Vanilla shortbread cookie crust (base)

Used products: Vanilla shortbread cookie crust (base)

Preparation: Vanilla shortbread cookie crust (base)

  1. Combine the entire ingredients well.
  2. Portion into a flat base into a 3 mm thick frame
  3. Chill to harden
  4. Cut out into oval shape
  5. Reserve in refrigeration

*Can also use speculoos cookies or any other type of shortbread-like cookie

Vanilla Shortbread Cookies

Used products: Vanilla Shortbread Cookies

  • 350 g
  • 70 g
  • 575 g
    all-purpose flour
  • 1 g
  • 5 g
    concentrated vanilla extract
  • 10 g
  • 230 g
    Butter softened
  • 10 g
    Baking powder
  • 1 beans(s)
    vanilla bean scraped
  • 100 g
    eggs *

Preparation: Vanilla Shortbread Cookies

  1. 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.
  2. While the machine is mixing, sift the flour, baking powder and salt 
  3. Add the vanilla bean seeds and vanilla extract to the mixer. Mix on low until combined
  4. Add the eggs, one at a time, scraping the bowl when you are done and mixing for a few more seconds until uniformly mixed.
  5. 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) 

Levain Sponge Cake

Used products: Levain Sponge Cake

  • 170 g
  • 100 g
  • 1 g
  • 15 g
    vanilla paste
  • 610 g
    agave syrup
  • 800 g
    cake flour levain
  • 160 g
    bread flour
  • 15 g
    vanilla paste

Preparation: Levain Sponge Cake

  1. All ingredients must be at room temperature
  2. Cream the butter together until smooth
  3. Add the eggs in 3 additions; stop the mixer and scrape the bowl and the paddle down in between additions
  4. Slowly add the agave syrup on low speed and mix until homogenous
  5. Add sifted dry ingredients and mix on low speed until a thick and smooth batter forms
  6. Add the room temperature water slowly stopping to scrape 2-3 times.
  7. If batter is broken turn on speed 3 and heat with a torch until appearance improves.
  8. Pour into the large silicone quenelle mold and bake at 160°C/320°F until fully baked.
  9. Once baked let it cool down completely
  10. Scoop out core to make room for miso cream; keep well covered to keep from drying out.

Miso Cream

Used products: Miso Cream

  • 70 g
  • 4 g
  • 70 g
    35% cream
  • 40 g
    white miso paste

Preparation: Miso Cream

  1. Have silicone molds ready on a sheetpan and frozen inserts available (keep frozen till needed)
  2. Combine the first three ingredients and bring to a boil stirring to dissolve the sugar and miso.
  3. Using a small hand-held blender, shear the pectin in.
  4. Slow-boil for 1 to 1.5 minutes while stirring with a whisk.
  5. Pour into hollowed leveain sponge cake. Refrigerate to set cream. Keep the rest of the cream warm so it does not set
  6. Once the cream in the molds has set, attach an oval cookie crust base to the cream
  7. Freeze this set up.

White Modeling Chocolate

Used products: White Modeling Chocolate

Preparation: White Modeling Chocolate

  1. Melt the chocolate: make sure that it is cool but fluid
  2. In a small saucepan, warm the corn syrup until it begins to bubble.
  3. 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
  4. Once chilled and firm, roll out to desired shape.