Timber

Fall / Winter

Timber

Created by
  • Marijn Coertjens
    Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong
Level
level 3
Recipe components

Roulade Chocolate Sponge

IngredientsPreparation
  • 330g
    egg white
  • 180g
    sugar
  • 1g
    sea salt
  • 248g
    egg yolks
  • 50g
    honey
  • 81g
    oil
  • 123g
    milk
  • 70g
    pastry flour
  • 83g
    cocoa powder

Whip together egg yolks and honey. 
Add milk and oil, followed by sieved flour and cocoa powder.
Whip together egg whites and sugar until a soft peak is obtained.
Fold egg yolk mixture into egg white mixture. 
Spread out on a tray with silicone sheet and bake at 200°C for 9 minutes.

Hazelnut Mousse

IngredientsPreparation

Hydrate gelatine in 15 g of water. 
Make ganache by heating 82 g of water and mixing it with lecithin, gelatine and chocolate.
Fold ganache into hazelnut paste.
Whip together egg whites with dextrose and glucose powder. Mix with ganache.

Apricot Compote

IngredientsPreparation
  • 230g
    apricot puree
  • 230g
    semi-candied apricots
  • 1piece(s)
    lime zest
  • 20g
    lime juice
  • 1leaf/leaves
    fresh rosemary
  • 1piece(s)
    cinnamon stick
  • 1piece(s)
    star anise
  • 2g
    sugar
  • 4g
    pectin
  • 4g
    gelatin
  • 20g
    water

Hydrate gelatine in water.
Dice semi-dry apricots.
Mix all ingredients in a pan and bring to a boil. Add gelatine.
Cover with cling film and store in refrigerator.

Chocolate Chantilly

IngredientsPreparation
  • 33g
    cream
  • 166g
    cream
  • 1bean(s)
    Tahitian vanilla
  • 100g
    mascarpone

Croissant Dough

IngredientsPreparation
  • 2130g
    japanese flour
  • 247g
    icing sugar
  • 60g
    salt
  • 59g
    powdered milk
  • 1258g
    ice water
  • 105g
    yeast
  • 2800g
    butter

Safe for butter, mix all ingredients into homogeneous dough with dough hook. Leave to rest in refrigerator for 1 hour.
Fold butter into dough and double-fold twice. Leave to rest in refrigerator for 30 minutes.
Single-fold dough and leave to rest in refrigerator for 1 hour.
Roll out till 2.2 mm thick and form into a roll. Leave to rest in freezer for 3 hours.
Slice with meat slicer and bake between 2 silicone sheets at 190°C for 12 minutes. Caramelise with icing sugar.