Guest recipe
by Daniel Pearse, Savoy
Ingredients:
Praline Mousse
• 90g Alunga Milk chocolate
• 60g Macadamia paste
• 17.2g Cocoa Butter
• 36g Water
• 120g Sugar
• 79.5g Egg Yolk
• 500g Whipping Cream
Choux
• 250g Water
• 250g Whole Milk
• 14g Sugar
• 14g Salt
• 225g Butter
• 275g Soft Flour (sieved)
• 500g Whole Eggs
Craqueline
• 370g Demerara Sugar
• 300g Butter
• 370g Soft Flour
Milk Chocolate Whipping Ganache
• 360g Whipping Cream 1
• 40g Glucose Syrup
• 40g Trimoline
• 480g Alunga milk chocolate
• 720g Whipping Cream 2 (Cold)
Yuzu Mousse
• 124g Yuzu Puree
• 14.75g Gelatine Mass
• 208.75g Opalys 33% (melted)
• 208.75g Whipping Cream
Vanilla Ice-Cream
• 530g Whole Milk
• 180g Whipping Cream
• 26g Trimoline
• 70g Sugar
• 5g Stab 2000
• 16g Milk Powder
• 110g Egg yolk
• 85g Sugar
• 1g Vanilla Pod
Yuzu Gel
• 100g Yuzu Puree
• 5g Ultratex
Gluten free plain crumble
• 335g Butter
• 250g Caster Sugar
• 425g Gluten free flour
Macadamia Paste
• 1000g macadamia nuts.
Additional garnishes
• Milk chocolate disc x3 (Alunga milk chocolate) 2gr per disc
• Gold Leaf
Method:
Praline Mousse
Melt the chocolate with the paste and cocoa butter
Whip the cream to soft peaks
Make a pate-a-bomb with the water, sugar and yolk.
Mix the chocolate into the pate-a-bomb mixture
Fold in the whipped cream
Let set slightly then fill each choux. (25gr per choux)
Choux
Boil water, milk, sugar, salt and butter together
Add sieved flour to the mix off the induction
Dry out the choux
Place in mixer with paddle attachment on medium speed
Gradually add eggs
Pipe in orange sphere moulds and freeze. (15gr per sphere)
Pre heat oven to 260
Place choux in the oven , turn off oven and leave for 10 mins
Switch oven back on at 160, fan 2 and bake for 6 mins
Then lower temperature to 130 and back for a further 5 mins
Craqueline
Paddle everything together
Roll at 2mm and cut with 4cm round cutter
3gr per disc
Milk Chocolate Whipping Ganache
Bring Whipping Cream (1), Glucose and trimoline to the boil
Pour over the chocolate and mix.
Add cold whipping cream (2) and hand blend really well.
Let set overnight in fridge before using.
Yuzu Mousse
Warm puree to 60◦c
Add gelatine and pour over melted white chocolate and mix well to make an emulsion
Cool down to 40◦c
Fold in the semi- whipped cream.
15gr per half sphere
Vanilla Ice-Cream
30gr per rocher for the plated size (1 per plate)
Yuzu Gel
3 dots per plate (total weight 3 grs)
Gluten free plain crumble
Beat butter and sugar together, scrape the sides; add the flour and mix until crumble texture achieved.
Bake at 160◦c, Fan3, 100% humidity, ~20 minutes or until golden. Once cool, blitz to fine powder form.
5gr per plated version.
Macadamia Paste
Roast the macadamia nuts in the oven at 160◦C for 15 minutes until golden. Let cool
Blitz in Thermomix until creamy consistency achieved.
5gr per choux
