Ginger - Frangipan
- Cream the butter and the granulated sugar. Slowly add in the eggs one at a time
- Scrape down the bowl, add in the flour and mix to blend.
- Continue the mixing process, adding in the almond flour and candied ginger.
- Scrape down the bowl and finish the mix with a short time mix to blend completely.
- Place the batter in a prepared sheet pan (pan sprayed with a piece of parchment at the base of the tray).
- Spread evenly with the desired thickness.
- Bake in an oven preheated at 176°C, for 15 minutes and until the surface is a light golden brown color.
Ginger Yuzu Ganache Ingredients
- Place the heavy cream and the sliced ginger in a sauce pot.
- Bring it to a boil, remove it from the heat, and cover with its fitted cover or a plastic wrap. Allow to step for at least 30 to 40 minutes.
- Strain the liquids through a fine sieve.
- Reweigh this prepared liquid and add in additional cream to bring the weight of the original heavy cream (250 g).
- Reheat this cream to a boil.
- Place both the dark and the milk chocolate into a mixing bowl.
- Pour the hot cream over the chocolate solids to dissolve for a minute.
- Using a rubber spatula, stir from the center and move outwards as the mixture emulsify into a smooth and shiny ganache.
- Cool to 35°C, before blending in the yuzu and the soften butter.
- Use an immersion blender to blend thoroughly. At 31°C, the ganache is ready to spread onto the prepared ginger franzipan sheet.
Dark Chocolate Huila 65% Mousse
- Whisk the egg yolks and the 32 g of sugar to a ribbon stage.
- In a sauce pot, combine the water and the 85 g granulated sugar and heat to a 125°C.
- Slowly pour the syrup into the whisked yolks to produce a "Pâte à bombe".
- While in the warm stages of whisking, pour in the melted gelatin and continue to whisk to room temperature. At this point, remove the bowl from the mixer.
- Fold in the whipped cream in two to three stages.