Recipes
155 g for about 60-70 cakes
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450 g egg whites
180 g granulated sugar
Mixture A
300 g almond flour
300 g powdered sugar
70 g cake flour
Make a meringue with the egg white and granulated sugar.
Add sifted A, then combine.
Put the mixture in a piping bag with a round tip, pipe out the mixture onto a baking pan (600 mm × 400 mm).
Sprinkle with powdered sugar (not listed on ingredients list) twice, then bake in a convection oven at 180℃/355℉ for 14 minutes.
150 g ruby chocolate
45 g cacao butter
50 g pistachio paste
225 g crispy crepe flakes*¹
150 g cookie crumble
*¹ Pailletté Feuilletine / Nichifutsu Shoji Co., Ltd
Melt ruby chocolate and cacao butter together.
Add pistachio paste and mix.
Add crispy crepe flakes and cookie crumbles.
Spread the mixture onto the bottom side of the dacquiose. Refrigerate to harden the chocolate mixture, then cut into heart shapes using a cookie cutter.
Mixture B
385 g milk
100 g granulated sugar
170 g frozen egg yolks
6.5 g gelatin sheet*², reconstituted with ice water
300 g pistachio paste
385 g fresh cream (35% fat)
*² Silver grade
Make crème anglaise using B.
Add gelatin, mix to dissolve.
Add pistachio paste, then sieve the mixture.
Cool the sieved mixture to 19℃/65℉, then combine with fresh cream whipped to medium peaks.
Pour the mixture into silicone molds*³, 14 g each, then freeze to set.
*³ ROUNDED HEARTS FP-01136 / Nichifutsu Shoji Co., Ltd
Mixture C
770 g lychee and raspberry puree*⁴
70 g granulated sugar
65 g TREHA®︎
17.5 g gelatin sheet*², reconstituted with ice water
*⁴ Ponthier
Boil C in a pan.
Add gelatin, mix to dissolve.
Sieve the mixture and cool to 19℃/65℉. Pipe 10 g of mixture on pistachio mousse, then freeze to set.
Highlights the fruit flavor without overwhelming it with sweetness
Reduces quality loss of sauce under frozen storage
Mixture D
117.5 g egg whites
215 g granulated sugar
Water as needed
45 g gelatin sheet*², reconstituted with ice water
Mixture E
90 g cultured milk beverage (concentrate)
47.5 g lemon juice
830 g strawberry puree*⁴
360 g lychee and raspberry puree*⁴
950 g fresh cream (35% fat)
Make an Italian meringue using D.
Mix E and gelatin. Dissolve all ingredients by heating using a double boiler.
Add fruit puree into the mixture from step 2.
Cool the mixture to 19℃/65℉, then combine with fresh cream whipped to medium peaks.
Cook the mixture from step 1 to 19℃/65℉, then combine with the mixture from step 4.
Mixture F
220 g milk
580 g fresh cream (35% fat)
60 g granulated sugar
90 g TREHA®
110 g glucose syrup (DE30-50)
20 g gelatin sheet*², reconstituted with ice water
800 g white chocolate*⁵
5 g red coloring
800 g Shiny glaze*⁶
*⁵ SIERRA45 % / Casa Luker
*⁶ HARMONY SUBLIMO / Puratos
Boil F in a pan.
Add reconstituted gelatin.
Add melted white chocolate and red coloring, then emulsify.
Add shiny glaze, mix well with a bamix. Sieve the mixture.
Reduces the sweetness of red shiny glaze to improve overall flavor profile
Retains moisture of the thin glaze
Fill the cake mold*⁷ half way with strawberry mousse.
Demold frozen pistachio mousse, and lychee and raspberry sauce. Place on top of the strawberry mousse in order.
Add more strawberry mousse, then place dacqouise on top. Make sure the chocolate spread on the dacquoise sticks to the mousse. Store in a freezer to set.
Demold mousse, then cover with red shiny glaze. Garnish with strawberries, rose petals, pistachio and argent (not listed on ingredients list).
*⁷ ROUNDED HEARTS FP-01073 / DEMARLE®
