Week 186: Johan Martin’s Caramelo

Zhe Rong had been raving about this particularly entremet for the longest time. I thought it looked interesting enough, but, I just don’t have mangoes on hand. Until I finally managed to buy some frozen mango purée, and then it was all the business trips and year end holiday.

Until one Friday when I finally found the time to work on this, as I wanted to make birthday dessert for some friends. I also decided to crack out my new Cube mold as well as my newly acquired cocoa butter spray. Result – happiness!

Every component of this dessert is absolutely delicious! Only mistake was having a much too thin layer of the “exotic cream”, would have have provided a dimension to the dessert. Still, it was delicious and I look forward to try more recipes from this book.

Makes 5 x 5cm cube petit gâteau 

For the streusel

30g ground hazelnut

25g unsalted butter

25g brown sugar

25g pastry flour

1) Toast the hazelnuts in an oven at 160C fan for 10 minutes, stirring halfway through. Allow to cool.

2) Add the toasted hazelnuts with the rest of the ingredients and mix until homogeneous.

3) Pat the batter into a ball, cling wrap and allow to chill in the refrigerator for 30 minutes.

4) Preheat oven to 160C fan.

5) Grate the chilled batter using a sieve with large holes onto a baking tin lined with parchment paper.

6) Bake in preheated oven for 15 minutes.

For the reconstituted streusel

95g baked streusel

20g crushed toasted hazelnut

35g hazelnut praline paste

25g hazelnut paste

12g soft unsalted butter

A generous pinch of fleur de sel

25g milk chocolate couverture, melted

1) Add all the ingredients in a bowl of a stand mixer fitted with a paddle attachment.

2) Spoon 20g of mixture into the cavity of a 5cm x 5cm cube silicon mold and press down evenly. There should be enough for 8 portions.

3) Allow to set in the freezer until required.

For the soft hazelnut biscuit

25g unsalted butter, at room temperature

18g icing sugar

1 egg yolk + milk to make up 40g

10g flour

42g toasted ground hazelnuts

15g brown sugar

1 egg white

Pinch of salt

1) Preheat oven to 180C fan and line a 6″ x 6″ cake tin with parchment.

2) Whisk egg white and brown sugar until stiff peaks form.

3) Whisk together all the other ingredients until light and fluffy.

4) Fold in the meringue and pour batter into prepared cake tin.

5) Bake in preheated oven for 12 minutes.

For the exotic cream

30g mango purée

6g passion fruit purée

20g banana purée

6g glucose

6g sugar

1 egg yolk + egg whites to make up 34g

2g gelatine powder bloomed in 12g water

14g extra virgin coconut oil

Pour on cake in tin to set

1) Put all the ingredients, except gelatine and coconut oil in a saucepan and bring to a boil.

2) Remove from heat and stir in the gelatine and coconut oil.

3) Pour into cake tin on top of the baked hazelnut biscuit. Allow to set in the freezer.

For the light milk chocolate cream

80g milk

54g heavy cream

54g egg yolks

110g milk chocolate couverture

3g gelatine powder bloomed in 18g water

120g whipped cream

5 x (45g + 40g)

1) Bring the milk and cream to a light boil.

2) Whisk the egg yolk and temper with the hot cream. Then pour it back into the saucepan and cook until thickened.

3) Pour unto the chocolate in a bowl and stir in the bloomed gelatine until smooth.

4) Allow to cool to room temperature then fold in the whipped cream.

To assemble

1) Cut the hazelnut biscuit and exotic cream into 4.5cm squares.

2) Fill a 5cm cube mold with 45g of light milk chocolate cream.

3) Place a hazelnut biscuit square into the mold, exotic cream side down and press to level.

4) Fill the mold with another 40g of light milk chocolate cream.

5) Place the reconstituted streusel square into the mold and press to level.

6) There should be enough light milk chocolate cream for 5 portions.

7) Allow the cubes to freeze in the freezer overnight.

8) Decorate with cocoa spray and a gold leaf.

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