hazelnut
«pain de Gênes»
ingredients :
- 320 g Almond and hazelnut paste
- 315 g Whole eggs
- 100 g Hot melted butter
- 60 g Maize starch
- 4 g Baking powder
process :
Place the almond and hazelnut paste in a mixer with the leaf and then add the eggs one at a time. When the eggs have been incorporated, whisk the cake mix. Sieve the cornstarch and baking powder and then fold into the almond and hazelnut paste and egg mixture. Finish by adding the hot melted butter. Pour into a greased frame and bake at 170°C in a convection oven for 15 minutes.
sudachi and crushed lemon
jelly
ingredients :
- 200 g Sicoly® sudachi juice
- 120 g Sicoly® lemon crushed purée
- 112 g Caster sugar
- 45 g Water
- 15 g Maize starch
- 10 g Pectine NH nappage
process :
Heat the Sicoly®’s sudachi juice and Sicoly®’s crushed lemon purée with the water. At 45°C, sprinkle in the previously mixed sugar, pectin and cornstarch. Bring to the boil and cook for 3 minutes, stirring constantly. Remove and leave to set in the refrigerator.
Sudachi
jelly
ingredients :
- 200 g Sicoly® sudachi juice
- 300 g Caster sugar
- 10 g Pectine NH nappage
process :
Heat the Sicoly®’s sudachi juice to 45°C and then add the sugar and pectin mixture. Bring to the boil and cook for 1 minute. Pour immediately into a 3 cm diameter half-sphere mould and freeze.
Date
cream
ingredients :
- 337 g Sicoly® unsweetened organic date purée
- 11 g Sicoly® sudachi juice
- 112 g Butter
- 112 g Caster sugar
- 45 g Water
- 15 g Maize starch
- 7 g Pectine NH nappage
process :
Heat the Sicoly®’s sudachi juice and Sicoly®’s organic date purée with the water. At 45°C, sprinkle in the previously mixed sugar, pectin and cornstarch.Bring to the boil and cook for 3 minutes, stirring constantly. Remove, cool to 50°C and add the butter. Mix, and then stand in the refrigerator.
Whipped
chestnut ganache
ingredients :
- 225 g Sicoly® sweetened chestnut purée
- 600 g Cold cream
- 325 g Couverture white chocolate Opalys
- 25 g Maize glucose syrup
- 25 g Invert sugar
process :
Heat together the Sicoly®’s chestnut purée, the inverted sugar and the glucose syrup and then bring to the boil. In several stages, pour the hot mixture over the previously melted chocolate, making an emulsion. Finish by adding the cold pouring cream. Leave to crystallise for 24 hours in the refrigerator before assembly.
mascarpone
and vanilla chantilly
ingredients :
- 350 g Cream
- 150 g Mascarpone
- 1 Vanilla pod
process :
Mix all the elements and whisk with an electric whisk.
Assembly
Spread 30 g of the sudachi and crushed lemon jelly over a 18 cm x 8,5 cm almond and hazelnut «pain de Gênes» and then add 6 sudachi jellies. Finish by piping 40 g of date cream, 45 g of whipped chestnut ganache and 25 g of mascarpone and vanilla chantilly over the log.