Patisserie MASTERCLASS: Cocoa Nib, Hazelnut Gianduja and Pear

Recipe by Kayleigh Turner

Cocoa Nib, Hazelnut Gianduja and Pear

What’s Included : A Cocoa nib mousse with pear and Hazelnut inserts, Galangal sherbet, Obika glazed pears and yuzu.

Recipes Included :

1.     Pear and Obika Insert

2.     Hazelnut Sable

3.     Hazelnut Gianduja

4.     Chocolate Shell

5.     Cocoa Nib Mousse

6.     Malt Tuile

7.     Yuzu Gel

8.     Galangal Sherbet

Additional Items

1.     Gold Leaf

2.     Candied Ginger

3.     Chocolate disks

4.     Dulcey Aero

5.     Caramelised Pears

6.     Chocolate Velvet Cocoa Butter Spray

Pear and Obika Insert

Ingredients

Sugar                            100g

Glucose                        50g

Maple Verjus                12g

Maple Vinegar              12g

Glenturret 12Y/O          38g

Obeka                           200g

Pear Juice                     150g

Xanthan Gum                1.2g

Method

1.     Make a dry caramel using the sugar and glucose.

2.     Add the Verjus and vinegar. Allow to cool slightly.

3.     Add the Obika, whiskey and pear juice allow to fully chill.

4.     Place into thermo on speed 2.5, sprinkle in the xanthan and allow to spin for 10/15 mins to hydrate the xanthan gum, thickening the mixture. Pass and put into piping bags.

5.     Deposit into demi-sphere matts and nitro freeze.

Hazelnut Sable

Ingredients

Unsalted Butter            240g

Icing Sugar                    176g

Ground Hazelnuts         120g

Whole Egg                    48g

Salt                               2g

Plain Flour                    320g

 Method

1.     Cream together the butter, icing sugar, salt and hazelnuts.

2.     Add the eggs and follow with the sifted flour.

3.     Cling film the dough and allow to rest for approx 30 mins.

4.     Once the dough has rested you can roll it between two sheets of silicone paper to a 2mm thickness and place into the freezer.

5.     Cut disks of the sable and bake on a silt pain Matt at 160 degrees c for approx 8-12 minutes depending on oven type.

6.     I also like to cut a small teardrop shape and bake which will become a base for the Galangal Sherbet for plating.

Hazelnut Gianduja

Ingredients

Crunchy Hazelnut Praline           600g

Milk chocolate- Jivara 40%         400g

 Method

1.     Temper the milk chocolate, fold through the room temp praline and set into demo-sphere matts.

Chocolate Shell

Ingredients

Dark Chocolate- Manjari 64%     600g

Cocoa Butter or Vegetable Oil    200g

 Method

1.     Melt the chocolate and cocoa butter together, you’ll want the mixture to be at a temperature of 40-45 degrees.

2.     Freeze your pebble matts beforehand, fully fill each cavity with the mix, give a gentle tap and pour back out. You should be quite quick in doing this as the shell will become thicker the longer the chocolate sits in there.

3.     Return the matts back to the freezer ready for the mousse to be built.

Cocoa Nib Mousse

Ingredients

Egg Yolk                                    105g

Gold leaf Gelatine Sheets           10g =4.5 sheets

Milk                                          270g

Whipping Cream                       225g

Cocoa Nibs                                105g

Sugar                                        105g

Double Cream                           270g

Tonka Beans                             0.5g

Espresso                                   30g

Whiskey (Glenturret 12Y/O)      20g

Salt                                           3g

Cardamom Pods                        4

 Method

1.     Bloom the gelatine in cold water.

2.     Bring the milk and cream up to boiling point, pour over the cocoa nibs, cardamom and tonka and cling film. Leave to infuse for around an hour until you have a chocolaty looking milk.

3.     Whisk the egg yolk and sugar together and use the infused milk to make an anglaise. Add the bloomed gelatine.

4.     Pass the anglaise and add the espresso and whisky. Allow to cool to 40 degrees.

5.     Lightly whip the double cream and fold through the anglaise.

6.     Take your matts from the freezer and fill 1/3 of the way with the mousse, then place in your pear insert followed by the gianduja insert.

7.     Allow the mousse to fully freeze before attempting to pop them out, if the mousse isn’t completely frozen then the chocolate shell is likely to crack which will effect the finishing look of the dessert.

8.     Pop out the mousse, palace into a lined tray and spray with the velvet spray.

Dulcey Chantilly

Ingredients 

Dulcey 35%                   306g

Whipping Cream 1         306 g

Whipping Cream 2        306g

Barley Malt Extract        79g

Salt                               3g

 Method

1.     Bring whipping cream 1, salt and malt extract to the boil.

2.     Pour over the dulcey and emulsify with a stick blender, blend in the remaining whipping cream, pass into a container and cover with clingfilm making skin contact. Allow to set overnight.

3.     Gently whip the Chantilly and place into piping bag with a round #6 nozzle.

Malt Tuile

Ingredients

Isomalt             500g

Glucose            200g

Malt Flour         30g

 Method

1.     Melt the isomalt in the same way as you would with sugar for a dry caramel.

2.     Warm the glucose and add into the fully melted isomalt, being careful as this will also create steam. Bring this up to 163 degrees c.

3.     Add the malt flour and mix quickly, pour into a lined gastro and allow to cool.

4.     Once completely cool smash into smaller pieces and place into a blender. Blend to a powder resembling icing sugar.

5.     Dust the tuile mix onto a silt pan Matt and place into an oven at 155 degrees c. Keeping an eye as the mix will melt quite quickly.

6.     Once melted take out of the oven and gently pull the edge with a pallet knife, using your fingers pull and manipulate the tuile to the desired shape.

7.     Store in a container with silica until you need to use for plating.

Yuzu Gel

Ingredients

Yuzu Juice         500g

Agar Agar          14g

 Method

1.     Place the yuzu juice into a pan and sprinkle over the agar while gently whisking, making sure its evenly dispersed. Bring to the boil and then pour into a container to chill and set.

2.     Once completely set blend in a high speed mixer until completely smooth, pass and place into piping bags. For an extra smooth and clear gel you should also vacuum the air out !

Galangal Sherbet

Ingredients 

Milk                              400g

Lime Leaves                  2

Lemongrass                  2

Xanthan Gum                1.2g

Gellan Gum                   2.4g

Ginger                          12g

Galangal                       28g

Stem Ginger                  40g

Stem Ginger Syrup        65g

Water                           80g

 Method

1.     Infuse the milk with the lemongrass and lime leaves for 24hrs.

2.     Use the gellan gum to set and blend the infused milk using the same method as above for the yuzu gel.

3.     Peel and chop the ginger and galangal and place into the thermomix jug with the water, stem ginger and ginger syrup. Bring this to the boil and allow to cook until the ginger is soft enough to be blended. Blend in a high speed blender to form a smooth paste.

4.     Once you have both the infused milk and ginger blended you can blend both together adding the xanthan gum. Pass and freeze into paco containers.

5.     Paco just before use.