Hirotaka Sakai presents its winning recipes of the 23th Luxardo Grand Premio.
Barchetta and Passione.
BARCHETTA
BISCUIT CHOCOLAT
214g whole eggs
54g granulated sugar
25g flour
19g cocoa powder
19g butter
1. Beat the whole eggs and granulated sugar.
2. Add the flour, cocoa powder, and butter.
3. Bake at 180°c for 16 minutes.
4. When cool, cut into 7mm slices and cut out into discs.
5. Set into molds, soak with the imbibage, and freeze.
IMBIBAGE
30g Luxardo Espresso Liqueur
24g espresso coffee
1. Mix together the Luxardo Espresso Liqueur and the espresso coffee.
BISCUIT NOISETTE CAFÉ
40g hazelnut powder
80g almond powder
62g icing sugar
4g powdered coffee (Caférine Espresso)
22g Luxardo Espresso Liqueur
22g hot water
82g egg yolks
74g flour
138g egg whites
33g granulated sugar
54g butter
60g Luxardo Espresso Liqueur
1. Beat the hazelnut powder, almond powder, icing sugar, powdered coffee, Luxardo Espresso Liqueur, hot water, and egg yolks.
2. Beat the egg whites with the granulated sugar and incorporate half of it into 1.
3. Add the butter, then the remaining meringue.
4. Bake at 180°c for 16 minutes.
5. Soak with Luxardo Espresso Liqueur when done baking.
CRÈME VANILLE
100g cream 35%
30g milk
1/2 stick vanilla
56g frozen egg yolks
22g granulated sugar
26g powdered milk
5g water
1g gelatin
1. Make an anglaise with the cream, milk, vanilla, frozen egg yolk, granulated sugar, and powdered milk.
2. Add and melt the soaked gelatin.
3. Pour into molds over the Biscuit Chocolat and freeze again.
NOISETTE CARAMEL
38g hazelnut praline
19g couverture Jivara Lactée
14g caramel flakes
14g feuilletine (Roylatine)
1. Melt the couverture Jivara Lactée and mix with the hazelnut praline, caramel flakes, and feuilletine.
2. Spread into molds and cover with the cut out Biscuit Noisette Café.
3. Remove from the molds once frozen.
MOUSSE FROMAGE CAFÉ
120g cream cheese
30g granulated sugar
6g lemon juice
12g Luxardo Espresso Liqueur
90g cream 35%
6g coffee beans
40g frozen egg yolks
30g granulated sugar
6g gelatin
30g water
200g whipped cream 35%
1. Bring the cream to a boil, remove from the heat, add the crushed coffee beans and cover for 5 minutes.
2. Mix together the cream cheese, granulated sugar, lemon juice, Luxardo Espresso Liqueur until creamy.
3. Make an anglaise with the cream infusion, egg yolks, and granulated sugar.
4. Melt the soaked gelatin, and gradually pour over 2. and mix.
5. When mixed, incorporate the whipped cream.
SAUCE CHOCOLAT
28g couverture Jivara Lactée
4g couverture P125 Coeur de Guanaja
42g cream 35%
14g Luxardo Espresso Liqueur
1. Bring the cream to a boil.
2. Pour over the couverture and mix to obtain a homogenous mixture.
3. When cool, add the Luxardo Espresso Liqueur.
4. Cover the surface with plastic wrap and keep in the refrigerator.
PISTOLET CHOCOLAT BLANC
100g white chocolate
50g cacao butter
1. Melt together the white chocolate and cacao butter.
ASSEMBLY AND FINISH
1. Fill 3/5 of the mold with Mousse Fromage Café, and push in the frozen Biscuit Chocolat and Crème Vanille insert to the bottom.
2. Fill the sides with the Mousse Fromage Café and cover with the Biscuit Noisette Café with the Noisette Caramel side facing down.
3. Remove from the mold and spray with the Pistolet Chocolat Blanc.
4. Warm the Sauce Chocolat and pour into the hollow of the Mousse Fromage Café.
5. Decorate with gold leaves and chocolate.
***
PASSIONE
COMPOTE GRIOTTE
130g frozen whole griotte cherries
100g granulated sugar
100g Luxardo Maraschino
1. Heat the griotte cherries and granulated sugar until it starts to boil.
2. Remove from the heat, cool down, and add the Luxardo Maraschino.
3. Cool down.
COULIS GRIOTTE
100g Compote Griotte
10g granulated sugar
15g lemon juice
20g water
2g gelatin
1. Mix the Compote Griotte, granulated sugar, and lemon juice with a hand mixer.
2. Add the soaked gelatin, pour into molds and freeze.
PÂTE SABLÉE
50g butter
50g granulated sugar
50g almond powder
50g flour
1. Put all ingredients in the mixer.
2. When crumbly, place between plastic sheets and roll out into 3mm thick sheets.
3. Leave to rest in the refrigerator.
4. Cut out into 5.5cm discs and bake at 160°c for 16 minutes.
BISCUIT D’AMANDES CHOCOLAT
104g almond powder
86g icing sugar
30g flour
12g cocoa powder
200g egg whites
52g granulated sugar
1. Beat the egg whites and granulated sugar to make a meringue.
2. Incorporate the sifted almond powder, icing sugar, flour, cocoa powder and bake at 200°c for 13minutes.
3. When cool, cut out into 5.5cm discs.
IMBIBAGE
30g Luxardo Maraschino
15g liquid from the Compote Griotte
1. Mix together the Luxardo Maraschino and the liquid from the Compote Griotte.
CRÈME CHOCOLAT
34g couverture Caraque
17g couverture Cäraibe
28g frozen egg yolks
14g granulated sugar
60g cream 35%
24g milk
10g Luxardo Maraschino
1. Make an anglaise with the egg yolks, granulated sugar, cream, and milk.
2. Mix well with the couverture Caraque and Cäraibe and emulsify.
3. Cool down and mix with the Luxardo Marschino.
4. Pour over the frozen Coulis Griotte and freeze again.
MOUSSE GRIOTTE
156g griotte cherry purée
39g raspberry purée
10g granulated sugar
8g gelatin
40g water
20g Luxardo Maraschino
29g egg whites
58g granulated sugar
200g cream 35%
1. Heat the griotte cherry and raspberry purée with the granulated sugar.
2. Add the soaked gelatin and mix.
3. When cool, add the Luxardo Maraschino.
4. Incorporate the Italian meringue and whipped cream.
GLAÇAGE MARASCHINO
250g nappage neutre (cold-processed)
150g nappage neutre
100g griotte cherry purée
100g Luxardo Maraschino
1. Mix together the two kinds of nappage with the griotte cherry purée and melt the mixture over heat.
2. Cool down and add the Luxardo Maraschino.
ASSEMBLY AND FINISH
1. Fill the mold half way with the Mousse Griotte and push in the frozen Coulis Griotte and Crème Chocolat insert.
2. Pipe in a small amount of Mousse Griotte and cover with the Biscuit d’Amandes Chocolat soaked with the Imbibage.
3. Fill to the top with Mousse Griotte, cover with the Pâte Sablée, and freeze.
4. Remove from the molds and cover with the Glaçage Maraschino at 55°c.
5. Decorate with the Compote Griotte, chervil, and chocolate.
Hirotaka Sakai for the 23th Luxardo Grand Premio