Recipe & photo courtesy of Chef Val Chean
CHOCOLATE FLOURLESS SPONGE
5g U.S. egg yolk powder
120g Egg yolk
5g U.S. egg white powder
120g Egg white
280g Dark chocolate couverture
LEMON CREAM CHEESE FILLING
340g Cream cheese
110g Fresh cream
1pc Lemon juice and zest
50g Raspberry puree
120g Frozen berries
1g Pectin NH
DARK CHOCOLATE GANACHE
50g Dark chocolate ganache
180g Fresh cream
To Prepare Chocolate Flourless Sponge
Whisk egg yolk, U.S. egg yolk powder, sugar and water until ribbon stage. Melt chocolate couverture and butter over bain-marie. Whisk egg white, U.S. egg white powder, water and sugar together till firm meringue is formed. Fold in egg yolk mixture and meringue till well mixed, then fold in chocolate mixture till combined. Transfer onto a roulade tray (with silicone paper) and level the surface. Bake at 180°C for 40 mins, and let cool before placing in freezer.
To Prepare Lemon Cream Cheese Filling
Paddle cream cheese until smooth. Add fresh cream, lemon zest and juice and mix well. Transfer to a piping bag for later use.
To Prepare Berry Compote
Melt raspberry puree and 10g sugar in a pot. Combine pectin and remaining sugar, whisk into melted puree and bring to a quick boil. Add in frozen berries and still till simmer. Cool down and stand by for later use.
To Prepare Dark Chocolate Ganache
Heat cream to simmer with trimoline. Pour cream over chocolate and stir till smooth.
Cut sponge into desired size and shape. Pipe cream cheese filling on sponge and drizzle with berry compote. Layer another sponge on top and press down lightly to hold. Finish off with another layer of cream cheese filling.
To Prepare Sable Dough Base
Combine icing sugar, cake flour, salt and butter, and mix well. In a separate bowl, mix U.S. whole egg powder with water, and add to the mixture. Roll the dough between 2 pieces of parchment paper of +/- 0.3 cm thickness. Freeze the dough, then cut with a cutter. Bake in the oven for 15 – 20 mins at 170°C.
To Prepare Yuzu Curd
Mix U.S. whole egg powder, water and sugar. Boil yuzu puree in a pot and add into the egg mixture. Add the ingredients back into the hot pot and cook until the mixture thickens, reaching a temperature of 82°C. Pour the mixture into white chocolate. Add gelatin leaves and butter, and blend with a hand blender to emulsify. Deposit curd into desired molds and freeze.
To Prepare Yuzu Glaze
Mix absolute crystal, water, yuzu puree and yellow coloring and boil the concoction. Glaze the yuzu curd when warm.
To Prepare White Chocolate Whipped Ganache
Boil whipping cream, glucose and trimoline. Add cocoa butter, white chocolate, and gelatin. Hand blend the cream mixture, and add cold cream to emulsify. Chill and rest the mixture overnight. Whip up and pipe as desired.
COPYRIGHT ©2023 USA POULTRY & EGG EXPORT COUNCIL