By Baptiste Villefranque
Ingredients
SUDACHI SPONGE
- EGGS 390
- WHITE SUGAR 523
- Candia Professional Signature Whipping Cream 35% 210
- FLOUR 390
- BAKING POWDER 7,5
- Candia Professional Signature Gourmet Butter 105
- SUDACHI PUREE 20
ALMOND CRISPY
- ALMOND PRALINE 456
- MILK CHOCOLATE DIVO 40% 69
- ROYALTINE 123
SUDACHI BASIL CREMEUX
- SUDACHI PUREE 200
- WHITE SUGAR 60
- YOLK 60
- EGGS 75
- WHITE SUGAR 50
- Candia Professional Signature Gourmet Butter 82
- GELATIN MASS 60
STRAWBERRY MOUSSE
- STRAWBERRY PUREE 250
- Candia Professional Signature Whipping Cream 35% 150
- WHITE CHOCOLATE 33% 375
- GELATIN MASS 84
- Candia Professional Signature Whipping Cream 35% 460
TUILES DOUGH
- WHITE EGGS 50
- ICING SUGAR 50
- FLOUR T55 45
- COCOA POWDER 5
- Candia Professional Signature Gourmet Butter 50
ALMOND CRISPY
Melt the chocolate at 40C and mix all together gently
SUDACHI BASIL CREMEUX
In a pan warm the puree, add to it the mixture sugar, yolk, eggs. Cook at 82C, and the gelatine mass and butter and mix well.
STRAWBERRY MOUSSE
Warm the puree and first cream and pour on top of the chocolate and gelatine mass. Create a ganache and then at 36C add the signature whipped cream 35%.
TUILES DOUGH
Mix all ingredients together and add the melted gourmet butter at the end. Pour the mixture into the mold and bake 6min at 180C. Remove directly from the silicone mold and place on a tray to let it cool down.
Assembly
1. Sudachi sponge
2. Add the almond crispy on top of 1cm high
3. Add the cremeux on top 2,5cm and freeze
4. Pour the mousse into the cake mold
5. Add the insert with the sponge at the top and freeze.
6. Spray the cake red
7. Add the tuiles at the top and gold leaves
The Chef's Signature Touch
FRESH AND WELL BALANCE, IT IS AN UNEXPECTED SURPRISE TO CELEBRATE!
