Sablé cocoa, salted caramel, yuzu and Ocumare

cocoa sablé

Ingredients Preparation
  • 540g
    butter
  • 340g
    icing sugar
  • 112g
    raw almond powder
  • 9g
    salt
  • 1pod(s)
    Tahitian vanilla
  • 160g
    eggs
  • 50g
    Cocoa powder Selection 22
  • 900g
    weak flour

Cream the butter, add the sieved icing sugar, powdered almond, salt, powdered vanilla and eggs.
Mix in the previously sieved weak flour and cocoa powder and mix gently, just enough to get a smooth mixture.
Wrap the mixture in film and store chilled for 2 hours before lining the mould.
Line the moulds and keep in the refrigerator. Bake at 160 ºC for 20 minutes.

salted butter caramel

Ingredients Preparation
  • 420g
    sucrose
  • 84g
    liquid glucose
  • 84g
    salted butter
  • 420g
    35% fat liquid cream

Dry caramelise the sugar, mix in the glucose and the butter.
Pour in the boiling single cream and cook the mixture at 112 ºC.
Strain and cool.
When cold, pour onto the sablé.

chocolate and yuzu cream

Ingredients Preparation
  • 450g
    35% fat liquid cream
  • 100g
    yuzu juice
  • 5drop(s)
    yuzu essence oil
  • 50g
    invert sugar
  • 450g
    Ocumare
  • 120g
    butter

Heat the cream with the invert sugar to 30 ºC. Remove from the burner and heat the yuzu to 30 ºC.
Heat the couverture to 45 ºC and make an emulsion with the cream and the yuzu.
Mix in the creamed butter, make an emulsion and use immediately, filling tart moulds.

cocoa cloud

Ingredients Preparation
  • 125g
    sugar
  • 90g
    mineral water
  • 40g
    invert sugar
  • 55g
    invert sugar
  • 70g
    gelatin mass
  • 30g
    Cocoa powder Selection 22

Cook the sugar, mineral water and invert sugar to 110 ºC.
Mix the gelatine paste with the second invert sugar and beat until the volume triples.
Mix the cocoa powder with a spatula and pipe through a smooth funnel on a Silpat previously sprayed with demoulding agent.
After 3 hours make knots, which should be coated with a 50% mixture of starch and icing sugar.

yuzu agar

Ingredients Preparation
  • 100g
    yuzu juice
  • 70g
    mineral water
  • 3drop(s)
    yuzu essence oil
  • 50g
    sugar
  • 2g
    agar
  • 14g
    gelatin mass

Cook the yuzu juice, mineral water and sugar together, and when the mixture reaches 90 ºC add the boiling agar for a minute.
Add the gelatine paste, the yuzu essence oil and pour into silicon moulds. Store chilled.

assembly

Bake the sablé and when cold, coat with 50% cocoa butter dark chocolate couverture, apply salted caramel, chopped candied lemon and chill for 30 minutes.
Apply the chocolate and yuzu cream and chill.
Apply neutral shine and decorate with cocoa cloud and cubes of yuzu agar-agar

Get in Touch