This document provides a recipe for making 3 dome-shaped desserts with different layers and flavors. It involves making a vanilla Japanese sponge, jasmin tea punch to soak the sponges, a crispness base, and two creams - a jasmin tea cream and a bergamot light cream. The desserts are assembled by layering the soaked sponges, crispness, and creams before being decorated and glazed with white icing and white chocolate rose petals.
This document provides a recipe for making 3 dome-shaped desserts with different layers and flavors. It involves making a vanilla Japanese sponge, jasmin tea punch to soak the sponges, a crispness base, and two creams - a jasmin tea cream and a bergamot light cream. The desserts are assembled by layering the soaked sponges, crispness, and creams before being decorated and glazed with white icing and white chocolate rose petals.
This document provides a recipe for making 3 dome-shaped desserts with different layers and flavors. It involves making a vanilla Japanese sponge, jasmin tea punch to soak the sponges, a crispness base, and two creams - a jasmin tea cream and a bergamot light cream. The desserts are assembled by layering the soaked sponges, crispness, and creams before being decorated and glazed with white icing and white chocolate rose petals.
This document provides a recipe for making 3 dome-shaped desserts with different layers and flavors. It involves making a vanilla Japanese sponge, jasmin tea punch to soak the sponges, a crispness base, and two creams - a jasmin tea cream and a bergamot light cream. The desserts are assembled by layering the soaked sponges, crispness, and creams before being decorated and glazed with white icing and white chocolate rose petals.
Emmanuel RYON Meilleur Ouvrier de France Glacier, World Pastry Champion, ‘Une glace à Paris’, France
Recipe for 3 domes of 16 cm
1) VANILLA JAPANESE SPONGE 3) CRISPNESS
180 g egg whites 210 g Cacao Barry Cara CrakineTM 80 g caster sugar 5 g cream of tartar Spread 70 g of Cacao Barry Cara Crakine™ into a circle with a 70 g Debic Butter Constant diameter of 14 cm per dome. Place in the freezer. 90 ml milk (1) 12 g vanilla liquid 4) JASMIN TEA CREAM 140 g flour 10 g gelatin leaves 240 g egg yolks 600 ml Debic Cream 35% 80 g eggs 80 g caster sugar 120 ml milk (2) 20 g jasmin tea 20 ml Cointreau® 60% vol. Using a flat beater, beat the egg whites with the caster sugar Soak the gelatine in cold water for a minimum of 20 minutes. and the cream of tartar. Place in the freezer. Bring the cream and the caster sugar to a boil. Add the jasmin Make a choux pastry: boil the milk (1), butter and vanilla liquid. tea and leave to brew for 20 minutes. Strain. Add the melted Incorporate the flour and mix the paste to dry it. Add the egg drained gelatine and the Cointreau®. Place the 8 cm-diameter yolks and the eggs in the still hot saucepan and then add the soaked sponge in a circle with a diameter of 8 cm and pour 35 g milk (2). Finally incorporate the whipped egg whites. Spread of jasmin tea cream on top. Place the 12 cm-diameter soaked over a Silpat® baking tray of 60 x 40 cm. Cook for 9 minutes sponge in a circle with a diameter of 12 cm and pour 80 g of to 180°C in a ventilated oven. Right out of the oven, return the jasmin tea cream on top. Place the 14 cm-diameter crispness sponge on a baking sheet lined with parchment paper. insert in a circle with a diameter of 14 cm and pour 95 g of jasmin tea cream on the underside. Place in the freezer. 2) JASMIN TEA PUNCH 200 ml water 5) BERGAMOT LIGHT CREAM 100 g caster sugar 10 g gelatine leaves 5 g jasmin tea 125 ml Debic Duo (1) 50 ml Cointreau® 60% vol. 2 vanilla pods 30 g Les vergers Boiron bergamot purée 85 g sugar 80 ml water Bring the water and the caster sugar to the boil in a saucepan. 90 g egg yolks Add jasmin tea and leave to brew for 4 minutes. Strain. Add 150 g Cacao Barry ZephyrTM white chocolate Cointreau® and bergamot purée. Cut a 8 cm, 12 cm and 16 cm- 500 ml Debic Duo (2) diameter basis. Soak with punch and place in the freezer. 70 g Les vergers Boiron bergamot purée
... / ... Soak the gelatine in cold water for a minimum of 20 minutes. 60°C. Use the sheet to 45°C. Pour above the mixture chocolate- Bring the Debic Duo (1) with the split vanilla pods. Leave to brew oil to 45°C. Spread the mixture evenly on the sheet with a bent for 15 minutes before removing pods. Make a bomb dough: bring spatula. Place the sheet in the fridge. the water and the sugar to a boil and pour the syrup on the egg yolks. Bring to 85°C before pouring into the tank of the beater. 8) ASSEMBLY Beat until the mixture is completely cooled. Heat the infusion to 60°C and add the Cacao Barry ZephyrTM white chocolate. Mix Pour 100 g of bergamot vanilla light cream in an inox half-sphere well before adding the drained gelatine and the bergamot purée. with a diameter of 16 cm. Place the cream and sponge insert with Incorporate the bomb dough. Finally, gently add whipped Debic a diameter of 8 cm. Pour again 100 g of bergamot vanilla light Duo (2). cream and place the cream and sponge insert with a diameter of 12 cm. Pour again 50 g of bergamot vanilla light cream and place 6) WHITE ICING the crispness and cream insert with a diameter of 14 cm. Close 8 g gelatine leaves with the soaked japanese sponge with a diameter of 16 cm. Place 250 ml milk in the freezer. 80 g glucose 300 g Cacao Barry Ivory icing dough 300 g Cacao Barry ZephyrTM white chocolate 9) FINISHING Silverleafs Soak the gelatine in cold water for a minimum of 20 minutes. Bring the milk and the glucose to a boil. Add the mixture Cacao Glaze the domes with the white icing. Make rose petals with Barry Ivory icing dough and melted Cacao Barry ZephyrTM white white chocolate and decorate with silverleafs. chocolate. Add the drained gelatine, mix and set aside.
7 ) ROSES WHITE PETALS
250 g Cacao Barry ZephyrTM white chocolate
15 ml sunflower oil
Melt the Cacao Barry ZephyrTM white chocolate to 45°C. Add the sunflower oil and mix. Place a chips sheet in a convection oven to
