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Coexistence - Hisashi Onobayashi

Hisashi Onobayashi Japan
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Coexistence

Chocolate Sablé

225 g fermented butter
2 g salt
35.5 g sugar
59 g trehalose
41 g whole eggs
2 g vanilla flavour (vanilla tincture)
296 g cake flour T45
59 g almond powder
4 g baking powder
19.5 g Cacao Barry® cocoa powder Plein Arôme

  1. Mix together all ingredients.
  2. Roll dough until 3 mm thick and store in refrigerator.
  3. When cool, crumble, add to mould and bake.

Poire Pomme Sauté

200 g pear cubes
200 g apple cubes
34 g Williams pears
10 g toque blanche pears
2 cinnamon sticks
1.5 tonka beans
1.5 Tahitian vanilla beans

20 g butter (non-salted)
64 g sugar
64 g trehalose
5.7 g pectin NH
38 g Fruit'Purée yuzu Capfruit
16 g honey
20 g calvados

  1. Mix together pear cubes, apple cubes, Williams pears, toque blanche pears, cinnamon, tonka beans and vanilla, and heat in microwave.
  2. Mix together with honey in saucepan, and add sugar, trehalose and pectin.
  3. Add butter and emulsify.
  4. Add Fruit'Purée yuzu Capfruit and calvados.
  5. Pour into mould.

Caramel Ganache

75 g sugar
130 g cream (35%)
7.5 g glucose
46.5 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
46.5 g Cacao Barry® cocoa mass Grand Caraque
31 g butter (salted)

  1. Make caramel with sugar and glucose.
  2. Deglaze with heated cream and emulsify.
  3. Add butter, pour onto chocolate and emulsify.

Chocolate Chiboust

120 g milk
120 g cream (35%)
80 g egg yolks (sweetened)
11 g cake flour T45

200 g egg whites
67 g sugar
22 g water
2 g stabiliser C-300
7 g sugar
9.8 g gelatine powder
49 g water
33 g Cacao Barry® Origin milk chocolate couverture Papouasie 35% cocoa
100 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa

  1. Make pastry cream with milk, cream, egg yolks and cake flour.
  2. Hydrate gelatine powder in 49 g of water and add.
  3. Add chocolate.
  4. Make Italian meringue with egg whites, sugar, 22 g of water and stabiliser.
  5. Mix gently and pour into mould.

Décor Chocolate

Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
Green cocoa butter colouring

  1. Pre-crystallise chocolate and pour into mould.
  2. Spray colouring.

Carameliser

Sugar
Icing sugar

Heat together.

Finishing and assembly:

  1. Pipe caramel ganache onto chocolate sablé.
  2. Place moulded poire pomme sauté and chocolate chiboust on top.
  3. Caramelise surface of chocolate chiboust.
  4. Pipe caramel ganache on top and place décor chocolate.