CHOCOLATE SUDACHI With hazelnut crumble, apple sudachi compote, chocolate mousse and yellow glazing
For 2 servings
240 g egg white
40 g sugar
60 g cassonade sugar
160 g almond powder
60 g flour
130 g icing sugar
25 g cacao powder
25 g dark chocolate, very finely chopped
50 g Debic Crème Butter
50 g flour
50 g ground hazelnuts
50 g milk chocolate 38%
Apple sudachi compote
180 g fresh apple
45 g sugar
50 g sudachi juice
10 g potato starch
15 g gelatin mass (1:6)
175 g milk
20 g glucose syrup
22 g gelatin mass (1:6)
270 g milk chocolate 40%
330 g Debic Stand & Overrun
100 g water
125 g sugar
70 g Isomalt®
200 g glucose syrup
200 g milk chocolate
30 g grape seed oil
95 g gelatin mass (1:6)
210 g neutral nappage
Debic products used
Debic Duo 2L
- 50% milkfat and 50% vegetable oils
- Tasteful and light cream taste
- High stability and firmness even after 24 hours
Debic Incorporation Butter Crème 4x2.5KG
- Excellent butter taste in all preparations due to lower melting point
- Soft and easy to blend
- Perfect for usage in whipping applications
- Can be mixed easily with other ingredients such as acids, fruit and alcohol
- Offers a high working comfort thanks to its smooth and homogeneous structure
- Easy to handle bars, with indication on the foil for each 1/2 kilo.
Whip the egg white with the sugar and cassonade sugar. Add a few drops of vinegar. Fold in the remaining dry ingredients. Pipe 4 circles on a baking sheet and bake at 180°C during 7 to 8 minutes.
Heat the water and water, add the glucose. Cook to a caramel. Deglaze with the heated cream, add the sudachi juice. Pour over the egg yolk and bring to 85°C (anglaise). Add the gelatin mass and mix with a hand blender, add the butter and cool down.
Dry mix all ingredients. Bake the crumble at 160°C for 10 minutes, add the melted chocolate. Cool down.
Apple sudachi compote
Peel the apples, combine with the sugar and the sudachi juice. Cook until tender. Add the starch and remove from the heat. Add the gelatin mass and mix carefully. Cool and reserve.
Bring the milk and the glucose to the boil. Add the gelatin mass and pour over the chocolate. Fold in the semi whipped cream at approximately 32°C.
Combine sugar, glucose syrup and water and cook to 103°C. Pour over the chocolate, add the gelatin mass and the oil. Mix with a hand blender. Use at 32°C.
ASSEMBLY & FINISH
Cook the sudachi caramel and pour over one disc of dacquoise; freeze. Realize the chocolate mousse, pour it into the mold and incorporate the frozen insert. Apply the crumble over the insert and follow with the apple compote. Finish the dessert with a second dacquoise layer and freeze. Unmold, and add the glazing at 27°C. Place on a shortbread base and decorate with a chocolate disc topped with crumble and chocolate mousse and yellow velvet. Decorate with milk chocolate petals.