Migration

Created by

  • Chia Feng TsaiTaiwanese finalist at the World Chocolate Masters 2015, works at Feeling 18°C
level 3

Recipe components

Used products

Mascarpone Chantilly

PreparationIngredients
Preparation

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

Ingredients
  • 1g
    vanilla bean
  • 22g
    sugar
  • 1g
    lemon zest
  • 22g
    mascarpone
  • 2g
    gelatin leaves
  • 165g
    35% cream

Yuzu Flower Mango-Yuzu Coulis

PreparationIngredients
Preparation

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

Ingredients
  • 240g
    Fruit'Purée Mango Alphonso Capfruit
  • 114g
    Fruit'Purée Yuzu Capfruit
  • 7g
    yuzu flowers
  • 10g
    corn starch
  • 84g
    sugar
  • 6g
    agar
  • 30g
    water
  • 12g
    cherry liqueur
  • 6g
    gelatin leaves

Passion Fruit Cream

PreparationIngredients
Preparation

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

Ingredients
  • 108g
    Fruit'Purée Passion fruit Capfruit
  • 24g
    Fruit'Purée Yuzu Capfruit
  • 60g
    sugar
  • 90g
    whole egg(s)
  • 30g
    sugar
  • 1g
    corn starch
  • 18g
    water
  • 90g
    unsalted butter
  • 3g
    gelatin leaves

Saint-Domingue Ganache

PreparationIngredients
Preparation

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

Ingredients
  • 172g
    Saint-Domingue
  • 19g
    Fruit'Purée Passion fruit Capfruit
  • 24g
    glucose syrup
  • 96g
    glucose syrup
  • 115g
    35% cream

Chocolate Cake

PreparationIngredients
Preparation

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

Ingredients
  • 243g
    whole egg(s)
  • 113g
    sugar
  • 1g
    salt
  • 75g
    almond powder
  • 75g
    invert sugar
  • 105g
    flour
  • 8g
    baking powder
  • 30g
    Plein Arôme
  • 30g
    Saint-Domingue
  • 65g
    unsalted butter
  • 106g
    35% cream

Chocolate Hazelnut Sablé

PreparationIngredients
Preparation

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

Ingredients
  • 117g
    unsalted butter
  • 130g
    sugar
  • 5g
    sea salt
  • 2g
    lemon zest
  • 26g
    hazelnut powder
  • 104g
    almond powder
  • 123g
    flour
  • 26g
    Plein Arôme

Hazelnut Sablé Crunch

PreparationIngredients
Preparation

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

Ingredients
  • 440g
    chocolate hazelnut sablé
  • 17g
    caramel hazelnut paste
  • 90g
    Saint-Domingue