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1903 - Roger Fok

Roger Fok China/Hong Kong
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1903

Chocolate Sablé

200 g butter
100 g icing sugar
50 g whole egg
5 g salt
320 g cake flour
100 almond powder
50 g Cacao Barry® cocoa powder Extra Brute

  1. Cream together butter and icing sugar, and add salt and eggs.
  2. Add flour, cocoa powder and almond powder. Mix into a paste.
  3. Leave to rest for an hour and roll out.
  4. Bake at 180°C for 12 minutes.

Walnut Nougat

60 g butter
27 g glucose
80 g sugar
1 g pectin NH
90 g walnuts

  1. Mix together pectin and sugar.
  2. Melt butter and glucose, and mix in sugar and pectin.
  3. Cook to 107°C.
  4. Pour into a tray and bake golden brown at 160°C.

Walnut Dacquoise

225 g egg whites
60 g sugar
70 g icing sugar
170 g walnut powder
45 g plain flour
Zest of 1 orange

  1. Safe for sugar, mix together all dry ingredients.
  2. Whip together egg whites and sugar, and combine with dry ingredients.
  3. Bake at 180°C for 15 minutes.

Kumquat Compote

100 g kumquats
8 g butter
30 g sugar
10 g invert sugar
1 g corn starch
80 g Fruit'Purée Kumquat Capfruit

Cook together all ingredients for 3 minutes

Walnut and Chocolate Crémeux

188 g milk
188 g cream
15 g sugar
75 g egg yolks
75 g walnut paste
100 g Cacao Barry® Origin dark chocolate couverture Saint Domingue 70% cocoa
70 g Cacao Barry® Origin milk chocolate couverture Ghana 40% cocoa
7.5 g gelatine

  1. Mix together and heat cream, milk, sugar and walnut paste.
  2. Add egg yolks.
  3. Pour half of mixture over chocolate and gelatine, and emulsify.
  4. Add other half of mixture and blend well.
  5. Pour into a tray and leave to cool.

Mandarin Chocolate

25 g cream
225 g Cacao Barry® Origin dark chocolate Saint Domingue 70% cocoa
70 g Fruit'Purée Kumquat Capfruit
55 g whole eggs

  1. Mix together and heat cream and Fruit'Purée Kumquat Capfruit.
  2. Mix melted chocolate and eggs, and emulsify.
  3. Mix together previous mixtures and pipe into chocolate tart.
  4. Bake at 150°C for 8 minutes.

Chocolate Puff

75 g milk
50 g water
50 g butter
55 g plain flour
5 g Cacao Barry® cocoa powder Extra Brute
80 g whole eggs

  1. Boil together butter, water and sugar in large saucepan.
  2. Add flour and salt.
  3. Beat into smooth paste.
  4. Beat eggs in gradually and pipe into silicone mould.
  5. Bake at 180°C for 12 minutes.