Infinite pavlova

Infinite pavlova

Level:
Difficult
TARGET AUDIENCES OF YOUR CHOICE: The health seekers- buckwheat, black sesame and yuzu are three of the most traditional healthy ingredients in korea. Want to present tasteful pavlova with oriental ingredients that are known as healthy for people. The explorer- The dessert makes people desire its consumption, its appearance and taste drives them to possessiveness.  The hedonist- The hedonist loves a challenge; so what greater challenge than adding spices to our dessert? FLAVOURS IN YOUR CREATION:  The health seekers- dark chocolate, buckwheat, black sesame, yuzu, caramel The explorer- white chocolate, dark chocolate, coconut, pineapple, passion fruit, caramel The hedonist- dark chocolate, smoked paprika, cayenne pepper, basil, yogurt, strawberry INSPIRATION BEHIND YOUR CREATION:  It is inspired by pavlova in general that can only be sold in a short period of time with limited design. It covers those flaws and reevaluates with three flavorful concepts.

meringue

Used products: meringue

  • 10.6 oz
    egg white
  • 5.3 oz
    Isomalt powder
  • 5.3 oz
    sugar
  • 0.4 oz
    albumin
  • 7.1 oz
    powdered sugar
  • 1.1 oz
    non fat milk powder
  • 1.1 oz
    Cornstarch
  • 0.0 gr
    mixed spice

Preparation: meringue

step 1. put egg white and powdered isomalt in a bowl of stand mixer and set over steaming water (50℃) .
step 2. whisk them at high speed and add sugar and albumin to make a swiss meringue.
step 3. when it’s done whisking, put dry ingredients and mix it well.
step 4. put stencil on a silicon paper and spread it on the stencil.
step 5. bake it for 20 mins at 110℃.
step 6. scrape them and put in air-tight container.

Hazelnut caramel

Used products: Hazelnut caramel

  • 2.9 oz
    Heavy cream
  • 1.1 oz
    sugar
  • 1.8 oz
    glucose syrup
  • 0.4 oz
    hazelnut paste
  • 10.0 gr
    fine salt
  • 0.0 gr
    mixed spice

Preparation: Hazelnut caramel

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

 

Pine passion gel

Used products: Pine passion gel

  • 4.0 oz
    passion fruit puree
  • 0.6 oz
    cold cream
  • 1.3 oz
    water
  • 4.0 oz
    pineapple puree
  • 1.3 oz
    honey
  • 1.3 oz
    invert sugar

Preparation: Pine passion gel

step 1. blend puree, water, honey, invert sugar and gel cream cold.
step 2. strain it and keep it in fridge before using.

Pine passion coulis

Used products: Pine passion coulis

  • 1.0 lb
    pineapple puree
  • 2.6 oz
    passion fruit puree
  • 5.3 oz
    water
  • 5.3 oz
    sugar
  • 0.4 oz
    NH pectin
  • 15.4 gr
    vanilla bean
  • 1.3 lb
    Fresh Diced Pineapples
  • 0.0 gr
    mixed spice

Preparation: Pine passion coulis

step 1. cut pineapple into cube (1cm x 1cm).
step 2. put sugar, pectin, water into puree and blend.
step 3. put them in a pan and heat.
step 4. cool down half of the coulis and put pineapple into the other half of it. heat the other half with vanilla bean peels.
step 5. cool it down.

ian cremeux

Used products: ian cremeux

  • 3.0 oz
    Heavy cream
  • 0.4 oz
    sugar
  • 0.5 oz
    Egg yolk
  • 1.4 oz
    IAN 71% (OrNoir)
  • 0.2 oz
    butter
  • 3.9 gr
    vanilla bean

Preparation: ian cremeux

Step 1. Heat heavy cream.
Step 2. Whisk egg yolk with sugar.
Step 3. Pour heated heavy cream in egg yolk mixture and heat it until 85℃.
Step 4. Pour it over chocolate and blend.
Step 5. Cool it down till 50℃ and blend butter, vanilla bean in.
Step 6. Cool it down.

Zephyr white meringue

Used products: Zephyr white meringue

Preparation: Zephyr white meringue

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue to chocolate mixture and mix.
step 3. add dry ingredients and mix.
step 4. put it in molds and chill them until they are fully harden.

Basil yogurt whipping ganache

Used products: Basil yogurt whipping ganache

Preparation: Basil yogurt whipping ganache

Step 1. Heat milk and add gelatin mix and fresh basil.
Step 2. Strain and Pour it over the chocolate and blend.
Step 3. Add fresh heavy cream and blend.
Step 4. Add mascarpone cheese and yogurt powder and blend.
Step 5. Cool it down and keep it in the fridge before using it.

ian cremeux

Used products: ian cremeux

  • 3.0 oz
    Heavy cream
  • 0.4 oz
    sugar
  • 0.5 oz
    Egg yolk
  • 1.4 oz
    IAN 71% (OrNoir)
  • 0.2 oz
    butter
  • 3.9 gr
    vanilla bean

Preparation: ian cremeux

step 1. heat heavy cream.
step 2. whisk egg yolk with sugar.
step 3. pour heated heavy cream in egg yolk mixture and heat it until 85℃.
step 4. pour it over chocolate and blend.
step 5. cool it down till 50℃ and blend butter, vanilla bean in.
step 6. cool it down.

Strawberry jam

Used products: Strawberry jam

  • 10.6 oz
    strawberries
  • 1.2 oz
    Raspberry
  • 5.9 oz
    sugar
  • 0.3 oz
    NH pectin
  • 0.5 oz
    lime puree
  • 0.8 oz
    Gelatin mix

Preparation: Strawberry jam

Step 1. Put iqf into a pan and heat.
Step 2. Add sugar with pectin and mix it well.
Step 3. Add lime puree with gelatin.
Step 5. Cool it down.

Strawberry deco

Used products: Strawberry deco

  • 1.3 lb
    Fresh strawberry

Preparation: Strawberry deco

Step 1. Cut strawberry and prepare to use as decoration

Coconut whipping ganache

Used products: Coconut whipping ganache

Preparation: Coconut whipping ganache

step 1. heat coconut milk, coconut puree, coconut long and gelatin. infuse.
step 2. strain it, pour over chocolate and blend them well.
step 3. add cold whipping cream into the chocolate mixture with vanilla bean and blend.
step 4. add liquor while cooling it down.
step 5. whip before use it.

Tropical meringue

Used products: Tropical meringue

  • 7.1 oz
    passion fruit puree
  • 2.1 oz
    mango puree
  • 1.4 oz
    pineapple puree
  • 3.0 oz
    water
  • 1.0 oz
    albumin
  • 6.7 oz
    sugar

Preparation: Tropical meringue

Step 1. Mix sugar and albumin before use.
Step 2. Blend everything and keep it in the fridge overnight.
Step 3. Put it into a bowl and whip with a whisk attachment.
Step 4. Spread it on a stencil and bake in a food dehydrator at 50℃.

Zephyr caramel meringue

Used products: Zephyr caramel meringue

Preparation: Zephyr caramel meringue

step 1. melt cacao butter and mix it with melted chocolate.
step 2. add meringue with powdered chickpea to chocolate mixture and mix them well and add orange zest.
step 3. put it in molds and chill them until they are fully harden.

Ghana meringue

Used products: Ghana meringue

Preparation: Ghana meringue

step 1. melt cacao butter and mix it with melted chocolate
step 2. add meringue to chocolate mixture and mix them well.
step 3. put it in molds and chill them until they are fully harden.

Buckwheat cream base

Used products: Buckwheat cream base

  • 2.5 oz
    Sobacha
  • 2.8 oz
    buckwheat
  • 1.3 lb
    Heavy cream

Preparation: Buckwheat cream base

Step 1. Heat fresh heavy cream, powdered buckwheat, sobacha and infuse.
Step 2. Strain before using it.

 

Buckwheat whipping ganache

Used products: Buckwheat whipping ganache

Preparation: Buckwheat whipping ganache

Step 1. Heat cream base, milk, invert sugar, sugar, gelatin in a pan.
Step 2. Blend it with chocolate and polyphenol
Step 3. Add cold bridel cream into the chocolate mixture.
Step 4. Keep it in the fridge and whip before using it.

Hazelnut caramel

Used products: Hazelnut caramel

  • 2.9 oz
    Heavy cream
  • 1.1 oz
    sugar
  • 1.8 oz
    glucose syrup
  • 0.4 oz
    hazelnut paste
  • 10.0 gr
    fine salt
  • 0.0 gr
    mixed spice

Preparation: Hazelnut caramel

Step 1. Put sugar and glucose syrup into hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and mixed spice and blend
Step 4. Cool it down.

Yuzu coulis

Used products: Yuzu coulis

  • 2.1 oz
    yuzu puree
  • 5.3 oz
    Syrup TpT
  • 0.9 oz
    lemon juice
  • 2.5 oz
    sugar
  • 0.2 oz
    NH Pectin (Sosa)
  • 0.7 oz
    Gelatin mix

Preparation: Yuzu coulis

step 1. blend everything except gelatin.
step 2. put them in a pan and heat.
step 3. add gelatin and mix.
step 4. cool it down and blend.

Black sesame paste

Used products: Black sesame paste

  • 10.6 oz
    Black Sesame seeds

Preparation: Black sesame paste

step 1. roast black sesame seed and use thermomix to make paste.

Black sesame praline

Used products: Black sesame praline

  • 9.5 oz
    sugar
  • 9.5 oz
    black sesame seed paste

Preparation: Black sesame praline

Step 1. Put sugar in a hot pan and caramelize it.
Step 2. Pour it over silicon paper when it’s done and cool it down.
Step 3. Put the toffee in a thermomix and blend it with paste.
Step 4. Freeze it for an hour and blend them again until it has a smooth texture.

Black sesame cream

Used products: Black sesame cream

  • 10.6 oz
    Heavy cream
  • 0.6 oz
    condensed milk
  • 0.6 oz
    sugar
  • 1.8 oz
    black sesame praline

Preparation: Black sesame cream

Step 1. Blend everything and chill.
Step 2. Whip it until it has a nice texture to use.
Step 3. Put it into a piping bag with 1cm piping tip.

Dark chocolate spray

Used products: Dark chocolate spray

  • 3.5 oz
    cocoa butter

Preparation: Dark chocolate spray

Step 1. Melt cacao butter and blend with melted chocolate.

Assembly and finishing

Assembly step 1. Make meringue and make individual meringue bases.
Assembly step 2-1. Put in order: caramel, black sesame paste, buckwheat whipping ganache, black sesame cream, yuzu coulis
Assembly step 2-2. Put in order: ian cremeux, hazelnut caramel, coconut whipping ganache, pine passion coulis, cubed pineapple compote
Assembly step 2-3. Put in order: ian cremeux, strawberry jam, basil yogurt whipping ganache, fresh strawberry