The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world while incorporating local produce, for an unforgettable dessert experience.

In the interview with our correspondent Santiago Corral, he reassured that he continually comes up with new desserts to surprise customers. Creations like this royal uppercrust, whose recipe we detail below.

Royal Uppercrust

chocolate muffin

• 2 eggs
• 220 g sugar
• 110 g all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon vanilla essence
• 160 g milk
• 150 g butter
• 120 g semisweet chocolate chips

Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips; coat them with flour before mixing into the batter.

salted caramel

• 150 g sugar
• 1 pinch fleur de sel
• 150 g cream
• 20 g butter

Place sugar in a medium saucepan over medium heat. Swirl sugar in the pan occasionally until melted and medium-brown in color.
In a small saucepan, combine cream, butter and salt and bring to a simmer. Remove from the heat and in several additions, carefully (it may spatter) pour into the pan with melted sugar. Stir over medium heat for 2-3 minutes until smooth and slightly reduced.
Remove from the heat and strain through a fine-meshed sieve into a bowl set over ice, stir until well chilled, it should thicken. Store refrigerated.

double chocolate chips cookies

• 90 g sugar
• 90 g brown sugar
• 115 g butter
• 215 g flour
• 4 g baking soda
• 3 g salt
• 1 egg
• 5 g Vanilla extract
• 115 g dark chocolate chips
• 115 g milk chocolate chips

In an electric mixer fitted with the paddle mix the butter and the sugars together until pale. Combine flour, baking soda and salt together and add in the mix.
Add in the egg and vanilla extract.
Add in the chocolate chips and mix just until it is well combine.

Finish

Pre heat your oven at 175°C.
Line some paper cups in a muffin mold (5cmØ and 2cm height). Scale 30g of muffin mix into each molds, pipe a small amount of the salted caramel in the middle. Scale 35g of the cookie mix and cover the muffin.
Bake in the oven for about 10 minutes or until the cookies is golden brown.
Once it is at room temperature coat the top of the cookie with some dark chocolate (or can use different type of coating) and decorates as you wish.

The post Chocolate muffin Royal Uppercrust by Benjamin Siwek appeared first on so good.. magazine.

The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with enthusiastic audience. In the group of judges and committee watching over contestants, I found Hisashi Onobayashi who was the second prize winner of World Chocolate Masters 2015, and leads the section of product development at Club Harie, the Western confectionery department of the traditional Japanese confectionery company, Taneya Group. He finally got a ticket to the world championship in 2014 after losing opportunities twice in the past preliminary contests. Now his creativity is dedicated to Chef’s Counter accommodated in the store in Yokaichi, Shiga prefecture.

The theme for WCM 2015 was ‘The inspiration from nature’ which reminded him of Mother Earth, our Blue Planet, and the flora and fauna there. He won prizes both in the showpiece section with a chocolate statue of Gaia, goddess of the earth, and ‘Snack to Go’ section with a hot chocolate dessert with a twist. In order to make this dessert, he brought a gadget specially made for Takoyaki, popular savory pancakes in a ball shape with a small piece of octopus inside. The takoyaki machine is a staple among households in the western Japan where Onobayashi is original from. Instead of octopus pancake balls, he made balls of fondant au chocolat and hid ice cream and shaved ice beneath the steaming-hot chocolate treats. Like at Chef’s Counter, his chaud-froid au dessert captured judges’ eyes and palates.

Chef’s Counter

Taneya is a well-established wagashi (Japanese confectionery) maker and is based in Shiga prefecture in the west Japan neighboring Kyoto. Surrounded by mountains, the region is blessed with clear water which is essential for wagashi-making. And its Western confectionery department, Club Harie is famous for Baumkuchen (the cake that resembles tree ring is thought to be auspicious and has been long loved in Japan). The store Onobayashi works was revamped in January 2017 and opened a Chef’s Counter to serve freshly-made dessert by pastry chefs. ‘Chef’s Counter is a place to offer desserts with the best ingredients at the time and moment just like a sushi bar. In the autumn, I even used eggplant in our dessert course. Every Japanese looks forward to eating delicious eggplant harvested in autumn. Eggplant’s skin is slightly bitter, and it goes well with espresso, I think. I combined sautéed eggplant in olive oil with espresso and caramelized hazel nut ice cream, and milk chocolate custard cream to make a plated dessert.’ There, he and his sous chefs offer seven-course dessert menu including two main courses. Customers must feel very privileged to sit on the Chef’s Counter because there are only six seats and it opens only 3 days a week.

Club Harie

Rich in clear water, the region produces best quality rice. And quality rice makes excellent sake. One of Onobayashi’s specialty, riz au lait is made with locally-grown Ormimai rice. The rice is cooked with spring water from the mountain and flavored with coconut. It is served with ‘rice sorbet’ made of cooked Ormimai rice and sake lees of daiginjo sake (it is often finest sake at each sake brewery using the best rice at the highest polishing rate) called Hiko, literally meaning beautiful lake which is named after Lake Biwa in Shiga, the largest one in Japan. Local tastes come together as one on the plate. ‘Pastry chefs must have professional skills for sure, but I also significantly believe in the power of ingredients. Our parent company has long been produced wagashi and primary ingredients of wagashi can be said water, rice and beans. Very simple. In the headquarters, there’s a guy who travels around Japan to hunt quality ingredients for wagashi. I learn much about ingredients from him and I found myself to be very lucky.’

He had been supposed to be a business man at a trading company after graduating from the university until he unexpectedly stepped into the world of pastry when he started to work at Taneya as a part-timer during his vacation. He found his calling and a passion he would keep for 13 years there. It was good luck for him and good luck for the Japanese pastry industry.

Heart brownie

‘For the Japanese confectionery industry, January and February are the busiest months because of Valentine’s day. One of Onobayashi’s idea for Valentine’s day was a Heart Brownie; heart-shaped jigsaw puzzle made of luscious brownie. Basically, this American cake is extremely sweet and rather chewy. Ingredients are almost the same as for a traditional one, but he replaced sugar with trehalose to make it less sweet, and the batter was made fluffier texture by whipping well. Ganache tops the brownie to add richness.’

brownie

for 64 units

• 2124 g butter
• 2124 g dark chocolate
• 1062 g macadamia nuts, roasted
• 1062 g cashew nuts, roasted
• 2124 g whole eggs
• 2124 g trehalose
• 10 g salt
• 263 g cocoa powder
• 1449 g cake flour
• 5.5 g vanilla bean powder

Melt chocolates and let cool to 40ºC. Combine eggs with caster sugar, trehalose and salt, and whisk. Add chocolates to the egg mixture and mix well. Add cocoa powder, cake flour and vanilla bean powder and mix well. Pour into a 60×40 cm-mold and bake at 180ºC for 15 minutes. Rest at 18ºC overnight.

ganache

• 3559 g bitter chocolate
• 882 g cocoa mass
• 2565 g fresh cream, 35% milk fat
• 658 g maltose
• 346 g sorbitol
• 439 g butter

Heat fresh cream, maltose and sorbitol and combine the mixture with chocolate and cocoa mass. Add butter to the chocolate mixture at 35ºC and emulsify with the hand blender. Pour the chocolate mixture (about 5 mm in thickness) into a 60×40 cm-mold lined with OPP film, and place the brownie on it. Rest at 18ºC overnight.

Finish

• q.s.edible gold dust
• q.s. cocoa powder

Unmold the brownie and cut into heart shape and then into pieces of jigsaw puzzle by the water jet cutter. Decorate with gold dust and cocoa powder.

The post Heart brownie by Hisashi Onobayashi appeared first on so good.. magazine.

Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux.

The chefs, who have taught joint master classes all over the world for a long time, returned to unite talents to teach the techniques behind creating innovative entremets and petits gâteaux and to show different styles of finishing, from glazes to handmade decorations.

Students were able to make multi-layer entremets of various textures and fillings, as well as combining textures, colors, and flavors in verrines and petits gateaux alongside the chefs. In short, exploring exciting flavor combinations with gâteau bases.

Among all the creations made during the course, here we highlight one of Antonio Bachour’s: the Black Forest. Note the ingredients, its step-by-step instructions, and assembly.

Photos: Alex Ayer Photography

Black Forest

yields 3 cakes of 18 cm

almond cake

• 340 g Valrhona 70% almond paste
• 340 g unsalted butter
• 340 sugar
• 1 ea vanilla bean (split lengthwise & scraped)
• 6 ea whole eggs
• 260 g all-purpose flour
• 2 tbps baking powder
• pinch of salt
• 340 g sour cream

Preheat oven to 163°C (325°F).
Beat 70% almond paste, butter, sugar and vanilla bean until light and smooth. Add eggs slowly, mixing between each addition.
Sift all-purpose flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix.
Lightly grease a full sheet tray and line with parchment paper, then grease the parchment as well.
Pour batter into prepared pan and bake for 15-20 minutes, rotating halfway through.
Cool on a wire rack, then trim edges and reserve. Cut in round pieces and reserve.

kirsch namelaka

• 8.5 g silver gelatin sheets
• 200 g whole milk
• 10 g glucose syrup
• 400 g Ivoire 35% chocolate
• 375 g heavy cream
• 30 g kirsch liquor

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
Place Ivoire 35% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
With a hand-held blender, combine chocolate mixture and kirsh, and blend well to emulsify.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.

cherry jelly

• 210 g sugar
• 28 g pectin NH
• 800 g cherry purée
• 100 g water
• 150 g glucose

In a small bowl, mix sugar and pectin.
In a medium sized pot, bring cherry purée, water, glucose, and sugar-pectin mixture to a boil. Remove from heat.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour the mixture into molds and freeze until ready for use.

glaze

• 45 g silver gelatin sheets
• 250 g water
• 450 g sugar
• 450 g glucose syrup
• 450 g Ivoire 35% chocolate
• 320 g condensed milk
• 180 g Absolu Cristal Neutral Glaze
• AN red colorant
• AN black colorant

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
Place the Ivoire 35% chocolate in a medium size bowl. Pour the hot mixture onto the Ivoire 35% chocolate and emulsify.
Stir in the condensed milk and Asolu Cristal. Using a hand blender, add food color.
The glaze will be ready when it reaches 35ºC (95ºF).

Caraïbe Chocolate Mousse

• 15 g silver gelatin sheets
• 330 g whole milk
• 330 g heavy cream
• 130 g egg yolks
• 70 g sugar
• 3 ea vanilla beans (split & scraped)
• 800 g Caraïbe 66% couverture(chopped)
• 400 g Jivara Milk 40% couverture
• 1200 g heavy cream (whipped to soft peaks)

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium sized pot, boil the milk.
Whisk egg yolks and sugar in a small bowl to combine. Tranfer mixture into a medium size pot, and slowly add hot milk to temper. Cook mixture to 82°C (185°F). Stir in gelatin to dissolve.
Place Caraïbe 66% and Jivara Milk 40% couverture in a medium size bowl. Strain hot mixture over couvertures. Whisk to emulsify.
When mixture is cool 30°C (86°F) fold in whipped cream.

Assembly

Line 3 molds of 21 cm (8 inch) with acetate strips.

Build entremet upside down in following order:

1. Pipe a layer of Caraïbe Chocolate Mousse.
2. Place Kirsch Namelaka on top of Caraïbe Chocolate Mousse.
3. Place some more Caraïbe Chocolate Mousse onto Kirsh Namelaka.
4. Add Cherry Jelly insert.
5. Add a small amount of Caraïbe Chocolate Mousse and place cake on top. Freeze.

Glaze the entremet.

Another creations that Bachour and Mampel designed during their class dedicated to entremets and petits gâteaux at L’École Valrhona Brooklyn

The post Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour appeared first on so good.. magazine.

Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha tea powder and pandan leaf juice, a tropical plant that grows abundantly in Southeast Asia and adds an interesting vanilla flavor.

With this dessert, whose recipe we share below, Vandy reveals the richness of Cambodian cuisine, influenced by other cuisines and which is about to blow up soon, as she herself explained to our correspondent Santiago Corral on a recent visit.

Pandan and Matcha Mousse Cake

sponge cake

• 3 eggs separated
• 60 g granulated sugar
• 1 tps matcha powder
• a pinch of salt
• 25 g vegetable oil
• 60 g milk
• 60 g flour

Combine flour, salt and matcha powder in a bowl.
In a separate bowl combine while whisking egg yolks, sugar and oil.
Add 20 grams of milk to the egg mixture, then add 20 grams of the flour mixture. Repeat all flour and milk are combined with egg mixture.
Whisk egg whites to medium hard peaks and then slowly fold into the cake batter.
Pour into a prepared 8’ round cake pan. Bake for 1 hour at 160 degrees Celsius.
Allow to cool.

mousse

• 125 g milk
• 70 g sugar
• 2 sheets gelatin
• 100 g mascarpone
• 175 g whipping cream
• 1 tsp matcha powder
• 1 tsp pandan leaf juice

Heat up milk and sugar, remove from heat and whisk in gelatin and allow to cool.
Remove cheese from refrigerator and allow to soften. Cover cheese with cooled milk mixture.
Whisk cream to stiff peak and fold into milk-cheese mixture evenly.
Separate into 5 bowls, carefully add matcha and pandan juice to 4 of the bowls to make different shades of green, leaving one bowl white colored.
Once sponge cake has cooled from baking, place at bottom of plastic wrapped spring form pan. Then pour the prepared mousse in the bowl without matcha powder goes first, fill the entire mousse cake mold then the one with lightest color in next, Slowly and carefully pour from the center. Start pour the other color until the last bowl of the paste with deepest color and least volume.
After finish pouring, place in the fridge four hours.

The post Pandan and Matcha mousse cake by Van Vandy appeared first on so good.. magazine.

For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada).

For three days, those attending the course “Petits Gâteaux and Plated Desserts”, could speak with Demers about his modern pastry philosophy, ask him about his experience and inspirations, and learn the technique he uses to create desserts of vibrant combinations of flavors and minimalist presentations.

The chef displayed an attractive repertoire, among which we want to highlight this Passion fruit cream, strawberries, coconut and black sesame, of which the recipe is detailed below.

Photos: Nitzan Rubin

Passion Fruit Crémeux

• 200 g passion fruit purée
• 10 g glucose
• 6 g gelatin
• 365 g passion fruit coverture Inspiration
• 400 g whipping cream

Mix the purée and glucose and heat to about 80°C (176°F).
Add the rehydrated gelatin.
Slowly pour this mixture over the melted passion fruit coverture Inspiration.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream, mix again with the blender.
Pour in square 7cm silicone mold and leave to set in the freezer.

Black Sesame Financier

• 200 g unsalted butter
• 185 g dark brown sugar
• 125 g all-purpose flour
• 100 g toasted black sesame seeds
• 1/4 tsp salt
• 1 tsp activated charcoal
• 185 g confectioner’s sugar
• 80 g almond flower
• 315 g egg whites
• 110 g canola oil

Cook butter to obtain brown butter and pass it through a chinois.
Combine brown sugar, all-purpose flour and sesame seeds in the food processor and blend to crush the sesame seeds until the mixture look pretty grey.
In a bowl, combine the sesame mixture with salt, activated charcoal, confectioner’s sugar and almond flour.
Incorporate liquid egg whites using a whisk.
Add oil and brown butter; mix well.
Let the batter rest in the refrigerator for at least 2 hours.
Cook at 177°C (350°F) in 3cm half sphere silicone molds for about 10 minutes.

Coconut Gel

• 400 g frozen coconut purée
• 200 g whole milk
• 45 g sugar
• 2 g salt
• 20 g fresh ginger (chopped)
• 2 kaffir lime leaves (chopped)
• 20 g lemongrass (chopped)
• 10 g galanga (chopped)
• 5 g agar agar

Bring to boil everything but agar agar, cover and let infuse 5 minutes.
Strain through a chinois and pour back in a pot.
Incorporate agar agar with a whisk and cook for a minute.
Pour in a container and let set in the fridge.
Unmold the gelée, cut in small pieces and blend until perfectly smooth. Pass through a chinois.

Cashew Nougatine

• 20 g glucose
• 150 g sugar
• 200 g roasted cashew nuts
• 1/2 tsp Maldon sea salt

Make a medium caramel with glucose, sugar and some water.
Add cashews and salt; stir to coat them in caramel.
Pour on a sheet pan and let temper completely.

Strawberry Sorbet

• 1000 g fresh strawberries
• 125 g sugar
• 1/4 tsp xanthan gum
• AN lemon juice

Blend strawberries, sugar and xanthan gum together.
Add lemon juice to taste.
Freeze in 2 Pacojet containers.

Lemon Syrup

• 100 g sugar
• 100 g water
• 50g lemon juicexanthan gum

Bring everything to boil and leave to cool in the fridge.

Basil Seeds

• 40 g sugar
• 160 g water
• 1/2 vanilla bean
• 10 g basil seeds

Bring to boil water, sugar and vanilla bean, cover and let sit for 5 minutes.
Strain the syrup,  pour on the basil seeds and let cool completely

Assembly

• q.s. micro thai basil
• q.s. thai basil flowers
• q.s. fresh strawberries

Unmold Passion Fruit Crémeux on a plate and let it thaw.
Cut the strawberries and put them in a small bowl with a touch of Lemon Syrup. Add a few pieces around the Passion Fruit Crémeux.
Add 3 small Black Sesame Financiers.
Garnish with a few dots of Coconut Gel, some chopped Cashew Nougatine, a few basil leaves and thai basil flowers.
Finish with a quenelle of Strawberry Sorbet.

The post Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers appeared first on so good.. magazine.

In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel.

The students, among other things, learned hands on lamination and lamination with a sheeter, practiced a variety of molding techniques and production methods to create artistic and delicious breakfast cakes, and obtained a better understanding of doughs and how to use them efficiently in the kitchen.

The owner of Neighbor Bakehouse shared his vision of modern viennoiseire, focusing on the techniques and cross-utilization of a few base doughs. For this, he made some of the star products of his establishment, such as this Passion Chocolate Brioche. Beauty in the presentation, power in the flavor, precision in the kneading techniques, the chef prepared this and other specialties with maximum vigor.

Passion chocolate icing

• 300 g Passion Fruit Inspiration
• 280 g heavy cream
• 50 g confectioner’s sugar
• 300 g cream cheese
• 150 g unsalted butter

Sift confectioner’s sugar.
Melt Passion Fruit Inspiration.
Warm cream, and make a ganche with Passion Fruit Inspiration.
Place into robocoupe all ingredients. Blend until smooth. Place into cooler.
Remove from cooler 4-6 hours before using.

Tamarind Marzipan

• 500 g Valrhona Almond Paste
• 130 g tamarind paste

Robocoupe together.

Chocolate Brioche

Butter Ganache

• 150 g european butter
• 190 g P125 Coeur De Guanaja

Prep ganache with butter and P125 Coeur De Guanaja by combining and melting in microwave. Stir completely to create a smooth ganache.
Cast into ½ sheet tray lined with plastic, place plastic on top the place in cooler to set.

 Dough

• 671 g bread flour (King Arthur patent flour)
• 67 g milk 2% whole
• 403 g whole eggs
• 10 g yeast (DIY gold osmotolerant)
• 15 g sea salt (fine)
• 135 g sugar
• 252 g european butter-1
• 340 g Butter Ganache

Place eggs and milk into mixing bowl. Then combine flour, salt and yeast and add to bowl.
Add 20% of sugar.
Mix on low speed for 5-6 minutes (to hydrate all ingredients).
Turn on to medium speed and mix until strength starts to develop (3-5 minutes), then add remaining sugar.
Mix until dough regains strength and window starts to develop.
Add butter, let incorporate a bit.
Add Butter Ganache.
Continue mixing until dough smooths out, and an organized window can be pulled. (scrape down the bowl a few times as needed).

Assembly and Finishing

Fermentation:

Bulk ferment for 45-90 minutes depending on usage and retarding methods.

Shaping:

Divide into 50-55g pieces.
Pre-shape: boule
Final shape: boule
Proof: approximately 2-2.5 hours.

Bake:

Bake  at 325-335°F (163-168°C) for 8-10 minutes.

(c) Photos: Nitzan Rubin

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Ice cream is a complex and beautiful world, thinks Andrés Lara. There are always aspects of the product that are waiting for its evolution, for its change. And there are always possibilities to continue learning from a trade and a product that has hardly been thoroughly worked on.

With these premises, the Cacao barry Canada creative Chef, now also a teacher at the Chocolate Academy of Canada, has created a line of individual “cakes” that can be both served in the dining room of an ice cream parlor and thought of as a product to take home. They can also be part of a dessert. It is a creative exercise with ice cream as the protagonist and the individual format as context. Because there is nothing more stimulating than starting from an underrated product in pastry, showing its potential without leaving behind imagination, complex tastes, fun textures, and offering alternatives to the silicone molds when it comes to presentation.

Paths that are also possible in a product as popular as ice cream.

‘The idea is to take the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake. The flavors are the pure expression of all the sensations that are important to me. A game of savory, spicy, sweet, acidic and -the surprising touch- cheese!’

Parmesan sandwich

zephyr passion fruit ice cream

• 655 g water
• 60 g 0% milk powder
• 80 g sucrose
• 60 g invert sugar
• 80 g glucose powder DE 38
• 45 g maltodextrin DE 12
• 340 g passion fruit purée
• 4 g Maldon salt
• 215 g Zephyr white couverture, 34% cocoa
• 6 g ice cream stabilizer

Heat the water to 50ºC. Add the dry solids and heat to 85ºC. Homogenize with the Zephyr couverture. Allow to chill then homogenize with the purée. Allow to mature in the refrigerator for 12 hours. Churn.

black pepper mango sorbet

• 430 g water
• 126 g sucrose
• 130 g maltodextrin DE12
• 70 g dextrose
• 1000 g mango purée
• 50 g lemon juice
• 5 g Maldon salt
• 2 g ground black pepper
• 6 g sorbet stabilizer

Warm the water and ground pepper to 50ºC. Add the dry solids. Heat to 85ºC and allow to cool. Mix in the mango purée and lemon juice, homogenize. Allow to mature in the refrigerator for 12 hours. Churn.

passion fruit gelée

• 250 g passion fruit purée
• 18 g dextrose
• 63 g water
• 8 g agar agar
• 21 g gelatin mass, 200 bloom
• 2.5 g Maldon salt

Heat the purée, water and agar agar to a boil. Add the gelatin mass and dissolve. Cast in a silicone disk to 1 mm thickness. Freeze.

parmesan sablé

• 160 g butter
• 40 g sucrose
• 100 g Parmesan cheese, grated
• 1.5 g Maldon salt
• 100 g T-55 flour
• 100 g almond flour

Combine all the ingredients with the cold butter in a food processor. Store in the refrigerator for 2 hours. Roll to a thickness of 2 mm and bake at 160ºC.

meringue

• 100 g pasteurized egg whites
• 200 g sucrose
• 80 g water
• 20 g glucose syrup DE40

Cook the sugar syrup to 121ºC. Pour over the egg whites and whip.

Montage

In a 5-cm diameter silicon round mold, prepare one sablé in the mold.
Pipe the passion fruit ice cream on top of sable and insert the passion fruit gel.
Pipe another layer of ice cream to cover the gel.
Top with another sablé and shock freeze.
Make the meringue and pipe around the sandwich. Burn with a blowtorch.
Pipe the mango sorbet on the surface.
Finish with grated parmesan cheese and black pepper.

You will also find these  recipes in so good #20

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Text: Reiko Matsuno
Photos: Noriko Carlow

Ryosuke Sugamata was a competent pastry chef at Deux Patisserie when he showed a reconstructed crème caramel in previous so good #10 and he now owns his pastry shop in Yoga, Tokyo that he made his dream come true at last in 2015. With the experience as a sous chef at Pierre Hermé Salon de Thé in Japan and the fame as a master of macaron, one of his specialties sitting in the brightly-lit showcase is macaron, naturally. He even transforms the fragile delicacy from France into individual cakes with seasonal ingredients. When looking into the showcase at Ryoura, it is as if the smell of fresh fruits decorating his cakes that break through the glass to your nose.

Pastry chefs, especially in Japan, are very serious about seasons and seasonal ingredients, but Sugamata says, “I’ve tried not to stick with seasons too much, recently.” He doesn’t mean that a sense of the season is no longer important for him. “Seasonal fruits such as strawberry in spring or citrus in summer remind you in what season you are now in visually, but I want people to associate my cakes with more than one season. Pear and caramel, for example, are more like an autumn combination, but if I add lychee and passion fruit to it, the cake will be able to remind you of summer, too.”

Many chefs think that using more than three main ingredients in a cake is likely to mask their pure tastes, but he doesn’t think so. “I like to achieve the taste I want by layering various tastes and flavors of ingredients. There should be supporting roles to highlight the leading role. Take sashimi for example. Sashimi is eaten with a small amount of wasabi to mask its fishy smell. I mean, adding something can deduct something you don’t need. That’s the way I invent combinations of ingredients.

Tayberry is one of his most favorite ingredients. He found it in France three years ago and its rose-like, flavorful tea-like smell lit his creative fire. It goes well with various ingredients, he thinks. “Coconut is one of the best partners, but I don’t like to cloud the pure taste of tayberry, so I often make it jelly or jam when combining with other ingredients.” He creates “eclairs of the season” through the year and the Eclaire Jardinage with tayberry is the taste of this spring. From winter to spring, every pastry chef fills his/her showcase with cakes with strawberries because Japanese adore it. The standard strawberry tactic is simply layering sponge, whipped cream and strawberries because strawberry here tastes best without any tricks. It seems that is why sophisticated strawberry cakes are not around.

‘Seasonal fruits such as strawberry in spring or citrus in summer remind you what season you are in now visually, but I want people to associate my cakes with more than one season.’’

When you see Eclaire Jardinage, your eyes would transmit such data to your brain that these cakes are pink in color and pink means usual strawberry flavor. But your tongue will be thrilled with unexpected joy. Eclaire Jardinage has some tangy berry flavors and a luscious texture and the rich taste of pistachio cream. With his unique combination, and a superb sense of proportion of ingredients, the taste of his cakes always betrays the appearance in a good sense even though each ingredient is familiar.

When it comes to the designs of the cakes, he is almost fussy about straight lines and curved lines. “Look at Eclaire Jardinage, and the line of Mousse Tayberry and whipped pistachio cream above it. I wanted to make a good contrast of line and whirls”.

Jardinage

choux pastry

• 150 g butter
• 150 g milk
• 150 g water
• 10 g sugar
• 3 g salt
• 180 g cake flour
• 350 g whole egg

Put butter, milk, water, sugar and salt in a pan and bring it to boil. Remove from the heat and add shifted cake flour. Transform the mixture to mixer bowl and add egg in several parts while beating.

red cookie dough

• 150 g chilled butter, 1cm-large cubes
• 150 g sugar
• 185 g bread flour
• q.s. red food coloring

Beat everything in a mixer.

crème pâtissière

• 96 g egg yolks
• 94 g sugar
• 10 g cake flour
• 18 g custard powder
• 300 g milk
• 100 g fresh cream (45%)
• 1/4 u. vanilla bean

Mix the first four ingredients well. Heat milk, fresh cream and vanilla bean. Add the milk mixture to the egg yolk mixture. Cook it thoroughly.

confiture tayberry

• 250 g tayberry puree
• 15 g lemon puree
• 100 g sugar
• 4 g pectin LNSN325

Heat purees to about 45℃ and add the mixture of sugar and pectin. Boil it for a minute and pour into a baking pan. Whisk with hand blender when used.

bavaroise pistache

• 516 g milk
• 2.5 g vanilla powder
• 193 g egg yolks
• 165 g granulated sugar
• 18.7 g gelatin
• 455 g fresh cream (35%)
• 40 g pistachio paste

Make crème anglaise with milk, vanilla powder, egg yolks and sugar. Add gelatin to crème anglaise and strain. Add pistachio paste. Beat fresh cream until soft peak forms and add to the pistachio mixture. Pour into a 57cm x 37cm mold and put in a freezer.

mousse tayberry

• 360 g tayberry puree
• 140 g strawberry puree
• 95 g red currant puree
• 200 g egg yolks
• 220 g sugar
• 42 g water
• 13.5 g gelatin
• 450 g fresh cream (35%)

Make crème anglaise with 1/3 amount of the mixture of three purees, egg yolks and sugar. Moisten gelatin with water and add to the crème and strain. Add the rest of the purees and let cool to 24℃。Beat fresh cream until soft peak forms and combine with the berry mixture. Pour over the Bavaroise Pistache and put in a freezer. Cut into 11.5 x 1.5cm.

chantilly pistache

• 100 g fresh cream (35%)
• 200 g fresh cream (45%)
• 24 g sugar
• 9.5 g pistachio paste

Beat fresh creams and sugar and add pistachio paste.

almond decoration

• 100 g almond slices
• 28 g syrup (Baume 30°)
• 56 g icing sugar

Mix everything gently with rubber spatula and spread on a baking pan. Bake at 155℃ for about 10 minutes.

Montage

Pipe the choux pastry on a baking pan and top with the Red cookie dough. Bake at 190℃ at first and lower to 170℃ for one hour in total. Cut the choux horizontally and pipe crème patissiere and Confiture Tayberry. Place the layers of the bavarois and the mousse and pipe Chantilly Pistache. Top with strawberry, red currant, pistachio and almond decoration.

You will find these recipes in so good #20

The post Eclaire Jardinage by Ryosuke Sugamata appeared first on so good.. magazine.

 
This year, L’École Valrhona Brooklyn has once again had in its classes calendar the Pastry Chef Sarah Tibbets, who taught a course dedicated to modern buffets, focused on Thanksgiving & Christmas, highlighting Fall & Winter flavors and colors.

A graduate of the Culinary Institute of America, she has developed a successful career in some of the most recognized restaurants and hotels in the country. Nominated for the 2009 James Beard Awards, she appears regularly in the media and qualified for the American semi-finals of the Valrhona C3 in Versailles in April 2011.

The purpose of the course was to discover how to create eye-catching and memorable dessert tables and buffets for celebrations of all sizes, explore the roles of flavor and texture in smaller bite-sized desserts and to create visually appealing displays with seasonal inspiration. The students had the hands-on opportunity to make desserts in a small format, from verrines, to cakes, petits gâteaux, macarons, and various sweets, with Sarah. Among these creations we highlight this almond dainty cake, with step-by-step details below.

Photos: Alex Ayer Photography

Dainty cake

makes 35 portions

almond cake

=55 g per mold

• 500 g almond flour
• 500 g confectioner’s sugar
• 500 g whole eggs
• 30 g invert sugar
• 150 g all-purpose flour
• 500 g butter

Combine the first four ingredients in the bowl of a stand mixer and blend with the paddle attachment.
Add the flour, then the melted butter.
Place in a pastry bag and chill until ready to use.

raspberry geleé

=15 g per mold

• 388 g raspberry purée
• 65 g glucose
• 115 g sugar
• 11 g NH pectin
• 38 g lemon juice

In a pot, heat the purée and glucose to 40°C (105°F).
Combine the sugar and pectin NH, then add to the mixture. Bring to a boil for one minute.
Add the lemon juice and immediately fill molds (fleximolds REF1146) using a sauce funnel.
Refrigerate until completely set.

almond whipped ganache

=50 g per cake

ganache

• 450 g whipping cream
• 50 g glucose
• 50 g invert sugar
• 650 g Almond Inspiration

whipped ganache

• 900 g ganache
• 900 g whipping cream

Combine the smaller amount of cream with the glucose and invert sugar in a pot.
Bring to just under a boil and then slowly pour over the melted Almond Inspiration, to create an emulsion. Blend with an immersion blender.
Rescale to 900g and add the cold liquid whipping cream- blend with an immersion blender again.
Pour into a shallow container and allow to crystalize in the refrigerator for 12 hours.

Absolu Cristal Spray Glaze

• 500 g Absolu Cristal Neutral Glaze
• 50 g water

Combine the Absolu Cristal and water- bring to a boil.
Spray immediately using a spray gun with the glaze at 80°C (176°F).
*For manual spray bottle, reduce Absolu Cristal to 300g.

Assembly and finishing

Pipe the Almond Cake batter into the molds (fleximolds REF4394) and bake at 190°C (375°F) until light golden brown (home oven 20-22 minutes).
Cool and unmold- trim the top to create a flat surface.
Temper Almond Inspiration and spread between two guitar sheets.
Cut rectangles to fit on the top of the cake (9×4.5cm).
Place a Raspberry Geleé bar directly on the décor rectangle.
Whip the Almond Inspiration Whipped Ganache to medium stiffness and pipe on the décor in a zig-zag motion to cover the Geleé completely. Repeat with all the décor rectangles and place in the freezer.
Spray the frozen pieces with the Absolu Cristal Spray Glaze and place on the baked Almond Cake.
Garnish with freeze dried raspberry pieces and caramelized almonds.

Another creations that Tibbetts designed during her class dedicated to modern buffets at L’École Valrhona Brooklyn

The post Dainty cake with almond and raspberry by Sarah Tibbetts appeared first on so good.. magazine.

The French chef Benjamin Siwek, executive pastry chef of The Ritz-Carlton Millenia Singapore, is well known for his signature pastry creations which use seasonal ingredients from around the world while incorporating local produce, for an unforgettable dessert experience.

In the interview with our correspondent Santiago Corral, he reassured that he continually comes up with new desserts to surprise customers. Creations like this royal uppercrust, whose recipe we detail below.

Royal Uppercrust

chocolate muffin

• 2 eggs
• 220 g sugar
• 110 g all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon vanilla essence
• 160 g milk
• 150 g butter
• 120 g semisweet chocolate chips

Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
Fold in the melted butter.
Add chocolate chips; coat them with flour before mixing into the batter.

salted caramel

• 150 g sugar
• 1 pinch fleur de sel
• 150 g cream
• 20 g butter

Place sugar in a medium saucepan over medium heat. Swirl sugar in the pan occasionally until melted and medium-brown in color.
In a small saucepan, combine cream, butter and salt and bring to a simmer. Remove from the heat and in several additions, carefully (it may spatter) pour into the pan with melted sugar. Stir over medium heat for 2-3 minutes until smooth and slightly reduced.
Remove from the heat and strain through a fine-meshed sieve into a bowl set over ice, stir until well chilled, it should thicken. Store refrigerated.

double chocolate chips cookies

• 90 g sugar
• 90 g brown sugar
• 115 g butter
• 215 g flour
• 4 g baking soda
• 3 g salt
• 1 egg
• 5 g Vanilla extract
• 115 g dark chocolate chips
• 115 g milk chocolate chips

In an electric mixer fitted with the paddle mix the butter and the sugars together until pale. Combine flour, baking soda and salt together and add in the mix.
Add in the egg and vanilla extract.
Add in the chocolate chips and mix just until it is well combine.

Finish

Pre heat your oven at 175°C.
Line some paper cups in a muffin mold (5cmØ and 2cm height). Scale 30g of muffin mix into each molds, pipe a small amount of the salted caramel in the middle. Scale 35g of the cookie mix and cover the muffin.
Bake in the oven for about 10 minutes or until the cookies is golden brown.
Once it is at room temperature coat the top of the cookie with some dark chocolate (or can use different type of coating) and decorates as you wish.

The post Chocolate muffin Royal Uppercrust by Benjamin Siwek appeared first on so good.. magazine.

Text: Reiko Matsuno

The preliminary contest for World Chocolate Master 2018 took place in Tokyo on October 17. As it was the first contest ever opened to the public, the hall was packed with enthusiastic audience. In the group of judges and committee watching over contestants, I found Hisashi Onobayashi who was the second prize winner of World Chocolate Masters 2015, and leads the section of product development at Club Harie, the Western confectionery department of the traditional Japanese confectionery company, Taneya Group. He finally got a ticket to the world championship in 2014 after losing opportunities twice in the past preliminary contests. Now his creativity is dedicated to Chef’s Counter accommodated in the store in Yokaichi, Shiga prefecture.

The theme for WCM 2015 was ‘The inspiration from nature’ which reminded him of Mother Earth, our Blue Planet, and the flora and fauna there. He won prizes both in the showpiece section with a chocolate statue of Gaia, goddess of the earth, and ‘Snack to Go’ section with a hot chocolate dessert with a twist. In order to make this dessert, he brought a gadget specially made for Takoyaki, popular savory pancakes in a ball shape with a small piece of octopus inside. The takoyaki machine is a staple among households in the western Japan where Onobayashi is original from. Instead of octopus pancake balls, he made balls of fondant au chocolat and hid ice cream and shaved ice beneath the steaming-hot chocolate treats. Like at Chef’s Counter, his chaud-froid au dessert captured judges’ eyes and palates.

Chef’s Counter

Taneya is a well-established wagashi (Japanese confectionery) maker and is based in Shiga prefecture in the west Japan neighboring Kyoto. Surrounded by mountains, the region is blessed with clear water which is essential for wagashi-making. And its Western confectionery department, Club Harie is famous for Baumkuchen (the cake that resembles tree ring is thought to be auspicious and has been long loved in Japan). The store Onobayashi works was revamped in January 2017 and opened a Chef’s Counter to serve freshly-made dessert by pastry chefs. ‘Chef’s Counter is a place to offer desserts with the best ingredients at the time and moment just like a sushi bar. In the autumn, I even used eggplant in our dessert course. Every Japanese looks forward to eating delicious eggplant harvested in autumn. Eggplant’s skin is slightly bitter, and it goes well with espresso, I think. I combined sautéed eggplant in olive oil with espresso and caramelized hazel nut ice cream, and milk chocolate custard cream to make a plated dessert.’ There, he and his sous chefs offer seven-course dessert menu including two main courses. Customers must feel very privileged to sit on the Chef’s Counter because there are only six seats and it opens only 3 days a week.

Club Harie

Rich in clear water, the region produces best quality rice. And quality rice makes excellent sake. One of Onobayashi’s specialty, riz au lait is made with locally-grown Ormimai rice. The rice is cooked with spring water from the mountain and flavored with coconut. It is served with ‘rice sorbet’ made of cooked Ormimai rice and sake lees of daiginjo sake (it is often finest sake at each sake brewery using the best rice at the highest polishing rate) called Hiko, literally meaning beautiful lake which is named after Lake Biwa in Shiga, the largest one in Japan. Local tastes come together as one on the plate. ‘Pastry chefs must have professional skills for sure, but I also significantly believe in the power of ingredients. Our parent company has long been produced wagashi and primary ingredients of wagashi can be said water, rice and beans. Very simple. In the headquarters, there’s a guy who travels around Japan to hunt quality ingredients for wagashi. I learn much about ingredients from him and I found myself to be very lucky.’

He had been supposed to be a business man at a trading company after graduating from the university until he unexpectedly stepped into the world of pastry when he started to work at Taneya as a part-timer during his vacation. He found his calling and a passion he would keep for 13 years there. It was good luck for him and good luck for the Japanese pastry industry.

Heart chocolate brownie

‘For the Japanese confectionery industry, January and February are the busiest months because of Valentine’s day. One of Onobayashi’s idea for Valentine’s day was a Heart Brownie; heart-shaped jigsaw puzzle made of luscious brownie. Basically, this American cake is extremely sweet and rather chewy. Ingredients are almost the same as for a traditional one, but he replaced sugar with trehalose to make it less sweet, and the batter was made fluffier texture by whipping well. Ganache tops the brownie to add richness.’

brownie

for 64 units

• 2124 g butter
• 2124 g dark chocolate
• 1062 g macadamia nuts, roasted
• 1062 g cashew nuts, roasted
• 2124 g whole eggs
• 2124 g trehalose
• 10 g salt
• 263 g cocoa powder
• 1449 g cake flour
• 5.5 g vanilla bean powder

Melt chocolates and let cool to 40ºC. Combine eggs with caster sugar, trehalose and salt, and whisk. Add chocolates to the egg mixture and mix well. Add cocoa powder, cake flour and vanilla bean powder and mix well. Pour into a 60×40 cm-mold and bake at 180ºC for 15 minutes. Rest at 18ºC overnight.

ganache

• 3559 g bitter chocolate
• 882 g cocoa mass
• 2565 g fresh cream, 35% milk fat
• 658 g maltose
• 346 g sorbitol
• 439 g butter

Heat fresh cream, maltose and sorbitol and combine the mixture with chocolate and cocoa mass. Add butter to the chocolate mixture at 35ºC and emulsify with the hand blender. Pour the chocolate mixture (about 5 mm in thickness) into a 60×40 cm-mold lined with OPP film, and place the brownie on it. Rest at 18ºC overnight.

Finish

• q.s.edible gold dust
• q.s. cocoa powder

Unmold the brownie and cut into heart shape and then into pieces of jigsaw puzzle by the water jet cutter. Decorate with gold dust and cocoa powder.

The post Heart brownie by Hisashi Onobayashi appeared first on so good.. magazine.

Antonio Bachour and Carles Mampel were at L’École Valrhona Brooklyn in July to share their views on entremets and petits gateaux.

The chefs, who have taught joint master classes all over the world for a long time, returned to unite talents to teach the techniques behind creating innovative entremets and petits gâteaux and to show different styles of finishing, from glazes to handmade decorations.

Students were able to make multi-layer entremets of various textures and fillings, as well as combining textures, colors, and flavors in verrines and petits gateaux alongside the chefs. In short, exploring exciting flavor combinations with gâteau bases.

Among all the creations made during the course, here we highlight one of Antonio Bachour’s: the Black Forest. Note the ingredients, its step-by-step instructions, and assembly.

Photos: Nitzan Rubin

Black Forest

yields 3 cakes of 18 cm

almond cake

• 340 g Valrhona 70% almond paste
• 340 g unsalted butter
• 340 sugar
• 1 ea vanilla bean (split lengthwise & scraped)
• 6 ea whole eggs
• 260 g all-purpose flour
• 2 tbps baking powder
• pinch of salt
• 340 g sour cream

Preheat oven to 163°C (325°F).
Beat 70% almond paste, butter, sugar and vanilla bean until light and smooth. Add eggs slowly, mixing between each addition.
Sift all-purpose flour, baking powder and salt together over egg mixture. Add sour cream and don’t overmix.
Lightly grease a full sheet tray and line with parchment paper, then grease the parchment as well.
Pour batter into prepared pan and bake for 15-20 minutes, rotating halfway through.
Cool on a wire rack, then trim edges and reserve. Cut in round pieces and reserve.

kirsch namelaka

• 8.5 g silver gelatin sheets
• 200 g whole milk
• 10 g glucose syrup
• 400 g Ivoire 35% chocolate
• 375 g heavy cream
• 30 g kirsch liquor

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
Place Ivoire 35% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
With a hand-held blender, combine chocolate mixture and kirsh, and blend well to emulsify.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.

cherry jelly

• 210 g sugar
• 28 g pectin NH
• 800 g cherry purée
• 100 g water
• 150 g glucose

In a small bowl, mix sugar and pectin.
In a medium sized pot, bring cherry purée, water, glucose, and sugar-pectin mixture to a boil. Remove from heat.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour the mixture into molds and freeze until ready for use.

glaze

• 45 g silver gelatin sheets
• 250 g water
• 450 g sugar
• 450 g glucose syrup
• 450 g Ivoire 35% chocolate
• 320 g condensed milk
• 180 g Absolu Cristal Neutral Glaze
• AN red colorant
• AN black colorant

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium size pot, bring sugar and glucose to a boil. When hot, stir in the drained gelatin.
Place the Ivoire 35% chocolate in a medium size bowl. Pour the hot mixture onto the Ivoire 35% chocolate and emulsify.
Stir in the condensed milk and Asolu Cristal. Using a hand blender, add food color.
The glaze will be ready when it reaches 35ºC (95ºF).

Caraïbe Chocolate Mousse

• 15 g silver gelatin sheets
• 330 g whole milk
• 330 g heavy cream
• 130 g egg yolks
• 70 g sugar
• 3 ea vanilla beans (split & scraped)
• 800 g Caraïbe 66% couverture(chopped)
• 400 g Jivara Milk 40% couverture
• 1200 g heavy cream (whipped to soft peaks)

Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a medium sized pot, boil the milk.
Whisk egg yolks and sugar in a small bowl to combine. Tranfer mixture into a medium size pot, and slowly add hot milk to temper. Cook mixture to 82°C (185°F). Stir in gelatin to dissolve.
Place Caraïbe 66% and Jivara Milk 40% couverture in a medium size bowl. Strain hot mixture over couvertures. Whisk to emulsify.
When mixture is cool 30°C (86°F) fold in whipped cream.

Assembly

Line 3 molds of 21 cm (8 inch) with acetate strips.

Build entremet upside down in following order:

1. Pipe a layer of Caraïbe Chocolate Mousse.
2. Place Kirsch Namelaka on top of Caraïbe Chocolate Mousse.
3. Place some more Caraïbe Chocolate Mousse onto Kirsh Namelaka.
4. Add Cherry Jelly insert.
5. Add a small amount of Caraïbe Chocolate Mousse and place cake on top. Freeze.

Glaze the entremet.

Another creations that Bachour and Mampel designed during their class dedicated to entremets and petits gâteaux at L’École Valrhona Brooklyn

The post Black Forest with kirsch namelaka, cherry jelly and chocolate mousse by Antonio Bachour appeared first on so good.. magazine.

Green is the dominant color in this unique mousse cake by Van Vandy, pastry chef at the luxurious Amansara Hotel Siam Reap (Cambodia). A vibrant hue that the young pastry chef gets by combining matcha tea powder and pandan leaf juice, a tropical plant that grows abundantly in Southeast Asia and adds an interesting vanilla flavor.

With this dessert, whose recipe we share below, Vandy reveals the richness of Cambodian cuisine, influenced by other cuisines and which is about to blow up soon, as she herself explained to our correspondent Santiago Corral on a recent visit.

Pandan and Matcha Mousse Cake

sponge cake

• 3 eggs separated
• 60 g granulated sugar
• 1 tps matcha powder
• a pinch of salt
• 25 g vegetable oil
• 60 g milk
• 60 g flour

Combine flour, salt and matcha powder in a bowl.
In a separate bowl combine while whisking egg yolks, sugar and oil.
Add 20 grams of milk to the egg mixture, then add 20 grams of the flour mixture. Repeat all flour and milk are combined with egg mixture.
Whisk egg whites to medium hard peaks and then slowly fold into the cake batter.
Pour into a prepared 8’ round cake pan. Bake for 1 hour at 160 degrees Celsius.
Allow to cool.

mousse

• 125 g milk
• 70 g sugar
• 2 sheets gelatin
• 100 g mascarpone
• 175 g whipping cream
• 1 tsp matcha powder
• 1 tsp pandan leaf juice

Heat up milk and sugar, remove from heat and whisk in gelatin and allow to cool.
Remove cheese from refrigerator and allow to soften. Cover cheese with cooled milk mixture.
Whisk cream to stiff peak and fold into milk-cheese mixture evenly.
Separate into 5 bowls, carefully add matcha and pandan juice to 4 of the bowls to make different shades of green, leaving one bowl white colored.
Once sponge cake has cooled from baking, place at bottom of plastic wrapped spring form pan. Then pour the prepared mousse in the bowl without matcha powder goes first, fill the entire mousse cake mold then the one with lightest color in next, Slowly and carefully pour from the center. Start pour the other color until the last bowl of the paste with deepest color and least volume.
After finish pouring, place in the fridge four hours.

The post Pandan and Matcha mousse cake by Van Vandy appeared first on so good.. magazine.

For the second year in a row, Patrice Démers was at L’École Valrhona Brookyn in June sharing beautiful creations made at Patrice Pâtissier, his acclaimed pastry shop in Montreal (Canada).

For three days, those attending the course “Petits Gâteaux and Plated Desserts”, could speak with Demers about his modern pastry philosophy, ask him about his experience and inspirations, and learn the technique he uses to create desserts of vibrant combinations of flavors and minimalist presentations.

The chef displayed an attractive repertoire, among which we want to highlight this Passion fruit cream, strawberries, coconut and black sesame, of which the recipe is detailed below.

Photos: Nitzan Rubin

Passion Fruit Crémeux

• 200 g passion fruit purée
• 10 g glucose
• 6 g gelatin
• 365 g passion fruit coverture Inspiration
• 400 g whipping cream

Mix the purée and glucose and heat to about 80°C (176°F).
Add the rehydrated gelatin.
Slowly pour this mixture over the melted passion fruit coverture Inspiration.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream, mix again with the blender.
Pour in square 7cm silicone mold and leave to set in the freezer.

Black Sesame Financier

• 200 g unsalted butter
• 185 g dark brown sugar
• 125 g all-purpose flour
• 100 g toasted black sesame seeds
• 1/4 tsp salt
• 1 tsp activated charcoal
• 185 g confectioner’s sugar
• 80 g almond flower
• 315 g egg whites
• 110 g canola oil

Cook butter to obtain brown butter and pass it through a chinois.
Combine brown sugar, all-purpose flour and sesame seeds in the food processor and blend to crush the sesame seeds until the mixture look pretty grey.
In a bowl, combine the sesame mixture with salt, activated charcoal, confectioner’s sugar and almond flour.
Incorporate liquid egg whites using a whisk.
Add oil and brown butter; mix well.
Let the batter rest in the refrigerator for at least 2 hours.
Cook at 177°C (350°F) in 3cm half sphere silicone molds for about 10 minutes.

Coconut Gel

• 400 g frozen coconut purée
• 200 g whole milk
• 45 g sugar
• 2 g salt
• 20 g fresh ginger (chopped)
• 2 kaffir lime leaves (chopped)
• 20 g lemongrass (chopped)
• 10 g galanga (chopped)
• 5 g agar agar

Bring to boil everything but agar agar, cover and let infuse 5 minutes.
Strain through a chinois and pour back in a pot.
Incorporate agar agar with a whisk and cook for a minute.
Pour in a container and let set in the fridge.
Unmold the gelée, cut in small pieces and blend until perfectly smooth. Pass through a chinois.

Cashew Nougatine

• 20 g glucose
• 150 g sugar
• 200 g roasted cashew nuts
• 1/2 tsp Maldon sea salt

Make a medium caramel with glucose, sugar and some water.
Add cashews and salt; stir to coat them in caramel.
Pour on a sheet pan and let temper completely.

Strawberry Sorbet

• 1000 g fresh strawberries
• 125 g sugar
• 1/4 tsp xanthan gum
• AN lemon juice

Blend strawberries, sugar and xanthan gum together.
Add lemon juice to taste.
Freeze in 2 Pacojet containers.

Lemon Syrup

• 100 g sugar
• 100 g water
• 50g lemon juicexanthan gum

Bring everything to boil and leave to cool in the fridge.

Basil Seeds

• 40 g sugar
• 160 g water
• 1/2 vanilla bean
• 10 g basil seeds

Bring to boil water, sugar and vanilla bean, cover and let sit for 5 minutes.
Strain the syrup,  pour on the basil seeds and let cool completely

Assembly

• q.s. micro thai basil
• q.s. thai basil flowers
• q.s. fresh strawberries

Unmold Passion Fruit Crémeux on a plate and let it thaw.
Cut the strawberries and put them in a small bowl with a touch of Lemon Syrup. Add a few pieces around the Passion Fruit Crémeux.
Add 3 small Black Sesame Financiers.
Garnish with a few dots of Coconut Gel, some chopped Cashew Nougatine, a few basil leaves and thai basil flowers.
Finish with a quenelle of Strawberry Sorbet.

The post Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers appeared first on so good.. magazine.

In June, L’École Valrhona Brooklyn once again hosted the popular course “Tastes and Variations on Viennoiseire” by Greg Mindel.

The students, among other things, learned hands on lamination and lamination with a sheeter, practiced a variety of molding techniques and production methods to create artistic and delicious breakfast cakes, and obtained a better understanding of doughs and how to use them efficiently in the kitchen.

The owner of Neighbor Bakehouse shared his vision of modern viennoiseire, focusing on the techniques and cross-utilization of a few base doughs. For this, he made some of the star products of his establishment, such as this Passion Chocolate Brioche. Beauty in the presentation, power in the flavor, precision in the kneading techniques, the chef prepared this and other specialties with maximum vigor.

Passion chocolate icing

• 300 g Passion Fruit Inspiration
• 280 g heavy cream
• 50 g confectioner’s sugar
• 300 g cream cheese
• 150 g unsalted butter

Sift confectioner’s sugar.
Melt Passion Fruit Inspiration.
Warm cream, and make a ganche with Passion Fruit Inspiration.
Place into robocoupe all ingredients. Blend until smooth. Place into cooler.
Remove from cooler 4-6 hours before using.

Tamarind Marzipan

• 500 g Valrhona Almond Paste
• 130 g tamarind paste

Robocoupe together.

Chocolate Brioche

Butter Ganache

• 150 g european butter
• 190 g P125 Coeur De Guanaja

Prep ganache with butter and P125 Coeur De Guanaja by combining and melting in microwave. Stir completely to create a smooth ganache.
Cast into ½ sheet tray lined with plastic, place plastic on top the place in cooler to set.

 Dough

• 671 g bread flour (King Arthur patent flour)
• 67 g milk 2% whole
• 403 g whole eggs
• 10 g yeast (DIY gold osmotolerant)
• 15 g sea salt (fine)
• 135 g sugar
• 252 g european butter-1
• 340 g Butter Ganache

Place eggs and milk into mixing bowl. Then combine flour, salt and yeast and add to bowl.
Add 20% of sugar.
Mix on low speed for 5-6 minutes (to hydrate all ingredients).
Turn on to medium speed and mix until strength starts to develop (3-5 minutes), then add remaining sugar.
Mix until dough regains strength and window starts to develop.
Add butter, let incorporate a bit.
Add Butter Ganache.
Continue mixing until dough smooths out, and an organized window can be pulled. (scrape down the bowl a few times as needed).

Assembly and Finishing

Fermentation:

Bulk ferment for 45-90 minutes depending on usage and retarding methods.

Shaping:

Divide into 50-55g pieces.
Pre-shape: boule
Final shape: boule
Proof: approximately 2-2.5 hours.

Bake:

Bake  at 325-335°F (163-168°C) for 8-10 minutes.

(c) Photos: Nitzan Rubin

The post Passion Chocolate Brioche by Greg Mindel appeared first on so good.. magazine.

Sylvain Constans, Executive Pastry Chef of Beige Alain Ducasse Tokyo describes his pastry as “very good and simple, I try to express what is essential of the ingredients in a simple style, even if I use a lot of techniques and different cooking methods on one ingredient”.

The French chef, who has been working at one of Tokyo’s most high-end places to eat the best fusion of French and Japanese delicacies since 2015, wanted to share in So Good one of his elegant and beautiful desserts.

Baked apple, blackcurrant sorbet

raspberry juice

• 1 kg raspberry
• 100 g sugar
• 70 g lime juice

Realize a raspberry syrup by cooking all the ingredients for 1 hour in steam oven at 90ºC.
Sieve it overnight and keep in fridge.

baked apple

• 600 g raspberry juice
• 6 p Fuji Apple

Peel the apple, cut it in 8 quarter.
Add the apple and raspberry juice, in the vacuum bag and cook 60 minutes at 90ºC.
When cook, sieve the apple and lets dry for one hour.
Then add 8 piece of apple in 70 mm tart ring and bake for 60 min at 80ºC dry oven.
At the end press the apple between 2 trays.

raspberry glaze

• 500 g raspberry cooking juice
• 500 g neutral glaze
• 4 g pectine NH
• 6 g agar

Heat de juice. Add the pectine previously mixed with a small amount of sugar. Add neutral glaze and re-boil with agar. Remove from heat and leave to cool.

raspberry marmelade

• 1 kg raspberry frozen
• 165 g glucose
• 200 g sugar nº 1
• 70 g sugar nº 2
• 70 g lemon juice

Heat in the pan the raspberry, sugar nº1 and glucose, then add the pectin and sugar nº2 and bring to boil. Add lemonjuice and boil again, mix with Bamix.
Reserve in fridge.

raspberry caramel

• 300 g sugar
• 30 g glucose
• 300 g raspberry cooking juice

Make a caramel with the sugar and glucose, and add the hot raspberry juice, bring to boil, and sieve.

blackcurrant sorbet

• 495 g sugar
• 140 g glucose powder
• 965 g water
• 800 g blackcurrant purée
• 400 g raspberry purée
• 12 g stab 2000

Mix the sugar, stab 2000 and glucose powder.
Heat the water at 45ºC. Then add the powder and heat at 85ºC and pour in the purée.
Leave in fridge for 12 hours before spin.

sablée

• 240 g egg yolk
• 1020 g butter
• 280 g icing sugar
• 200 g almond powder
• 6 g salt
• 1200 g flour
• 30 g baking powder

Cook the egg yolk, and pass it in the sieve.
Mix the butter with icing sugar, and add the almond powder and the egg yolk powder.
Then add the salt and flour, baking powder.
Don’t over mix.
Roll the dough at 2,5 mm and cut at 70 mm diameter.
Bake 12 minutes at 170ºc.

Montage

Add the disk of apple confit on the cooked sablée and glaze with the raspberry glaze.
On the plate spread some marmelade on a 90 mm ring, and add the apple on top, pipe some caramel around on the plate, add a fresh raspberry, and finish with a quenelle of blackcurrant sorbet.

The post Baked Apple, blackcurrant sorbet by Sylvain Constans appeared first on so good.. magazine.

The creations of Sylvain Constans, Executive Pastry Chef of restaurant Beige by Alain Ducasse in Tokyo, admirably express what is essential of ingredients in simple styles.

Desserts such as the Cherries poached with spices, buttermilk ice cream, of which we detail recipe below, in which the French chef has sought the best way to highlight the taste of cherries without compromising the quality and nature of them.

Poached cherries

• 1000 g water
• 100 g lemon juice
• 100 g cherry juice
• q.s. cloves
• q.s. sancho pepper
• q.s. timut pepper
• q.s. star anise
• 1 kg cherries

Realize syrup, and infuse all the spices for one hour.
Heat the syrup at 70°C and add the pitted cherries cook for around 3 min cool down in a very cold poached syrup to keep a nice texture.
Stock in the fridge.

Cherry juice

• 1000 g frozen cherry
• 100 g sugar

Cook the cherry sous vide, in steam oven at 90°C for 1 hour, sieves it overnight to get the juice.

Cherry marmalade

• 1 kg pitted cherry
• 100 g lemon juice
• 100 g sugar
• 12 g pectin

Cook the cherries with the sugar and lemon juice, then add the pectin, bring to boil and mix in thermomix.
Stock in fridge

Sweet dough

©pmonetta

• 240 g butter
• 150 g icing sugar
• 50 g almond powder
• 1 g salt
• 90 g eggs
• 400 g flour

Mix all the ingredients except the flour without rising, add the flour, let the dough rest in chiller, and then spread at 2 mm with laminoir.
Put the dough in a tart ring of 60 mm and cook à blanc at 160°C for about 12 min until nice brown coloration.

Lait Ribot ice cream

• 1 l buttermilk (Lait Ribot)
• 200 g no sugar condensed milk
• 200 g sour cream
• 2,5 g stab 2000
• 100 g cassonade sugar

Heat all the ingredients to 85°C, leave maturate one night.
Turbine in ice cream machine.
Stock in freezer.

Clafouti mix

• 300 g almond powder
• 250 g sugar
• 40 g cornstarch
• 210 g eggs
• 100 g eggs yolk
• 300 g cream
• 7 half cherry for one tart

Mix all the ingredients at room temperature, then fill the tartlets with the clafouti mix, add the halffresh cherries, and bake at 170°c for 12 minutes.
Keep at room temperature.

Cherry sauce

• 1000 g cooking cherry juice
• 20 g sugar
• 10 g pectine

Mix the pectin with sugar, heat he juice at 40°C add the pectine and bring to the boil.
Stock in fridge.

Montage

In a bowl plate spread the cherry marmalade in a ring, then the poached cherries sprinkle some sancho pepper. At last minute add a lait ribot ice cream quenelle serve the tart on the side and 30 g sauce  pot.

The post Cherries poached with spices, buttermilk ice cream by Sylvain Constans appeared first on so good.. magazine.

Oriol Balaguer was one of the star guests of the inauguration of L’École Valrhona Brooklyn in 2015. Three years later, the Spanish chef has returned to the school to explain his “pastry style.” A two-day course, aimed exclusively at members of Valrhona’s Cercle V, in which he shared his creativity and award-winning techniques without reservation.

Balaguer is a master of chocolate and a pastry chef with a very personal style that has led him to be recognized internationally and win numerous awards, for example, the Prix au Chef Patissier 2018 awarded by the International Academy of Gastronomy, Spain’s Best Artisan Butter Croissant 2014, and Spain’s Best Panettone 2017. And, of course, his the author of OBsession.

During his masterclass he presented creations like this Azelia Exotica Entremet, of which we detail the recipe below.

Photos: Alex Ayer

Hazelnut madeleine sponge cake

• 125 g eggs
• 200 g sugar
• 200 g plain flour
• 125 g powder of unpeeled and toasted hazelnut
• 15 g baking powder
• 250 g milk
• 175 g liquid butter
• 150 g  Biskelia 34% chocolate

Beat eggs with sugar until total whitening and fluffiness.
Incorporate the milk and the mixture of chocolate and butter
Add the sieved flour and baking powder mixture and the hazelnut powder.
Rest 30 minutes and pour into the 14 cm inner rings. of diameter 80 g. Cook at 180ºc. 8 minutes.

Crémeux Azélia

• 250 g cream
• 250 g milk
• 100 g yolks
• 50 g sugar
• 3 g gelatine sheets
• 370 g  Azélia 35% milk chocolate

Make a créme anglaise. Pour the anglaise over the melted Azelia chocolate and emulsify, add the gelatin sheets. Once the emulsion is at about 40ºC, add the whipped cream and mix until you get an impeccable emulsion, which is to say,  smooth, shiny and elastic. pour in the molds and freeze.

Azélia mousse

• 335 g crème anglaise base 
• 500 g Azelia milk 35% chocolate
• 3 g gelatine sheets
• 500 g  whipped cream

Heat the Anglaise and pour on top of the shredded cover and emulsify to achieve a smooth and elastic texture. At 38ºC. add the whipped cream. Mix until you get a smooth and bright mixture.

Hazelnut streusel

• 500 g granulated brown sugar 
• 500 g cake flour T55
• 500 g powdered hazelnuts, toasted with skin
• 500 g butter
• 5 g salt

Mix all the ingredients together until a homogeneus mixture is obtained. Reserve in the refrigerator for about four hours. Laminate in a dough shetter on position 4 and bake at 150-160ºC to a golden color (approximately 20 minutes).

A gentle, low-temperature baking will ensure an optimum result.

Milk couverture glaze

• 300 g heavy cream 35% fat
• 80 g glucose syrup DE 44
• 700 g Jivara Lactée milk couvertuer 40%
• 10 g gelatin sheets
• 350 g neutral gelatin

Combine the cream and glucose and bring to a boil. Whisk in the bloomed gelatin sheets to dissolve. Strain over the melted couverture and emulsifyu until a smooth, shiny texture is obtained. Add the neutral gelatin and emuilsify. Leave aside and use at 35ºC.

Exotic gelatin

• 200 g yuzu juice
• 250 g lime juice
• 350 g mango purée
• 200 g passionfruit juice
• 20 g N.H. pectin
• 140 g inverted sugar
• 175 g sugar

Bombine fruits purées with the juices. Heat a small amoun of it with the sugar and pectin. Bring to 90ºC. Add remaining ingredients.

Montage

We will assembly everything upside down, starting with the Azelia mousse, then the crémeuix and sponge cake. Finsih with remaining mousse and hazelnut strezel. Freeze.
Glaze and decorate with exotic gelée.

The post Azelia Exotica Chocolate entremet by Oriol Balaguer appeared first on so good.. magazine.

To make premium macarons you have to know how to master their meringue-like mixture of egg whites, powdered sugar, and almond flour, something which Tanya Emerick, owner of Scarlet Nantes  in Seattle, is a true specialist.

Her fascination with delicate French pastry was unveiled during her trips to Paris, where her husband Scott received his culinary degree at the French School of Culinary Arts and Hospitality Management Ferrandi and worked with Michelin-starred chef Guy Savoy. “I spent most of my Paris afternoons enjoying treats at Maison Ladurée and Maison du Chocolat and it became a goal of mine to master the art of the French macaron,” recalls Tanya.

In 2011, they moved to Washington DC to work at Restaurant Nora, America’s first certified organic restaurant; Scott as executive chef and Tanya as a pastry assistant. Three years later, they settled in Seattle, where she works as a pastry chef at Local360 and has her own business, Scarlet Nantes, where she sells wholesale macarons to coffee shops and retail for weddings and events, and often uses Perfect Purée to enhance what she calls the “heart” of her macarons.

Tanya Emmerick showing one of her creations

For Tanya, The Perfect Purée of Napa Valley is ideal for giving macarons flawless natural flavor, customizable fillings, and vibrant colors. Deep purple Black Currant Purée, also known as cassis, is a European pastry staple and a favorite flavor of hers and protagonist of the recipe that we share below. “I like to make the Cassis (Black Currant) Buttercream first as the color from The Perfect Purée Black Currant Puree is what makes the wonderfully vibrant color of the buttercream. Then I match the shell with the color of the Cassis Buttercream, “she says in describing her process. “These finicky treats require a great deal of attention and it is such a pleasure to see their sweet, lacy feet rise then fill their centers with flavorful and unexpected fillings. I believe creativity, kindness, and high-quality ingredients make all the difference in pastry. ”

Cassis “Black Currant” Macaron

I like to make the Cassis (Black Currant Macaron) Butter Cream first as the color from The Purfect Puree Black Currant  is what makes the wonderfully vibrant color of the  buttercream. Then I match the shell with the color of the Cassis Butter Cream.

Cassis Buttercream

Makes About 1 1/2 cups enough to fill 12-18 macaron

• 112 g unsalted butter, at room temperature
• 150 g powdered sugar
• 40-50 g (3-4 tablespoons) Black Currant from the perfect puree at room temperature

In a bowl of a stand mixer, mix the butter and sugar on low until well combined. Add 1 Tablespoon at a time of the Purfect Puree Black Currant and mix on medium until fluffy.  If the mixture seems loose add just a little more powdered sugar 1 TBS at a time.

Macaron Shell

Makes about 12-18 macaron

• 75 g almond flour
• 125 g powdered/confectioners sugar
• 62-68 g 2 egg whites
• 50 g superfine (caster) sugar
• Pinch of cream of tartar

Montage

• 1 drop purple and 1 drop red  AmeriColor Gel Food Color or IndiaTree natural colors, add more until desired color is achieved using no more than 8 drops of food color total as this will increase the moisture in the macaron batter.  Alternatively if you want to use vegan all natural products I use Vegan Organic Colors: Blue Butterfly pea powder, hibiscus powder and beet powder.
• Move the oven rack to the lower third of the oven and preheat the oven to 315°F.
• Clean and dry your mixer and whisk attachment by wiping the mixing bowl and whisk with vinegar or lemon juice to alleviate traces of residual fats from prior use, liquids and fats can deflate the egg whites.
• In a food processor, combine the almond flour and confectioners’ sugar, then process for about a minute until as fine as possible, without over processing as the almonds will release oils and start to clump.  Pass this mixture through a fine-mesh sieve into a bowl or onto a piece of parchment paper. Discard any large pieces.
• In a stand mixer with the whisk attachment, combine the egg whites, cream of tartar, and superfine sugar. Beat slowly at first, then increase speed to medium, 2 minutes. Increase speed to medium-high, and beat for 2 minutes. Then beat on high 2 minutes more or until the mixture holds stiff, glossy peaks when you lift the whisk from the bowl.
• Add your desired food coloring one drop at a time and beat on the medium speed 30 seconds, being careful not to overmix. Remove the bowl and wire whisk. Gently add the dry ingredients to the whipped egg mixture. Fold in the dry ingredients just until the batter flows like lava, approximately 35 to 45 strokes.
• Rest a pastry bag, fitted with a 3/8-inch round (Ateco #804) tip and top folded over by a few inches, inside a glass or pitcher, tip-side down. Using a silicone spatula, transfer the batter to bag. Line two heavy baking sheet pans a silpat. If you do not have a silpat you can line the pans with parchment paper. To keep the parchment paper from lifting when piping the macaron circles, dab a little bit of the batter remaining in the bowl onto the corners of the baking sheets, then line them with parchment paper.
• With the piping tip 1/2 inch above one of the lined baking sheets, pipe some batter into a 1-inch round, then swirl tip off to one side. Repeat, spacing the rounds 1 inch apart.
• Tap sheets firmly against the counter 2 or 3 times to release air bubbles in the batter.
• Bake one sheet of macarons at a time, rotating halfway through, until risen and just set, about 13 minutes. Transfer the baking sheet to a rack and let cool completely.
• Once the macaron shells are cool pipe or spread approximately 1 tablespoon cassis buttercream on the flat sides of half of the cookies; top each filled sheet with one of the remaining macaron shells. Place all the macaron on a sheet tray, wrap in plastic wrap, and refrigerate.  The macaron will be best the next day after being in the refrigerated. Macaron are best eating with in two days.
• I used an ateco 806 french star tip to pipe the cassis buttercream in these photos.

The post “Cassis” Black Currant macaron by Tanya Emerick appeared first on so good.. magazine.

In Patrice Pâtissier, Patrice Demers, one of the most popular pastry chefs in Canada, makes financiers, cookies, scones, among others, a few times a day. The establishment, located in Montréal, is the paradigm of freshness, immediacy, freshly made products and assembled in front of the consumer. In short, it upholds a service philosophy more like a restaurant than a classic pastry shop.

Patrice Demers invents personal desserts, which are delicious and balanced. Supporter of not disguising the flavors with sugar overdoses, in so good # 20 he presents a really moist black sesame financier glazed with dark chocolate, in which he uses small cubes of fruit pâte as a garnish.

Black sesame financier

• 200 g unsalted butter
• 185 g brown sugar
• 125 g flour
• 100 g toasted black sesame seeds
• 1/4 teaspoon salt
• 1 teaspoon active coal
• 185 g icing sugar
• 80 g almond powder
• 315 g egg whites
• 110 g canola oil

Cook the butter to obtain brown butter. Combine the brown sugar, flour and sesame seeds in the food processor and blend to crush the sesame seeds and until the mixture looks pretty grey. In a bowl, combine the sesame mixture with the salt, active coal, icing sugar and almond powder. Incorporate the liquid egg whites using a whisk. Add the oil and brown butter; mix well. Let the batter rest in the fridge for a few hours. Pour 300 g of batter in a 16 cm silicone savarin mold. Cook at 350ºF/176ºC for about 25 minutes. Unmold and turn them upside down and put them back in the oven for 3 minutes. Put them directly in the freezer.

Chocolate glaze

• 800 g Valrhona Andoa 70% chocolate
• 200 g canola oil

Melt the chocolate and incorporate the oil.

Mango and sudachi pâte de fruit

• 125 g mango purée
• 125 g sudachi juice
• 25 g sugar
• 7 g yellow pectin
• 325 g sugar
• 40 g glucose
• 2 g citric acid

Heat the mango purée and sudachi juice to 40ºC. Using a whisk, incorporate the mix of 25 g sugar with pectin. Bring to a boil; add remaining sugar and glucose. Cook to 106ºC. Take off the heat, add the citric acid and pour in an oiled quarter sheet pan. Let set at room temperature.

Montage

• q.s black sesame seeds

Cool the glaze to 30/35ºC. Take the financier out of the freezer and put them on a glazing rack.
Pour the glaze to completely cover the financier, sprinkle with black sesame seeds before the glaze set.
Cut pâte de fruit in small cubes and garnish the glazed financier.

You will also find these recipes in so good #20

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