Recipes: Museum - Akihiro Kakimoto
Museum
Biscuit Joconde
320g whole egg
240g icing sugar
240g almond powder
40g flour
24g Cocoa powder
400g egg white
150g sugar
65g butter
- Mix whole egg, icing sugar and almond powder well until the mixture get to whitish colour
- Beat egg white and sugar well and make firm meringue
- Mix the meringue with (1)
- Add flour and Cacao powder step by step
- Add melted butter and mix
- Spread in the baking sheet and bake in the oven at 220℃ for 8min
- Leave to cool, apply syrup on the surface to soak
Crème chocolat Tonka
8g Tonka beans
100g milk
18g invert sugar
60g egg yolk
77g Carma Grenada dark chocolate
150g fresh cream 35%
- Warm Tonka beans, milk and invert sugar
- Add egg yolk and make anglaise
- Mix (2) with chocolate and emulsify
- Add soft peak whipped cream when (3) get to 40-45℃
Caramel mousse
32g sugar
70g fresh cream 35%
22g egg yolk
4g gelatin
90g fresh cream 35%
- Caramelize Sugar, add warned cream to stop
- Add egg yolk and make anglaise
- Add soaked gelatin
- Cool it and add soft peaked whipped cream at 20℃
Café Crème
26g coffee beans (A)
150g milk
21g sugar
8g flour
32g egg yolk
13g butter
2g gelatin
280g fresh cream 35%
32g coffee Beans (B)
- Soak coffee beans (A) in the milk and leave overnight for infusion
- Soak coffee beans (B) in the fresh cream and leave overnight for infusion
- Sieve (1) into sauce pan and make a crème patissière with sugar, flour and egg yolk
- Add butter and soaked gelatin
- Let it cool until 20℃
- Sieve (2) and whip until soft peak
- Mix (5) and (6)
Crème Yellow
35g fresh cream 35%
25g butter (non salted)
50g mango purée
6g gelatin
37g banana liqueur
210g banana purée
40g lemon purée
- Boil fresh cream, butter, mango purée and add gelatin
- Warm banana liqueur, banana purée, lemon purée until 40℃
- Sieve (1) into (2) and mix well
- Emulsify the mixture
Caramel Chocolat Noir
65g sugar
125g fresh cream 35%
115g egg yolk
200g Carma Grenada dark chocolate
480g fresh Cream 35%
- Caramelize sugar, add warmed fresh cream
- Add egg yolk and make a crème anglaise
- Mix with melted chocolate and emulsify
- Add soft peak whipped cream at 40-45℃
Syrup
50g coffee beans
200g milk
10g sugar
- Mix and warm all ingredients
Streusel
40g butter (non salted)
30g sugar
40g almond powder
32g flour
7g Cocoa powder
0.2g cinnamon powder
- Mix butter and sugar well until the colour gets whitish
- Sieve almond powder, flour, Cocoa powder and cinnamon powder into (1)
- Sieve (2) and spread on baking sheet
- Bake at 160℃ for 25min
Tuile
25g flour
70g sugar
30g diced Almond
30g water
30g melted butter (non salted)
2g salt
1/2 vanilla beans
- Mix all ingredients
- Bake at 170℃ until its coloured
Almond croustillant
130g streusel
200g tuile
110g Callebaut Java milk chocolate
50g Cacao Barry almond praliné
- Crush streusel and tuile
- Melt chocolate
- Mix all together
Grenada glaçage
175g Carma Grenada dark chocolate
200g fresh cream 35%
115g nappage
2.5g gelatin
- Boil fresh cream and nappage in sauce pan, add gelatin
- Mix with melted chocolate and emulsify
Java glacage
500g Callebaut Java milk chocolate
240g fresh cream 35%
240g milk
300g nappage
15g gelatin
- Boil fresh cream, milk and nappage, add gelatin
- mix with melted chocolate and emulsify
Finishing
Frame size: 36 cm x 6,5 cm