Recipe for 30 individual pastries (7 cm diameter)

Crunchy Cara Crakine™ Alto el Sol base
Preparation Ingredients
Melt at 30°C
210 g Alto El Sol Millésime 2013
Mix with
420 g Cara Crakine™
Cinnamon - Tonka Diplomat cream
Preparation Ingredients
Bring to a boil
270 g milk
Temper the milk with
35 g egg(s)
20 g egg yolks
35 g brown sugar
20 g custard powder
2 g Tonka bean powder
4 g cinnamon powder
Cook like a pastry cream.
Add
40 g Mycryo Cocoa Butter
At 30°C, add
270 g whipped cream
Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds.
Freeze.
Unmould and reserve in freezer for assembly.
Alto el Sol mousse
Preparation Ingredients
Whip
And
110 g egg yolks
155 g syrup at 30 Brix
Whip them in mixer with whip attachment to create pate a bombe.
Fold the pate à bombe into 45°C
380 g Alto El Sol Millésime 2013
At 30°C, add
800 g whipped cream
Pipe mousse into 7 cm half sphere Flexipan mould.
Press frozen Diplomat half spheres in center of mousse.
Press Cara Crakine™ on mousse to create flat base.
Freeze.
Unmould and reserve in freezer for assembly.
Assembly
Preparation Ingredients
Glaze half-spheres with
Brillance Noire