Sweet Noodle on the Go

Fall / Winter

Sweet Noodle on the Go

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

Chocolate Noodles

IngredientsPreparation
  • 350g
    pastry flour
  • 70g
    cocoa powder
  • 112g
    egg yolks
  • 70g
    whole egg(s)
  • 93g
    coconut milk
  • 35g
    hazelnut oil
  • 2g
    salt
  • 19g
    icing sugar
  • 1bean(s)
    Tahitian vanilla

Mix all ingredients into smooth dough. Wrap in cling film and leave to rest in refrigerator for 1 hour.
Roll out with pasta machine and pass through noodle maker.
Boil in stock for 6 minutes.

Stock

IngredientsPreparation
  • 1.
    simple syrup
  • 1.
    water

Mix together all ingredients and boil noodles in it.

Caramelised cashew nuts

IngredientsPreparation
  • 50g
    sugar
  • 12g
    water
  • 125g
    cashew nuts
  • 1g
    sea salt

Mix together all ingredients in saucepan and heat to caramelise nuts. 
Keep a few good-looking nut halves aside and cut the rest into small pieces.

Chocolate crumble

IngredientsPreparation
  • 50g
    butter
  • 50g
    sugar
  • 32g
    pastry flour
  • 12g
    cocoa powder
  • 45g
    almond powder
  • 1g
    sea salt
  • 1.
    lemon zest

Mix together all dry ingredients and mix in soft butter.
Spread out on backing sheet and bake at 160°C for 20 minutes.

Inaya™ Chocolate Mousse

IngredientsPreparation

Whip cream and store in refrigerator.
Heat together syrup and milk.
Mix previous mixture in three steps into melted chocolate and cocoa mass, and emulsify to create ganache.
Fold whipped cream into ganache.

Passion Crémeux

IngredientsPreparation
  • 62g
    passion fruit puree
  • 17g
    almond milk
  • 8g
    mango puree
  • 60g
    whole egg(s)
  • 55g
    sugar
  • 1g
    powdered gelatin
  • 7g
    water
  • 40g
    butter
  • 40g
    mascarpone
  • 1g
    pectin

Hydrate gelatine in water. Mix pectin with sugar.
Safe for butter, mascarpone and gelatine, mix and heat all ingredients to 85°C in Thermomix.
Add gelatine and leave to cool to 37°C. Add butter and mascarpone.
Pour into small spherical moulds. 

Base syrup

IngredientsPreparation
  • 1800g
    coconut infusion
  • 1200g
    sugar
  • 10leaf/leaves
    lemongrass
  • 100g
    lime juice
  • 10piece(s)
    lime zest
  • 10leaf/leaves
    pandan
  • 12cm
    fresh ginger
  • 5bean(s)
    Madagascar vanilla

Mix all ingredients and bring to a boil. Leave to infuse and strain.