Recipes
235 gfor approx. 30 cakes
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
1. Whip mixture A to make a meringue.
2. Add sieved B and shredded coconuts to the meringue and combine.
3. Spread batter into a baking pan, sprinkle with powdered sugar twice. Bake in a convection oven at 175℃/350°F for approximately 15 minutes.
4. 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
1. Mix mango and passion fruit purée in a pan. Add granulated sugar, TREHA®︎ and gelatin (prepared in ice water), dissolve by heating.
2. 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
1. 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.
2. Add gelatin (prepared in ice water) and butter, then mix.
3. 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
1. Boil mixture A to make a syrup. Whip egg yolks with the syrup to make pâte à bombe.
2. 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
1. 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
1. 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
1. Heat mixture A until 115℃/240°F. Make an Italian meringue with this mixture and the egg whites.
2. Mix mixture B thoroughly, then combine with the Italian meringue.
3. Pipe the mixture on to a baking pan in thin long sticks by using nozzle No.10.
4. 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
1. 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.
2. Demold 1. Cover with the mango shiny glaze.
3. Pipe whipped cream by using a star nozzle. Garnish with meringues, sugar sculptures and thyme.
*Silikomart Professional SF163
