Revisited Tiramisu
- 151g Water
- 4g Salt
- 80g Grapeseed Oil
- 90g Flour
- 50g deZaan True Dark cocoa powder
- 160g Egg Yolks
- 100g Eggs
- 250g Egg Whites
- 85g Granulated Sugar
- 30g Invert Sugar
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Boil water with salt and oil.
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Pour onto flour and True Dark cocoa powder in a mixing bowl.
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Gradually add yolks and eggs to form a batter.
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Whip egg whites with sugars to form a French meringue.
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Fold the previous base into the meringue.
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Spread to 1 cm thick, 34cm x 60cm with a Raplette (or one 60x40cm baking tray) on a silicon mat.
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Bake at 170°C/ 338°F for approx. 10 min.
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Once baked, place parchment paper on top and turn the sponge to retain the moisture in the sponge.
- 105g Espresso Coffee
- 1 piece Vanilla Bean (seeded)
- 12g Egg Yolks
- 3.2g Pectin X58
- 40g Granulated Sugar
- 240g Mascarpone
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Heat the coffee with vanilla with yolks to 50°C/122°F.
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Add pectin with sugar. Blend mixture with immersion blender. Cook to 85°C/185°F.
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Pour onto mascarpone and emulsify with immersion blender.
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Refrigerate until the cream starts to set (approx. 27°C/80.6°F)
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Blend again to form a homogenous mass.
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Fill a 25mm diameter acetate tube with cream and freeze.
- 118g Water
- 15g Pectin X58
- 50g Granulated Sugar
- 40g deZaan True Dark cocoa powder
- 65g deZaan Stellar cocoa butter drops
- 225g Cream 35%
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Heat water to 50°C/ 131°F.
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Add pectin, sugar and the True Dark cocoa powder.
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Blend with an immersion blender and cook to 85°C/185°F.
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Add Stellar cocoa butter drops before pouring onto cream.
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Emulsify with an immersion blender and refrigerate for 12 hrs before whipping.
- As necessary Dark Chocolate
- As necessary Milk Chocolate
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Melt the dark chocolate before tempering and spreading between 2 guitar sheets.
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Cut 4cm diameter discs and leave to set.
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Melt the milk chocolate and temper. Form desired stamps with cold spray and stick onto the dark chocolate discs.
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Cut True Dark choux pastry sponge to 33cm wide before whipping the ganache to a freshly churned ice cream texture. (Keeping a small amount of ganache which will be whipped for the finishing)
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Spread ganache into sponge (skin side facing up) with a Raplette to 1cm high.
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Scrape 1 cm from the top and bottom of the sponge. Place the frozen insert tube.
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Roll sponge and tighten with a ruler. Freeze for 20-30 min until firm.
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Cut with a hot knife, portions of 3cm wide.
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Store, covered in freezer for later.
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Whip the remaining ganache to a freshly churned ice cream texture. Pipe a zigzag on the top of the roll portion.
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Using a small amount of ganache, stick the chocolate décor decoration to finish.
