ONAKA                                                                    

                                            

By David Bonet teacher at the French Pastry School Ecole Bellouet Conseil, Paris

Makes 10 Individual Molds

Madeleine Batter

Whole eggs..................65 g

Sugar...........................60 g

Invert Sugar................25 g

Flour (Type 55)............65 g

Baking Powder............1.5 g

Salt.................................1 g

Lemon zest...................2 g

Olive Oil......................65 g

 

Total Weight: 284,5 g                                         

 

With a Robot Coupe, mix the eggs, sugar, and Invert Sugar, then, fold in the flour with the baking powder sifted together. Gradually add the salt, the lemon zest, and the olive oil. Pour the batter onto a Silpat Entremet 30cm x 30cm x 1cm (FT4020) and bake at 180°C for 6 minutes. Set aside.

 

Blackcurrant Confit

Blackcurrants puree.............................230 g

Blackberries puree...............................112 g

Sugar...................................................30 g

Pectin N.H...............................................6 g

Gelatin Mass (200 blooms in 30g water)....5 g

Total Weight: 411 g

Mix the fruits purees in a pot and heat to 40°C, then gradually add the sugar mixed with the pectin NH. Bring everything to a boil. Mix in the gelatin mass, and pour it straight onto the madeleine biscuit. Once cooled, cut out circles with a 2.5’’ cookie cutter, and set aside for the finishing.

 

Chestnut Base

Whole Milk..............................115 g

Whole eggs...............................65 g

Gelatin Mass.............................42 g (6g of gelatin powder 200 blooms dissolved in 36g of water)

Egg Yolks.................................65 g

Chestnut Paste........................345 g

Chestnut Cream......................115 g

Armagnac................................15 g

Total Weight: 700 g

Boil the whole milk. Add in the yolks, and cook to 85°c. Cool and set aside for the Chestnut Mousse.

 

 

Chestnut Mousse

(app. 55 g  per Mold)

Marron Base....................................................................................... 600 g

Gelatin Mass (6 g gelatin powder 200 blooms dissolved in 36 g of water).... 42 g

Whipped Cream....................................................................................200 g

Total Weight: 842 g

 

Mix the Chestnut Base, with the melted gelatin (in the micro-wave), then fold in the whipped cream with a spatula. Set aside for the finishing.

 

Sweet Tart Dough

Butter.......................................225 g

Salt............................................. 4 g

Powdered Sugar.........................140 g

Almond Powder........................... 50 g

Whole eggs..................................75 g

Flour..........................................375 g

Total Weight:  870 g

 

Mix using the sanding method, the butter, salt, powdered sugar, and the almond powder. Add in the eggs, and finally the flour. Knead gently, to form a homogeneous dough. Set aside in the refrigerator at 5°c for 24h before using it.

After resting, roll out the dough to 3mm thick. Cut out discs with a 3.5’’ round cookie cutter. Bake at 160°C for 10 minutes on a « Silpain » Mat.

 

White Velvet Mixture

White Chocolate...............................250 g

Cocoa Butter...................................250 g

White Titanium Coloring

 

Mix the melted white chocolate with the cocoa butter, add the food coloring and use it warm when spraying on the Chestnut Spheres. 

 

 

Milk Chocolate Mirror Glaze

Water...........................................150 g

Sugar...........................................300 g

Glucose........................................300 g

Condensed Milk.............................200 g

Gelatin Mass.................................140 g (20g gelatin powder 200 blooms dissolved in 120g of water)

Milk Chocolate Couverture..............300 g

In a pot, mix the water, sugar, glucose, and heat to 103°C. Pour the content onto the condensed milk and the gelatin mass, and finally fold in the melted chocolate couverture. Mix to get a homogeneous mixture, and set aside in the refrigerator. The next day, preheat the glaze at 40°C and use it at 30 / 35°C app.

You will use this mirror glaze to glaze the Chestnut Bases in the « Stone » shape

Vanilla Meringue

Egg Whites......................................75 g

Powdered Sugar.............................150 g

Vanilla Powder...................................1 g

Whip the egg whites and gradually add the powdered sugar and the vanilla powder. Pipe with a 805 pastry tip (11mm opening), small meringues points onto a Silpat baking mat. Bake at 90°c for an hour, and let dry overnight in a dry off oven.

Finishing and decorating

Use 550 g Chestnut Mousse to pipe the « Stone » Molds (Silikomart « Stone »). Insert in each mold a Madeleine and Blackcurrant Confit Insert. Pipe with the remaining of the Chestnut Mousse into 3cm Sphere Silicone Molds.

Set aside in the freezer.

Once set, glaze the Chestnut « Stones » with the Milk Chocolate Mirror Glaze, and arrange them onto a Sweet Tart Dough Base. Add a Black Chocolate Disc (4 cm diameter) on top of the glazed « Stone », and finally superpose a small Sphere previously sprayed with the White Velvet Mixture.

Decorate the base with small meringues all around the Stone, and finish with a small sugar paste or almond paste flower on top.

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