Yumiko Saimura

Cocoa Flower

• HAZELNUT AND ALMOND BISCUIT

  TPT (50% peeled almonds flour and 50% icing sugar) 300 g
  Whole eggs 125 g
  Egg yolks 80 g
  Flour type 0 120 g 
  Egg whites 275 g
  Caster sugar 100 g

  Whisk the eggs in a kneader together with the T.P.T., add gradually the yolk, blend in the flour previously sieved avoiding taking apart the mixture. Whip the egg whites with the sugar, add the two masses using a spatula, mix gently.
  With the right utensil create some disks (with a diameter measuring 16 cm and the height of 5mm). Bake for 10 minutes at 185C.

• ALMOND CRUNCH

  200g almond praline
  80g Arriba milk chocolate 39% Callebaut
  50g paillete feuilleton

  Put in a container the praline and the chocolate melted at 45C, using a spoon blend together the two ingredients and add the paillete feuilleton while stirring constantly. With the appropriate tool create a disk with a diameter of 16 cm, 5 mm high. Let crystallise then use.

• GRAND MARNIER DIP

  Water 250 g
  Caster sugar 100 g
  Thaiti vanilla pods 2
  Grand Marnier liqueur 30 g
  Orange peel 1

  Bring to the boil the water mixed in with the sugar, the orange peel with the vanilla pulp, strain once cooled and add the Grand Marnier

• THAITI VANILLA ENGLISH CUSTARD

  Fresh milk 360 g
  Sugar 88 g
  Egg yolks 120 g
  Tahiti vanilla pod 1

  Put the milk and the vanilla in a saucepan and bring to the boil, separately mix with a whisk the yolks and the sugar, add the boiling hot milk in the egg mixture in three stages.
  Continue to cook the mixture stirring with the whisk. Take off the heat as soon as the cream has reached the right density (at 82C), continue to stir then use.
   

• ARRIBA CHOCOLATE CARAMEL 39%

  Caster sugar 40 g
  Melted butter 15 g
  Glucose 5 g
  Table salt  0.5 g
  Fresh cream 78 g
  Arriba milk chocolate 39% 57 g
  Cocoa butter  6 g
  Gelatine 1.5 g
  Water for the gelatine 7,5 g 
   

  Caramelise the sugar at 190C, cool it down with the melted butter. Blend in the cream with the glucose and the salt, bring to the boil again, pour in a measuring jug and mix. Add the glazing little by little until an elastic consistency is reached.
  Add the gelatine, previously softened in water.

   

• VELVET (CALLEBAUT) WHITE CHOCOLATE BAVARIAN

  English custard 125 g
  Velvet white chocolate 75 g
  Gelatine 4 g
  Fresh cream 150 g 

  Pour the boiling hot English custard on the pieces of chocolate and the softened gelatin. Emulsify with an hand held blender for one minute, let the mass cool down to 35C.
  Add the whipped cream.

• STRAWBERRY AND BLACKBERRY JAM

  Blackberries 50 g
  Strawberries 50 g
  Lemon juice 5 g
  Caster sugar 50 g
  Sugar for pectin 12 g
  Pectin 1 g
  Gold gelatine 3.5 g

  Put in a saucepan the strawberries and blackberries pulp, the sugar, heat at 50C and add the pectin with the sugar, previously mixed together.
  Cook at 103°C, add the softened gelatine and the lemon juice, mix thoroughly.

• APRICOT GELATINE

  250g apricot pulp
  30g lime tree honey
  1,5 g lemon zest
  1 Thaiti vanilla pod
  5g gelatine

  Heat the fruit mixed with the lemon zest and the salt at 50C. Add the softened gelatine and stir thoroughly.

• ARRIBA CHOCOLATE CARAMEL 39%

  Caster sugar 40 g
  Melted butter 15 g
  Glucose 5 g
  Table salt  0.5 g
  Fresh cream 35 mg 78 g 
  Arriba milk chocolate 39% 57 g
  Cocoa butter 6 g
  Gold gelatine 1.5 g
  Water for the gelatine 7.5 g

  Caramelise the sugar at 190C, cool it down with the melted butter. Blend in the cream with the glucose and the salt, bring to the boil again, pour in a measuring jug and mix. Add the glazing little by little until an elastic consistency is reached.
  Add the gelatine, previously softened in water.
   

• SAO THOME CHOCOLATE MOUSSE 70%

  English custard 150 g
  Blackberry pulp 50 g
  Sao Thome dark chocolate 70% 120 g
  Gelatine 4 g
  Cream half whipped 240 g 
  Peel of one orange

  Pour the hot English custard together with the orange peel on the previously chopped dark chocolate and the softened gelatine. Emulsify with an hand held blender for one minute.
  Blend together the blackberry pulp and the previously whipped cream, using a whisk with a tight mesh at first, then a spatula.

   

• DARK CHOCOLATE GLAZE

  330g water
  300g pouring cream
  150g cocoa
  150g glucose
  330g caster sugar
  24 g gold gelatine

  Heat the water, the cream and the glucose. Separately mix the cocoa and the sugar. Add the mixture containing the cream and cook at 104C stirring constantly. Add the softened gelatine and blend at medium speed. Use when the mixture reaches 32C.

• Finishing

  INTERNAL ASSEMBLING OF THE CAKE
  Lay the bisCuit disks in 16 cm rings 3 cm tall. Soak with Grand Marnier. Strain 100 g of blackberry sauce, put in a cooler at +2C.
  Return to the internal circles and pour 60g of blackberry and strawberry jam on them. Place in the cooler for the second time, pour 50g of Bavarian white chocolate and cool down to +2C, pour on top of it the apricot jelly and cool down again to +2C. Pour another 50g of Bavarian white chocolate on the top.
  Place a layer of hazelnut and almond bisCuit and finish off with a layer of chocolate caramel 70g.
  Cool down to –20C  
  
  ASSEMBLING
  Pour in a ring (with a 18cm diameter and 4 cm high), 260 gr of “Sao Thome” chocolate mousse. Insert the inside of the cake in the middle of the ring keeping the hard bake facing upwards.
  Place in a cooler and freeze.
  Take out of the steel mould and glaze the cake with the chocolate icing at 32C.