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Original recipe by Bruno Couret - Golden petals

Original recipe by Bruno Couret.
Recipe for 4 cakes (16 cm).

Praline streusel

Butter - 150 g
Brown sugar - 150 g
Strong flour - 130 g
Extra dark cocoa powder - 20 g
Almond flour - 120 g
Praline (25% almond, 25% hazelnut) - 30 g
Baking powder - 4 g

Mix the ingredients in the order listed, roll out very thinly between two sheets of baking paper and leave to rest in the fridge. Cut out circles 15 cm in diameter and bake on Premium silicone baking paper at 170 °C for approx. 15 minutes.

Hazelnut and almond sponge

Almond flour - 75 g
Icing sugar - 75 g
Strong flour - 115 g
Baking powder - 12 g
Praline (25% almond, 25% hazelnut) - 150 g
Sugar - 90 g
Pure hazelnut paste - 23 g
Butter - 225 g
Egg whites - 360 g

Cook the butter until lightly caramelised (hazelnut brown), then mix the ingredients with the egg whites and fold in the butter. Spread onto baking paper, bake in a fan oven at 170 °C for approx. 15 minutes.

Candied lemon

Lemon zest - 150 g
Lemon juice - 240 g
3 lemons
Sugar - 260 g
50% white marzipan, specially for baking - 30 g

Blanch the lemon peel in 3 or 4 batches of boiling water. Then add the juice, the lemon quarters and the sugar; simmer for one hour over a medium heat. Leave to cool and place on the sponge cake.

Milk ganache

Milk - 200 g
2 lemons
Cream - 240 g
Liquid glucose - 40 g
Butter - 80 g
Milk chocolate couverture 36% Cacao Solids - 500 g
Dark chocolate couverture 61% Cacao Solids - 60 g
Cocoa paste - 10 g

Place the lemon zest in the milk for 24 hours, strain and add the cream and glucose, bring to the boil and pour over the two couverture chocolates, mix at approx. 36 °C, add the butter and pour into a 15 cm diameter mould.

Milk “chocolatine” mousse

Cream - 230 g
Milk couverture chocolate 36% - 450 g
Cream - 550 g

Heat the 230 g of cream and pour over the couverture, mix and fold in the rest of the whipped cream at room temperature.

Milk glaze

Milk - 250 g
Liquid glucose - 100 g
Gelatine leaves - 10 g
White glazing paste - 300 g
White couverture chocolate 30% DGF - 300 g

Boil the milk with the glucose. Add the gelatine, pour over the couverture and the glazing paste, and mix. Store in the fridge. To use, heat to 25 °C.