Recipes
170 g for 15 cakes
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75 g unsalted butter, creamed
60 g powdered sugar
6 egg yolks
75 g couverture chocolate (41% cocoa solid)
Mixture A
6 egg whites
60 g granulated sugar
60 g TREHA®
Mixture B
90 g cake flour
30 g cocoa powder
Lightly whip the creamed butter and powdered sugar, then gradually mix the egg yolks in until incorporated. Mix in melted couverture chocolate.
Whip A to stiff peaks to make a meringue.
Combine the mixture from step 1 with the meringue, and add B in.
Pour the mixture onto a baking sheet 60×40 cm/ 24×16 inches and bake at 180℃/ 355℉ with top heat only for 14 minutes. Using the following 3 sizes of ring molds, cut 15 rounds each (45 pieces total): 2 cm/ ¾ inch, 3 cm/ 1 inch and 5 cm/ 2 inches.
Stabilizes air bubbles of meringue
Reduces the sweetness of the biscuit to improve overall flavor profile, while maintaining sugar content
118 g unpeeled Kyoho grapes
18 g lemon juice
50 g TREHA®
3 g gelatin sheet, reconstituted
25 g fresh cream (35% milk fat)
7½ peeled Kyoho grapes
Remove the seeds from the unpeeled grapes and process in a juicer along with the lemon juice. Transfer to a saucepan, mix in TREHA® and heat to 100℃/ 210℉. Add the reconstituted gelatin.
Cool the mixture until thickened. Combine with fresh cream and whip until stiff peaks form.
Cut the peeled grapes in half and remove seeds. Place each in a silicone mold 4 cm/ 1½ inches in diameter and 2 cm/ ¾ inch high, and add 12 g of mixture from step 2. Place the midium-sized milk chocolate biscuit (3cm/ 1 inch in diameter) on top and freeze.
Reduces syneresis
Brings out the full flavor of the grapes
2 egg yolks
30 g TREHA®
130 g fresh cream (35% milk fat)
32 g milk
4 g gelatin sheet
175 g couverture chocolate (41% cocoa solid), melted
325 g fresh cream (35% milk fat) for whipping
20 g Pineau des Charentes
Mix the egg yolks and TREHA®. Bring the fresh cream to a boil and combine with the milk. Add this mixture to the egg and TREHA® mixture and strain. Heat to 84℃/ 180℉, the same way as making créme anglaise. Transfer to a bowl, add the reconstituted gelatin and melted couverture chocolate, and cool slightly.
Whip the fresh cream to stiff peaks, add into the mixture from step 1, and mix in the Pineau des Charentes.
Reduces the sweetness of créme anglaise to improve overall flavor profile, while maintaining sugar content
40 g granulated sugar
30 g TREHA®
23 g water
120 g macadamia nuts
Bring the mixture of granulated sugar, TREHA® and water to a boil, add the macadamia nuts, and continue to a boil for 2 to 3 minutes while stirring.
Pour onto a silicone mat and bake at 160℃/ 320℉ for 20 minutes. When cooled completely, cut into irregular pieces.
Maintains crispy texture of candied nuts by reducing moisture absorption
Mixture A
100 g couverture chocolate
100 g cocoa butter
Red food coloring
Freeze-dried raspberries
Shiny glaze (dyed red)
Using mousse film, make cones 6.5 cm/ 2½ inches in diameter and 8 cm/ 3 inches high. Fill one quarter with milk chocolate cream and place a small (2 cm/ ¾ inch) milk chocolate biscuit on top of the cream. Add the layers in the following order: milk chocolate cream, Kyoho grape cream, milk chocolate cream, candied macadamia nuts, and milk chocolate cream. Place a large (5 cm/ 2 inches) milk chocolate biscuit on top and freeze in a blast chiller.
Remove the film. Load mixture A into a food gun and spray the mousse cones. Decorate with raspberries and pipe with red glaze.
