Recipes: Future - Akihiro Kakimoto
Future
Biscuit chocolat
160g whole egg
120g sugar
120g almond powder
20g flour
12g Cocoa powder
200g egg white
75g sugar
65g butter (non salted)
- Mix whole egg, sugar and almond powder well until the colour gets whitish
- Beat egg white and sugar well to make firm meringue
- Mix the meringue with (1)
- Add flour and Cocoa powder step by step
- Add melted butter and mix
- Spread in the baking sheet and bake in the oven at 220℃ for 8min
Chocolat Ananas
200g Cacao Barry Ghana milk chocolate
50g fresh cream 35%
1/2 vanilla beans
6g gelatin
170g ananas purée
225g fresh cream 35%
little anis powder
- Boil fresh cream and vanilla beans
- Pour (1) into melted chocolate and emulsify
- Add warmed ananas purée, gelatin and anis powder
- Add soft peak whipped cream when the mixture gets 40-45℃
Caramel Chocolat Venezuela
50g sugar
300g fresh cream 35%
1/2 vanilla beans
8g gelatin
0.4g salt
100g Carma Venezuela dark chocolate
140g fresh cream 35%
- Cook sugar and make caramel
- Warm fresh cream and vanilla beans, add to (1) to stop caramelize
- Add soaked gelatin and salt into (2)
- Mix with melted chocolate and emulsify
- Add fresh cream when (4) get 40-45℃
Glace Chocolat Noir
156g Carma Grenada dark chocolate
480g milk
1 cinnamon stick
45g invert sugar
30g powdered Glucose
4g stabilizer
- Heat milk, cinnamon and invert sugar
- Add powder glucose and stabilizer step by step into (1) when it gets 40℃
- Keep on heating until boil
- Mix with melted chocolate
- Freeze
Parfait Bergamot
100g egg yolk
28g sugar
50g water
250g fresh cream 35%
5g bergamot Oil
150g Cocoa butter
Lemon balm (optimal)
- Make pate a bombe with egg yolk, sugar and water
- Mix (1) with bergamot oil, soft peak whipped cream
- Pour into sphere shape mould and put in freezer
- Take out the frozen spheres from the mould
- Coat with Cocoa butter flavoured by lemon balm
Sauté de Ananas
12g butter
360g ananas
120g apple
1 vanilla beans
12g sugar
3g pectin
- Fry butter, ananas, apple and vanilla beans in the frying pan
- Add sugar and pectin
- Put into silicon mould
Caramel Almond
350g Valencia almonds
170g sugar
58g water
1g salt
1 vanilla beans
- Roast almonds
- Heat all ingredients except almonds in the pot
- When (2) get to 125℃, add warm (1)
- Mix well until get to caramel colour, do not barn
- Spread on silpat, let it cool
- Break into small pieces
Tuile
225g sugar
112g glucose
112g water
36g Cacao Barry Pailleté Feuilletine
28g almond powder
0.5g salt
- Mix sugar, glucose and water in the sauce pan and heat until 160℃
- Add other ingredients and mix
- Spread on silpad and leave it cool
- Mix and crush by Robot Coupe
- Sieve (4) on the silpat and bake in the oven at 150℃ for 5min
Sauce Bergamot
20g sugar
80g orange purée
20g bergamot purée
3g pectin
15g sugar
little turmeric
little cardamon
little titanium dioxide
- Caramelize sugar
- Add warmed orange purée, bergamot purée to stop caramelize
- Mix pectin, sugar, turmeric, cardamon and titanium dioxide, add to (2) to give thickness texture
Glacage Noir
100g Carma Venezuela dark chocolate
75g Cacao Barry milk chocolate
100g fresh Cream 35%
100g milk
110g nappage
3g gelatin
- Boil fresh cream, milk and nappage
- Pour into chocolates and mix well
- Add soaked gelatin
Finishing
Decoration
- Décor Chocolat Cocoa Barry Extra Bitter Guayaquil (64%)
- For Spray Cocoa Butter Colouring (Yellow, Green, Red)