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Black Sesame Jivara

The recipe by Nicolas Botomisy

Black Sesame Chiffon Cake

butter 65.0 g
whole milk 54.0 g
pastry flour 85.0 g
egg yolks 105.0 g
whole eggs 70.0 g
whole milk 125.0 g
black sesame paste 180.0 g
egg white 155.0 g
granulated sugar 75.0 g
egg whites powder 4.0 g
fine sea salt 2.0 g
granulated sugar 2.0 g

Make a puff pastry dought with the milk, butter, flour and eggs. When the mix is homogeneous, add little by little the milk and blend it with the dry fruit paste. Then mix the whipped egg whites with sugar and the egg white powder. Bake at 180°C for about 15 minutes.

Jivara Black Sesame Crémeux

basic custard cream 500.0 g
Jivara Lactée 40% 225.0 g
black sesame paste 50.0 g

Strain the hot custard through a chinois, then make an emulsion with the chopped or melted chocolate using a rubber spatula (as for a ganache) so as to obtain a smooth, shiny and elastic texture. For a perfect emulsion, finish with a hand mixer, taking care not to introduce any air and working at a temperature above 35°C (45°C maximum). This method ensures that the creamy texture remains supple even after thawing.

Basic Custard Cream

egg yolks 85.0 g
fresh cream 35% fat 212.0 g
whole milk 212.0 g
granulated sugar 42.0 g

Bring the cream to the boil with the milk and pour the mixture over the eggs, previously mixed (but not beaten) with the sugar. Cook the mixture at 82/84°C until it coats the back of a spoon. Strain through a wire chinois and use immediately, or cool rapidly and set aside in a refrigerator.

Jivara Milk Gelato

gelato stabilizer 8.0 g
inverted sugar 40.0 g
atomised glucose 160.0 g
granulated sugar 86.0 g
whole milk 1346.0 g
Jivara Lactée 40% 360.0 g

Heat the milk, the inverted sugar and the milk powder together. At 45°C, add the sugar previously mixed with the stabiliser and the atomised glucose. At 60° C poor the hot mix over the chocolate (or the praliné or the dry fruits paste) and mix, in order to obtain a perfect emulsion. Pasteurize at 85°C and cool down quickly. Strain through a chinois. Leave to rest 12 hours and churn. Store at -20°C and serve at -11°C.

Gelato Stabilizer

locust bean flour 2.0 g
guar gum 2.0 g
monosterate glycerol 4.0 g

Mix everything together.

Black Sesame Jivara dipping mix

Jivara Lactée 40% 140.0 g
cocoa butter 60.0 g
black sesame 50.0 g

Melt everything together and use at 32°C on the frozen cake.

Jivara and Black Sesame Sauce

whole milk 300.0 g
glucose syrup DE 40 75.0 g
Jivara Lactée 40% 350.0 g
black sesame paste 125.0 g

The preparation method is the same as for a ganache. The use of the emulsion technique is important to obtain a solid and glossy decoration. For a lighter texture and a better hold, the sauce should be reheated at a temperature ranging from 20-25°C to 35-40°C.

Black Sesame Jivara

black sesame chiffon cake 922.0 g
Jivara black sesame crémeux 775.0 g
Jivara milk gelato 2000.0 g
black sesame Jivara dipping mix 250.0 g
Jivara and black sesame sauce 850.0 g

Once the sponge is baked, place it immediately in the freezer in order to keep it moist.
Spread a thin layer of chocolate crémeux on the sponge, cut it in half in the width and roll it tight. Place the two rolled cakes inside a U shape mold in the freezer to maintain their nice round shape.
Once frozen, cut in 4,5 cm sections and dip them into the chocolate dipping mix at 32°C, in order to cover each cake with a tiny chocolate layer.
Place some sauce on the plate and then a rolled cake. Add a chocolate decoration and scoop a quenelle of milk chocolate gelato before serving.
For the chocolate decoration, make some irregular round circles thin enough to hang sloping on the plate as in the picture. Take care of having them touch each other in order to avoid any falls. Sprinkle with some black sesame.

nicolasbotomisy.com

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