Servings: 6 Portions
Equipment
- Oven
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Hand or Stand Mixer
- Rubber Spatula
- Sifter
- Stovetop
- Immersion Blender
- Refrigerator
- Large Pot
- Thermometer
- Silpat Sheet
- Freezer
- Heat Resistant Container
- Plastic Wrap
- Whisk
- Silicone Molds
Ingredients
Carbon Black Biscuit
- 159 g Egg Whites
- 150 g Granulated Sugar
- 113 g Egg Yolks
- 27 g Granulated Sugar
- 51 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
True Gold Cheese Cremeux
- 318 g Cream 38%
- 116 g Granulated Sugar
- 93 g Egg Yolks
- 310 g Cream Cheese
- 155 g Mascarpone
- 18 g Powdered Fish Gelatin (bloomed)
- 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
Raspberry Compote
- 200 g Fresh Raspberries
- 20 g Granulated Sugar
- 50 g Water
- 1/2 Granny Smith Apple (diced small)
Feuillitine Base
- 286 g Feullitine
- 50 g Puffed Rice
- 30 g Guittard Cocoa Nibs
- 70 g Belcolade 100% Cocoa Butter Discs
- 150 g Guittard Créme Francais 31% White Chocolate Baking Wafers
- 495 g Sunflower & Cocoa Nib Praline
Cocoa Butter Mirror Glaze
- 120 g Water
- 15 g Raspberry Puree
- 250 g Granulated Sugar
- 250 g Allez Belgian Glucose Syrup
- 150 g Condensed Milk
- 132 g Belcolade 100% Cocoa Butter Discs
- 75 g Powdered Fish Gelatin (bloomed)
Mascarpone Chantilly
- 25 g Granulated Sugar
- 125 g Mascarpone (cold)
- 112 ml Whipping Cream (cold)
Instructions
Carbon Black Biscuit
- Preheat oven to 165ºC/330ºF.
- Prepare a ½ sheet tray with parchment paper lightly greased.
- In a mixing bowl, start whipping egg whites & 1st quantity of sugar to soft/medium peeks.
- In a separate bowl, whip egg yolks & 2nd quantity of sugar to ribbon stage.
- Once egg mixtures have been whipped, combine 1/3 of meringue into whipped egg yolks.
- Fold in the rest of the meringue in two stages. Note: It need not be completely combined.
- Sift and gently fold in 51 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder.
- Spread evenly onto prepared sheet tray and bake.
- Bake until sponge is firm to touch for approx. 8-10 minutes.
- Once baked, flip and remove parchment to prevent from sticking and then allow it to cool.
- Cut into 3cm circles. Set aside until ready to use.
True Gold Cheese Cremeux
- In a bowl, add egg yolks and sugar. Blend to a smooth paste. Set aside.
- In a heat proof bowl, add cream cheese, mascarpone and 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder. Set aside.
- Bring to a boil cream and gradually pour over egg yolk mixture.
- Blend and return to heat. Cook to Nappée (approx. 82ºC/ 179ºF).
- Pour over gelatin and blend with immersion blender.
- Cool to (50ºC/122ºF) and pour over cream cheese mixture.
- Mix with immersion blender. Set aside to cool further until ready to mold.
Raspberry Compote
- In a pot, add all ingredients. Cook on low heat until raspberries & apple are thoroughly cooked.
- Mix with an immersion blender and allow to cool. Set aside until ready to use.
Feuillitine Base
- Melt 70 g Belcolade 100% Cocoa Butter Discs & praline to 45ºC/ 113ºF.
- In a bowl, add rest of the dry ingredients, including 30 g Guittard Cocoa Nibs and 150 g Guittard Créme Francais 31% White Chocolate Baking Wafers.
- Fold all ingredients until combined.
- Spread on to a silpat and roll to approx. 0.6cm thick.
- Cover and freeze.
- Cut to 5cm disc. Reserve in refrigerator until ready to use.
Cocoa Butter Mirror Glaze
- In a pot add water, raspberry puree, sugar and 250 g Allez Belgian Glucose Syrup. Boil until all sugar has dissolved (approx.104º/ 220ºF).
- Remove from heat and pour over condensed milk. Mix with immersion blender.
- Cool mixture to approx. 55-60ºC/130-140ºF and pour over 132 g Belcolade 100% Cocoa Butter Discs and gelatine. Mix with immersion blender.
- Transfer to a heat proof container. Seal with plastic wrap to surface of glaze and refrigerate overnight.
- To glaze, take out amount needed and warm to approx. 32-35ºC/ 90-95ºF for glazing.
Mascarpone Chantilly
- Prepare a cold mixing bowl by setting a mixing bowl in the refrigerator for minimum of 30 minutes or in freezer for maximum 10 minutes.
- Sift confectioner’s sugar ingredients into a bowl, set aside until ready to use.
- In cold mixing bowl, mix mascarpone and heavy cream until soft peaks form.
- Gradually add dry ingredients until completely incorporated.
- Whisk cream until medium/hard peaks.
- Use immediately or place in refrigerator for later use.Note: If not used immediately, cream might have to be slightly re-whipped to medium/hard peaks.
Assembly
- Once all components have been made, prepare desired silicone molds (samurai molds by silikomart have been used in this recipe)
- Pipe Crimson Red Cheese Cremeux to approx. 1/3 of height of mold. Tap to remove any air bubbles. Freeze until just set.
- Pipe True Gold Cheese Cremeux into mold to approx. ¾ of the way up. Tap to remove air bubbles.
- Place a whole raspberry in the middle and push down lightly.
- Fill center of raspberry with raspberry compote.
- Seal with carbon black biscuit. Pushing down gently to allow cremeux to come up the sides. Freeze until completely set.
- Prepare glaze. Unmold cremeux and glaze.
- Transfer the gateaux to the feuillitine base.
- Finish with two ¼ parts of a raspberry and Mascarpone Chantilly.Enjoy!