Used products: Vanilla shortbread cookie crust (base)
Preparation: Vanilla shortbread cookie crust (base)
- Combine the entire ingredients well.
- Portion into a flat base into a 3 mm thick frame
- Chill to harden
- Cut out into oval shape
- Reserve in refrigeration
*Can also use speculoos cookies or any other type of shortbread-like cookie
Used products: Vanilla Shortbread Cookies
575 gall-purpose flour
5 gconcentrated vanilla extract
230 gButter softened
10 gBaking powder
1 bean(s)vanilla bean scraped
100 geggs *
Preparation: Vanilla Shortbread Cookies
- Cream the butter and the sugar on a mixer using a paddle attachment on medium-high speed until light and fluffy. Add honey and mix until combined. Scrape the bowl and paddle, then mix for a few more seconds until uniformly mixed.
- While the machine is mixing, sift the flour, baking powder and salt
- Add the vanilla bean seeds and vanilla extract to the mixer. Mix on low until combined
- Add the eggs, one at a time, scraping the bowl when you are done and mixing for a few more seconds until uniformly mixed.
- On low speed, add the flour, baking powder and salt. Stop the mixer and scrape the bowl. Continue to mix until the dough is a uniform mass (just a few seconds).
Eggs*; leave at room temperature 2 hours before mixing into the dough; it is crucial that they not be cold when you add them to the mix as the dough will break)
Used products: Levain Sponge Cake
15 gvanilla paste
610 gagave syrup
800 gcake flour levain
160 gbread flour
15 gvanilla paste
Preparation: Levain Sponge Cake
- All ingredients must be at room temperature
- Cream the butter together until smooth
- Add the eggs in 3 additions; stop the mixer and scrape the bowl and the paddle down in between additions
- Slowly add the agave syrup on low speed and mix until homogenous
- Add sifted dry ingredients and mix on low speed until a thick and smooth batter forms
- Add the room temperature water slowly stopping to scrape 2-3 times.
- If batter is broken turn on speed 3 and heat with a torch until appearance improves.
- Pour into the large silicone quenelle mold and bake at 160°C/320°F until fully baked.
- Once baked let it cool down completely
- Scoop out core to make room for miso cream; keep well covered to keep from drying out.
Used products: Miso Cream
70 g35% cream
40 gwhite miso paste
Preparation: Miso Cream
- Have silicone molds ready on a sheetpan and frozen inserts available (keep frozen till needed)
- Combine the first three ingredients and bring to a boil stirring to dissolve the sugar and miso.
- Using a small hand-held blender, shear the pectin in.
- Slow-boil for 1 to 1.5 minutes while stirring with a whisk.
- Pour into hollowed leveain sponge cake. Refrigerate to set cream. Keep the rest of the cream warm so it does not set
- Once the cream in the molds has set, attach an oval cookie crust base to the cream
- Freeze this set up.
Used products: White Modeling Chocolate
Preparation: White Modeling Chocolate
- Melt the chocolate: make sure that it is cool but fluid
- In a small saucepan, warm the corn syrup until it begins to bubble.
- Pour the warm syrup on the chocolate and stir until the mixture comes together. Make sure you do not over-mix because it will separate; once it forms a smooth ball, shape into a log and wrap in plastic. Place in refrigeration
- Once chilled and firm, roll out to desired shape.