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Petit fours Caramel and caramel

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients



LINZER PATE SABLE

25 g sugar
140 g butter
30 g boiled egg yolks
6 g white rum
1 g salt
6 g cinnamon powder
25 g almond flour
150 g flour
1 g baking powder

ALMOND SPONGE CAKE

100 g almond flour
100 g powdered sugar
90 g flour
80 g egg yolks
60 g egg whites
200 g egg whites
120 g sugar

GRIOTTE JELLY
150 g cherry puree de griotte
80 g sugar
5 g lemon juice
15 g gelatin

MOUSSE WITH CARAMELIZED WHITE CHOCOLATE

80 g egg yolks
80 g sugar
100 g milk
100 g cream 33%-35%
200 caramelized white chocolate
15 g gelatin
250 g whipped cream 33%-35%

SOFT SALTY CARAMEL
120 g sugar
115 g cream
17 g glucose
1 vanilla pod
A pinch of salt

PISTACHIO BISCUIT FROM THE MICROWAVE OVEN “MOSS”

80 g pistachio paste
120 g egg whites
80 g egg yolks
80 g sugar
25 g flour
1/2 spoon siphon
2 gas cans.
COMPOSITION
Linzer pate sable; Almond sponge cake; Mousse with caramelized white chocolate; Griotte jelly; Soft salted caramel and microwave pistachio sponge cake.
 
MOLD
Sushi maki.
 
METHOD
 
LINZER PATE SABLE
  1. Cool boiled egg yolks and rub throw the sieve.
  2. Mix in the food processor’s bowl  butter, sugar, cinnamon, egg yolks until smooth, soft and creamy state. Then add dry ingredients and stir only until the unification.
  3. Roll out the dough between two layers of a plastic sheet with a 0,3-0,5 cm. Cool during 12 hours. Then cut out the squares with a sides 4,5 cm. Pass them to a silicone mat for a pate sable and cool during 1 hour more.
  4. Bake at 160C during 15 minutes.
ALMOND SPONGE CAKE
  1. Make a meringue from 200 g egg whites and sugar (whip to dense peaks). 
  2. Combine the almond flour and powdered sugar in a big mixing bowl. Add egg yolks and egg whites (60g) and whip during 10 minutes  until it become  thick and fluffy consistency.
  3. Sift flour from a top and mix carefully with a silicone spatula.
  4. Admix the meringue.
  5. Distribute the dough on two baking trays with a layer 1 cm. You should have enough dough for 3 squares with a side 18 cm.
  6. Bake at 220C-230C about 5 minutes. Turn the ready biscuit on a butter paper, remove the silicone mat, on which it was baked and let it cool. Then cut out the squares with the side 2,5 cm.
GRIOTTE JELLY
  1. Bloom the gelatin in a  cold water.
  2. Heat 1/3 of a puree with a lemon juice and sugar until the sugar dissolve.
  3. Remove from the heat and admix the swollen gelatin.
  4. Distribute on a frame so that the jelly thickness is 1-1,5 cm. 
  5. After this cut into equal cubes.
MOUSSE WITH CARAMELIZED WHITE CHOCOLATE
  1. Melt the chocolate and caramelize it in the oven or in the microwave.
  2. Make “Crème Anglaise” (“English cream”) from the other ingredients, mix with a caramelized chocolate and process with a blender with a swollen gelatin.
  3. Cool it and admix a whipped cream.
SOFT SALTY CARAMEL
  1. Caramelizing sugar in the stewing pan.
  2. Pour hot cream with vanilla and glucose into it.
  3. Cool it.
PISTACHIO BISCUIT FROM THE MICROWAVE OVEN “MOSS”
  1. Mix all the ingredients with a blender, strain throw a fine sieve into the siphon, charge with a gas cans and put in the refrigerator at least for 2-3 hours, but better for a night.
  2. Fill plastic or paper cups on 1/3 and bake for 1 thing in the microwave on a maximum power during 45-50 seconds. 
ASSEMBLY
  1. Fill the half of the mold Sushi Maki with a mousse with a caramelized white chocolate.
  2. Put the jelly cube, cover with a mousse and put the biscuit cube.
  3. Freeze it.
  4. Cover on the next day with a frozen cocoa-butter mousse and a food coloring “milk chocolate”.  Pipe from a pastry bag soft salt caramel in the center and cover with a piece of biscuit “moss” from the microwave. 
  5. Put everything on a square of a linzer pate sable.
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