Chocolate mousse bar, porter, yeasted cranberry, sesame

Chocolate mousse bar, porter, yeasted cranberry, sesame

Level:
Easy

Chocolate flourless

Used products: Chocolate flourless

Preparation: Chocolate flourless

Melt together chocolate and butter, whisk in sucrose and cocoa powder. Emulsify eggs. Add salt. Cast onto sprayed parchment lined ½ sheet pan. Bake 10 minutes at 350

Chocolate porter mousse

Used products: Chocolate porter mousse

Preparation: Chocolate porter mousse

IN a pot scale porter, cream and salt. Bloom gelatin. Combine cocoa powder and chocolate in a bowl. Once warm add gelatin to dairy. Whisk well to melt. Strain and pour over chocolate. Whisk well to emulsify. Make sure there are no cocoa powder lumps. Strain again and chill over ice bath until cold but not set. Once cold fold in whipped cream. Cast onto flourless cake until it reaches almost the top! Transfer to tall boy to chill , once cold cast glacage. 

Chocolate glacage

Used products: Chocolate glacage

Preparation: Chocolate glacage

IN a pot scale the sucrose, water, cocoa powder, salt and cream. Warm whisk well. Add gelatin once hot. Strain over dark chocolate. Whisk to emulsify.

Porter pudding

Used products: Porter pudding

Preparation: Porter pudding

Make a slurry with you cornstarch, sucrose and a little beer. Reserve.  In a pot scale the cream, the rest of the beer and salt. Once warm, whisk in slurry. Temper in yolks. Cook until it begins to thicken. Strain over chocolate. Chill over ice bath with plastic wrap pressed to pastry cream. Portion in piping bags once cold.

Poached cranberries

Used products: Poached cranberries

  • 250 g
    cranberry poaching liquid
  • 500 g
    cranberries
  • 1 g
    salt
  • 1 g
    salt
  • 5 g
    vanilla
  • 125 g
    glucose syrup

Preparation: Poached cranberries

Combine all the ingredients in a pot. BABYSIT! Turn on medium flame and begin to cook, agitate with a spatula until liquid starts to evaporate (thicken), cranberries will begin to soften. Ideally you still want them to have shape, no mushy stuffs. There will be some liquid left it will thicken as it cools. 

Yeast starter

Used products: Yeast starter

  • 200 g
    sucrose
  • 400 g
    cold water
  • 7 g
    Dry Yeast

Preparation: Yeast starter

 Combine all the ingredients in a cambro allow to sit at room temp for three days before adding fruit. Once fruit is added allow to sit for 2 weeks before using stirring daily. 

Sesame crunch

Used products: Sesame crunch

  • 160 g
    A.P. flour
  • 90 g
    pailleté feuilletine
  • 80 g
    sesame oil
  • 60 g
    DBS
  • 4 g
    salt
  • 40 g
    raw sugar
  • 60 g
    glucose
  • 180 g
    sucrose
  • 100 g
    butter
  • 30 g
    white sesame
  • 30 g
    black sesame
  • 4 g
    salt

Preparation: Sesame crunch

*white sesame toasted 5 minutes
*black sesames toasted 5 minutes.

First make your nougatine. In a pot combine the glucose, sucrose butter and salt. Over low heat whisk until sucrose has dissolved and butter is emulsified. Add toasted seeds. Pour onto magic paper and spread. Bake 5 mina t 350. Allow to cool completely before transferring to robotcoup and processing into tiny pieces. Reserve. IN a bowl scale Ap flour salt, dark brown sugar and sugar in the raw. Pour sesame oil into bowl toss well. Add fruilletine. Transfer to parchment lined sheet pan and bake 6-8 at 350. Combine with nougatine.