Aszú

Aszú means botrytized grapes and it’s the base of the world’s oldest wine. Hungary is famous for sweet aszú wine which gives the base of my dessert. Tokaj is the place where it comes from – I paired it with exceptional ingredients from this region, like walnut and fig. Madirofolo and Zephyr chocolates go well with this trio while they create a smooth yet exciting balance with a little kick.

Walnut Oil Sponge (64 portions)

Ingredients Preparation
  • 69g
    sugar
  • 24g
    Egg yolk
  • 15g
    Milk
  • 0.4g
    vanilla powder WIBERG
  • 79g
    flour T45
  • 100g
    walnut oil
  • 66g
    egg whites
  • 1g
    salt
  • 36g
    sugar
  • 132g
    chopped walnuts
  • 26g
    sugar
  • 6g
    salt

Beat sugar and egg yolks till white. 

Add milk and vanilla powder then fold in flour and walnut oil. 

Beat egg whites, salt, sugar and fold into the batter. 

Pipe in the mold 6 g, sprinkle with toasted chopped walnut. 

Bake at 180°C for 5 minutes. 

After baking, sprinkle it with a mix of sugar and salt.

Madirofolo Cremeux (70 portions)

Ingredients Preparation
  • 3g
    gelatin powder
  • 16g
    water
  • 214g
    milk
  • 214g
    cream 35%
  • 101g
    egg yolks

Hydrate gelatin powder with water. 

Heat milk and cream to 95°C and deglaze with egg yolks. 

Cook this mixture as an anglaise to 83°C and pour over the chocolate then add gelatine mass.  

Mix well then make an emulsion with a hand blender.

 

Walnut Crumble (70 portions)

Ingredients Preparation
  • 30g
    demerara sugar
  • 30g
    82% butter
  • 30g
    flour T45
  • 30g
    ground walnut
  • 0.6g
    cinnamon powder

Mix all ingredients till crumb. 

Bake at 160°C for 10 minutes.

 

Walnut Cremeux (74 portions)

Ingredients Preparation
  • 90g
    walnuts
  • 6g
    gelatin powder
  • 3g
    water
  • 187g
    milk
  • 187g
    35% cream
  • 150g
    Egg yolk
  • 90g
    ground walnut

Blanch walnuts and peel off all the skin. 

Toast it at 140°C in 20 minutes. 

Hydrate gelatin powder with water. 

Heat milk and cream to 95°C and deglaze with egg yolks. 

Cook this mixture as an anglaise to 83°C and pour over the chocolate then add gelatine mass. 

Mix well then make an emulsion with a hand blender. 

Add also ground walnuts.

Fig Confit (68 portions)

Ingredients Preparation
  • 120g
    Tokaj noble vinegar
  • 250g
    fresh fig
  • 3g
    Citric acid
  • 3g
    water
  • 125g
    fig purée
  • 18g
    sugar
  • 12g
    yellow pectin

Make a half reduction of Tokaj noble vinegar.

Start to heat fresh fig and fig puree at 45°C and mix in sugar and pectin then bring to boil to cook.

Add citric acid and water.

Take it off the stove then mix in 60 g Tokaj noble vinegar reduction

Tokaj gel (69 portions)

Ingredients Preparation
  • 275g
    Tokaj aszú
  • 50g
    glucose syrup
  • 11g
    sugar
  • 6g
    pectin NH
  • 1g
    agar agar

Warm Tokaj aszú and glucose syrup. 

Add sugar, pectin and agar-agar mix. 

Bring to a boil and cook for a minute.

 

Dark Chocolate spray

Ingredients Preparation
  • 120g
    Grapeseed oil

Melt all ingredients.

Assembly and finishing

The base of the dessert is the Mona Lisa 3D chocolate printing. 

Place the walnut oil sponge to the bottom of the shell which is soaked with a special Aszú. Sprinkle the crunch walnut crumble on the top. Pipe the Aszú gel and cover it with the walnut cremeux. Pipe a layer of fig confit over the cremeux and close it with the Madirofolo chocolate cremeux. Spray it with dark chocolate velvet spray and decorate it with grape leaf and vine tendrils

 

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