1903

Pastries

1903

Created by
  • Roger Fok
    Chinese finalist at the World Chocolate Masters 2015, works at JW Marriott Hongkong
Level
level 3
Recipe components

Chocolate Sablé

IngredientsPreparation
  • 200g
    butter
  • 100g
    icing sugar
  • 50g
    whole egg(s)
  • 5g
    salt
  • 100g
    almond powder
  • 320g
    pastry flour

Cream together butter and icing sugar, and add salt and eggs.
Add flour, cocoa powder and almond powder. Mix into a paste.
Leave to rest for an hour and roll out.
Bake at 180°C for 12 minutes.

Walnut Dacquoise

IngredientsPreparation
  • 225g
    egg white
  • 60g
    sugar
  • 70g
    icing sugar
  • 150zest
    fine orange zest
  • 45g
    all-purpose flour
  • 170g
    walnut flour

Safe for sugar, mix together all dry ingredients.
Whip together egg whites and sugar, and combine with dry ingredients.
Bake at 180°C for 15 minutes.

Kumquat Compote

IngredientsPreparation
  • 100g
    kumquats
  • 8g
    butter
  • 30g
    sugar
  • 10g
    invert sugar
  • 1g
    corn starch
  • 80g
    Fruit'Purée Kumquat Capfruit

Cook together all ingredients for 3 minutes

Walnut and Chocolate Crémeux

IngredientsPreparation

Mix together and heat cream, milk, sugar and walnut paste.
Add egg yolks.
Pour half of mixture over chocolate and gelatine, and emulsify.
Add other half of mixture and blend well.
Pour into a tray and leave to coo

Mandarin Chocolate

IngredientsPreparation

Mix together and heat cream and Fruit'Purée Kumquat Capfruit.
Mix melted chocolate and eggs, and emulsify.
Mix together previous mixtures and pipe into chocolate tart.
Bake at 150°C for 8 minutes.

Chocolate Puff

IngredientsPreparation
  • 75g
    whole milk
  • 50g
    butter
  • 80g
    whole egg(s)
  • 55g
    all-purpose flour

Boil together butter, water and sugar in large saucepan.
Add flour and salt.
Beat into smooth paste.
Beat eggs in gradually and pipe into silicone mould.
Bake at 180°C for 12 minutes.