Chocolate Toasted Rice by Christy Guthrie and Sarah Frankland / Yauatcha

 

Chocolate Toasted Rice.  Photo: Laura Lajh Prijatelj

Chocolate Toasted Rice. Photo: Laura Lajh Prijatelj

HAZELNUT DAQUOISE SHEETS – MAKES 3 SHEETS, 1 KG PER SHEET (150 DISCS)

 

Ingredients

405 g ground hazelnut

405g ground almond

900g icing sugar (sifted)

1000g egg white

300g caster sugar

400g dark pate a glacer

900g hazelnut paste

 

Method

1. Mix together the ground hazelnuts, almonds and icing sugar.

2. Make a French meringue, fold through the dry ingredients. Weigh 1kg onto a tray lined with a silpat mat and spread out evenly.

3. Bake at 165c for 12 minutes. Take out of the oven and immediately take the dacquoise off the silpat and onto cooling racks. Pate glace one side of the sheet sponge,and hazelnut paste on the other side.

Sarah 1

Photo: Laura Lajh Prijatelj

 

HAZELNUT PRALINE PASTE, MAKES 3KG

 

Ingredients

3000g hazelnuts

300g rapeseed oil

 

Method

1. Roast hazelnut lightly, then grind while hot in the thermo-mix, adding oil if necessary to form a thick paste.

 

TOASTED RICE PANNACOTTA INSERT (4500G)

 

Ingredients

3375g whole milk

1125g whipping cream

30g gelatine

400g toasted rice

 

Method

1. Toast the Brown rice in the oven at 180c until dark brown. Once toasted blitz into a powder.

2. Bring the Cream and milk to the boil, once boiling add the rice powder and clingfilm. Leave to infuse overnight, pass through a chinois and rescale liquid. Once boiling add the gelatine. Leave to Chill. Once part set, pipe into moulds and freeze.

Sarah 2

Photo: Laura Lajh Prijatelj

 

SOY CARAMEL INSERT

 

Ingredients

1500g sugar

750g whipping cream

300g glucose

1200g butter

15g soy sauce (gluten free)

 

Method

1. Place the whipping cream into a pan and bring to the boil.

2. Prepare a dry caramel with the caster sugar and glucose, when the caramel is a deep amber colour, take off the heat and deglaze with the whipping cream, adding gently as this will create a lot of steam. Mix in the unsalted butter until fully emulsified then lastly mix in the soy sauce. Allow to cool. Place into piping bags and pipe on top of the set toasted rice pannacotta.

 

PUFFED RICE

 

Ingredients

1000g rapeseed oil

1000g brown rice

 

Method

1. Heat the oil in the fryer to max 190°C

2. Using the fine sieve fry the rice in batches until golden.

 

PUFFED RICE DISC

 

Ingredients

500g puffed rice

500g Alunga 41% chocolate by Cacao Barry

300g dark Pâte à Glacer by Cacao Barry

 

Method

1. Temper the chocolate. Once tempered mix the rice and the chocolate together. Weigh out 500g and roll between baking paper. Once the sheet is semi set, Pâte à Glacer both sides and cut 5 cm discs.

Sarah 3

Photo: Laura Lajh Prijatelj

 

 

MILK CHOCOLATE MOUSSE – Makes 160 cakes

 

Ingredients

750g whole milk

750g whipping cream

500g egg yolks

150g caster sugar

2815g Alunga chocolate by Cacao Barry

2815g whipping cream

68g gelatine

 

Method

1. Place the chocolate into a microwavable bowl and melt.

2. Bring the cream & milk to the boil, Whisk the yolks and sugar together, make an anglaise and cook to 83c. Add the soaked gelatine to this mix. Pour this mix through a fine chinois and over the melted milk chocolate.

3. Leave this base to cool to 40c, then fold in the soft peak whipped cream. Pipe into the prepared moulds.

 

MILK CHCOLATE GLAZE:

 

Ingredients

150g whipping cream

450g neutral glaze

110g water

450g Alunga chocolate by Cacao Barry

6g gelatine

 

Method

1. Bring the Cream, neutral glaze and Water to boil. Add the bloomed gelatine. Pour over the chocolate and mix until smooth.

Sarah 4

Photo: Laura Lajh Prijatelj

 

CRYSTALLIZED PUFFED RICE (700g)

 

Ingredients

500g puffed rice

200g caster sugar

100g water

 

Method

Cook the sugar and water to soft ball 121°c. Once at soft ball add the puffed rice and stir off the heat until the rice has crystallised.

 

BUILDING THE PETIT GATEAUX

1. Cut the daquoise with the 7cm rings and place onto a tray lined with silicone

2. Place the disc of puffed rice onto the top of the daquoise

3. Place the insert on top of the puffed rice with the soy caramel down. Place the moulds into the freezer until required.

4. Prepare the milk chocolate mousse, place into a piping bag and pipe into the prepared moulds until the top.

5. Palette off so that it is flat and place into the freezer over night.

6. De mould and return to the freezer until required.

 

FINISHING THE PETIT GATEAUX

1. Melt the milk chocolate glaze and blend until smooth, use at 32°C ladle over the top of the petit gateaux. Place onto the 8cm cake card.

2. Garnish the top of the glazed petit gateaux with roasted hazelnut halves, crystallised rice and Yauatcha chocolate decor

 

 Photo: Laura Lajh Prijatelj

Chocolate toasted rice. Photo: Laura Lajh Prijatelj

 

FOR THE GARNISH

 

5g roasted hazelnut

5g crystallised rice

2g Yauatcha square décor

0.05 gold leaf

4g crystallised rice

4g caramelised rice

 

You can enjoy this lovely dessert at http://www.yauatcha.com/soho/

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