Recipes: Quetzalcoatl ~Forest of origin~ - Yoshiaki Uezaki
Quetzalcoatl ~Forest of origin~
Biscuit Joconde
Whole egg 210g
Flour 42g
Icing sugar 147g
Almond powder 147g
Egg white 147g
Sugar 52g
Butter 35g
Dessicated Coconut 30g
Mix Whole egg, Flour, Icing sugar and Almond powder.
Add meringue step by step.
Add the melted butter.
Spread on the baking sheet and sprinkle with Dessicated
coconut on top.
Bake around 10 min at 170 ℃.
Streusel Coco
Sugar 25g
Flour 25g
Almond Powder 25g
Butter 25g
Dessicated Coconut 11g
Mix all ingredients into Robot Coupe and make a crumble texture.
Bake around 10min at 170 ℃.
Case Chocolat
Callebaut Origin Arriba 150g
Callebaut Cocoa Butter 20g
Melt Chocolate and Cocoa Butter.
Pour into the mould to make a shell.
Feuilletine chocolat
Callebaut Paillete Feuilletine 30g
Dessicated Coconut (roasted) 10g
Streusel Coco 70g
Callebaut Origin Arriba 35g
- Mix all ingredients.
- Spread onto plastic sheet.
- Leave it to set.
Tuilles cacao
Sugar 15g
Butter 11g
Glucose 5g
Callebaut Cocoa Nibs (roasted) 13g
Melt Sugar, Butter and Glucose together.
Add Cocoa Nibs.
Make balls around 2cm.
Put them on the baking sheet and place 6cm cercles.
Bake around 7min at 170℃.
Passion fruit coulis
Passion fruit Puree 65g
Water 30g
Vino Cacao Noir 80g *This is key
ingredients of this recipe
Sugar 90g
Pectin 2g
Vanilla Pod 1/2
Pink Pepper 10 pieces
Lemon juice 10g
Mix all the ingredients into a sauce pan.
Boil them.
Sauce exotic
Passion fruit Coulis 80g
Passion fruit Puree 30g
Pabana Puree 30g
Vino Cacao Noir
20g *This is key
ingredients of this recipe
Sugar 5g
Pineapple 60g
Red Currant 12 pieces
Cut Pineapple into 5mm dice.
Mix with all other ingredients and warm.
Saute de fruit
Fresh Banana 100g
Fresh Mango 25g
Fresh Pineapple 25g
Butter 15g
Sugar 10g
Passion fruit Coulis 30g
Make a Caramel with Butter and Sugar.
Saute the fresh fruits with the caramel.
Add the Passion Coulis.
Cool down.
Gelée de coco
Callebaut W6 35g
Milk 6g
Sugar 6g
Coconut Liqueur 10g
Coconut Puree 35g
Fresh Cream 40g
Gelatin 1.5g
Warm the Milk and Sugar.
Add Gelatin.
Mix with melted Chocolate.
Add Coconut Puree, Liqueur and Fresh Cream.
Pour into the mould.
Put in the freezer.
Chantilly chocolat au lait
Callebaut Origin Arriba 142g
Fresh Cream (A) 68g
Gelatin 2g
Fresh Cream (B) 145g
- Warm Fresh Cream (A)
- Add Gelatin.
- Mix with the melted Chocolate.
- Add Fresh Cream (B) (70% Whipped).
Sorbet au chocolat
Milk 150g
Coconut Puree 90g
Egg Yolk 38g
Sugar 40g
Cocoa Powder 8g
Callebaut Origin Ecuador 16g
Warm all the ingredients to make anglaise.
Pour into a beaker and put in the freezer.
When it frozen, put into PacoJet.
Chantilly coco
Fresh Cream 100g
Coconut Liqueur 10g
Sugar 9g
Whip all together until 40% whipped.
Chocolat ornament
Callebaut 3815NV
Cacao Butter Colours
- Make Chocolate ornament.
Pistol chocolat
Callebaut 3815NV 50 g
Callebaut Cocoa butter 50 g
Use for spray.
Finishing
Pour CHANTILLY CHOCOLAT AU LAIT into the CASE CHOCOLAT to
Chemiser.
Pour SAUCE EXOTIC, add GELEE DE COCO.
Close with CHANTILLY CHOCOLAT AU LAIT.
Put into the Freezer.
Place BISCUIT JOCONDE and FEUILLETINE CHOCOLAT on the plate.
Put the frozen CHANTILLY CHOCOLAT on top.
Decorate with CHOCOLAT ORNAMENT.
Place SAUTE DE FRUIT in round shape.
Put the SORBET CHOCOLAT on top.
Cover with CHANTILLY COCO.
Decorate with TUILES CACAO.