TRAVEL-MOON

TRAVEL-MOON

Level:
Difficult
THiS iNNOVATiVE CREATiON BRiDGES THE EASTERN AND WESTERN  CULTURE. MOONCAKE, A CHiNESE iNDiSPENSABLE FESTiVE DESSERT;  TRAVEL CAKE, A DELiCiOUS TiMELESS PiECE OF THE WEST. THE FUSiON  OF THE TWO BRiNGS NOT JUST NEW EXPERiENCE TO OUR TASTE BUDS,  BUT UNiTY AND LOVE TO THE WORLD COMMUNiTY.   HEALTH: VEGAN iNGREDiENTS FOR OUR HEALTH-CONSCiOUS  FRiENDS;   ELDERLY: MiLD AND TASTY, EASY TO DiGEST FOR OUR RESPECTFUL  ELDERLY;   HEDONIST: CORN iN iTS DiFFERENT FORMS, NOVEL EXPERiENCE FOR  OUR PLEASURE SEEKiNG FRiENDS.  

THE HEALTH SEEKER

Used products: THE HEALTH SEEKER

Preparation: THE HEALTH SEEKER

BANANA CHOCOLATE CAKE

 

MiX BANANA, WATER, VEGETABLE OiL 

ADD ALL THE DRY iNGREDiENTS, MiX WELL  

ADD RiCE ViNEGAR TO PREViOUS MiX 

BAKE AT 150°C FOR 15 MiNUTES

Used products: THE HEALTH SEEKER

  • 120 g
    mango puree
  • 46 g
    Banana purée
  • 33 g
    passionfruit puree
  • 40 g
    sugar
  • 6 g
    Kanten
  • 1 piece(s)
    Vanilla Beans
  • 8 g
    lime juice
  • 0.5 g
    lime zest
  • 120 g
    diced pineapple

Preparation: THE HEALTH SEEKER

EXOTIC FRUIT COMPOTE

 

MiX SUGAR WiTH KANTEN  

HEAT PUREE WiTH VANiLLA POD 35°C, STiR  iN SUGAR MiXTURE  

COOK TO 85°C, REMOVE FROM HEAT 

ADD LiME JUiCE, LiME ZEST AND PiNEAPPLE DiCE

Used products: THE HEALTH SEEKER

Preparation: THE HEALTH SEEKER

CHOCOLATE CREAM

 

MiX KANTEN WiTH SUGAR  

HEAT OAT MiLK TO 35°C, STiR iN SUGAR  MiXTURE  

BRiNG TO A BOiL  

BLEND THE PREViOUS MiXTURE WiTH CACAO BARRY TANZANiE 75%, CiTRUS FIBER  AND OiL

Used products: THE HEALTH SEEKER

Preparation: THE HEALTH SEEKER

CHOCOLATE CRUNCHY 

 

MELT COCOA BUTTER, OiL AND TANZANiE  

MiX TOGETHER PRALiNE WiTH CACAO  BARRY TANZANiE 75%  

MiX WiTH FEUiLLETiNE

ASSEMBLY AND FiNiSHiNG

 

CUT THE CENTER OF SPONGE WiTH A ROUND CUTTER  

PLACE THE CRUNCHY iNTO THE CENTER  

FiLL CENTER WiTH CHOCOLATE CREAM  

PUT THE COMPOTE iNTO THE MiDDLE OF THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

THE ELDERLY

Used products: THE ELDERLY

  • 10 g
    hibiscus
  • 200 g
    water
  • 50 g
    strawberry puree
  • 40 g
    sugar
  • 7 g
    Kanten
  • 1/3 piece(s)
    lemon zest
  • 12 g
    lemon juice
  • 140 g
    diced strawberries

Preparation: THE ELDERLY

HiBiSCUS STRAWBERRY COMPOTE

 

INFUSE HiBiSCUS WiTH WATER FOR 10 MiNUTES  

MiX SUGAR WiTH KANTEN  

HEAT THE iNFUSiON WiTH STRAWBERRY,  STiR iN SUGAR MiXTURE  

REMOVE FROM HEAT THEN ADD LEMON  ZEST, LEMON JUiCE AND STRAWBERRY  DiCE

Used products: THE ELDERLY

Preparation: THE ELDERLY

MiLK CHOCOLATE CREAM

 

HEAT CREAM, PUREE, YOLK, SUGAR AND  KANTEN TO 83°C  

BLEND iN CACAO BARRY ALUNGA™ 41% UNTiL HOMOGENEOUS

Used products: THE ELDERLY

  • 230 g
    Egg
  • 230 g
    sugar
  • 90 g
    lemon juice
  • 20 g
    lemon zest
  • 80 g
    butter
  • 135 g
    cream
  • 175 g
    cake flour
  • 9 g
    baking powder
  • 13 g
    corn starch
  • 25 g
    lemon paste

Preparation: THE ELDERLY

LEMON CAKE

 

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX THE LEMON PASTE WiTH LEMON JUiCE  AND ZEST  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

ASSEMBLY AND FiNiSHiNG  

 

CUT OUT THE CENTER OF SPONGE USiNG ROUND CUTTER  

PLACE BACK A THiN SPONGE LAYER AS BOTTOM  

FiLL CHOCOLATE CREAM TO THE CENTER  

PREPARE COMPOTE THEN iNSERT TO THE CREAM  

FiNiSH THE TOP WiTH CHOCOLATE CREAM  

DECORATE

THE HEDONiST

Used products: THE HEDONiST

  • 300 g
    corn juice
  • 3 g
    agar agar
  • 3 g
    gelatin

Preparation: THE HEDONiST

CORN AGAR

 

BOiL CORN JUiCE WiTH AGAR AGAR  

ADD GELATiNE

Used products: THE HEDONiST

Preparation: THE HEDONiST

CORN WITH CHOCOLATE CREAM

 

HEAT CORN JUiCE, CREAM, CORN POWDER  AND YOLK  

POUR OVER COVERTURE AND GELATiNE  MASS

Used products: THE HEDONiST

  • 238 g
    Egg
  • 164 g
    sugar
  • 90 g
    corn juice
  • 82 g
    corn oil
  • 140 g
    cream
  • 176 g
    cake flour
  • 9 g
    baking powder
  • 12 g
    corn starch
  • 25 g
    corn powder

Preparation: THE HEDONiST

CORN SPONGE

 

WHiP THE EGGS WiTH SUGAR  

WARM THE BUTTER WiTH CREAM  

MiX iN THE CORN JUiCE  

MiX DRY iNGREDiENTS THEN FiNiSH BY  ADDiNG THE LiQUiD  

BAKE AT 155°C FOR 15 MiNUTES

Used products: THE HEDONiST

  • 73 g
    crunchy corn
  • 73 g
    Almond
  • 97 g
    caramel
  • 12 g
    corn oil
  • 112 g
    sugar
  • 22 g
    glucose

Preparation: THE HEDONiST

CORN PRALiNE

 

MAKE CARAMEL WiTH SUGAR AND GLUCOSE  

POUR OVER TOASTED CORN AND ALMOND  

BLEND EVERYTHiNG

Used products: THE HEDONiST

  • 300 g
    cream
  • 24 g
    sugar
  • 30 g
    corn powder

Preparation: THE HEDONiST

CORN CHANTiLLY CREAM 

 

WHiP EVERYTHiNG TO DESiRED CONSiSTENCY

Used products: THE HEDONiST

  • 261 g
    butter
  • 161 g
    icing sugar
  • 4 g
    salt
  • 217 g
    cake flour
  • 217 g
    bread flour
  • 104 g
    cornmeal
  • 87 g
    Egg

Preparation: THE HEDONiST

CORN SABLE

 

MiX BUTTER AND iCiNG SUGAR  

INCORPORATE WiTH EGGS  

ADD ALL THE DRY iNGREDiENTS

ASSEMBLY AND FiNiSHiNG

 

PLACE THE CORN SPONGE ON THE CORN SABLE.  

PIPE THE CORN PRALINE IN THE CENTER.  

SPRING A BIT OF CRUNCHY CORN.  

PIPE THE CORN WHITE CHOCOLATE CREAM ON THE PRALINE.  

PIPE THE CORN CHANTILLY CREAM ON THE SPONGE.  

PLACE THE AGAR ON TOP AND DECORATE.