DIRECTIONS:

        For the Hazelnut Dacquoise

1. Prepare the workstation.

2. Scale the ingredients.

3. Stir ground hazelnut with the 150g of sugar, set aside

4. Whip the egg whites with 50g of sugar to soft peaks.

5. Fold the dry ingredients into the whipped egg whites.

6. Spread the dacquiose onto a tray lined with parchment paper and sprinkle the chopped hazelnuts on top

7. Bake at 160ºC till golden brown.

8. Cool down and set aside.

   For the Crispy Praline

9. Prepare the workstation.

10. Scale the ingredients.

11. Melt milk chocolate with butter and mix into the praline paste.

12. Fold the feuillentine into the mixture.

13. Spread the crispy praline on top of the dacquoise and set in the chiller.

     

     

    For the Jivara Chantily

14. Prepare the workstation.
15. Scale the ingredients.
16. Bring to boil cream and pour on top of the chocolate.
17. Mix well, blend with hand blender and strain into container, cover with clingfilm and keep one night in chiller.
    

    Assembling

18. With a small amount of Chantilly, stick on sheet of milk chocolate on top of the dacquoise.

19. With a round nozzle, pipe dome on top and cover with another sheet of milk chocolate.

20. Keep in chiller until ready to serve.

DIRECTIONS:

1. Pre heat the oven to 200°C.
2. In a large bowl, combine the flour, baking powder, baking soda and salt to incorporate.
3. Scatter the cold butter over the mixture and rubbed in until mixture turns crumbly.
4. Add chocolate chips.
5. Add the cream and mix with a fork to resemble a rough dough.DO NOT OVER MIX!
6. Roll the dough gently to about 2.5 cm in height.
7. Cut using a stainless steel cutter.
8. Brush the top of scones with beaten eggs and sprinkle with coarse sugar.
9. Bake the scones for approximately 15-20 mins till golden brown.
10. Serve Warm.

     

DIRECTIONS:

1. Preheat the oven to (200°C).
2. For the ramekins: Brush the ramekins with butter, and dust the insides with sugar.
3. Chill the ramekins in refrigerator to set.
4. For the egg yolk mixture, follow Steps 5 to 12
5. In a large bowl, beat the egg yolks and sugar together.
6. Sift the flour into the egg mixture and mix well.
7. Heat the milk and heavy cream in a small saucepan until almost boiling.
8. Add a one spoon hot milk mixture into the egg mixture and whisk well until the mixture is smooth.
9. Then gradually whisk in the rest of the milk mixture.
10. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.
11. When the egg yolk custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will “overcook” the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).
12. Once the custard has cool down, sift matcha green tea powder into the custard.
13. For the egg white mixture, follow Steps 14 to 20
14. Whisk the egg whites in a clean bowl till bubbles start to form.
15. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.
16. Whisk ⅓ of the meringue into the custard and mix until homogenous.
17. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.
18. Divide the soufflé mix into the ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.
19. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The soufflé should wobble gently in the middle when it’s ready.
20. Dust with powder sugar and place on a plate. Serve immediately.

DIRECTIONS: 

          For the basic Pâte Sucrée

1. Using an electric mixer, mix the butter and icing sugar until creamy – add the vanilla pulp, salt, almonds, mix again, than add the egg and mix well. Sift the flour into the butter/egg cream, and then mix just until the dough comes together.

2. Remove the dough from the mixer, pat into a rectangle and cover in cling wrap. Refrigerate for at least one night before using.

   For the Tartlette Shell

3. To line the tartlet shells: roll out the pâte sucrée to 5 mm thick. Cut 10 cm circles from the dough and with a spatula put it over the moulds and line them.

4. Trim the excess dough by pressing the rolling pin on the border of the tartlet moulds, in order to cut it off. Refrigerate for some hours.

   For the Almond Filling

5. Preheat the oven at 200ºC.

6. Whisk the soft butter with sugar, almond powder, vanilla pulp and the bitter almond extract until very light and fluffy – add the eggs one per one, then the flour and the cream in a steady stream and continue to whisk until it doubled in volume.

7. Spread the almond filling on the bottom of the tartlet mould, add some frozen sour cherries and sprinkle the tartlets with some almond flakes.

8. Bake in the lowest part of the preheated oven for 25 to 30 minutes or until golden brown.

9. Take the tartlets out of their mould and let them cool out on a tray. Dust them with icing sugar.

DIRECTIONS:

1. Preheat oven to 180°C.
2. Put pitted dates and water in a saucepan and bring to boil. Thereafter, turn off heat.
3. Add bicarbonate of soda; allow to cool
4. Cream butter and sugar until light and fluffy.
5. Add egg.
6. Add in sifted flour and then date mixture and mix until combined.
7. Pour into ramekins and bake for 20 minutes
8. Allow to cool completely in ramekin.
9. Turn the cake out unto serving plate.

DIRECTIONS:

          Pastry

1. Pre-heat oven to 200°C.

2. Place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.

   Ganache Filling

3. Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.

   Cherry Port Jelly

4. Pour port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 minutes, remove from heat. Soften gelatine in cold water, squeeze out excess water and add gelatine to warm port mixture, stir until dissolved, strain and keep warm until ready to use.

   Raspberry Puree

5. Place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds.

   Cream

6. Whip cream with icing sugar and vanilla bean seeds to soft peaks.