- By Admin
- December 06, 2023
BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
CRUNCHY FEUILLETINE, JOCONDE SPONGE CAKE, KALAMANSI CRÉMEUX, CARAMEL BAVARIAN CREAM, CARAMEL GLAZE, CARAMELISED SLIVERED ALMONDS
Makes 3 desserts 18cm in diameter
CHEF'S TIP: A caramel that is too dark will release too much bitterness, which when confronted with the acidity of the calamansi, would become unpleasant to taste.
CRUNCHY FEUILLETINE
(Allow 270g)
60g 64% dark couverture chocolate
165g hazelnut praline
150g flaky feuilletine
PROCESS:
Mix the melted couverture chocolate with the praline then the feuilletine flakes.
JOCONDE SPONGE CAKE
(Allow for 1 sheet of 40 x 60cm)
210g icing sugar
210g ground raw almond
55g T65 flour
275g whole eggs
185g egg whites
30g sugar
40g butter
PROCESS:
Whisk together the icing sugar, ground almond and flour with the eggs. Whisk together the egg whites and the sugar. Add this to the 1st mixture then take a small amount of the sponge, add the melted butter and mix everything again.
Spread 1000g of dough on a Flexipan® or baking tray with a sheet of baking paper and bake in a convection oven at 180°C for around 12 minutes.
Cut out 6 disks 16cm in diameter.
CARAMELISED SLIVERED ALMONDS
200g slivered almonds
40g 30°B syrup
10g sugar
PROCESS:
Mix the nuts and the 30°B syrup.
Spread on a baking tray covered with a Silpat®. Sprinkle with the sugar and caramelise in a convection oven at 160°C for around 20 minutes while stirring.
KALAMANSI CRÉMEUX
3g gelatin powder 200 blooms
18g cold water
125g Kalamansi purée
215g egg
150g sugar
250g butter
PROCESS:
Hydrate the gelatin using the 18g of cold water.
Bring the calamansi puree to a boil.
Whiten together the sugar and eggs. Pour 1/3 of the Kalamansi puree over the egg/sugar mixture before returning the mixture to a saucepan and heating to 85°C. Sieve through a fine siever before adding the gelatin. Cool to 40°C before adding the softened butter and emulsifying in a mixer. Pour 250g into a 16cm diameter Flexipan®. Freeze.
CARAMEL BAVARIAN CREAM
15g gelatin powder 200 blooms
90g cold water
200g sugar
530g milk
250g liquid cream (for whipp cream 35%)
130g egg yolk
570g 35% fat whipped cream
PROCESS:
Hydrate the gelatin with 90g cold water.
In a saucepan, dry-cook the sugar to a caramel colour, remove from the heat before adding the boiling milk and cream. Pour over the egg yolk. Return everything to the saucepan and heat to 85°C. Incorporate the gelatin.
Strain. Cool and stir in the whipped cream.
CARAMEL GLAZE
(Allow 600g)
20g gelatin powder 200 blooms
120g cold water
720g sugar
600g water
600g liquid cream (for whipp cream 35%)
40g potato starch
PROCESS:
Hydrate the gelatin using 120g cold water.
Cook the sugar to 185°C, remove the caramel from the heat before adding 600g of hot water.
Mix the cream with the starch and bring to a boil while stirring. Gradually add the caramel to the starch and cream mixture then add the hydrated and drained gelatin. Store in the refrigerator. Directions for use: ensure the glaze is fully melted at 40°C and use at 24°C.
ASSEMBLY AND FINISH
Line a 18cm diameter ring with acetate. Position the circles on a baking sheet with Silpat®, then spread 90 g of crunchy feuilletine over the entire surface. Line the ring with caramel mousse and then add a thin layer over the crunchy feuilletine so the 16cm diameter sponge cake disk sticks on it. Fill halfway with caramel mousse. Place the Kalamansi cream insert. Add 2 to 3mm of caramel mousse. Place a second disk of biscuit. Smooth the circle of caramel mousse. Freeze.
Remove from the ring, glaze with the caramel glaze. Decorate with caramelised slivered almond around the edges and chocolate decorations on top.
Recipe taken from the book “Pâtisseries et gourmandises, tendances et traditions”