By Wei Loon Tan
Ingredients
Almond sponge
0.8cm with 30*40 tray
- Almond powder 148.5
- Sugar (1) 88
- Egg white 41
- Egg yolk 64.5
- Vanilla essence 7
- Salt 0.5
- Candia Professional Signature Gourmet Butter (50’c) 121
- Cake flour 67
- Baking powder 4
- Candia signature cream 35% 40.5
Meringue
- invert sugar 33.5
- Egg whites 165
- Sugar (2) 50
Hazelnut Crisp 5.5 inch 100g
- Hazelnut praline 52
- Hazelnut pure paste 52
- Milk choc 35
- Feulletine 90
Yuzu cremeux
80g - 5.5 inch
- eggs 82
- sugar 49
- Corn starch 8.5
- Yuzu puree 28
- Mandarin puree 13.5
- Lemon juice 28
- Lime juice 11
- Candia signature cream 35% 28
- Glucose 60
- Lemon zest 0.5 pcs
- Candia Professional Signature Gourmet Butter 33
- Gelatin mass 11
- Cocoa butter 25
Apple Coulis / 5.5 inch 100g / top part 25g
- Ponthier Apple puree 91
- water 62
- Inverted sugar 11
- Sugar 17
- NH pectin 3.5
- Gelatine mass 7
- Green apple cube (8mm) 95g (around 1 nos apple)
- Yuzu puree 12
Earl Grey Mousse
- Candia signature cream 35% 100
- Earl grey leaf 12
- Cocoa butter 28
- yolk 38
- white choc 122
- Gelatin mass 34
- Candia signature cream 35% 228
- Pate a bomb (75-83’c) 132
- Yolk 56
- water 56
- Milk powder 20
- Glucose 12
Vanilla Chantily
- Candia signature cream (A) 510
- Candia signature cream (B) 55
- Sugar 28
- Gelatine mass 28
- Vanilla pod 0.5pcs
Almond sponge
0.8cm with 30*40 tray
Mix almond powder, sugar (1), egg white, yolk, vanilla essence, salt, melted butter, warm cream, together with paddle attachment.
The other side, make meringue with inverted sugar, egg whites and sugar (2) to medium peak, then fold into the previous mixture.
Lastly, Fold in the sifted cake flour and baking powder into the sponge mixture then bake with 170’C for about 13-15 min.
Hazelnut Crisp 5.5 inch 100g
Melt the milk chocolate then mix in the praline and hazelnut paste.
Fold over the feuilletine and spread to around 5 mm into the ring.
Yuzu cremeux
80g - 5.5 inch
– Bring Yuzu , mandarine, lemon, lime juice, lemon zest, glucose and cream to boil, then pour over sugar, corn starch, and egg mixture.
– Temper and reheat to boil then add in gelatine mass and cocoa butter, then follow with butter and emulsify properly.
Apple Coulis / 5.5 inch 100g / top part 25g
– Mix Apple puree , water and inverted sugar in pot.
– Before 40’c add in sugar pectin cook till boil , then add in yuzu puree & gelatin mass
-Let the mixture cool down below 45’c then fold in the apple cube.
Earl Grey Mousse
Infuse the 1st part of cream and earl grey tea leaf for at least 4 hours (hot infuse).
Strained then re-boil again and pour over the yolk mixture and reheat to 83’C.
Add in gelatine mass and pour over white choc and cocoa butter mixture and emulsify.
On the other side, warm up water, milk powder and glucose then pour over egg yolk and double boil to 70-75’C and using whisk to whip up to ribbon stage.
Semi Whipped the 2nd part of cream then folds into the earl grey ganache mixture (below 35’C).
The lastly, fold in the pate a bombe.
Vanilla Chantily
1. Warm Cream(b) with sugar, vanilla and gelatine mass.
2. Add in cold cream(A) then blend and emulsify.
3. Rest overnight in chiller then whip up to use.
