Orchard

Created by

  • Stephen TriggChef
level 3

A Quince and Yorkshire Honey delight. Cocoa sable, quince cremeux, quince compote, honey gel, dehyrated quince sponge, milk chocolate mousse. 

I’ve based my inspiration for #Taste around the seasonal orchard fruit Quince. Not something I normally would eat but I had a memorable quince dessert at a famous restaurant in Singapore. When I researched into quince I found some old roman recipes where they used honey with the quince. I’ve paired with some great milk chocolate.

Recipe components

Used products

Chocolate Sable

PreparationIngredients
Preparation

Mix butter, icing sugar, salt and almond powder until smooth
Add eggs followed by sifted flour, cocoa powder and starch
Roll 2mm shape on mould and bake. 
Bake 160c 20 mins

Ingredients
  • 13g
    almond powder
  • 26g
    starch
  • 8g
    Extra Brute
  • 81g
    flour
  • 0.7g
    salt
  • 45g
    icing sugar
  • 47g
    butter
  • 26g
    eggs

Quince Cremuex

PreparationIngredients
Preparation

Bring puree & cream to boil, mix egg yolks and honey in separate bowl
Add hot liquid and temper eggs, cook to 82c, add gelatin mass,
Pass onto chocolate mix/emulsify, then chill
Beat before use with spatula in blow, very lightly

Ingredients
  • 125g
    quince puree
  • 125g
    whipping 35% cream
  • 25g
    Yorkshire Honey
  • 50g
    Egg yolk
  • 122g
    Papouasie
  • 20g
    gelatin mass

Quince Compote & puree

PreparationIngredients
Preparation

Compote

Boil all in pan for about 1 hour - quince to turn pink
Keep covered with parchment paper, simmer
Keep half quince for compote use other half for puree
Notes: took 1 hour 20 mins

Jam

Stock 100g
Qunice 171g
Cook Thermo at 80c for 6 mins

Combine cubed quince with puree for compote

Ingredients
  • 283g
    water
  • 425g
    sugar
  • 283g
    white wine
  • 425g
    quince
  • 1pod(s)
    Madagascar vanilla
  • 1piece(s)
    cinnamon stick
  • 1piece(s)
    star anise
  • 0.5piece(s)
    Orange peel
  • 0.5piece(s)
    lemon peel
  • 15g
    rum for puree

Honey Jelly

PreparationIngredients
Preparation

Mix cold with hot gelatin
Set on slipat
Cut with ring cutter 5cm

Ingredients
  • 225g
    Yorkshire Honey
  • 75g
    water
  • 75g
    gelatin mass

Quince Sponge - dehydrated

PreparationIngredients
Preparation

Mix well together 
Spread on thin sheets bake at 140  for 20 minutes fan 2
Then dice in cubes and dehydrate
Dehydation about 3 hours at 70c
Cut into cubes and bind with Almond Praline

Ingredients
  • 62g
    eggs
  • 125g
    caster sugar
  • 100g
    vegetable oil
  • 125g
    quince puree
  • 37g
    cornflour
  • 80g
    T45 flour
  • 1g
    baking powder
  • 2g
    bicarbonate of soda
  • 2g
    Praliné 50% Valencia Almonds

Milk chocolate mousse

PreparationIngredients
Preparation

Boil cream and vanilla then emulsify with chocolate and gelatin
Pass and chill
Whip before use

Ingredients
  • 146g
    Papouasie
  • 333g
    whipping 35% cream
  • 26g
    gelatin mass
  • 1pod(s)
    vanilla

Papauise Milk Chocolate – dome

Use Cacao barry 5cm polycarbonate dome mould to cast thin chocolate shell.

Assembly

1. Cocoa sable 9g
2. Quince cremeux 8.5g piped in bottom of sable
3. Quince compote 14.5g piped in bottom onto of cremeux
4. Honey jelly 4.5g
5. Chocolate shell 4.5g
6. Milk chocolate mousse 16g
7. Quince sponge and almond paste 5.g

Décor – transfer sheet with 5cm chocolate disc

Chocolate dome with chocolate deco