Tokyo – Dessert in the city colletion

It is a cake whose recipe is calculated for a square pan measuring 40 x 60 x 3.5 cm. It can also be used to make single servings measuring 3 x 12 cm or 3 x 3 cm petit fours

COMPOSITION

• cocoa sponge cake
• milk chocolate glaze and candied almonds
• gianduia and puffed rice brittle
• milk chocolate cream
• chocolate caramel mousse

MILK CHOCOLATE GLAZE AND CANDIED ALMONDS

INGREDIENTS:

• fresh cream 35% fat 400 g
• dark chocolate 72% coating 50 g
• milk chocolate 35% 300 g
• gelatin sheets (+150 g water) 30 g
• neutral gelatin 300 g
• candied almond sticks 250 g

INSTRUCTIONS
Heat the cream to 85°C and pour it in three times on the melted coating at 40°C and emulsify with the mixer. Incorporate the gelatin sheets dissolved in the microwave, then add the neutral gelatin at 80°C and emulsify again for about 2 minutes under vacuum.

COCOA SPONGE CAKE

INGREDIENTS:

• butter 330 g
• powdered sugar 330 g
• orange liqueur 30 g

Whip into a cream

• toasted crushed hazelnuts 110 g
• sifted cocoa 40 g
• egg yolk 100 g
• egg 260 g
• sugar 105 g

Whip the mix

• starch 150 g
• weak flour 150 g
• baking powder 8 g

INSTRUCTIONS
Roll out 600 g of product and bake at 180°C for 10 minutes

GIANDUIA AND PUFFED RICE BRITTLE

INGREDIENTS:

• candied puffed rice 100 g
• hazelnut paste 100 g
• chocolate coating at 30°C 50 g

INSTRUCTIONS
Mix all ingredients and roll out into a ring 1 cm thick.

MILK CHOCOLATE CREAM

INGREDIENTS:

• fresh milk 300 g
• fresh cream 35% fat 100 g
• pasteurized egg yolk 80 g
• sugar 50 g
• milk coating 290 g
• gelatin sheets (+ 5 g cold water) 5 g

INSTRUCTIONS
Prepare the crème anglaise at 82°C. Drip the cream into the chocolate melted at 35°C, emulsifying it with the immersion blender, and finally the dissolved gelatin. Pour out immediately.

CHOCOLATE CARAMEL MOUSSE

INGREDIENTS:

• fresh milk 200 g
• fresh cream 35% fat 70 g
• pasteurized egg yolk 50 g
• sugar 50 g
• gelatin sheets (30 g cold water) 6 g
• milk and caramel coating 170 g
• whipped cream 35% fat 130 g

INSTRUCTIONS
Prepare the crème anglaise at 82°C. Drip the cream into the chocolate melted at 35°C, emulsifying it with the immersion blender. Cool the mix to 35°C. Add the gelatin dissolved in the microwave and the whipped cream. Pour out immediately or place in refrigerator at 4°C covered with plastic wrap in contact with the top of the mix.

ASSEMBLY

On a tray covered with baking paper, roll out the puffed rice and chocolate mix to a thickness of 1 cm with the help of a template. Remove it and place in its place a 40 x 60 x 3.5 cm frame and leave to crystallize for 15 minutes at 4°C. Pour out the chocolate cream and place on top the chocolate sponge cake. Place in a blast freezer at -20°C and prepare the mousse during crystallization. Once ready, pour it along the frame and pull with the help of a plexiglass utensil. Freeze at -20°C. The next day or when necessary, melt the glaze at 28°C with the almond sticks, cut as needed and glaze on grills. Decorate with 2.5 x 2.5 cm squares along the edge of the cake.