BIG BEN

RECIPE CREATED AND DEMONSTRATED
BY JEAN FRANCOIS ARNAUD MOF PATISSERIE
AT TULIP GRAND BAKING DEMO
MARCH 3RD 2011

Chocolate Mousse and ginger cream with dacquoise and chocolate sable. Upside down mounting : cast chocolate mousse in a ring mould, push inside the frozen insert, cover with mousse and close with chocolate sable. Freeze and glaze with milk cacao glazing

Ingredients Dacquoise:
150 grams Ground almond
200 grams Icing sugar
50 grams low protein wheat flour
250 grams egg white
150 grams sugar

1. To prepare the Dacquoise
Combine almond powder, icing sugar, wheat flour and sieve. Whisk egg white in an electric mixer bowl over high speed. Add gradually sugar and whisk until hard peak. Fold in almond mixture using a spatula. Bake 18 minutes in a ring mould at 1800C

Ingredients Ginger Cream:
625 grams UHT cream
20 grams ginger, grated
150 grams egg yolk
125 grams sugar
12 grams gelatin

2. To prepare Ginger Cream
In a pan combine ginger and UHT cream. Bring to boil in a mixing bowl cream egg yolk and sugar. Pour the cream over egg and sugar mixture. Mix well and bring back to the pan. Cook over low heat until 830C. Add the gelatin, mix well and cast in flexipan moulds. Freeze.

Ingredients Tea Chocolate Mousse:
155 grams milk
155 grams UHT cream
30 grams sugar
60 grams egg yolk
22 grams Earl grey tea leaves
550 grams UHT cream, whipped
680 grams TULIP Easimelt Milk LACTEA
12 grams Gelatine soaked in cold water

Photo by Ivan Ferdian

Baca selengkapnya pada Bakery Magazine edisi Januari 2012