- By Admin
- December 06, 2023
BY MICHEL-JEAN AMIEL
HAZELNUT DACQUOISE – HAZELNUT JOCONDE SPONGE CAKE – SUDACHI COMPOTE – GIANDUJA MOUSSE – LEMON WHIPPED GANACHE
Recipe for a 40 x 60cm frame - Makes 8 desserts for 6 people (18 x 14cm)
CHEF'S TIP: Sudachi is a species of Japanese citrus fruit from the genus citrus.
CARAMELISED CRUSHED HAZELNUTS
(300g in total)
300g sugar
100g water
1000g coarsely chopped hazelnuts
PROCESS:
Bring the sugar and water to 118°C, pour in the roasted crushed hazelnuts and mix everything together until the sugar crystallises. Continue cooking until the sugar becomes caramel.
Remove from the heat, separating the hazelnuts.
HAZELNUT DACQUOISE
450g egg whites
360g sugar
265g ground hazelnut
90g ground almond
50g T55 flour
190g icing sugar
300g caramelised crushed hazelnuts
PROCESS:
Whisk the egg whites with the sugar, before folding in the ground hazelnut and almond, flour and icing sugar.
Spread in a 40 x 60cm frame.
Sprinkle with the crushed hazelnuts.
Bake in a convection oven at 170°C for around 15 minutes.
HAZELNUT JOCONDE SPONGE CAKE
155g ground hazelnut
155g icing sugar
205g whole eggs
6g emulsifier (HF)
135g egg whites
20g caster sugar
40g T55 flour
35g melted butter
PROCESS:
In an electric beater, using the whisk, mix the ground hazelnut, icing sugar and eggs with the emulsifier.
Next, whisk the egg whites and caster sugar in an electric beater. Combine these two mixtures carefully while folding in the flour followed by the melted butter.
Spread the Joconde biscuit on a 40 x 60cm baking tray.
Bake at 200°C in a convection oven for around 7 minutes. Store.
SUDACHI COMPOTE
360g poached sudachi
160g sugar
24g lemon juice
PROCESS:
Cook the whole sudachis with the sugar in simmering water for 45 minutes. Cut into thin strips. Boil briefly and leave to stand for 24 hours. Reheat with the lemon juice at 30° Brix.
Spread 480g on an acetate sheet. Freeze.
GIANDUJA MOUSSE
500g Mezzo 38% milk chocolate
250g hazelnut paste
8g gelatin powder 200 blooms
46g water
475g milk
935g 35% fat whipped liquid cream
PROCESS:
Mix the milk chocolate with the hazelnut paste. Mix the gelatin powder with the water.
Heat the milk, pour the rehydrated gelatin and water over the Gianduja. Emulsify before incorporating the mixture with the whipped cream.
LEMON WHIPPED GANACHE
4g gelatin powder 200 blooms
12g water
35g liquid cream (for whipp cream 35%)
90g Meyer lemon juice
1g Meyer zest
90g 35% Ivoire chocolate
50g mascarpone
300g liquid cream (for whipp cream 35%)
PROCESS:
Rehydrate the gelatin using water. Bring the 35g of single cream, the juice and zest of the Meyer lemon to the boil.
Fold in the rehydrated gelatin before pouring over the
Ivoire chocolate. Make an emulsion before incorporating the mascarpone and liquid cream. Store.
MILK GLAZE
450g liquid cream (for whipp cream 35%)
900g Jivara 38% milk chocolate
1200g neutral glaze
PROCESS:
Make a ganache using the single cream and the milk chocolate, then pour the neutral glaze at 50°C. Mix (without adding air to) the mixture to obtain a smooth and shiny glaze. Store.
NEUTRAL GLAZE
100g caster sugar
25g X58 pectin
950g water
950g caster sugar
375g glucose syrup
10g citric acid
PROCESS:
Mix together the 100g of caster sugar and the pectin before pouring into the water at 50°C, bring the mixture to a boil and pour in the 950g of caster sugar and the glucose syrup.
Cook until 67° Brix (refractometer). Store.
ASSEMBLY (IN PLACE)
Meyer lemon supreme and zest as required
Caramelised hazelnuts as required
PROCESS:
Spread the sudachi compote onto the hazelnut dacquoise. Then, pour over the Gianduja mousse and then the hazelnut Joconde sponge. Store. Cut the desserts into 14 x 18cm rectangles before glazing them with the milk glaze. Pipe the lemon whipped ganache into an egg-shaped ring. Decorate with Meyer lemon supremes and zest and caramelised hazelnuts.
