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AURA Recipe, for 2 KE104 Cake molds

Composition
Chocolate sablé with fleur de sel
Pecan praline for entremets
Chocolate and pecan biscuit
Soft pecan cream
64% dark chocolate Chantilly
Dark chocolate spray mix

Gelatin Mass
5 g powdered fish gelatin (200 bloom)
35 g mineral water
In a bowl, pour the room-temperature water over the powdered gelatin without stirring. Refrigerate for at least 2 hours, then melt the mixture between 55°C and 70°C. Pour into a container and store in the fridge for 12 hours before use. Keeps up to 6 days in the refrigerator.

Chocolate Sablé with Fleur de Sel
2 g Guérande fleur de sel
112.5 g unsalted butter
90 g light brown sugar
37.5 g granulated sugar
1.5 g natural liquid vanilla extract
112.5 g 72% dark chocolate, chopped
130 g type 55 flour
22.5 g cocoa powder
4 g baking soda
Chop the chocolate. Sift together the flour, cocoa, and baking soda. In a stand mixer with the paddle attachment, soften the butter, then add the sugars, salt, and vanilla. Add the dry mix, then the chopped chocolate. Mix just until combined, as for a shortcrust dough. Roll out to 5 mm thick on a floured surface and cut two 18 cm Ø discs. Chill on SPV64 Pavoni Italia trays. Bake in 18 cm Ø X1802 rings at 165°C (fan) for about 11 minutes.

Pecan Praline
135 g sugar
200 g pecans
2 g powdered Madagascar vanilla beans
Toast the pecans at 150°C for 5 minutes. Dry-caramelize the sugar with the vanilla until 175°C, add the nuts and mix well. Cool on a non-stick tray. Coarsely chop, then blend into a paste. Use immediately or refrigerate.

Pecan Praline Mass
300 g pecan praline
25 g cocoa butter
25 g chopped pecans
Melt and temper the cocoa butter (29–31°C), combine with the praline and pecans. Partially crystallize. Spread 140 g over each sablé disc. Freeze.

Chocolate and Pecan Biscuit
22.5 g almond flour
22.5 g pecan flour
40 g brown sugar (1)
15 g egg white (1)
20 g egg yolk
10 g icing sugar
Pinch of fleur de sel
35 g browned butter
20 g type 55 flour
1.5 g baking powder
30 g 64% dark chocolate
45 g egg white (2)
8 g brown sugar (2)
50 g pecans
Toast the flours at 160°C for 15 minutes, and the pecans at 140°C for 20 minutes. Mix the toasted flours, sugar (1), egg white (1), yolk, icing sugar, and salt. Whisk to combine. Melt the butter and mix with melted chocolate. Combine with the batter along with flour, baking powder, and pecans. Whip egg whites (2) with sugar (2) and fold in. Pour 100 g into each 18 cm Ø X1802 ring, bake at 165°C for 12 minutes. Cover with a tray to retain moisture. Cool and refrigerate.

Soft Pecan Cream
250 g whole milk
37.5 g brown sugar (1)
37.5 g brown sugar (2)
41 g egg yolk
9 g cornstarch
125 g butter
125 g pecan praline
25 g pecan paste
9 g gelatin mass
Boil the milk with sugar (1), pour over the yolk, sugar (2), and cornstarch mix. Cook like pastry cream up to 85°C. Add gelatin mass, praline, and pecan paste. Cool to 45°C, then add room-temperature butter and blend. Pour 320 g over each biscuit. Chill for 2 hours, then freeze.

Chocolate Chantilly
265 g 64% dark chocolate
465 g full-fat cream (30%) (1)
205 g full-fat cream (30%) (2)
Melt the chocolate to 45°C. Whip cream (1) and refrigerate. Add unwhipped cream (2) to the chocolate (at 48°C), then fold in whipped cream in three additions. Use immediately.
Note: 48°C is crucial for the right texture.

Assembly
2 KE104 Aura silicone moulds by Pavoni Italia

Pour 280 g of Chantilly into each mould, coat the sides, place the biscuit disk with pecan cream, add 80 g Chantilly, then finish with the sablé and praline disk. Freeze for 4 hours, then unmould and store frozen.

Dark Chocolate Spray Mix
100 g dark chocolate Black 83%
75 g cocoa butter
Melt and blend the ingredients, then strain. Do not exceed 45°C. Store or pour into spray gun container.

Finishing
Chocolate spray mix
Neutral glaze
Heat the glaze to 70°C. Place the entremets on a rack and spray with a thin layer of glaze. Refreeze. Spray with the chocolate mix (at 45°C) right out of the freezer for a velvet effect. Place on 2 cm larger bases and defrost in the fridge.