Coconut and chocolate savarin

                                 Savarin dough ( for 18 muffin tins )

                                 120gr                                                              milk
                                 5,5gr                                                              instant yeast
                                 300gr                                                              flour
                                 25gr                                                                sugar
                                 165gr                                                               egg
                                 40gr                                                                 coconut milk
                                 65gr                                                                 butter, room temperature

 

                                Savarin syrup

                                600gr                                                                 water

                                420gr                                                                 sugar

                                50gr                                                                   coconut liqueur
                              
                               Coconut cream filling

                               40ml                                                                   coconut milk

                               30ml                                                                   coconut liqueur

                               5gr                                                                     gelatin sheets

                               160gr                                                                  heavy cream, whipped to soft peaks

                               160gr                                                                  coconut cream
                               50gr                                                                    sugar

                              Coconut ganache

                              100gr                                                                   chocolate

                              100gr                                                                   coconut cream

                             

                              Glaze

                              50 ml                                                                  apricot Jam

                              2 Tbs                                                                  water

 

It is better to start with the coconut cream, even a day in advance. Boil the coconut cream with the sugar for a minute and set aside to cool while soaking the gelatin in the milk and liqueur. When the cream is still hot, stir in the softened gelatin until dissolved and pour in the remaining liquids. Refrigerate until quite set to a creamy consistency and fold in the whipped cream. Keep in fridge until use. For the dough, warm the plain and coconut milk lightly and stir in the yeast until dissolved. In the bowl of a mixer fitted with the paddle attachment combine all the ingredients except of butter and mix for a few minutes. Then add gradually the butter to incorporate and keep beating until the dough is smooth, elastic and tends to separate from the sides of the bowl. At this point, let it rest covered in a warm environment until tripled in size. Meanwhile proceed with the ganache. Warm the coconut cream until hot, stir in the chocolate to melt and refrigerate.

 

 

After the fermentation time, punch down the dough and use a spatula and a spoon to portion it into individual forms such as muffin tins. Let them double in size in warm conditions and bake at a preheated oven to 180C for about 17-20min. Let cool and prepare the syrup by combining the water and sugar over heat. As soon as it boils, remove from heat, add the liqueur and soak in the savarins. Remember to completely moisten them with syrup -but not as much as to brake- and for that reason make holes on the bottom of each one with a fork. When finished, optionally trim the edges and if using cases like muffin tins get their bottom facing up and cut in half . Pipe some ganache in the center of each half and surround it by piped coconut cream. When finished with every savarin, replace their caps and brush them with glaze, made after warming the apricot jam with water. Finally refrigerate until cool and garnish as preferred.

Opera

 

                                Joconde
                                142gr                                                               almond flour
                                170gr                                                               granulated sugar

                                43gr                                                                 cake flour

                                198gr (4)                                                          eggs

                                99gr (3 big)                                                      egg whites

                                43gr                                                                 melted butter

                                as preferred                                                     vanilla

 

                               Coffee syrup

                               115gr                                                                water

                               115gr                                                                granulated sugar

                               30ml                                                                 coffee liqueur

                               185ml                                                               strong brewed coffee

 

                               Ganache

                               197gr                                                                bittersweet chocolate

                               197gr                                                                heavy cream

                               12ml                                                                 coffee liqueur

 

                               Coffee reduction

                               250ml                                                               water

                                         1^1/2    Tbs                                                            espresso instant coffee granules

 

                               Buttercream

                               183gr                                                                butter at room temperature

                               57gr                                                                  margarine 

                               58gr (2)                                                             egg whites at room temperature

                               82gr                                                                  sugar

                               42gr                                                                  corn syrup

                               29gr                                                                  water

                               25ml                                                                 coffee reduction

 

                               Glaze

                               90gr                                                                  water

                               180gr                                                                sugar

                               118gr                                                                heavy cream

                               56gr                                                                 cocoa powder

                               8,4gr                                                                gelatin sheets

 

Start with the glaze by softening the gelatin in cold water. In a saucepan bring sugar, water and cream to a boil. Shift in the cocoa powder and when completely dissolved ( you can pass it through a strainer if needed ), bring the mixture back to boil and cook for about 4min whisking constantly. Remove from the heat and let it cool to 82C. Then stir in the softened gelatin, combine well, cover the saucepan with plastic film, let cool and keep refrigerated for at least 12h before use. For the joconde whisk the egg whites with 1/3 of the sugar to stiff peaks and transfer the meringue to a separate bowl. With the mixer still fitted with the whisk attachment beat the rest of the ingredients except for butter for a few minutes. Then fold in the melted butter and gradually add the meringue incorporating carefully not to deflate the mixture. Divide and spread the batter on two approximately 36x30cm sheet pans covered with parchment paper and bake at a preheated oven to 185C for 8-10min.

 

 

For the coffee reduction dissolve the coffee in water and boil until reduced to 1/5. Set aside to cool and prepare the syrup by combining water with sugar in a saucepan and boiling for about 1min. Let cool and then proceed with the ganache. Warm the heavy cream until hot, pure it over the chocolate and stir until smooth. Finally add the liqueur and refrigerate just until spreadable. For the buttercream mix margarine with butter until well combined and bring water with sugar and corn syrup to boil. When they reach 100C start whisking the egg whites. As soon as the temperature rises up to 115C, pour the syrup like a string between the whisk attachment and the bowl and into the egg whites while whisking at high speed. Continue until the meringue has cooled and gradually add the softened butter whisking after each addition.

 

In the meantime also incorporate the coffee reduction. When finished set aside and start assembling. First combine the previously prepared simple syrup with the coffee and liqueur. Then divide each joconde layer in half cutting alongside its smaller dimension and choose a piece as the bottom one. Moisten the bottom layer with the coffee syrup and spread half of the buttercream on top. Repeat the procedure for the second joconde layer but cover it with ganache using just as needed. Place the third, moistened joconde layer followed by the remaining buttercream portion and finish with the last joconde on top. Keep in fridge and meanwhile melt the glaze over low heat. As soon as it has cooled again to the right consistency to be pured over and spread without dripping from the sides, apply as much glaze as needed on top of the cake and return to fridge. Let it set there, trim up to 1cm from the sides if preferred and finally cut aproximately 32 pieces.

Lemon cheesecake roll

 

                              Cream cheese roll

                              93gr                                                                    granulated sugar
                              4                                                                         egg whites
                              4                                                                         egg yolks
                              25g                                                                      butter
                              167g                                                                    cream cheese
                              67ml                                                                    fresh milk
                              40g                                                                      cake flour
                              13g                                                                      corn flour

                              1/2                                                                      vanilla pod

                              Lemon curd

                              100gr                                                                   lemon juice
                              163gr                                                                   granulated sugar
                              1 Tbs                                                                   lime zest
                              100gr                                                                   eggs
                              150gr                                                                   butter, room temperature
                  
                              Italian meringue

                              3                                                                          egg whites

                             128gr                                                                    granulated sugar

                             64gr                                                                      light corn syrup

                             45gr                                                                      water

                             Chantilly
                             250gr                                                                     heavy cream
                             zest                                                                       from 1 lemon

For the lemon curd combine 50gr of the sugar with the juice and zest in a saucepan and bring to boil. In a metal bowl whisk the eggs with the rest of the sugar to homogenize and temper the mixture with one-quarter of the hot juice. Return to the heat and boil 1min whisking vigorously. Then let the curd come to room temperature and gradually add the butter, beating well after each addition until fully incorporated. Proceed with the cream cheese sponge and warm milk with butter, cream cheese and vanilla at low heat until just homogeneous. Given that the mixture is not too hot, combine it with the yolks and flours, mix well and pour it through a sheave to remove any lumps.
 

 

Start whisking the egg whites and gradually add the sugar after they become quite foamy. Whisk until stiff peaks and carefully fold the meringue in the yolk mixture in portions. Spread the batter on a paper lined 30x40cm pan and bake at 170C at start and later at 160C for about 30min or until light brown. Adjust the temperature while baking depending on the browning on top. When ready, let cool and separate from the bottom paper. For the meringue, heat the sugar with corn syrup and water and when they reach 100C start whisking the egg whites. When the temperature rises up to 115C, pour the syrup like a string between the whisk attachment and the bowl and into the egg whites while whisking at high speed.

 

 

Keep whisking at this speed for about a minute and then to medium until the meringue is cool. For the chantilly simply whip the heavy cream with the zest to stiff peaks and fold it in about half of the meringue. When the sponge has cooled, spread a thin layer of lemon curd on top followed by a layer of the previous mixture and roll lengthwise and tightly. Keep in fridge and well enfolded in parchment paper until set. Finally spread some of the remaining meringue on the surface and smooth it with a flexible plastic band dragged from the one side to the other. Optionally decorate with piped meringue and burn with a torch.