Chocolate Sable
Flour – 125gm
Unsalted Butter – 90gm
Cocoa Powder Callebaut – 12.5gm
Icing Sugar – 50gm
Eggs – 25gm
Method:
- Mix flour, butter and cocoa powder until the flour reaches a sandy texture (rub-in-method).
- Add icing sugar and eggs and knead until it formed dough.
- Rest in the fridge for 1 hour, then roll and line the tart rings.
- Bake in a tart ring at 170°C for approximately 20 minutes.
Flourless Chocolate Sponge
Egg Yolks – 75gm
Egg Whites – 100gm
Caster Sugar – 120gm
Cocoa Powder, Callebaut – 35gm
Method:
- Whip egg yolk and 30g of sugar until thick and fluffy.
- Make a meringue with the remaining sugar and egg whites.
- Fold cocoa powder into yolk mixture.
- Fold in meringue carefully and bake in a ring.
- Bake at deck oven at 170°C for approximately 20 minutes.
Raspberry Jam
Raspberry Puree – 125gm
Caster Sugar – 70gm
Pectin – 2.5gm
Method:
- Boil raspberry puree 50g sugar.
- Mix another 20g of sugar with pectin and pour over simmering raspberry mixture.
- Continue cooking until 104°C and add in lemon juice.
- Quickly transfer to another cold container, plastic wrap and store till required.
Chocolate Chiboust
Milk – 140gm
Whipping Cream 35% Fat – 100gm
Egg Yolks – 140gm
Custard Powder – 16gm
Gelatine – 8gm
Egg Whites – 200gm
Sugar – 120gm
Callebaut Dark Chocolate, Madagascar 67% – 325gm
Method:
- Dissolve gelatin with cold water.
- Boil milk and cream, pour over premixed yolk and custard powder, and then mix well.
- Bring the mixture to boil again (like to make pastry cream).
Add in gelatin into warm pastry cream. - Make a Swiss meringue with egg white and sugar (Bain-marie egg white and sugar until 65°C).
- Fold meringue into pastry cream; lastly fold in melted warm dark chocolate.
Chef Amit Sinha
Executive Pastry Chef
L’Opera