Chocolate-rose flexi ganache, blackberry sponge, blackberry gel, cocoa leaf tuile, vanilla-rose mousse and coconut-lime gelato by Tyler Atwell, Executive Pastry Chef of Boulud Sud/Bar Boulud in New York, NY.
Chocolate-Rose Flexi Ganache
- 0.09 oz/2.5 g gelatin sheets
- 0.7 oz/20 g water
- 1.76 oz/50 g sorbitol
- 0.09 oz/2.5 g agar agar
- 15.8 oz/450 g heavy cream 36%
- 0.9 oz/25 g glucose syrup
- 0.44 oz/12.5 g Nielson Massey Rose Water
- 0.03 oz/1 g salt
- 6.6 oz/188 g Dezaan Ghana 70% Chocolate
1. Bloom the gelatin in ice water.
2. In a small saucepan, combine the water, sorbitol, and agar agar, and bring to a boil, stirring constantly.
3. In another pot, combine the cream, glucose syrup, rose water, and salt and warm it slightly. Once the agar mixture has reached a boil, add the bloomed gelatin and return to a boil while stirring. Stream this mixture into the pot with the warm cream and bring the whole mix to a simmer. Simmer for 1 minute before pouring over the chocolate. Burr mix to emulsify without incorporating air. Pour into silicone molds and reserve in the freezer to set.
- 4.4 oz/125 g whole eggs
- 10.2 oz/290 g granulated sugar
- 2 vanilla beans, scraped
- 7 oz/200 g mayonnaise
- 9 oz/255 g all-purpose flour
- 0.2 oz/6 g baking soda
- 0.03 oz/1 g baking powder
- 0.05 oz/1.5 g salt
- 8.8 oz/250 g Capfruit Blackberry Puree
1. In a stand mixer fitted with a whisk attachment, whip the eggs, sugar, and vanilla until very light and fluffy. Add the mayonnaise and whisk until incorporated.
2. Sift the dry ingredients and fold in, alternating with puree. Line the pan with parchment paper. Spread the batter and bake at 325˚F for approximately 20 minutes or until the cake springs back in the center. Cool before trimming for use.
- 5.3 oz/150 g Capfruit Blackberry Puree
- 1.76 oz/50 g simple syrup
- 0.9 oz/25 g water
- 1.3 oz/38 g lemon juice
- 0.026 oz/0.75 g sodium citrate
- 0.17 oz/5 g low-acyl gellan gum
Combine all ingredients in a pot and bring to a boil, stirring constantly. Reduce the heat and simmer for 1 minute. Remove from heat and pour into molds. Allow the gel to set in the refrigerator before unmolding.
Cocoa Leaf Tuile:
- 4.4 oz/125 g egg whites
- 4.4 oz/125 g confectioners’ sugar (10X)
- 4.4 oz/125 g all-purpose flour
- 4.4 oz/125 g unsalted butter, melted
- 0.9 oz/25 g DeZaan Auburn Cocoa Powder
In a stand mixer, whisk together the egg whites and confectioners’ sugar. Add the sifted dry ingredients followed by the melted and warm butter. Mix until well combined. Cool in refrigerator before spreading tuile on Silpat and baking at 325˚F for approximately 4-5 minutes.
- 5.3 oz/150 g whole milk
- 2 Nielson Massey vanilla beans, scraped
- 4.2 oz/120 g egg yolks
- 4.2 oz/120 g granulated sugar
- 7 oz/200 g heavy cream 36%
- 1 oz/30 g PreGel Gelatin Base
- 0.5 oz/15 g Nielson Massey Rose Water
1. Combine the milk and vanilla beans and bring to a boil.
2. Meanwhile, in another bowl, whisk together the yolks and sugar. Temper the egg yolks into the milk and cook the anglaise to 185°F. Remove from heat and strain into bowl of stand mixer. Whisk in the Gelatin Base by hand, then put on the stand mixer and whip on high until cool. 3. Whip the cream to soft peaks and fold into the egg yolk mixture. Either pipe into molds and freeze, or reserve in a piping bag for service.
- 97.3 oz/2760 g Maximapan 150 Gelato Base
- 6.6 oz/188 g PreGel Coconut Paste
- Zest and juice of 8 limes
Burr mix all ingredients together and then process in batch freezer.
- Crystallized roses
- Citrus begonias
- Dark chocolate décor
- Cocoa leaf shards
Trim the cake and place on the plate. Top with pieces of Chocolate-Rose Flexi Ganache and Blackberry Gel. Cover with chocolate decor. Pipe Vanilla-Rose Mousse on top and finish with shards of cocoa leaves. On the plate pipe a few spots of Vanilla-Rose Mousse. Place some blackberries, crystallized roses and citrus begonia flowers. Finish the plate with a quenelle of Coconut-Lime Gelato.