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The Chef’s Brain

Rest time: 6 hour Total time: 6 hrs

Restaurant Saint-Omer L'industrie Recipe proposed by the Restaurant L'industrie

  • 200 grams White chocolate
  • 40 grams Sugar
  • 2 Gelatin sheets
  • 0.5 liters 35% cream
  • 120 grams de Spéculoos concassé
  • 60 grams Crushed Speculoos
  • Pink almond paste
  • Jelly or jam (strawberry or raspberry)
    Préparation de la mousse chocolat blanc :
  1. Heat the white chocolate in a bain-marie with a little cream, add the softened gelatin leaves.

  2. Cool down a bit. Mix, whip the cream with the sugar with a whipped cream mixer. Assemble everything delicately.

  3. Place in 6 molds (Flexipan dome style) or round containers. Put in the freezer for at least 6 hours.

  4. Préparation du biscuits :
  5. Crush the Speculoos into fairly fine pieces and add the melted butter. Mix well and then make 6 identical pucks.

  6. Unmold and assemble the domes on the 6 pucks of Speculoos.

  7. Décor Halloween 🎃
  8. Make rolls of pink marzipan in a serpentine pattern. Arrange them irregularly on the white chocolate dome. The brain aspect will be total!

  9. To finish, lightly heat a little jelly or strawberry or raspberry jam, top your desserts.

  10. Treat yourself!

    By Jérémy Choquet
    Master Restorer
    Hotel ** & Restaurant L’Industrie