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“The measurement of taste“ - Kevin Kugel

Kevin Kugel Germany
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“The measurement of taste“

Hazelnut Caramel

35g sugar
15g water
65g hazelnuts  

  1. Make a caramel with sugar and water.
  2. Add hazelnuts and stir until the sugar recrystallizes.
  3. Chill.
  4. Chop into small pieces.

Hazelnut Caramel Crunch

100g hazelnut caramel (chopped)
160g Callebaut madagascar origine 
 50g Cacao Barry hazelnut praline (strong roasted 30/70)
 40g Callebaut paillete feuilletine 

  1. Heat the couverture to 50°C.
  2. Add the hazelnut praline, hazelnut caramel (chopped) and Paillete Feuilletine and stir.
  3. Roll out the mass 5 mm thick between 2 sheets.

Chocolate Biscuit

50g marzipan
60g egg yolk
90g egg white
88g sugar
20g cocoa powder
10g flour

  1. Whisk the marzipan together with the egg yolk.
  2. Beat the egg white and sugar and add to the creamed egg yolk.
  3. Gently fold in cocoa powder and flour.
  4. Bake the biscuit for 10 minutes in the oven at 210°C.

Exotic Mousse

  40g egg yolk
  35g sugar
  50g mango purée 
         vanilla 
    3g gelatine
100g passion fruit purée
150g whipped cream 

  1. Cook the egg yolk, sugar, mango purée and vanilla until soft and thickened, but not set.
  2. Add the soaked gelatine.
  3. Add the passion fruit purée.
  4. Gently fold in the whipped cream.

Mango Jelly2

235g mango purée
  10g lime juice 
  35g passion fruit purée
  60g sugar 
    6g gelatine

  1. Heat up the passion fruit purée and sugar.
  2. Add the soaked gelatine.
  3. Add the mango purée and lime juice then mix.

Madagascar Chocolate Crème Brûlée

100g milk
217g sugar 
  25g cream 
        vanilla
        sea salt
  30g Callebaut madagascar origine 
        Callebaut favoured
   8g chocolate caramel 
  30g egg yolk

  1. Boil up the milk, sugar, cream, vanilla and sea salt and pour over the couverture.
  2. Emulsify with a mixer.
  3. Gently fold in the egg yolk.
  4. Poach for 40 minutes in the oven at 95°C.

Coffee Caramel

100g sugar
100g coffee
  50g espresso 
   4g gelatine 

  1. Caramelize the sugar and deglaze with coffee and espresso.
  2. Add the soaked gelatine.

Coffee Icing

50g cream
70g sugar
60g coffee
25g cocoa powder
  4g gelatine 

  1. Boil the cream, sugar, coffee and cocoa powder to 103°C.
  2. Add the soaked gelatine at 70°C.

Spiced coffee

250g coffee
   1g cinnamon powder 
   1g ginger powder
   1g clove powder 
   1g tonka bean powder 
   1g pepper powder 
   2g nutmeg powder 
   2g cardamom powder 
   2g coriander powder 
   1   vanilla 
   2   star anis

  1. Reduce coffee with spices to 75g.

Spiced Coffee Mousse

75g spiced coffee
50g whole egg
30g egg yolk
  9g rum
  9g apricot brandy
  8g gelatine
40g carma nuit blanche swiss top 
        Cacao Barry plantation
75g alto el sol Peru
        Callebaut flavoured
50g chocolate caramel
75g egg white
70g sugar
48g Whipped Cream  

  1. Cook the spiced coffee, whole egg, egg yolk, rum and apricot brandy until soft and thickened, but not set.
  2. Add soaked gelatine.
  3. Pour the mass over the couverture and mix.
  4. Gently fold in the whipped egg white and whipped cream.

Finishing

Layers

1 Hazelnut Caramel Crunch    
2 Chocolate Biscuit   
3 Exotic Mousse   
4 Mango Jelly    
5 Chocolate Biscuit  
6 Madagascar Crème Brûlée 
7 Coffee Caramel
  

  1. Fill in layers into the  rectangular mould (26cm*8cm*7cm) following the order above.
  2. Make the spiced coffee mousse and fill up the mould.
  3. After freezing, take out of the mould and spray with Cacao Barry Alto el Sol Peru.
  4. Fill in the coffee icing onto the pie.
  5. Decorate with a measuring tape, made of white chocolate.
  6. Finish with a chocolate attachment made up by a triangle and compasses.