Advanced level
Almond and Olive Oil Bite Dessert by Thibault Livernette
Representing Puglia
AP Flour |
300g |
powdered sugar |
115g |
almond flour |
35g |
Salt |
3g |
Butter |
185g |
Eggs |
175g |
Sugar |
380g |
Milk |
315g |
Olive oil |
100g |
Baking powder |
4g |
King arthur ap |
130g |
RENO X Milk 33% |
420g |
diced almonds |
70g |
JOYPASTE PESTO DI MANDORLA |
170g |
feuilletine |
130g |
crumble |
130g |
sea salt |
1g |
heavy cream |
730g |
egg yolks |
130g |
gelmix |
200g |
RENO X White 28% |
315g |
Green Olive Color |
2g |
Glucose Syrup |
230g |
Water |
125g |
Condensed Milk |
160g |
Cocoa Butter |
80g |
Grape Seed Oil |
20g |
Sucree Dough
Ingredients
AP Flour
300g
powdered sugar
115g
almond flour
35g
Salt
1g
Butter
185g
Eggs
55g
Preparation
- In the mixer with the paddle attachment, mix all the dry ingredients with cold butter cut in small cubes.
- When the butter has a sandy texture, add the egg and mix until combined.
- Flat at 2.5mm and refrigerate until cold cut 4.5cm discs, place in between 2 perforated silicone mats, bake at 340°F for 10-12min
Olive Oil Sponge
Ingredients
Sugar
130g
Eggs
120g
Milk
35g
Olive oil
50g
Baking powder
4g
King arthur ap
130g
Salt
2g
Preparation
- Heat eggs and sugar to 50°C and whip for 5min with a whisk attachment.
- Slowly add olive oil and milk.
- Add the sifted powders in 3 times
- Spread in a half sheet pan with silicon mat.
- Bake at 390°F for 6-7min
Almond Crunchy
Ingredients
100g
diced almonds
70g
feuilletine
130g
crumble
130g
sea salt
1g
Preparation
- Toast diced almonds at 350°F for 10-15min, cool down.
- Melt the milk chocolate and combine all the ingredients together flat on the sponge, cool down and cut some 3,5cm discs
Almond and Milk Chocolate Cremeux
Ingredients
Milk
280g
heavy cream
280g
egg yolks
130g
Sugar
25g
gelmix
35g
220g
Preparation
Heat milk and cream.
Mix egg yolks and sugar, add a bit of the hot liquids.
Bring it all to 85°C in a pan.
Pour on gelmix, chocolate and almond pest. Blend with hand mixer.
Rest 1 night and pipe on the sponge disc
Olive Oil Whipped Ganache
Ingredients
Heavy Cream
450g
Gelmix
15g
90g
Olive Oil
50g
Green Olive Color
1g
Glucose Syrup
5g
Preparation
Heat half of the heavy cream with the glucose to 70°C.
Pour on the gelmix, chocolate and olive oil.
Blend with the hand blender until the chocolate is melted.
Add the rest of the heavy cream cold, blend again and add the color until the wished color.
Rest 1 night in the fridge.
Whip the ganache and pipe in the mold to ¾ height.
Green Glaze
Ingredients
Water
125g
Sugar
225g
Glucose Syrup
225g
225g
Condensed Milk
160g
Gelmix
150g
Green Olive Color
1g
Preparation
- Bring water, sugar and glucose to a boil for 1min.
- Pour on the white chocolate, condensed milk and gelmix, blend with hand mixer. And add the color until getting the wished color.
- Rest for 1 night in the fridge.
- Bring to 28-30°C and blend again until smooth and fluid before glazing the cakes
Milk Chocolate Dip
Ingredients
Preparation
Melt cocoa butter and milk chocolate separately.
Blend with the grape seed oil and bring to 40°C
Dip each frozen almond in the dip
