Date Sponge Process

1. Mix the date paste with the water and boil till puree.
2. In a mixing bowl, paddle margarine and sugar. Sieve flour and baking powder. Add the Yumgo whole eggs to the margarine and sugar mixture slowly.
3. Add date paste and mix.
4. Bake at 170°C for 45 minutes. Cut some oval shapes and keep them in the chiller.

Date Confit Process

1. Soak the date in cold water till soft.
2. In the meantime put in a pot water, cream, date paste, date sugar, pectin and 160g of soaked date till it cooks.
3. Cool down fast and once cold, add 160g of soaked date, the date syrup and the lime zest.
4. Place in the mould and freeze.

Date Cream Process
Boil cream with date paste and date syrup. Pour on the two chocolates. Blend it with a hand blender and set it in the chiller. Use the day after.

Final Process

1. Once the sponge is baked and cut, take date confit out of the freezer.
2. Start to whip the date cream, then pipe it in the “Pastry Evo Date Mold’.
3. Add Date Confit in the mold.
4. Fill in with the Date Sponge, close and freeze properly.
5. Once frozen, unmold and dip into the yellow coating first.
6. Before dipping the shape in the milk chocolate coating, marble it with the yellow colour to create some nice shades.
7. Keep in the chiller until it is defrosted then serve on a nice plate with some date syrup on the side.