112 g butter 110 g brown sugar 50 g white sugar X salt 40 g egg 100 g flour 4 g matcha powder 3 g baking powder 105 g dark couverture
Sift flour, matcha and baking powder together. Chop the dark couverture. Mix soft butter, sugar and salt. Add the eggs and mix. Add flour mixture and mix until just combined. Add your chopped couverture. You can also make the dough in your table by hand. With this technique your cookies will not get to thin. Scoop your cookie dough onto a baking tray lined with parchment paper. You can bake them either right away or leave it in the fridge for an hour or even better overnight. Bake your cookies for about 12 minutes at 170 degrees.
Matcha Ice Cream with Chocolate Chunks Ingredients
204 g milk 5 g matcha powder 46 g egg yolks 60 g sugar x salt 48 g heavy cream 20 g couverture, chopped 10 g matcha chocolate chip cookie crumbles
Bring milk and matcha to a boil. Mix egg yolk, sugar and salt in a bowl. Pour the milk into the egg yolk mixture while stirring constantly. Pour everything back into the pan. Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula. Cool the mixture over ice or cold water. Add heavy cream. Pour it in the ice cream maker and let the machine do the rest. Or place it the freezer and mix it every 30 minutes. Add your chopped couverture and cookie crumbles.
Choco Matcha Crunch
22 g matcha chocolate chip cookie crumbles 8 g puffed rice covered with chocolate 13 g dark chocolate
Crush matcha chocolate chip cookie into small pieces. Mix everything together, put it into a bag. Put in the fridge for about 30 minutes. Crush until you get crumbles. You can store the leftover up to 1 month.
Add some of your matcha chocolate crunch onto a plate. Garnish your plate with apricot and macarons. Make a quenelle with a hot spoon. (Making a quenelle goes much easier if you put your frozen ice cream for 30 minutes into the fridge)
125 g milk (1) x vanilla 18 g sugar 20 g egg yolks 6 g sugar 10 g cornstarch 8 g flour 18 g raspberry puree 75 g heavy cream
Bring milk, vanilla and sugar (1) to a boil. Meanwhile mix egg yolk and sugar (2) together. Add cornstarch and flour. I like to add a little cold milk (1) so it’s easier to mix. Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens. Turn of the heat. Transfer the cream in a bowl, add raspberry puree and mix well. Cover directly with plastic wrap and refrigerate overnight or at least 4 hours. Whip heavy cream to medium stiff peaks. Whisk raspberry pastry cream to loosen, then fold in whipped cream.
Whipped cream Ingredients
100 g heavy cream
Whip heavy cream to stiff peaks.
Puff pastry Ingredients
300 g puff pastry x powdered sugar
Roll out puff pastry Make sure it’s 2-3 mm thin. Let the dough rest for 1 hour in the fridge. Prick the dough with a fork and bake until golden brown for about 20-30 minutes at 200 degrees. Dust with powdered sugar and caramelize at 250 degrees. This will take 1-5 minutes. Do NOT walk away! Cut out 6 rectangles.
Chocolate butterfly decoration Ingredients
25 g dark couverture (1) 12 g dark couverture (2)
50 g white couverture (1) 24 g white couverture (2)
Melt dark couverture (1) to 45 degrees. Add dark couverture (2) and mix until it reaches 28-29 degrees. Now heat it up to 32-33 degrees. You can pour the chocolate into a small piping bag or you make a baking paper piping cone. use a butterfly template and pipe along the template. Let it set. Meanwhile you can temper your white chocolate. Melt white couverture (1) to 45 degrees. Add white couverture (2) and mix until it reaches 26-27 degrees. Now heat it up it to 29-30 degrees.
Place puff pastry rectangle onto a plate Pipe small dots of whipped cream onto puff pastry rectangle. Add another puff pastry rectangle. In pipe some more dots of raspberry cream. Make sure to leave some space for raspberries. Add raspberries around the cream and place another puff pastry rectangle on top. Pipe some more dots of whipped cream and raspberry cream. Garnish with apricots, raspberries, strawberries, peppermint, gold leaf and chocolate butterfly.
A stunning dessert with a chocolaty and fruity flavour!
Recipe makes 4 desserts
Fanta cake Ingredients
60 g eggs 36 g sugar X salt X vanilla 28 g grapeseed oil 35 g Fanta (or another soda) 36 g flour 36 g cornstarch 4 g baking powder
Sift flour, cornstarch and baking powder together. Preheat your oven on 175 degrees. Beat eggs, sugar salt and vanilla for about 10 minutes until the mixture doubles. Add half of the flour and fold in gently. Add Fanta and fold in. Spread the batter onto a baking tray lined up with parchment paper. Add the rest of the flour and bake the cake for about 20 minutes. Cut into rectangles. You can freeze the leftover for up to 3 months.
20 g orange juice 6 g Grand Manier 6 g zest of orange 60 g powdered sugar, sieved 16 g flour, sieved 20 g butter
Melt butter. Preheat your oven on 165 degrees. Mix orange juice, orange zest and powdered sugar in a bowl. Add flour and melted butter. Spread it thinly on a baking tray lined with parchment paper. Bake for about 15 minutes and let it cool. Crush them in a bowl with a rolling pin.
20 g candied orange cubes 60 g orange tuiles, crushed 20 g puffed rice, coated in chocolate 26 g milk couverture 40 g praline 10 g Grand Manier
Melt milk couverture and add praline. Add candied orange cubes and clementine tuiles. Press it in a round ring.
Cinnamon Ganache Monteé Ingredients
200 g heavy cream 5 g cinnamon, grounded 60 g white couverture 10 g Baileys 3 g gelatin
Soak the gelatin in cold water for 10 minutes. Heat up heavy cream with cinnamon. (Does not have to boil) Cover with a bowl of white couverture for about 15 minutes. Two in one: Heavy cream mix is infusing and couverture is melting. Pour heavy cream over the melted couverture. Add the gelatin and mix with a whisk. Add Baileys, cover with plastic foil and chill for at least 4 hours. Whip the mixture until soft peaks.
90 g orange juice 1 g gelatin
Heat up orange juice and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt. Fill up a mold or whatever you have. I used a square shaped container. (Mine was 14x14cm/ 5.5 inch x 5.5 inch) Freeze for at least 4 hours. Cut into rectangles. Make sure they are a little bit smaller than your silicon mold.
Pipeable Milk Ganache Ingredients
40 g milk couverture 70 g heavy cream
Melt milk couverture. Pour in the cream and refrigerate for 30 minutes. Whip to soft peaks. Pour into a piping bag with a petal tip. If you don’t have a petal tip you can simply cut your piping bag.
Place your chocolate-orange crunch onto a plate. Add your frozen cinnamon ganache monteé. (I used a red cacao spray to get a nice velvet effect) Garnish with blueberry, raspberry, peppermint and gold leaf.
Today I’m back with a fresh spring dessert! Hope you guys are all doing fine! Take care!
60 g strawberry puree 1 g gelatin
Heat up strawberry puree and add gelatin. It doesn’t have to boil. It just has to be a little warm so the gelatin can melt. You can add some powdered sugar if your strawberries are too sour. Fill up a mold or whatever you have. I used a PVC sheet to make a pipe. You can also use plastic folders. Freeze for at least 4 hours.
Peppermint Panna Cotta
225 g heavy cream 22 g sugar 10 g peppermint, chopped (I put 25 g inside BUT I’m a hardcore peppermint lover) x vanilla 3 g gelatin green food colouring
Soak gelatin in cold water for about 10 minutes. Mix Peppermint leaves, heavy cream and green food colouring with an immersion blender. Bring the heavy cream-peppermint mixture and sugar to a boil. Let it infuse for about 15 minutes. Add the gelatin. Stir well with a whisk. Let it cool down to 32 degrees. Fill it half way through in a silicone mold and add your frozen strawberry center. Fill it up with the remaining panna cotta and freeze for at least four hours.
Chocolate sponge cake
100 g egg 70 g sugar 62 g flour 8 g cocoa powder
Beat the eggs and sugar for 10 minutes until the mixture has doubled. Add the sifted flour, cocoa powder and fold it in. Spread the mixture on a baking tray covered with baking paper. Bake at 190-200°C for about 15 minutes. The sponge cake is done when you can touch the surface and it bounces back. Cut the sponge cake and freeze until you’re ready with your chocolate hazelnut coating.
300 g dark couverture, tempered 20 g grapeseed oil 50 g hazelnuts, chopped
Combine everything. Dip your frozen sponge cakes.
Pâte Sucrée/ Sugar dough
62 g soft butter, soft 50 g powdered sugar, sieved 25 g eggs, room temperature 125 g flour, sieved 2 g salt
Mix soft butter and powdered sugar in a bowl until it’s just combined. Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better) Add flour, salt and knead until smooth. Wrap in plastic and rest in the fridge overnight. Roll out the cooled dough to 3 mm and cut out the desired shape with a cookie cutter. Cool for 30 minutes and then bake in the oven at 170°C for 10 minutes and let them cool completely. Make sure it doesn’t get brown. The tart is perfect when it has no color. You can freeze the leftover sugar dough for up to 2 months.
Place the baked sweet dough on a plate. (use marmalade as glue) Spread some strawberry marmalade on top. Add your chocolate covered sponge cake. Spread on some marmalade again. Place the frozen peppermint panna cotta on top. Garnish with strawberries, gold leaf and chocolate feather.
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