Sobacha

Creation by : Chef Jérôme Landrieu

Chef Jerome Landrieu,

Cacao Barry Chef and Head at the Chocolate Academy in Chicago, USA.

Born in south of France, he moved to the US to become rapidly a creative influencer 

and renowed as one of the best Pastry Chef in North America.

Yield: 12 pieces.

       

SOBACHA CARAMEL 

Ingredient                  Weight (g)
Cream                              79.3
Sobacha                         9.4
Granulated sugar  39.6
Glucose DE 40  19.8
Baking soda 0.2
Fleur de sel  2
Granulated sugar  64.5
Butter 25.2
Cacao Barry Ghana 40% milk chocolate  29.9
Total  270


1. Infuse sobacha in the hot cream for 20 minutes.

2. Strain and rescale the cream.

3. Add first amount of sugar, glucose, baking soda, & fleur de sel. Keep hot for deglazing

4. Caramelize the second amount of sugar.

5. Deglaze with previous mix.

6. Cook to 106°C.

7. Pour over chocolate & butter.

8. Burr mix.

9. Chill.

            

      

       

HAZELNUT DACQUOISE

Ingredient  Weight (g)
Hazelnut flour, toasted  125
Powdered sugar  39 
All-purpose flour  39 
Egg whites     148.5 
Inverted sugar  148.5 
Total  500

1. Toast the hazelnut flour at 160°C for 13 minutes then cool it down.

2. Mix all the dries in the Robot Coupe.

3. Whip the egg whites & inverted sugar to make a meringue.

4. Fold the powders into the meringue.

5. Spread into half sheet flexi.

6. Bake at 170°C for 10 to 12 minutes.

HAZELNUT PATE SABLE PROCEDURE

Ingredient  Weight (g)
Butter 81.2
All-purpose flour  125.1
 Hazelnut flour, toasted 23.7
 Powdered sugar  23.7
Granulated sugar  25.7
Fleur de sel 0.3
Whole eggs  20.3
 Total 300


1. Mix the butter & flour in the Robot Coupe.

2. Add the dry ingredients.

3. Add the eggs.

4. Sheet to 2.5mm. Freeze.

5. Cut 8cm circles.

6. Bake at 160°C.

         

           

SOBACHA CARAMEL MOUSSEUX PROCEDURE

Ingredient  Weight (g)
Sobacha Caramel, from above   129.5
Gelatin mass (6x) 23.9
Water  31.3
Granulated sugar  9.5
Egg yolks  40.9
Whipped cream  194.9
 Total  430


1. Melt the gelatin mass and mix with the caramel.

2. Boil the water & sugar. Pour over the yolks.

3. Cook over a bain marie to 85°C.

4. Whip as a pate a bomb.

5. Fold together with the caramel.

6. Fold in the whipped cream.

7. Cast 25g per cavity.

8. Freeze.

       

        

ALUNGA CREMEUX PROCEDURE

Ingredient  Weight (g)
Milk  242.2
Cream  61.2
Granulated sugar  12.2
Pectin NH 2
Egg yolks  61.2
 Cacao Barry Alunga 41% milk chocolate 171.3
 Total  550

1. Simmer the milk & cream.

2. Add the sugar & pectin mixed together.

3. Temper in the yolks.

4. Cook to 85°C.

5. Pour over the chocolate. Burr mix.

6. Cast 40g per cavity, add sponge/caramel.

7. Freeze.

       

        

FLEUR DE CAO GLAZE PROCEDURE

Ingredient  Weight (g)
Water  57.8
Granulated sugar  17.9
Cream 327
Glucose DE 40  55.8
 Cacao Barry Fleur de Cao 70% dark chocolate  140.6
 Cacao Barry Gianduja Plaisir Lait 350.9
Grapeseed oil 49.9
Red food color as needed 
Total  1,000


1. Simmer water & sugar.

2. Add cream & glucose, and simmer again.

3. Pour over chocolate & gianduja. Burr mix.

4. Add oil & color, and burr mix again.

5. Chill overnight.

6. Use at 35°C.

       

       

ASSEMBLY & PLATING


1. Cut 8cm rounds from the Hazelnut Pate Sable. Bake at 160°C.

2. Cut 6.5cm rounds of the Hazelnut Sponge.

3. Pipe 9g Sobacha Caramel per sponge, and freeze.

4. Cast Alunga Cremuex into Pavoni Flexi (PX4334), 40g per cavity. Add the sponge/caramel, and freeze.

5. Cast Sobacha Caramel Mousseux into Silicomart flext (SF243), 25g per cavity, and freeze. Spray the frozen Mousseux with 60/40 milk chocolate sauce.

6. Glaze the Alunga Cremeux with Fleur de Cao Glaze. Place the sprayed Mousseux on top. Place on the Sable. Garnish with toasted hazelnuts & gold leaf.

PRINT THE RECIPE


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