Yield: 12 pieces
SOBACHA CARAMEL (total weight:270g)
79.3g cream
9.4g sobacha
39.6g granulated sugar
19.8g glucose DE40
0.2g baking soda
2.0g fleur de sel
64.5g granulated sugar
25.2g butter
29.9g 40% milk chocolate Cacao Barry Ghana
Procedure:
1/ Infuse sobacha in the hot cream for 20 minutes.
2/ Strain and resale the cream.
3/ Add first amount of sugar, glucose, baking soda and fleur de sel. Keep hot for deglazing.
4/ Caramelize the second amount of sugar.
5/ Deglaze with previous mix.
6/ Cook to 106℃.
7/ Pour over chocolate & butter.
8/ Burr mix.
9/ Chill.
HAZELNUT DACQUOISE (total weight: 500g)
125.0g hazelnut flour, toasted
39.0g powdered sugar
39.0g all-purpose flour
148.5g egg whites
148.5g inverted sugar
Procedure:
1/ Toast the hazelnut flour at 160℃ for 13 minutes then cool it down.
2/ Mix all the dries in the Robot-Coupe.
3/ Whip the egg whites and inverted sugar to make a meringue.
4/ Fold the powders into the meringue.
5/ Spread into half sheet flexi.
6/ Bake at 170℃ for 10-12 minutes.
HAZELNUT PASTE SABLE (total weight: 300g)
81.2g butter
125.1g all-purpose flour
23.7g hazelnut flour, toasted
23.7g powdered sugar
25.7g granulated sugar
0.3g fleur de sel
20.3g whole eggs
Procedure:
1/ Mix the butter and flour in the Robot Coupe.
2/ Add the dry ingredients.
3/ Add the eggs.
4/ Sheet to 2.5mm. Freeze.
5/ Cut 8cm circles.
6/ Bake at 160℃.
SOBACHA CARAMEL MOUSSEUX (total weight: 430g)
129.5g sobacha caramel, from above
23.9g gelatin mass (1:6)
31.3g water
9.5g granulated sugar
40.9g egg yolks
194.9g whipped cream
Procedure:
1/ Melt the gelatin mass and mix with the caramel.
2/ Boil the water and sugar. Pour over the yolks.
3/ Cook over a bain marie to 85℃.
4/ Whip as a pate a bomb.
5/ Fold together with the caramel.
6/ Fold in the whipped cream.
7/ Cast 25g per cavity. Freeze.
ALUNGA CREMEUX (total weight: 550g)
242.2g milk
61.2g cream
12.2g granulated sugar
2.0g pectin NH
61.2g egg yolks
171.3g cacao barry Alunga 41% milk chocolate
Procedure:
1/ Simmer the milk and cream.
2/ Add the sugar and pectin mixed together.
3/ Temper in the yolks.
4/ Cook to 85℃.
5/ Pour over the chocolate. Burr mix.
6/ Cast 40g per cavity, add sponge/caramel. Freeze.
FLEUR DE CAO GLAZE (total weight:1000g)
57.8g water
17.9g granulated sugar
327.0g cream
55.8g glucose DE40
140.6g Cacao Barry Fleur de Cao 70% dark chocolate
350.9g Cacao Barry GiandujaPlaisir Lait
49.9g grapeseed oil
qs red food color as needed
Procedure:
1/ Simmer water and sugar.
2/ Add cream and glucose, and simmer again.
3/ Pour over chocolate and gianduja. Burr mix.
4/ Add oil and color, and burr mix again.
5/ Chill overnight.
6/ Use at 35℃.
ASSEMBLY % PLATING
1/ Cut 8cm rounds from the Hazelnut Pate Sable. Bake at 160℃.
2/ Cut 6.5cm rounds of the Hazelnut sponge.
3/ Pipe 9g Sobacha Caramel per sponge, and freeze.
4/ Cast Alunga Cremeux into Pavoni Fleix (Px4334), 40g per cavity. Add the sponge/caramel, and freeze.
5/ Cast Sobacha Caramel Mousseux into Silicomart Flext(SF243), 25g per cavity, and freeze. Spray the frozen Mousseux with 60/40 milk chocolate sauce.
6/ Glaze the Alunga Cremeux with Fleur de Cao Glaze. Place the sprayed Mousseux on top. Place on the sable. Garnish with toasted hazelnuts and gold leaf.
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