Deden Putra for The Gelato Mystery Challenge Chicago Restaurant Pastry Competition 2015

Recipe by Deden Putra
Executive Pastry Chef, The Peninsula, New York, NY


Chocolate Mousse

7 oz/199 g deZaan Sensation 72
3 sheets gelatin
6 large egg yolks
3.17 oz/90 g confectioners’ sugar
20.28 oz/575 g heavy cream, lightly whipped

Melt the chocolate, set aside. Soak gelatin, set aside. Make a pâte à bomb with egg yolks and confectioners’ sugar; fold in soaked gelatin. Finally, fold in melted chocolate and lightly whipped cream.

Orange Financier

7 oz/200 g unsalted butter
7 oz/200 g confectioners’ sugar
7 oz/200 g almond flour
1 ea    orange zest
4.2 oz/120 g whole eggs
0.7 oz/20 g cornstarch
First, whip butter, confectioners’ sugar, orange zest and almond flour until creamy. Add eggs, a little bit at the time; fold in cornstarch. Transfer into a pastry bag.
Pipe the batter into micro flavor bar mold a half way up and bake the orange financier for about 12 minutes at 325 F.

Fruit Jelly

17.6 oz/500 g Capfruit apricot puree
3.17 oz/90 g granulated sugar
0.1 oz/3 g agar agar
6 sheets gelatin
Soak the gelatin in cold water, set a side. Combine puree, sugar and agar using an immersion blender. Pour into a saucepan and bring mixture to a boil for 2 minutes; stir in soaked gelatin.
Finally, pour onto silicone micro sphere mold and allow it to set in the fridge.


4.4 oz/125 g unsalted butter
6.5 oz/185 g all-purpose flour
2.1 oz/60 g granulated sugar
1 vanilla bean

Combine all the ingredients in the food processor and process until it comes together as a dough. Flatten the dough into a disc, cover with plastic wrap and refrigerate.

Chocolate Crumble

3.5 oz/100 g unsalted butter
3.5 oz/100 g granulated sugar
2.5 oz/70 g all-purpose flour
1 oz/30 g deZaan cocoa powder
3.5 oz/100 g almond flour
0.05 oz/1.5 g salt

Combine all the ingredients in the food processor and process until it comes together as a dough. Roll the dough out on a sheet pan and bake at 356°F for15 to 20 minutes.
Finally, crumble the baked dough white it is still warm.

Exotic Fruit Gelato

2.2 lb/1 kg Maximapan 150 milk base
10.5 oz/300 g capfruit exotic fruit puree
1 vanilla bean
8 oz/225 g deZaan Temptation 64 chocolate, melted

Warm the Maximapan base and then add the fruit puree using an immersion blender. Process in ice cream machine.

Recipe from The Gelato Mystery Challenge
The Chicago Restaurant Pastry Competition 2015


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