All of the deliciousness!
Chocolate and ginger entremet:
For the ginger joconde sponge, preheat oven to 180°C. Whisk the egg whites in the bowl of a stand mixer and sugar to firm peeks. In another mixer sift almond flour, sugar, cake flour and ginger and cinnamon. On medium speed, add the eggs one at a time. Mix well after each addition. Mix until smooth and light. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. On a baking tray lined with a silicone mat spread the batter in a thin layer and bake for 8-9 minutes. Once cooked invert the cake and cool on a wire rack until needed.
For the pear jelly, peel and cube 1 pear, cover bowl with cling film and chill. Juice the remaining in a juicer.
Bring the pear juice to a simmer. Soften gelatine and add to pear juice. Add the cubed pear to the juice and pour jelly into the mould. Freeze for 20 minutes and then move to the fridge until needed.
For the walnut praline, toast walnuts in a 180°C oven for 10 minutes. Rub majority of the skin of the walnuts.
Meanwhile combine sugar and water in a pan and cook until caramel. Add walnuts to caramel and pour in to a baking paper-lined baking tray. Once cooled blitz with a mini chopper with stick blender attachment.
For the chocolate mousse, in a large glass bowl add the chocolate and put over a bain-marie. Once the chocolate has melted, cool for a while. Meanwhile, whisk the thickened cream and reserve until later.
Soften the gelatine. Start a sugar syrup with the sugar and little bit of water in a saucepan until 116°C.
Start whipping the egg yolk and egg until it is thick and foamy. Once the syrup reaches 120°C, take off the heat and slowly start streaming into the egg yolk mixture. Melt the gelatine and add to the warm mixture. Beat the mixture until it reaches 35°C. Fold in the melted chocolate. Fold in the whipped cream.
For the vanilla sable, beat together softened butter and icing sugar until pale and fluffy. Add the egg and vanilla and beat until combined. Gently beat in flour. Chill the dough in the fridge for 15 minutes. Roll out to a ¼ inch thickness and cut 9 by 6 cm rectangles. Bake in 170°C oven for 8 minutes. Chill until needed.
For the chocolate mirror glaze, chop chocolate. Soften the gelatine in a bowl with cold water. In a sauce pan bring cocoa powder, cream, water and sugar to a boil. Make sure to stir constantly in order to incorporate the cocoa powder evenly. Add the chopped chocolate and once melted add the bloomed gelatine. Once everything is incorporated blend with an immersion blender. Pass the glaze through a sieve and chill to 35°C.
For the lemon joconde sponge, preheat oven to 180°C. Whisk the egg whites in the bowl of a stand mixer and sugar to firm peeks. In another mixer sift almond flour, confectioner’s sugar, cake flour and lemon zest. On medium speed, add the eggs one at a time. Mix well after each addition. Mix until smooth and light. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix. On a baking tray lined with a silicone mat spread the batter in a thin layer and bake for 8-9 minutes. Once cooked invert the cake and cool on a wire rack until needed.
For the elderflower jelly, bring elderflower liquor and water to a simmer. Soften gelatine. Add gelatine to the elderflower water and mix until melted. On a cling film lined tray with a pastry frame pour on the elderflower jelly. Freeze.
For the strawberry mousse, soften the gelatine. Puree strawberries and pass through a sieve to remove seeds.
Bring strawberry puree to a simmer. Add softened gelatine and melt. Set aside until needed. Whisk the thickened cream and set aside. Make an Italian meringue. Once the meringue is cool fold in the strawberry puree. Once incorporated, fold in the thickened cream.
For the lemon cream, beat butter and icing sugar until fluffy. Beat in the softened mascarpone and lemon zest.
For the tempered white chocolate. Keep ¼ of the white chocolate aside. Over a bain-marie melt the remaining white chocolate. Keep the remaining temperature between 37-43°C. Add the remaining chocolate and cool to 29°C. Don’t let the chocolate go over 32°C.
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