CASSIOPEA
By Sonia Balacchi
Chocolate roll
150g pasteurized egg yolks
70g granulated sugar
30g invert sugar
180g fresh egg whites
60g granulated sugar
1g dried egg whites
35g weak flour
25g rice starch
20g cocoa powder
90g dark chocolate 62%
80g fresh butter 82%
In a planetary mixer mount the yolks with sugar and invert sugar.
In anotherbowl whisk the whites with sugar and the dried egg whites.
Stir the yolks and the melted butter into chocolate, alternating with one half of the whites and mix gently the sieved powders.
Complete the roll incorporating the other half of the whites.
Form two rolls on two baking sheets using 370 g of the mass, spreading it evenly with a theraplette. Bake at 250°C for thirty minutes in a fan oven.
Almond crunchy
225g fresh soft butter 82%
170g sliced white almonds
200g granulated sugar
45g weak flour
1.5g salt (in a solution with 5 g of water)
1n Tahiti vanilla pod
25g dry glucose 38DE
Mix the ingredients in a planetary mixer with leaf, spread the mixture at 3mm of thickness.
Bake at 170°C for about 15 minutes in a fan oven.
Custard
430g fresh cream 35%
650g fresh whole milk
320g pasteurized egg yolks
160g granulated sugar
18g rice starch
Mix the yolks with the sugar and starch.
Bring the milk and cream to a boil and pour over the yolks a little at a time.
Bake at 80°C.
Chocolate creamy
383g milk chocolate 36% g 383
56g hazelnut paste g 56
383g custard g 383
6.8g gelatine golden sheets 150B
Put the milk chocolate drops, hazelnut paste and rehydrated gelatin in a bowl.
Pour the hot custard and emulsify to obtain a creamy, smooth and shiny mixture.
Strawberry and raspberry jelly
282g raspberry pulp
470g Perigord strawberry pulp
113g caster sugar
22.6g gelatine golden sheets 150B
Mix the fruit pulp with sugar and heat at 30°C.
Add the rehydrated gelatine to a part of the pulps and heat at 60°C.
Combine and mix.
Tiramisù cream
500g mascarpone
100g fresh cream 35%
165g custard
13g espresso coffee
50g granulated sugar
20g invert sugar
7g gelatine golden sheets 150B
10g dextrose
Stir the warm custard with coffee, sugar and rehydrated gelatine.
At 30°C add the mascarpone and the cream, stirring until the mixture is smooth and homogeneous.
Passion fruit caramel toffee
153g Isomalt
115g granulated sugar
48g fresh cream 35%
48g fresh butter 82%
1.3g Himalayan pink salt
128g passion fruit pulp
1n Tahiti vanilla pod
9g gelatine goldensheets 150B
In a saucepan melt the Isomalt and sugar and caramelize until the desired color.
Add the hot cream with passion fruit, vanilla and salt.
Add the rehydrated gelatine. Strain and incorporate the butter at 35°C, emulsifying with the mixer.
Dark chocolate mousse
320g custard
270g dark chocolate 72%
402g fresh cream 35% m.g.
Pour the boiling custard on the dark chocolate drops and emulsify to obtain a creamy, smooth and shiny mixture.
When the ganache is at 30°C, pour the whipped cream.
Caramel icing
525g granulated sugar
405g glucose syrup 62DE
600g fresh cream 35%
2n Tahiti vanilla pods
150g milk chocolate 36%
30g gelatine golden sheets 150B
3g lemon juice
In a saucepan melt the glucose syrup and sugar; caramelize to obtain the desired colour.
Add the hot cream with vanilla and lemon. Add the rehydrated gelatine and pour on the milk chocolate drops.
Emulsify to obtain a smooth and creamy mixture.
