“Achoo” colate

The taste and aroma of a cool and clean pear, the note of bitter but tender bellflower, and the freshness of yuzu.
Mexique 66% and Tanzanie 75%, which go well with fruits, were used.

Currently, air pollution is getting worse due to the development of science, representatively yellow dust and fine dust cause a lot of damages. In South Korea, there have been pears and bellflower roots good for the bronchial tubes, known as folk remedies, so I use them in my works. It is paired with yuzu, a specialty product representing Goheung, Jeollanam-do, adding freshness and vitamins that cannot be given by pear.
In addition, chocolate sponges were made using vegetable protein powder instead of flour.
I plan to present a functional dessert fresh cake with familiar ingredient and unfamiliar effects.
I named the product called "Achoo" colate because the sound seems like the cough sound, Achoo.

Choco Sablé

Ingredients Preparation
  • 100g
    unsalted butter
  • 100g
    powdered sugar
  • 2g
    salt
  • 75g
    whole eggs
  • 200g
    cake flour
  • 20g
    almond powder
  • 62g
    Cornstarch
  • 25g
    cocoa powder

1. Put pomaded butter, sugar powder, salt into the mixer ball, and mix it using beater. 

2. Add whole egg(30℃) in several times. 

3. Add the sifted ingredients (cake flour, almond powder, corn starch, cocoa powder) and mix it well. 

4. After kneading it slightly, cover it in a wrap, and store it in refrigerator. 

5. Roll the dough into 2mm thickness and cut with a cutter, and bake in a convection oven, at 170℃ for 12 minutes.

The cutter size: oval cutter (5x3.2cm)

 

Yuzu honey jelly

Ingredients Preparation
  • 130g
    honey
  • 150g
    water
  • 30g
    yuzu puree
  • 62g
    gelatin mass

1. Heat all the ingredients. 

2. Cool them and harden it in the tray.

3. Dice the mixture and use it. 

Honey Bellflower root Pear

Ingredients Preparation
  • 135g
    honey
  • 200g
    water
  • 40g
    sugar
  • 10g
    lemon zest
  • 35g
    lemon juice
  • 12g
    bellflower root

Heat

  • 2piece(s)
    Pear (about 700g size)

Slice

1. Boil  the honey, water, sugar, the juice of lemon, lemon zest, bellflower root

2. Sieve the mixture and cool it. 

3. Slice the pear and put it with the syrup in the vaccum pack. And store it in a vaccum. 

4. Store it in the refrigerator.

5. Remove the water, roll it, and cut it at 1cm interval.

Honey Bellflower root Pear

Ingredients Preparation
  • 135g
    honey
  • 200g
    water
  • 40g
    sugar
  • 10g
    lemon zest
  • 35g
    lemon juice
  • 12g
    bellflower root

Heat

  • 2piece(s)
    Pear (about 700g size)

Slice

1. Boil  the honey, water, sugar, the juice of lemon, lemon zest, bellflower root

2. Sieve the mixture and cool it. 

3. Slice the pear and put it with the syrup in the vaccum pack. And store it in a vaccum. 

4. Store it in the refrigerator.

5. Remove the water, roll it, and cut it at 1cm interval.

Pear Jelly

Ingredients Preparation
  • 375g
    pear puree
  • 50g
    lemon juice
  • 30g
    gelatin mass

Heat

  • 10g
    NH pectin
  • 90g
    sugar
  • 50g
    trehalose
  • 0.75g
    locust bean gum
  • pinch
    Spicy powder

Add

1. Heat the pear puree, The juice of lemon, and gelatin mass. 

2. At 40℃, control the concentrate after putting sugar+NH Pectin + Locust bean gum, trehalose 

3. Cool the mixture when it reaches the proper temperature and store it in the refrigerator.

4. Mix it in the thermomixer before using the mixture.

5. Use the mixture with piping bag.

Zephyr Caramel Crunch

Ingredients Preparation
  • 186g
    Coconut streusel
  • 0.5piece(s)
    lemon zest

Mix

1. Melt the chocolate.

2. Add Paillete Feuilletine and lemon zest, and mix it well. 

3. After hardening, Break it into a proper size.

Coconut streusel

Ingredients Preparation
  • 135g
    unsalted butter
  • 135g
    sugar

Mix

  • 85g
    almond powder
  • 85g
    coconut powder
  • 30g
    desiccated coconut
  • 4g
    Vanilla essence
  • 135g
    cake flour

Add

1. Put the cool unsalted butter and sugar into the food processor. Ground it in the processor.  

2. Add the sieved powder ingredient (cake flour, almond powder, coconut powde) and coconut long into the processor. + Vanilla essence.

3. Cover the baking pan with silicone paper, and roll out the dough . Break the dough finely with the whipper. 

4. Bake it convection oven at 160℃ for 7 minutes. Blend it with the whipper and bake it again for 6 minutes.

Coconut streusel

Ingredients Preparation
  • 135g
    unsalted butter
  • 135g
    sugar

Mix

  • 85g
    almond powder
  • 85g
    coconut powder
  • 30g
    desiccated coconut
  • 4g
    Vanilla essence
  • 135g
    cake flour

Add

1. Put the cool unsalted butter and sugar into the food processor. Ground it in the processor.  

2. Add the sieved powder ingredient (cake flour, almond powder, coconut powde) and coconut long into the processor. + Vanilla essence.

3. Cover the baking pan with silicone paper, and roll out the dough . Break the dough finely with the whipper. 

4. Bake it convection oven at 160℃ for 7 minutes. Blend it with the whipper and bake it again for 6 minutes.

Crème pâtissière chocolate

Ingredients Preparation
  • 360g
    milk
  • 90g
    sugar
  • 33g
    unsalted butter
  • 150g
    Whipping cream 38%

Heat

  • 108g
    Egg yolk
  • 27g
    T-45

Mix

1. Heat milk 1/2, sugar 1/2, unsalted butter, and whipping cream.

2. Mix the yolk, milk 1/2, sugar1/2, and T-45 well. 

3. Put the first mixture into the second mixture and put the mixture into a pot. Heat the pot (83℃).

4. Mix it with the chocolate.

 

Brownie sheet

Ingredients Preparation
  • 332g
    unsalted butter

Mix

  • 464g
    whole eggs
  • 268g
    sugar

Whip

  • 2g
    salt
  • pinch
    Vanilla essence
  • pinch
    Spicy powder
  • 268g
    hazelnut powder
  • 100g
    Plant-based protein powder
  • 20g
    baking powder

Add

1. Melt the chocolate and butter (45~55℃).

2. Mix the whole egg(30℃) and sugar using the whipper.  

3. Put chocolate-butter mixture into the whipped whole egg and mix it. Add salt, vanilla essence, and spicy powder.

4. Put the sieved powder ingredients (hazelnut powder, plant-based protein powder, baking powder) and mix it well.  

* Before the above step, sieve the powder type ingredients and store it in oven (50℃).0

5. Panning it into a baking pan (40x60), and bake it in deck oven at 180℃/160℃ for 30 minutes. (The amount of ingredient is for one sheet.)

6. After cooling, dice it. 

 

Chocolate Shell

Tempering

Sprinkle

Bottom shell

1. Wrap the molded chocolate and chopstick with plastic wrap. 

2. Dip it into the chocolate (Extra- Bitter Guayaquil 64%) to make a thin shell, take it out, and attach the baked choco sable to the bottom before it hardens.  

3. Put the prepared bellflower root ganache(30℃) into a bowl and dip the above thinly into the bowl and take it out. 

 

Top shell

1. Wrap the molded chocolate and chopstick with plastic wrap. 

2. Dip it into the chocolate (Extra- Bitter Guayaquil 64%) to make a thin shell and take it out.

3. Put the prepared bellflower root ganache(30℃) into a bowl and dip the above thinly into the bowl and take it out. 

4. Make a hole in the middle. 

The cutter size: oval cutter (5x3.2cm)

 

Bellflower root Ganache

Ingredients Preparation
  • 480g
    Whipping cream 38%
  • 4g
    Dried bellflower root

Heat

Mix

1. Heat the whipping cream and dried bellflower root. (Before that, weigh the whipping cream and dried bellflower root together.)

2. Sieve the dried bellflower root and then blend it with chocolate.

3. Use it at 30℃.

For Assembly and Finishing

Put the bottom shell on the scale.

Put the following step: Diced sheet 5g → Zephyr Caramel Cruncy 2g → Crème pâtissière chocolate 15g → Pear jelly 17g → Put the top shell → honey bellflower root pear 12g → Yuzu honey jelly 4g → Decorate it with gold and herbs.

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