Cake Flour 225gr
Unsalted Butter 160gr
Egg Yolk 80gr
Baking Powder 15gr
PASSION FRUIT GELEE 27GR PER ITEM (3CM DIAMETER DOME)
Puree Passion Fruit 250gr (Infuse)
Osmanthus Tea Leaf 25gr (Infuse)
Gelatin 200 bloom 10gr
Cold Water 40gr
MILK CHOCOLATE GANACHE 22GR PER ITEM (3CM DIAMETER DOME)
Whipping Cream 22gr
Sinfonia Cioccolato 38% 200gr
Sea Salt Flake 3gr
CHOCOLATE DAQUOISE 1 TRAY 60X40CM
Ground Almonds 400gr(Prebake)
Icing Sugar 100gr
Irca Cocoa Powder 50gr
Egg White 400gr
YOGURT MOUSSE 63GR PER ITEM (Ø58mm)
Greek Yogurt 290gr
Pandan Oil Extract 6gr
Gelatin 200 bloom 13gr
Whipping Cream 290gr
Italian Meringue 290gr
Cold Water 65gr
Egg White 130gr
NEUTRAL GLAZE 33.5GR PER ITEM
IRCA Blitz Ice 500gr
Pandan Oil Extract 3gr
RecipeDownload pdf (4kB)
Blend well all. Bake 170ºC for 15mins.
PASSION FRUIT GELEE
Warm half puree with sugar till 65ºC then add in remaining puree and gelatin solution.
MILK CHOCOLATE GANACHE
Boil cream and milk pour in melted milk chocolate and emulsify.
Whisk up meringue and fold in dry in ingredients. Bake 180ºC, 13 mins.
Standby Italian Meringue and whipped cream. Fold in Italian meringue into yogurt follow by whipped cream, lastly add in gelatin solution.
Boil the sugar and water to 118c. Pour into whipped egg white and whisk until soft peak.
Irca Blitz Ice mix well with pandan oil extract. Glaze at 31-15ºC.
For the individual pastry the upside-down-method is used. Fill the Pandan Mousses into the mould, 50%. Then fill in the passion Gelee, followed by the Chocolate dacquoise. Then fill the remaining Pandan Mousses until it is full and then freeze it. Unmold and glaze the cakes and put on the Sable Bretons. For the finishing touch you can add some cress leaves. “The Dobla Touch” is the chocolate Curvy leaf green, enhancing the fresh effect all day long, as real leaves will wither much quicker. Enjoy this exciting recipe.