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Migration - Chia Feng Tsai

Chia Feng Tsai Taiwan
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Migration

Mascarpone Chantilly

165 g cream (35%)
1.1 g vanilla beans
22 g sugar
1.1 g lemon zest
2 g gelatine sheets
22 g mascarpone cheese

  1. Boil together cream, vanilla, sugar and lemon zest.
  2. Add melted gelatine and leave to cool.
  3. Add mascarpone cheese and whip when cool.

Yuzu Flower Mango-Yuzu Coulis

240 g Fruit'Purée Mango Alphonso Capfruit
114 g Fruit'Purée Yuzu Capfruit
7.2 g yuzu flowers
10.2 g corn starch
42 g sugar
42 g sugar
6 g agar agar
6 g gelatine sheets
30 g water
12 g cherry liqueur

  1. Boil together Fruit'Purée Mango Alphonso Capfruit, Fruit'Purée Yuzu Capfruit and yuzu flowers, and leave to infuse for 5 minutes.
  2. Pass through a sieve, and mix in corn starch and 42 g of sugar.
  3. Bring to a boil again, and mix in42 g of sugar and agar agar.
  4. Cook until thick, and add melted gelatine and cherry liqueur.
  5. Leave to rest in refrigerator.

Passion Fruit Cream

108 g Fruit'Purée Passion fruit Capfruit
24 g Fruit'Purée Yuzu Capfruit
60 g sugar
90 g whole eggs
30 g sugar
1.2 g corn starch
3.6 g gelatine sheets
18 g water
90 g unsalted butter

  1. Boil together Fruit'Purée Passion fruit Capfruit, Fruit'Purée Yuzu Capfruit and sugar.
  2. Make crème anglaise with remaining ingredients at 84°C.
  3. Add melted gelatine and butter, and mix with hand blender until smooth.
  4. Store in refrigerator.

Saint-Domingue Ganache

172 g Cacao Barry® Origin dark chocolate couverture Saint-Domingue 70% cocoa
19.2 Fruit'Purée Passion fruit Capfruit
24 g glucose syrup
115 g cream (35%)
96 g glucose syrup

  1. Boil together cream, glucose syrup and Fruit'Purée Passion fruit Capfruit.
  2. Add melted chocolate and mix with hand blender until smooth.
  3. Pour into mould at 34-35°C and leave to rest for one hour at 20°C before piping.

Chocolate Cake

243 g whole eggs
113 g sugar
1 g salt
75 g almond powder
75 g invert sugar
106 g cream (35%)
105 g flour
8 g baking soda
30 g Cacao Barry® cocoa powder Plein Arôme
30 g Cacao Barry® Origin dark chocolate couverture Saint-Domingue 70% cocoa
65 g unsalted butter

  1. Safe for butter and chocolate, mix together all ingredients.
  2. Mix in melted chocolate and butter with hand blender until smooth.
  3. Bake at 180°C for 7 minutes.

Chocolate Hazelnut Sablé

117 g unsalted butter
130 g sugar
5.2 g sea salt
2 g lemon zest
26 g hazelnut powder
104 g almond powder
123 g flour
26 g Cacao Barry® cocoa powder Plein Arôme

  1. Mix together butter, sugar, sea salt and lemon zest.
  2. Mix in all powders, but keep mixture granular.
  3. Bake at 160°C for 15 minutes.

Hazelnut Sablé Crunch

440 g chocolate hazelnut sablé
17 g caramel hazelnut paste
90 g Cacao Barry® Origin dark chocolate couverture Saint-Domingue 70% cocoa

  1. Mix together melted chocolate and hazelnut paste.
  2. Add chocolate hazelnut sablé and pour into mould.