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

 

  1. Wash the raw salted egg yolks with half of the rice wine. Pour the rice wine out. Repeat once.
  2. 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

 

  1. Chop the baked salty egg yolks into small pieces. Set aside.
  2. Make dry caramel and pour on a silpat. When it becomes cool, blend it as caramel powder.
  3. Mix the butter, caramel powder and icing sugar togetger. Add the egg yolks, and then mix with the flour and the baking powder.
  4. Mix with the chopped baked salty egg yolks. Let the dough set in the fridge for 1 hour.
  5. Cut into 8 pieces 8 grams dough. Put each of them in a diameter 6 cm half sphere silicone mold.
  6. Bake at 155 degree for 25 minutes. Let them cool and store into a container.

 

Red bean paste

 

  1. Soak the red beans in water 1 for one night.
  2. 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.
  3. When the red beans are well cooked, blend them as puree in the food processor.
  4. Sieve the puree to remove the skin. Weigh it, it shoud be about 435 grams .
  5. 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

 

  1. Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
  2. Mix the milk, red bean paste and egg yolks with a hand blender.
  3. Heat in a saucepan and stir with a rubber spatula until 82 degree.
  4. Add the hydrated gelatin and strain. Fill into the silicone mold. Freeze until needed.

 

Red bean cream for the outside piping

 

  1. Warm the cream to 35 degree.
  2. In a stand mixer fitted with the paddle, mix the red bean and the cream. Add the rest of ingredients and mix well.
  3. Colour with pink to get purple cream, and yellow food coloring for mustard colour cream.

 

Black bean shoyu sponge

 

  1. Whip all the ingredients except cake flour in a stand mixer until it turns lighter in colour.
  2. Mix with the sifted cake flour with a spatula.
  3. Pour into a 40cm * 30cm frame. Spread with a metallic cranked spatula or a plastic scraper to create an even layer.
  4. Bake at 165 degree for 8 minutes.

 

Soy sauce chantilly

 

  1. Bloom the gelatin powder with five times weight of water for at least 5 minutes. Keep in the fridge at 4 degree.
  2. Heat half of the cream to melt the hydrated gelatine.
  3. Add the rest ingredients and mix well with hand blender. Set for a night.

 

White chocolate shell

 

  1. Melt the white chocolate.
  2. Mix with the canola oil and add the colouring.

 

Assembly

 

  1. Chop the remaining two baked salty egg yolk into small pieces.
  2. Cut the black bean shoyu sponge with 5 cm round cutter. Spread 1.5 grams of baked salty egg yolks on each sponge.
  3. Whip the soy sauce chantilly into soft peaks.
  4. 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.
  5. Melt the white chocolate shell.
  6. Unmold the chantilly and dip in the white chocolate shell for the outside hemisphere with a toothpick.
  7. Stick on a 8 cm cake board before setting.
  8. Unmold the red bean cream. Stick on the centre of the surface of the hemisphere.
  9. Use Wilton #103 piping as petal shape with purple cream. Use Wilton #5 piping as anther shape with mustard color cream.