Recipes
235 g for approx. 30 cakes
Click here for the exclusive interview with the recipe creator, Chef Keita Ishiguro, the first prize winner of the Charles Proust 2018.
Mixture A
364 g egg whites
120 g granulated sugar
4.2 g dried egg whites
Mixture B
211 g almond flour
146 g powdered sugar
36 g cake flour
84 g shredded coconut (unsweetened)
powdered sugar, as needed
Whip mixture A to make a meringue.
Add sieved B and shredded coconuts to the meringue and combine.
Spread batter into a baking pan, sprinkle with powdered sugar twice. Bake in a convection oven at 175℃/350°F for approximately 15 minutes.
Cool and cut into circles 5 cm in diameter.
170 g mango purée
96 g passion fruit purée
45 g granulated sugar
45 g TREHA®︎
5.7 g gelatin sheet*
*Silver grade
Mix mango and passion fruit purée in a pan. Add granulated sugar, TREHA®︎ and gelatin (prepared in ice water), dissolve by heating.
Pour the fruit purée into silicone molds 5 cm in a diameter. Store in the freezer.
Brings out full-flavor of mango and passion fruit
Improves freeze-thaw stability
120 g whole egg
72 g passion fruits purée
80 g granulated sugar
40 g TREHA®︎
2.4 g gelatin sheet*
64 g unsalted butter
*Silver grade
Heat passion fruit purée. In a separate bowl, mix whole eggs, granulated sugar and TREHA®︎ well. Add to the passion fruit purée, and heat the mixture thoroughly in a pan.
Add gelatin (prepared in ice water) and butter, then mix.
Pour the mixture into silicone molds 5 cm in diameter.
Brings out full-flavor of passion fruit
Improves freeze-thaw stability
Mixture A
100 g granulated sugar
25 g TREHA®︎
47 g water
105 g egg yolks
Mixture B
132 g yogurt
400 g cream cheese
8 g lemon juice
11.7 g gelatin sheet*
450 g fresh cream (35% milk fat, whipped)
*Silver grade
Boil mixture A to make a syrup. Whip egg yolks with the syrup to make pâte à bombe.
Combine mixture B. Add gelatin sheet (prepared in ice water), pâte à bombe, and whipped cream in that order, combining each time.
Stabilizes foam in the mousse
Highlights flavors of yogurt and fresh cream
Improves freeze-thaw stability
Mixture A
260 g mango purée
95 g glucose syrup (DE40－70)
60 g TREHA®︎
260 g water
Mixture B
112 g granulated sugar
15 g HM pectin
Boil mixture A. Combine mixture B and add to mixture A, boiling the mixture again.
Retains moisture of the cake in a showcase
Improve workability of shiny glaze by thickening texture
Controls sweetness of shiny glaze, allowing the fruit flavor and tartness to stand out
Mixture A
200 g fresh cream (35% milk fat)
18 g granulated sugar
18 g TREHA®︎
100 g fromage blanc
Whip mixture A until firm. Add fromage blanc, whipping a little more.
Inhibits syneresis from whipped cream and keeps its beautiful shape after piping
Brings out full-flavor of fromage blanc
Mixture A
94 g granulated sugar
47 g TREHA®︎
40 g water
90 g egg whites
Mixture B
50 g powdered sugar
40 g shredded coconuts
24 g mango powder
Heat mixture A until 115℃/240°F. Make an Italian meringue with this mixture and the egg whites.
Mix mixture B thoroughly, then combine with the Italian meringue.
Pipe the mixture on to a baking pan in thin long sticks by using nozzle No.10.
Dry the meringue in a convection oven at 80℃/180°F for 3 hours.
Provides stability to the meringue foam without adding extra sweetness
Keeps the light, crispy texture of baked meringue
Suppresses any eggy taste
Thyme as needed
Sugar sculpture as needed
Pipe cheese mousse into silicone molds*. Place mango and passion fruit jelly, and passion fruit cream into the mold. Pipe cream cheese mousse again and flatten, then place the coconut dacquoise on top. Store in the freezer.
Demold 1. Cover with the mango shiny glaze.
Pipe whipped cream by using a star nozzle. Garnish with meringues, sugar sculptures and thyme.
*Silikomart Professional SF163
