• White Instagram Icon
  • facebook

Aalst Wilmar Pte Ltd © 2019

 

GOD OF FORTUNE CAKE

CHOCOLATE PASSION MOUSSE

 

Cream ............................................................................................................................. 90g Passion Fruit Puree ............................................................................................. 120g Unsalted Butter ........................................................................................................ 25g Egg Yolks ...................................................................................................................... 45g Sugar ................................................................................................................................ 55g Water ................................................................................................................................ 19g Pâtissier Artisan Dark 53% Couverture ................................................. 140g Pâtissier Artisan Milk 32% Chocolate........................................................ 82g Whipped Cream ................................................................................................... 437g

 

1.  Whipped up Egg Yolks first. Boil Sugar and Water together to 121°C and pour into the Whipped Egg Yolks to make a pate-bombe.

2.  Boil Cream and Passion Fruit Puree and pour into a mixture of Pâtissier Artisan Dark 53% Couverture and Pâtissier Artisan Milk 32% Chocolate to make a ganache.

3.  Add Unsalted Butter into Chocolate Ganache when it reach 45°C.

4.  Combine Pate-Bombe and Chocolate Ganache together.

5.  Fold Whipped Cream into the final mixture. 

 

WHITE CHOCOLATE VANILLA 

 

Cream ........................................................................................................................... 210g Milk ...................................................................................................................................210g Vanilla Bean .................................................................................................. Half Stick Egg Yolks ...................................................................................................................... 50g Sugar ............................................................................................................................... 40g Pâtissier Artisan White 31% Chocolate ................................................. 165g Unsalted Butter (Soft) ............................................................................................ 6g

 

1.  Cook Cream and Milk with Vanilla Bean, Egg Yolks and Sugar to make an Anglaise.

2.  Add Pâtissier Artisan White 31% Chocolate and mix until 40°C.  

3.  Add soft Unsalted Butter. 

STREUSEL CASHEW

 

Salt ...................................................................................................................................... 2g Cashew Pieces ..................................................................................................... 120g Unsalted Butter ..................................................................................................... 115g Sugar ............................................................................................................................. 115g All Purpose Flour ................................................................................................. 115g Pâtissier Artisan Dark 64% Couverture................................................... 30g  

1.  Roast Cashew pieces and place in food processor to grind (but not too fine).

2.  Melt Pâtissier Artisan Dark 64% Couverture and add the Unsalted Butter.  Add all the other ingredients afterwards and mix.

3.  Roll between 2 silpats and put in fridge. Cut accordingly to desired size and bake at 180°C for 15 minutes.   

 

PAIN DE GENES

 

Almond Paste ....................................................................................................... 460g Eggs (1) .......................................................................................................................... 77g Eggs (2) ....................................................................................................................... 250g Flour (High Gluten) ............................................................................................... 36g Corn Starch ................................................................................................................ 36g Unsalted Butter .................................................................................................... 140g

 

1.  Peddle Almond Paste and Eggs (2). Change mixer’s attachment and add in Eggs (1) to continue whipping until fluffy.

2.  Mix Flour (High Gluten), Corn Starch and fold in egg mixture. 3.  Take out some batter to mix with the melted Unsalted Butter and fold into the rest of the mixture.

4.  Bake at 160 °C for 10 to 15 minutes.  

 

RED CHOCOLATE GLAZE

 

Water ............................................................................................................................ 321g Sugar ............................................................................................................................ 642g Glucose Syrup ...................................................................................................... 642g Condensed Milk .................................................................................................. 428g Masse Gelatine .................................................................................................... 300g Pâtissier Artisan White 32% Couverture ............................................ 642g Red Coloured Powder ........................................................................................ 21g

 

1.  Boil Water, Sugar and Glucose Syrup to 103°C.

2.  Add in Condensed Milk, Masse Gelatine and Pâtissier Artisan White 32% Couverture, stir until even.

3.  Lastly, add in Red Coloured Powder and glaze at 40°C.