Tetsuji Okada Japan
1. Mousse Caramel Orange
- Granulized sugar 90g
- Whole egg 90g
- Orange peal 4pcs
- Orange juice 80g
- Callebaut Mycro cocoa butter 55g
- Mascarpone 100g
- Fresh cream (45%) 70g
- Gurammanie 10g
- Blood Orange 20g
Preparation :
- Boil with Orange peal and Orange juice
- Mix whole egg and Granulized sugar and mix into the above liquid and boil them
- Add Mycro and cool it down.
- Add Mascarpone into it and then add fresh crème.
- Add Grammanie and Blood Orange and mix them.
2. Chocolate Mousse
Fresh Crème (36%) 225g
Egg yolk 48g
Granulized sugar 21g
Milk chocolate Cacao Barry Lactee Superieure 305g
Dark chocolate Cacao Barry Extra Bitter Guayaquil 305g
Gelatin 6g
Fresh Cream (36%) 405g
Preparation :
- Boil Fresh Cream and then pour the mixed egg yolk and Granulized sugar into it and increate the temperature up to 83C
- Add Gelatin into it and strain them
- Add Extra bitter Guayquil and emulsifying
- Add Fresh cream into it.
3. Biscuit Noisette
Egg white 156g
Granulized sugar 110g
Hazelnuts powder 130g
Almond powder 50g
Egg yolk 110g
Preparation :
- Make Meringue with Egg white and Granulized sugar
- Add egg yolk and mix it.
- Add hezelnuts powder and Almond powder
- Bake at 180C for 15 minutes
4. Streusel
Cocoa powder Cacao Barry 20g
Wheat 130g
Almond powder 50g
Hazelnuts powder 100g
Hazelnuts 40g
Preparation :
- Mix all of the ingredient and cool it at frinze.
- Sieve them with rough whole and then bake them at 170C for 15 minutes
5. Glaçage Chocolat
Fresh Cream (36%) 375g
Starch syrup 53g
Granulized sugar 38g
Cocoa powder Cacao Barry 38g
Gelatin 12g
Honey 60g
Dark chocolate Cacao Barry Extra bitter Guayaquil 142g
Preparation :
- Boil with Creame, Starch syrup, and honey
- Add Granulized sugar and Cocoa powder into it and boil it
- Add Cacao Barry Extra bitter Guayaquil and strain it
