8 individual cakes
Equipment
For the caramel salted egg yolk Sablé Breton: diameter 6 cm half sphere silicone mold
For red bean cream: Silikomart SF009
For black bean soy sauce sponge: 40 cm * 30cm frame and a diameter 5 cm cutter
For red bean cream for the outside piping: Wilton #103 and #5 decorating tip
Baked salted egg yolks
- Wash the raw salted egg yolks with half of the rice wine. Pour the rice wine out. Repeat once.
- Place the salty egg yolks on a non- stick baking tray. Bake them at 170 degree for 15 minutes.
Caramel salted egg yolk Sablé Breton
- Chop the baked salty egg yolks into small pieces. Set aside.
- Make dry caramel and pour on a silpat. When it becomes cool, blend it as caramel powder.
- Mix the butter, caramel powder and icing sugar togetger. Add the egg yolks, and then mix with the flour and the baking powder.
- Mix with the chopped baked salty egg yolks. Let the dough set in the fridge for 1 hour.
- Cut into 8 pieces 8 grams dough. Put each of them in a diameter 6 cm half sphere silicone mold.
- Bake at 155 degree for 25 minutes. Let them cool and store into a container.
Red bean paste
- Soak the red beans in water 1 for one night.
- Wash and strain the red beans. Bring red bean and water 2 into the inner pot of the rice cooker. Add water 3 into the outer pot of the rice cooker and start to steam.
- When the red beans are well cooked, blend them as puree in the food processor.
- Sieve the puree to remove the skin. Weigh it, it shoud be about 435 grams .
- Heat the canola oil In a sauce pan, add the red bean puree in step 4, light brown sugar, 85% glucose syrup, and Tahiti vanilla seeds.
Red bean cream
- Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
- Mix the milk, red bean paste and egg yolks with a hand blender.
- Heat in a saucepan and stir with a rubber spatula until 82 degree.
- Add the hydrated gelatin and strain. Fill into the silicone mold. Freeze until needed.
Red bean cream for the outside piping
- Warm the cream to 35 degree.
- In a stand mixer fitted with the paddle, mix the red bean and the cream. Add the rest of ingredients and mix well.
- Colour with pink to get purple cream, and yellow food coloring for mustard colour cream.
Black bean shoyu sponge
- Whip all the ingredients except cake flour in a stand mixer until it turns lighter in colour.
- Mix with the sifted cake flour with a spatula.
- Pour into a 40cm * 30cm frame. Spread with a metallic cranked spatula or a plastic scraper to create an even layer.
- Bake at 165 degree for 8 minutes.
Soy sauce chantilly
- Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
- Heat half of the cream to melt the hydrated gelatine.
- Add the rest ingredients and mix well with hand blender. Set for a night.
White chocolate shell
- Melt the white chocolate.
- Mix with the canola oil and add the colouring.
Assembly
- Chop the remaining two baked salty egg yolk into small pieces.
- Cut the black bean shoyu sponge with 5 cm round cutter. Spread 1.5 grams of baked salty egg yolks on each sponge.
- Whip the soy sauce chantilly into soft peaks.
- Pipe some chantilly in the half sphere mold. Place the Sablé Breton in and pipe some chantilly. Finally seal with the sponge and freeze until set.
- Melt the white chocolate shell.
- Unmold the chantilly and dip in the white chocolate shell for the outside hemisphere with a toothpick.
- Stick on a 8 cm cake board before setting.
- Unmold the red bean cream. Stick on the centre of the surface of the hemisphere.
- Use Wilton #103 piping as petal shape with purple cream. Use Wilton #5 piping as anther shape with mustard color cream.