Recipes
228 g for 30 cakes
Click here for the exclusive interview with the recipe creator, Chef Masahiko Hayashi, owner and chef of GATEAU DES BOIS, JAPAN.
225 g cultured butter
135 g powdered sugar
50 g egg yolks
Mixture A
180 g cake flour
45 g almond flour
24 g TREHA®
6 g salt
Mix the butter and powdered sugar into a sand-like mixture, gradually add the egg yolks, and then add A. Rest the dough in a refrigerator overnight.
Roll the dough to 5mm/ ⅕ inches thick, and cut with a ring mold 5.5cm/ 2 inches in diameter.
Place the cut dough into ring molds 6cm/ 2½ inches in diameter and 1.5cm/ ½ inch high. Pipe in the almond cream up to ⅘th the height of the ring mold, and flatten the top.
Bake at 180℃/ 355℉ for 40 minutes.
Keeps freshly made flavors by inhibiting lipid degradation
Mixture A
125 g almond flour
13 g powdered sugar
95 g granulated sugar
5 g TREHA®
100 g whole eggs
100 g cultured butter
10 g dark rum
100g chestnuts in syrup, drained and chopped
Gradually add the whole eggs to A and add the creamed cultured butter. Mix in the dark rum and chestnuts. Rest in a refrigerator overnight.
87 g black currant purée
5 g granulated sugar
10 g water
6 g gelatin sheets
Mixture A
153 g granulated sugar
72 g TREHA®
50 g water
Mixture B
150 g egg whites
15 g granulated sugar
97 g fresh cream (38% milk fat)
5 g crème de cassis
Heat the black currant purée, granulated sugar, and water, then and add the reconstituted gelatin sheets to dissolve.
Make an Italian meringue: Heat A to 115℃/ 240℉ to make a syrup. Whip B to medium peaks. Add the syrup to the whipped egg whites and continue to whip until slightly cooled. Measure 40 g to use.
Whip fresh cream to medium peaks and fold in mixture from 1. Then fold in the Italian meringue and crème de cassis.
Transfer into silicone molds 4cm/ 1½ inches in diameter and 2cm/ ¾ inch high, and freeze.
Highlights the fruits flavor and natural acidity without overwhelming with sweetness
Stabilizes foam of Italian meringue
Maintains bright color of black currants
Mixture A
140 g black currant pulp
138 g granulated sugar
72 g TREHA®
24 g water
Mixture B
150 g egg whites
30 g granulated sugar
Heat A to 105℃/ 220℉ to make a syrup.
Whip B to medium peaks. Add the hot syrup aradually and continue to whip until the meringue is slightly cooled.
Highlights the fruits flavor and natural acidity without overwhelming with sweetness
Stabilizes foam of Italian meringue
Maintains bright color of black currants
Mixture A
250 g fresh cream (38% milk fat)
250 g fresh cream (50% milk fat)
55g granulated sugar
55 g TREHA®
10 g kirschwasser
Vanilla extract
Powdered sugar as needed
30 raspberries
60 blueberries
Whip A. Pipe out a small amount of the whipped cream onto the sables, place the black currant mousse on top, and pipe out more whipped cream on top of the mousse.
Sprinkle powdered sugar on top. Using a pastry tube (plain round tip/ 8mm opening), pipe out the black currant meringue in a swirl and sear with a blowtorch.
Garnish with raspberries and blueberries.
Stabilizes whipped cream without overpowering with sweetness
