Migration

Used Cacao Barry products
Pastries

Migration

Created by
  • Chia Feng Tsai
    Taiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C
Level
level 3
Used Cacao Barry products
Recipe components

Mascarpone Chantilly

IngredientsPreparation
  • 1g
    vanilla bean
  • 22g
    sugar
  • 1g
    lemon zest
  • 22g
    mascarpone
  • 2g
    gelatin leaves
  • 165g
    35% cream

Boil together cream, vanilla, sugar and lemon zest.
Add melted gelatine and leave to cool.
Add mascarpone cheese and whip when cool.

Yuzu Flower Mango-Yuzu Coulis

IngredientsPreparation
  • 240g
    Fruit'Purée Mango Alphonso Capfruit
  • 114g
    Fruit'Purée Yuzu Capfruit
  • 7g
    yuzu flowers
  • 10g
    corn starch
  • 84g
    sugar
  • 6g
    agar
  • 30g
    water
  • 12g
    cherry liqueur
  • 6g
    gelatin leaves

Boil together Fruit'Purée Mango Alphonso Capfruit,Fruit'Purée Yuzu Capfruit and yuzu flowers, and leave to infuse for 5 minutes.
Pass through a sieve, and mix in corn starch and 42 g of sugar.
Bring to a boil again, and mix in42 g of sugar and agar agar.
Cook until thick, and add melted gelatine and cherry liqueur.
Leave to rest in refrigerator.

Passion Fruit Cream

IngredientsPreparation
  • 108g
    Fruit'Purée Passion fruit Capfruit
  • 24g
    Fruit'Purée Yuzu Capfruit
  • 60g
    sugar
  • 90g
    whole egg(s)
  • 30g
    sugar
  • 1g
    corn starch
  • 18g
    water
  • 90g
    unsalted butter
  • 3g
    gelatin leaves

Boil together Fruit'Purée Passion fruit Capfruit,Fruit'Purée Yuzu Capfruit and sugar.
Make crème anglaise with remaining ingredients at 84°C.
Add melted gelatine and butter, and mix with hand blender until smooth.
Store in refrigerator.

Saint-Domingue Ganache

IngredientsPreparation
  • 19g
    Fruit'Purée Passion fruit Capfruit
  • 24g
    glucose syrup
  • 96g
    glucose syrup
  • 115g
    35% cream

Boil together cream, glucose syrup and Fruit'Purée Passion fruit Capfruit.
Add melted chocolate and mix with hand blender until smooth.
Pour into mould at 34-35°C and leave to rest for one hour at 20°C before piping.

Chocolate Cake

IngredientsPreparation
  • 243g
    whole egg(s)
  • 113g
    sugar
  • 1g
    salt
  • 75g
    almond powder
  • 75g
    invert sugar
  • 105g
    flour
  • 8g
    baking powder
  • 30g
    Plein Arôme
  • 65g
    unsalted butter
  • 106g
    35% cream

Safe for butter and chocolate, mix together all ingredients.
Mix in melted chocolate and butter with hand blender until smooth.
Bake at 180°C for 7 minutes. 

Chocolate Hazelnut Sablé

IngredientsPreparation
  • 117g
    unsalted butter
  • 130g
    sugar
  • 5g
    sea salt
  • 2g
    lemon zest
  • 26g
    hazelnut powder
  • 104g
    almond powder
  • 123g
    flour
  • 26g
    Plein Arôme

Mix together butter, sugar, sea salt and lemon zest.
Mix in all powders, but keep mixture granular.
Bake at 160°C for 15 minutes.

Hazelnut Sablé Crunch

IngredientsPreparation

Mix together melted chocolate and hazelnut paste.
Add chocolate hazelnut sablé and pour into mould.