Yumiko Saimura
Yumiko Saimura has her own Italian Pastry boutique called "Piccola Pasticceria" in Casale Monferrato.
Cocoa Flower
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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 gWhisk 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 feuilletonPut 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.
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GRAND MARNIER DIP
Water 250 g
Caster sugar 100 g
Thaiti vanilla pods 2
Grand Marnier liqueur 30 g
Orange peel 1Bring 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
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THAITI VANILLA ENGLISH CUSTARD
Fresh milk 360 g
Sugar 88 g
Egg yolks 120 g
Tahiti vanilla pod 1Put 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.
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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 gPour 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 gPut 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 gelatineHeat the fruit mixed with the lemon zest and the salt at 50C. Add the softened gelatine and stir thoroughly.
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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 gCaramelise 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.
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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 orangePour 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 gelatineHeat 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.
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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.