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Sweet Noodle on the Go - Marijn Coertjens

Sweet Noodle on the Go

Chocolate Noodles

350 g pastry flour
70 g cocoa powder
112 g egg yolks
70 g whole eggs
93 g coconut milk
35 g hazelnut oil
2.8 g salt
19 g icing sugar
⅓ Tahiti vanilla bean

  1. Mix all ingredients into smooth dough. Wrap in cling film and leave to rest in refrigerator for 1 hour.
  2. Roll out with pasta machine and pass through noodle maker.
  3. Boil in stock for 6 minutes.


½ base syrup
½ water
Chocolate noodles

Mix together all ingredients and boil noodles in it.

Caramelised Cashew Nuts

50 g sugar
12 g water
125 g cashew nuts
1 g Guérande sea salt

  1. Mix together all ingredients in saucepan and heat to caramelise nuts.
  2. Keep a few good-looking nut halves aside and cut the rest into small pieces.

Chocolate Crumble

50 g butter
50 g sugar
32 g pastry flour
12 g cocao powder
45 g almond powder
1.5 g Guérande sea salt
Zest of ½ lemon
30 g Cacao Barry® Pailleté Feuilletine™

  1. Mix together all dry ingredients and mix in soft butter.
  2. Spread out on backing sheet and bake at 160°C for 20 minutes.

Inaya™ Chocolate Mousse

83 g milk
83 g base syrup
333 g cream (35%)
196 g Cacao Barry® dark chocolate couverture Inaya™ 65% cocoa
7 g Cacao Barry® cocoa mass Grand Caraque

  1. Whip cream and store in refrigerator.
  2. Heat together base syrup and milk.
  3. Mix previous mixture in three steps into melted chocolate and cocoa mass, and emulsify to create ganache.
  4. Fold whipped cream into ganache.

Passion Crémeux

62 g Fruit'Purée Passion fruit Capfruit
17 g almond milk
8 g Fruit'Purée Mango Alphonso Capfruit
60 g whole eggs
55 g sugar
1.5 g gelatine powder
7.5 g water
40 g butter
40 g mascarpone
1 g pectin

  1. Hydrate gelatine in water. Mix pectin with sugar.
  2. Safe for butter, mascarpone and gelatine, mix and heat all ingredients to 85°C in Thermomix.
  3. Add gelatine and leave to cool to 37°C. Add butter and mascarpone.
  4. Pour into small spherical moulds. 

Base Syrup

1,800 g coconut water
1,200 g sugar
10 stalks of lemon grass
100 g lime juice
Zest of 10 limes
10 pieces of pandan leaves
12 cm ginger
5 Madagascar vanilla beans

Mix all ingredients and bring to a boil. Leave to infuse and strain.