Quantity: 8 individual cakes
Equipment
For the cinnamon whipped ganache: Wilton petal piping tip 104
For the Araguani dark chocolate cremeux: 8″ square frame
For the jerusalem artichoke mousse: Pavoni silicon mould “Confy” PX4351S
Cinnamon walnut crumble base
- Paddle the butter with brown sugar.
- Add the walnut powder and cinnamon, paddle to combine.
- Add flour and salt, mix until just incorporated.
- Roughly roll over a wire grill on top of silicon mat to create crumble.
- Bake at 160°C for 12-15 minutes.
- Let it cool. Then transfer to the mixer and paddle to break it up into small pieces.
- While paddling, pour in the melted cocoa butter and mix well.
- Roll the crumble in between 2 acetate sheets to a thickness of 0.4cm. Freeze.
- Using the cutter provided with the mould, cut to the size of the mould.
Araguani dark chocolate cremeux
- Combine milk, cream and cepe powder in a pot. Bring to a boil.
- Whisk together yolks and sugar in a bowl.
- Pour half of the milk mixture into the yolk mixture, whisk to combine.
- Pour all of the yolk mixture back into the pot containing the milk mixture.
- Heat slowly while stirring with a spatula until 84°C.
- Pour the mixture over the chocolate and hand-blend to emulsify.
- Pour 200g of cremeux into an 8″ square frame lined with cling film and freeze to set.
Walnut caramel
- Toast the walnuts in the oven at 150°C for 10 minutes.
- Crush the walnuts and infuse in hot cream. Let it sit for at least 1 hour.
- After infusion, squeeze out the cream from the walnuts using 2 layers of cheese cloth. Then discard the remaining walnuts.
- In a medium pot, combine glucose, sugar and water.
- Caramelise till golden brown and de-glaze with 170g of the walnut cream extracted earlier.
- Let cool to about 50°C.
- With a hand-blender, emulsify salt and butter into the caramel.
- Pour 200g of the caramel over the chocolate cremeux in the 8″ square frame.
- Freeze to set.
- Once set, unmould and cut into rectangles of 11 x 2 cm.
Chocolate sponge
- Melt chocolates and butter over a bain-marie.
- Whisk egg yolks with sugar until thick and fluffy.
- Whisk egg whites, egg white powder and sugar until it forms stiff peaks.
- Take a scoop of the whipped egg yolks and mix it into the melted butter and chocolate mixture.
- Fold together the whipped egg whites and yolks until 80% mixed.
- Gradually add cocoa powder to the mixture while folding.
- Add the melted chocolate mixture and fold through.
- Spread onto a silpat within a large rectangle frame.
- Bake at 180°C for about 20-25 minutes.
- Let cool then cut into 0.5cm thin sheets, then cut into 11 x 2 cm rectangles.
Cinnamon whipped ganache
- Heat the cream with the cinnamon sticks and vanilla. Let it infuse for 1 hour.
- Remove cinnamon sticks from the mixture and add trimoline and glucose.
- Boil the mixture and add the gelatine.
- Pour over the white chocolate and hand-blend.
- Chill overnight to set.
Dark chocolate glaze
- Combine all ingredients except the gelatine in a pot.
- Bring to a boil and then add the gelatine.
- Chill overnight to set.
Jerusalem artichoke mousse
- First, to make the jerusalem artichoke purée, peel and grate the jerusalem artichoke.
- Melt butter in a oven-safe pot and cook artichokes on medium heat until slightly browned.
- Transfer to the oven at 180°C and bake until softened, about 10 minutes.
- Remove from oven and caramelise further on the stove.
- Add the milk and simmer until further broken down and purée-like.
- Hand-blend until smooth.
- In another pot, warm milk and melt gelatine in the milk.
- Caramelise sugar until golden brown, then add the jerusalem artichoke purée and stir to combine.
- Add the milk and combine.
- Ice bath the mixture until cool, fold in the whipped cream.
- Transfer to a piping bag and pipe into Confy moulds until half full.
- Press the inserts into the mould with the caramel side down, followed by the chocolate sponge.
- Fill to 95% with more jerusalem artichoke mousse, then finish with the crumble base.
Chocolate pate sucrée
- Paddle softened butter with icing sugar.
- Add eggs and paddle until combined.
- Add almond powder and cocoa powder. Keep mixing untill combined.
- Add flour in 2 additions, mix till just incorporated.
- Rest dough in chiller for 2 hours.
- Roll out dough to 1mm thick, and cut with the small cutter provided with the silicon mould.
- Place in between perforated silicon mats and bake at 160°C for about 12 minutes.
Assembly
- Ensure to have the inserts and crumble base ready before starting on the jerusalem artichoke mousse.
- Once mousse is done, transfer to a piping bag and pipe into Confy moulds until half full.
- Press the inserts into the mould with the caramel side down, followed by the chocolate sponge.
- Fill to 95% with more jerusalem artichoke mousse, then finish with the crumble base.
- Freeze and unmould.
- Warm the glaze and hand-blend to remove any lumps and bubbles. Use at 28-30°C.
- Glaze the cakes and transfer to cake board using 2 toothpicks.
- Place the baked chocolate pate sucrée on top.
- Whisk the cinnamon whipped ganache to stiff peaks and pipe decoration in an irregular and natural fashion.
- Sprinkle with cocoa nibs and a chocolate stick.