Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

Chocolate Toasted Rice. Photo: Laura Lajh Prijatelj

HAZELNUT DAQUOISE SHEETS – MAKES 3 SHEETS, 1 KG PER SHEET (150 DISCS)

Ingredients

  • 405 g ground hazelnut
  • 405g ground almond
  • 900g icing sugar (sifted)
  • 1000g egg white
  • 300g caster sugar
  • 400g dark pate a glacer
  • 900g hazelnut paste

Method

  1. Mix together the ground hazelnuts, almonds and icing sugar.
  2. Make a French meringue, fold through the dry ingredients. Weigh 1kg onto a tray lined with a silpat mat and spread out evenly.
  3. Bake at 165c for 12 minutes. Take out of the oven and immediately take the dacquoise off the silpat and onto cooling racks. Pate glace one side of the sheet sponge,and hazelnut paste on the other side.

HAZELNUT PRALINE PASTE, MAKES 3KG

Ingredients

  1. 3000g hazelnuts
  2. 300g rapeseed oil

Method

1. Roast hazelnut lightly, then grind while hot in the thermo-mix, adding oil if necessary to form a thick paste.

TOASTED RICE PANNACOTTA INSERT (4500G)

Ingredients

  • 3375g whole milk
  • 1125g whipping cream
  • 30g gelatine
  • 400g toasted rice

Method

  1. Toast the Brown rice in the oven at 180c until dark brown. Once toasted blitz into a powder.
  2. Bring the Cream and milk to the boil, once boiling add the rice powder and clingfilm. Leave to infuse overnight, pass through a chinois and rescale liquid. Once boiling add the gelatine. Leave to Chill. Once part set, pipe into moulds and freeze.

Photo: Laura Lajh Prijatelj

SOY CARAMEL INSERT

Ingredients

  • 1500g sugar
  • 750g whipping cream
  • 300g glucose
  • 1200g butter
  • 15g soy sauce (gluten free)

Method

  1. Place the whipping cream into a pan and bring to the boil.
  2. Prepare a dry caramel with the caster sugar and glucose, when the caramel is a deep amber colour, take off the heat and deglaze with the whipping cream, adding gently as this will create a lot of steam. Mix in the unsalted butter until fully emulsified then lastly mix in the soy sauce. Allow to cool. Place into piping bags and pipe on top of the set toasted rice pannacotta.

PUFFED RICE

Ingredients

  • 1000g rapeseed oil
  • 1000g brown rice

Method

  1. Heat the oil in the fryer to max 190°C
  2. Using the fine sieve fry the rice in batches until golden.

PUFFED RICE DISC

Ingredients

  • 500g puffed rice
  • 500g Alunga 41% chocolate by Cacao Barry
  • 300g dark Pâte à Glacer by Cacao Barry

Method

1. Temper the chocolate. Once tempered mix the rice and the chocolate together. Weigh out 500g and roll between baking paper. Once the sheet is semi set, Pâte à Glacer both sides and cut 5 cm discs.

Photo: Laura Lajh Prijatelj

MILK CHOCOLATE MOUSSE – Makes 160 cakes

Ingredients

  • 750g whole milk
  • 750g whipping cream
  • 500g egg yolks
  • 150g caster sugar
  • 2815g Alunga chocolate by Cacao Barry
  • 2815g whipping cream
  • 68g gelatine

Method

  1. Place the chocolate into a microwavable bowl and melt.
  2. Bring the cream & milk to the boil, Whisk the yolks and sugar together, make an anglaise and cook to 83c. Add the soaked gelatine to this mix. Pour this mix through a fine chinois and over the melted milk chocolate.
  3. Leave this base to cool to 40c, then fold in the soft peak whipped cream. Pipe into the prepared moulds.

MILK CHCOLATE GLAZE:

Ingredients

  • 150g whipping cream
  • 450g neutral glaze
  • 110g water
  • 450g Alunga chocolate by Cacao Barry
  • 6g gelatine

Method

1. Bring the Cream, neutral glaze and Water to boil. Add the bloomed gelatine. Pour over the chocolate and mix until smooth.

Photo: Laura Lajh Prijatelj

CRYSTALLIZED PUFFED RICE (700g)

Ingredients

  • 500g puffed rice
  • 200g caster sugar
  • 100g water

Method

Cook the sugar and water to soft ball 121°c. Once at soft ball add the puffed rice and stir off the heat until the rice has crystallised.

BUILDING THE PETIT GATEAUX

  1. Cut the daquoise with the 7cm rings and place onto a tray lined with silicone
  2. Place the disc of puffed rice onto the top of the daquoise
  3. Place the insert on top of the puffed rice with the soy caramel down. Place the moulds into the freezer until required.
  4. Prepare the milk chocolate mousse, place into a piping bag and pipe into the prepared moulds until the top.
  5. Palette off so that it is flat and place into the freezer over night.
  6. De mould and return to the freezer until required.

FINISHING THE PETIT GATEAUX

  1. Melt the milk chocolate glaze and blend until smooth, use at 32°C ladle over the top of the petit gateaux. Place onto the 8cm cake card.
  2. Garnish the top of the glazed petit gateaux with roasted hazelnut halves, crystallised rice and Yauatcha chocolate decor

Chocolate toasted rice. Photo: Laura Lajh Prijatelj

FOR THE GARNISH

  • 5g roasted hazelnut
  • 5g crystallised rice
  • 2g Yauatcha square décor
  • 0.05 gold leaf
  • 4g crystallised rice
  • 4g caramelised rice

You can enjoy this lovely dessert at http://www.yauatcha.com/soho/