Recipes: “The measurement of taste“ - Kevin Kugel
“The measurement of taste“
Hazelnut Caramel
35g sugar
15g water
65g hazelnuts
- Make a caramel with sugar and water.
- Add hazelnuts and stir until the sugar recrystallizes.
- Chill.
- Chop into small pieces.
Hazelnut Caramel Crunch
100g hazelnut caramel (chopped)
160g Callebaut madagascar origine
50g Cacao Barry hazelnut praline (strong roasted 30/70)
40g Callebaut paillete feuilletine
- Heat the couverture to 50°C.
- Add the hazelnut praline, hazelnut caramel (chopped) and Paillete Feuilletine and stir.
- Roll out the mass 5 mm thick between 2 sheets.
Chocolate Biscuit
50g marzipan
60g egg yolk
90g egg white
88g sugar
20g cocoa powder
10g flour
- Whisk the marzipan together with the egg yolk.
- Beat the egg white and sugar and add to the creamed egg yolk.
- Gently fold in cocoa powder and flour.
- Bake the biscuit for 10 minutes in the oven at 210°C.
Exotic Mousse
40g egg yolk
35g sugar
50g mango purée
vanilla
3g gelatine
100g passion fruit purée
150g whipped cream
- Cook the egg yolk, sugar, mango purée and vanilla until soft and thickened, but not set.
- Add the soaked gelatine.
- Add the passion fruit purée.
- Gently fold in the whipped cream.
Mango Jelly2
235g mango purée
10g lime juice
35g passion fruit purée
60g sugar
6g gelatine
- Heat up the passion fruit purée and sugar.
- Add the soaked gelatine.
- Add the mango purée and lime juice then mix.
Madagascar Chocolate Crème Brûlée
100g milk
217g sugar
25g cream
vanilla
sea salt
30g Callebaut madagascar origine
Callebaut favoured
8g chocolate caramel
30g egg yolk
- Boil up the milk, sugar, cream, vanilla and sea salt and pour over the couverture.
- Emulsify with a mixer.
- Gently fold in the egg yolk.
- Poach for 40 minutes in the oven at 95°C.
Coffee Caramel
100g sugar
100g coffee
50g espresso
4g gelatine
- Caramelize the sugar and deglaze with coffee and espresso.
- Add the soaked gelatine.
Coffee Icing
50g cream
70g sugar
60g coffee
25g cocoa powder
4g gelatine
- Boil the cream, sugar, coffee and cocoa powder to 103°C.
- Add the soaked gelatine at 70°C.
Spiced coffee
250g coffee
1g cinnamon powder
1g ginger powder
1g clove powder
1g tonka bean powder
1g pepper powder
2g nutmeg powder
2g cardamom powder
2g coriander powder
1 vanilla
2 star anis
- Reduce coffee with spices to 75g.
Spiced Coffee Mousse
75g spiced coffee
50g whole egg
30g egg yolk
9g rum
9g apricot brandy
8g gelatine
40g carma nuit blanche swiss top
Cacao Barry plantation
75g alto el sol Peru
Callebaut flavoured
50g chocolate caramel
75g egg white
70g sugar
48g Whipped Cream
- Cook the spiced coffee, whole egg, egg yolk, rum and apricot brandy until soft and thickened, but not set.
- Add soaked gelatine.
- Pour the mass over the couverture and mix.
- Gently fold in the whipped egg white and whipped cream.
Finishing
Layers
1 Hazelnut Caramel Crunch
2 Chocolate Biscuit
3 Exotic Mousse
4 Mango Jelly
5 Chocolate Biscuit
6 Madagascar Crème Brûlée
7 Coffee Caramel
- Fill in layers into the rectangular mould (26cm*8cm*7cm) following the order above.
- Make the spiced coffee mousse and fill up the mould.
- After freezing, take out of the mould and spray with Cacao Barry Alto el Sol Peru.
- Fill in the coffee icing onto the pie.
- Decorate with a measuring tape, made of white chocolate.
- Finish with a chocolate attachment made up by a triangle and compasses.