Infinite pavlova

TARGET AUDIENCES OF YOUR CHOICE:

The health seekers- buckwheat, black sesame and yuzu are three of the most traditional healthy ingredients in korea. Want to present tasteful pavlova with oriental ingredients that are known as healthy for people.
The explorer- The dessert makes people desire its consumption, its appearance and taste drives them to possessiveness. 
The hedonist- The hedonist loves a challenge; so what greater challenge than adding spices to our dessert?

FLAVOURS IN YOUR CREATION: 

The health seekers- dark chocolate, buckwheat, black sesame, yuzu, caramel
The explorer- white chocolate, dark chocolate, coconut, pineapple, passion fruit, caramel
The hedonist- dark chocolate, smoked paprika, cayenne pepper, basil, yogurt, strawberry

INSPIRATION BEHIND YOUR CREATION: 

It is inspired by pavlova in general that can only be sold in a short period of time with limited design. It covers those flaws and reevaluates with three flavorful concepts.

meringue

Ingredients Preparation
  • 300g
    egg white
  • 150g
    Isomalt powder
  • 150g
    sugar
  • 10g
    albumin
  • 200g
    powdered sugar
  • 30g
    non fat milk powder
  • 30g
    Cornstarch
  • g
    mixed spice

step 1. put egg white and powdered isomalt in a bowl of stand mixer and set over steaming water (50℃) .
step 2. whisk them at high speed and add sugar and albumin to make a swiss meringue.
step 3. when it’s done whisking, put dry ingredients and mix it well.
step 4. put stencil on a silicon paper and spread it on the stencil.
step 5. bake it for 20 mins at 110℃.
step 6. scrape them and put in air-tight container.

Hazelnut caramel

Ingredients Preparation
  • 83g
    Heavy cream
  • 32g
    sugar
  • 52g
    glucose syrup
  • 10g
    hazelnut paste
  • 0.65g
    fine salt
  • g
    mixed spice

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

 

Pine passion gel

Ingredients Preparation
  • 112g
    passion fruit puree
  • 16g
    cold cream
  • 37g
    water
  • 112g
    pineapple puree
  • 37g
    honey
  • 37g
    invert sugar

step 1. blend puree, water, honey, invert sugar and gel cream cold.
step 2. strain it and keep it in fridge before using.

Pine passion coulis

Ingredients Preparation
  • 450g
    pineapple puree
  • 75g
    passion fruit puree
  • 150g
    water
  • 150g
    sugar
  • 10g
    NH pectin
  • 1g
    vanilla bean
  • 600g
    Fresh Diced Pineapples
  • g
    mixed spice

step 1. cut pineapple into cube (1cm x 1cm).
step 2. put sugar, pectin, water into puree and blend.
step 3. put them in a pan and heat.
step 4. cool down half of the coulis and put pineapple into the other half of it. heat the other half with vanilla bean peels.
step 5. cool it down.

ian cremeux

Ingredients Preparation
  • 85g
    Heavy cream
  • 10g
    sugar
  • 15g
    Egg yolk
  • 40g
    IAN 71% (OrNoir)
  • 5g
    butter
  • 0.25g
    vanilla bean

Step 1. Heat heavy cream.
Step 2. Whisk egg yolk with sugar.
Step 3. Pour heated heavy cream in egg yolk mixture and heat it until 85℃.
Step 4. Pour it over chocolate and blend.
Step 5. Cool it down till 50℃ and blend butter, vanilla bean in.
Step 6. Cool it down.

Zephyr white meringue

Ingredients Preparation
  • 15g
    cocoa butter
  • 1g
    strawberry powder
  • 0.5g
    smoked paprika
  • 0.5g
    cayenne pepper
  • 120g
    Meringue

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue to chocolate mixture and mix.
step 3. add dry ingredients and mix.
step 4. put it in molds and chill them until they are fully harden.

Basil yogurt whipping ganache

Ingredients Preparation
  • 60g
    milk
  • 120g
    Heavy cream
  • 70g
    sugar
  • 253g
    Heavy cream
  • 93g
    mascarpone cheese
  • 26g
    Gelatin mix
  • 23g
    Sosa yoghurt powder
  • 2g
    fresh basil

Step 1. Heat milk and add gelatin mix and fresh basil.
Step 2. Strain and Pour it over the chocolate and blend.
Step 3. Add fresh heavy cream and blend.
Step 4. Add mascarpone cheese and yogurt powder and blend.
Step 5. Cool it down and keep it in the fridge before using it.

ian cremeux

Ingredients Preparation
  • 85g
    Heavy cream
  • 10g
    sugar
  • 15g
    Egg yolk
  • 40g
    IAN 71% (OrNoir)
  • 5g
    butter
  • 0.25g
    vanilla bean

step 1. heat heavy cream.
step 2. whisk egg yolk with sugar.
step 3. pour heated heavy cream in egg yolk mixture and heat it until 85℃.
step 4. pour it over chocolate and blend.
step 5. cool it down till 50℃ and blend butter, vanilla bean in.
step 6. cool it down.

Strawberry jam

Ingredients Preparation
  • 300g
    strawberries
  • 33g
    Raspberry
  • 166g
    sugar
  • 8g
    NH pectin
  • 13g
    lime puree
  • 24g
    Gelatin mix

Step 1. Put iqf into a pan and heat.
Step 2. Add sugar with pectin and mix it well.
Step 3. Add lime puree with gelatin.
Step 5. Cool it down.

Strawberry deco

Ingredients Preparation
  • 600g
    Fresh strawberry

Step 1. Cut strawberry and prepare to use as decoration

Coconut whipping ganache

Ingredients Preparation
  • 190g
    coconut milk
  • 65g
    coconut puree
  • 30g
    Coconut flakes
  • 65g
    sugar
  • 40g
    Gelatin mix
  • 15g
    Malibu® liquor

step 1. heat coconut milk, coconut puree, coconut long and gelatin. infuse.
step 2. strain it, pour over chocolate and blend them well.
step 3. add cold whipping cream into the chocolate mixture with vanilla bean and blend.
step 4. add liquor while cooling it down.
step 5. whip before use it.

Tropical meringue

Ingredients Preparation
  • 200g
    passion fruit puree
  • 60g
    mango puree
  • 40g
    pineapple puree
  • 84g
    water
  • 28g
    albumin
  • 190g
    sugar

Step 1. Mix sugar and albumin before use.
Step 2. Blend everything and keep it in the fridge overnight.
Step 3. Put it into a bowl and whip with a whisk attachment.
Step 4. Spread it on a stencil and bake in a food dehydrator at 50℃.

Zephyr caramel meringue

Ingredients Preparation
  • 25g
    cocoa butter
  • 1g
    orange zest
  • 10g
    powdered chickpea
  • 120g
    Meringue

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue with powdered chickpea to chocolate mixture and mix them well and add orange zest.
step 3. put it in molds and chill them until they are fully harden.

Ghana meringue

Ingredients Preparation
  • 15g
    cocoa butter
  • 6g
    Sobacha
  • 120g
    Meringue

step 1. melt cacao butter and mix it with melted chocolate
step 2. add meringue to chocolate mixture and mix them well.
step 3. put it in molds and chill them until they are fully harden.

Buckwheat cream base

Ingredients Preparation
  • 70g
    Sobacha
  • 80g
    buckwheat
  • 600g
    Heavy cream

Step 1. Heat fresh heavy cream, powdered buckwheat, sobacha and infuse.
Step 2. Strain before using it.

 

Buckwheat whipping ganache

Ingredients Preparation
  • 120g
    buckwheat cream base
  • 63g
    milk
  • 16g
    invert sugar
  • 45g
    sugar
  • 66g
    IAN 71% (OrNoir)
  • 8g
    Gelatin mix
  • 295g
    whipping cream
  • 0.5g
    polyphenol powder

Step 1. Heat cream base, milk, invert sugar, sugar, gelatin in a pan.
Step 2. Blend it with chocolate and polyphenol
Step 3. Add cold bridel cream into the chocolate mixture.
Step 4. Keep it in the fridge and whip before using it.

Hazelnut caramel

Ingredients Preparation
  • 83g
    Heavy cream
  • 32g
    sugar
  • 52g
    glucose syrup
  • 10g
    hazelnut paste
  • 0.65g
    fine salt
  • g
    mixed spice

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

Yuzu coulis

Ingredients Preparation
  • 60g
    yuzu puree
  • 150g
    Syrup TpT
  • 25g
    lemon juice
  • 70g
    sugar
  • 6g
    NH Pectin (Sosa)
  • 20g
    Gelatin mix

step 1. blend everything except gelatin.
step 2. put them in a pan and heat.
step 3. add gelatin and mix.
step 4. cool it down and blend.

Black sesame paste

Ingredients Preparation
  • 300g
    Black Sesame seeds

step 1. roast black sesame seed and use thermomix to make paste.

Black sesame praline

Ingredients Preparation
  • 270g
    sugar
  • 270g
    black sesame seed paste

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Pour it over silicon paper when it’s done and cool it down.
Step 3. Put the toffee in a thermomix and blend it with paste.
Step 4. Freeze it for an hour and blend them again until it has a smooth texture.

Black sesame cream

Ingredients Preparation
  • 300g
    Heavy cream
  • 18g
    condensed milk
  • 18g
    sugar
  • 50g
    black sesame praline

Step 1. Blend everything and chill.
Step 2. Whip it until it has a nice texture to use.
Step 3. Put it into a piping bag with 1cm piping tip.

Dark chocolate spray

Ingredients Preparation
  • 100g
    cocoa butter

Step 1. Melt cacao butter and blend with melted chocolate.

Assembly and finishing

Assembly step 1. Make meringue and make individual meringue bases.
Assembly step 2-1. Put in order: caramel, black sesame paste, buckwheat whipping ganache, black sesame cream, yuzu coulis
Assembly step 2-2. Put in order: ian cremeux, hazelnut caramel, coconut whipping ganache, pine passion coulis, cubed pineapple compote
Assembly step 2-3. Put in order: ian cremeux, strawberry jam, basil yogurt whipping ganache, fresh strawberry

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