Zephyr Turmeric and Black Pepper

Zephyr Turmeric and Black Pepper

Created by

  • Philippe Marand - Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
  • Pradeep Khullar - Executive Chef Mint Leaf of London in Dubai
level 1

Dosage

Makes 20 portions

Recipe components

Used Cacao Barry products

Extra Brute Cocoa Tart Dough

IngredientsPreparation
  • 112g
    butter
  • 75g
    icing sugar
  • 0.55g
    salt
  • 47g
    eggs
  • 19g
    ground almonds
  • 170g
    flour
  • 3g
    Baking powder

Mix together in robot coupe.
Roll to 2mm bake at 160°C on Silpain for 12 min.
Remove from oven.
Bake in exoglass tart ring of size 9cm.

Pistachio Cardamom Rose Sponge

IngredientsPreparation
  • 60g
    egg whites
  • 45g
    Sugar
  • 26g
    eggs
  • 50g
    egg yolks
  • 15g
    Sugar
  • 5g
    sieved flour T55
  • 41g
    ground almonds
  • 2g
    black cardamom in powder
  • 15g
    cold melted butter
  • 20g
    pistachio paste

Whip egg whites with sugar in another mixer whip egg with egg yolks and sugar.
Mix the obth and add flour sieved with ground almond and with black cardamom in powder.
Add butter melted cold mixed with pistachio paste.
Spread 1cm thickness of sponge in silpat.
Bake at 170°C for 10-12 min.

Turmeric & Black Pepper Ganache

IngredientsPreparation
  • 2g
    turmeric powder
  • 6g
    black pepper
  • 150g
    cream
  • 50g
    milk
  • 50g
    dextrose
  • 20g
    inverted sugar
  • 10g
    butter

Melt the chocolate to 30°C.
Bring to boil the liquid components with butter, dextrose and invert sugar.
Pour into Zephyr™ white chooclate.
Emulsify.

Mango and Passion Fruit Jelly

IngredientsPreparation
  • 39g
    mango frozen puree
  • 6g
    passion fruit frozen puree
  • 42g
    sugar
  • 2g
    NH pectin
  • 34g
    glucose
  • 1piece(s)
    Vanilla pod

Bring to boil the glucose with the purees.
Add the pectin and sugar mix in a stream into the puree while it is cold.
Cook to 55-60 Brix. 
Pour into a plastic box container and allow to cool overnight.
Cut small cubes of 0,5 cm.
Use for decoration with a golden leaf.

Tuile Sesame

IngredientsPreparation
  • 25g
    milk
  • 60g
    butter
  • 20g
    glucose
  • 5g
    rose syrup
  • 75g
    Sugar
  • 1g
    NH pectin
  • 50g
    white sesame
  • 25g
    black sesame

Cook to 104°C and add the sesame.
Spread 10g into Silipat round mold 7cm diameter. 

Assembly

Cut discs of the sponge (6cm diameter) to place on the baked tart as insert.
Pipe turmeric and black pepper ganache (28g).
Leave to set in the refrigerator for 1 hour.
Pipe a small ball of the ganache and place the Sesame tuile (9,5g) on top.
In the middle place a cube of mango passion jelly (0,5cm)