By Wei Loon Tan
Ingredients
Almond Sponge
- Almond powder 120
- Sugar 71
- Egg white 34
- Egg yolk 52
- Vanilla essence 6
- Salt 0.4
- Candia Professional Signature Gourmet Butter 98
- Cake flour 55
- Baking powder 3.2
- Invert sugar 28
- Candia signature Cream 33
- Egg whites 133
- sugar 40
- Total 672
Vanilla Croustillant
70g
- Pure almond paste 127
- Candia Professional Signature Gourmet Butter 8
- White choc zephyr 72
- Sea salt 0.8
- Feulletine 68
- Vanilla powder 5
- Total 281
Vanilla Cremeux
130g
- Candia Professional Signature Gourmet Cream 40% 280
- Candia Milk 84
- Egg yolk 78
- Zephyr white choc 236
- Gelatine mass 25
- Vanilla pod 2.5 pcs
Red fruit raspberry jelly
150g
- Raspberry puree 400
- Sugar 112
- NH pectin (Louis francois) 13
- Water 160
- Red fruit tea (twinning) 16
- Gelatine mass 16
Vanilla Mousse
- Candia Professional Signature Whipping Cream 35% 169
- Vanilla pod 1.5 pcs
- Cocoa butter 48
- Egg yolk 62
- White choc 204
- Gelatine mass 51
- Candia Professional Signature Whipping Cream 35% 381
- Pate a bomb 220
Pate a bomb
- Egg yolk 93
- Water 93
- milk powder 32
- Glucose 20
Vanilla Chantily
- Candia Professional Signature Whipping Cream 35% (A) 673
- Candia Professional Signature Whipping Cream 35% (B) 73
- Sugar 37
- Gelatine mass 37
- Vanilla pod 1pcs
Almond Sponge
Egg white, sugar and invert sugar make meringue
Paddle other ingredients together beside Flour & baking powder.
fold in meringue follow with Flour & baking powder.
6 inch round rings 80% full
Bake 170 ‘c 12 -15 mins
Slice to 2 cm thickness
Vanilla Croustillant
70g
Melt white choc, mix with butter, almond paste.
Then follow with remaining ingredients and spread on the sponge.
Vanilla Cremeux
130g
Boil cream, milk and vanilla pod together.
Pour over yolk and cook to 83’C ( crème anglaise).
Add in gelatine mass then pour over white chocolate and emulsify.
Red fruit raspberry jelly
150g
Infuse water and red fruit tea together ( hot infused 2 hours ), rescale the amount.
Warm puree and infused red fruit tea in pot add in pectin and sugar
Bring to boil and add in gelatine mass.
Vanilla Mousse
Warm up cream with vanilla pod, then pour over yolk and cook to 83’C (crème anglaise)
Add in gelatine mass and pour over White choc and cocoa butter, emulsify and cool down to 27-30’c.
On the other side, prepare pate a bomb, Warm up water, milk powder and glucose, pour over egg yolk and cook to 75’C, then whip up till ribbon stage.
Fold the vanilla ganache base with whipped cream then follow with pate a bomb.
Vanilla Chantily
Warm whipping cream (B) with vanilla pod, sugar then add in gelatine mass.
Cool down to below 40’C then add in Cream (A) and emulsify.
Chill for 8 hours then whipped up to use.
