ambroisie
From Hidemi Sugino
pistachio sponge cake
180g raw marzipan ( pâte d'amandes crus )
75g pistachio paste
90g whole eggs
80g egg yolks
50g egg whites
160g egg whites
100g fine granulated sugar
90g cornstarch
40g butter, melted
In a bowl of en electric stand mixer with the paddle attachment, combine raw marzipan and pistachio paste well. Add whole eggs, egg yolks and egg whites little by little and beat well until thickened . Whisk 160g egg whites and sugar to a meringue stage. Transfer the pistachio mixture to a bolw and add one fourth of the meringue and mix just until incorporated. Add warm melted butter and mix until thoroughly incorporated. Fold the rest fo the meringue into the mixture and transfer to a parchment-lined tin ( 60x40cm ). Bake at 230℃ for 5-6 minutes and let cool. Cut out two 18cm squares and damp with syrup ( see below ) .
chocolate sponge cake
140g ground almond
140g confectioners' sugar
140g egg yolks
60g egg whites
260g egg whites
90g fine granulated sugar
110g cake flour
40g cocoa powder
50g butter , melted
In the bowl of an electric stand mixer with the wisk attchment, combine ground almond and confectioner's sugar . Add egg yolks and 60g of egg whites and beat until thickened . Whisk 260g egg whites and fine granulated sugar to a meringue stage. Transfer the ground almond mixture to a bowl and add one third of the meringue and mix just until incorporated. Sift cake flour and cocoa powder together and add to ground almond mieture gradually and mix until throughly incoporated. Add melted butter and mix untl throughly incorporated . Fold the rest of the meringue into the mixture and transfer to parchment-lined tin ( 60x40 cm ). Bake at 230℃ for 5-6 minutes. Let cool and cut out forty 4.5cm circles.
chcolate glaze
300g water
500g granulated sugar
200g cocoa powder
300g heavy cream
30g gelatine sheet
Combine water and sugar in a saucepan. Heat over a high heat and whisk . Add the cocoa powder when the sugar starts to dissolve. Add heavy cream when the cocoa powder dissolves and gets glossy. Bring to the boil and remove from a heat . Strain it to a bowl and cool over ice water to 50-60℃. Remove the bowl from ice water and add gelatin sheet previously hydrated with ice water and dissolve thoroughly . Keep it at body temperature.
pistachio mousse
260g heavy cream
40g pistachio paste
140g milk
1/5 u vanilla bean
80g egg yolks
30g granulated sugar
4g gelatine sheet
Beat pistachio paste and a small amount of milk in a saucepan until smooth . Pour the rest of milk and vanilla beans , then heat . Keep stirring until it gets to boil and remove from the heat . Beat egg yolks and sugar well in a bowl .Pour the pistachio mixture into the bowl and stir. Pour the mixture back to the saucepan. Heat over a moderate heat and stir it with whisk until thickened . Remove from a heat and strain the mixture to a bowl . Add gelatin sheet perviously hydrated with ice water and dissolve . Let cool . Whisk heavy cream until firm . Add a small amount of whipped cream to the pistachio mixture and mix well , then transfer it to the bowl of whipped cream . Mix well until completely incorporated . Pour it into two 18cm square tart rings. Place the 18cm-square pistachio sponge over the mousse and damp the surface with syrup . Freeze.
chocolate mousse
880g heavy cream
120g heavy cream
100g granulated sugar
200g egg yolks
400g dark chocolate (66% cocoa )
Chop the chocolate finely and melt over water bath. Combine 120g of heavy cream and sugar in a sugar in a saucepan and bring to a boil . Whisk egg yolks in a bowl and add cream mixture gradually until completely in corporated . Keep stirring over water bath until thickened . Transfer the mixture to the bowl of an electric stand mixer and beat on medium-high speed until thickened . Combine it with melted chocolate and mix just until incorporated . Whisk 880g of heavy cream to a soft peak stage and add small amount of ti to chocolate mixture. Mix well until glossy. Add the rest of the whipped cream in two stages and beat well with a whisk.
syrup for sponge cakes
40g syrup (30° Bè )
30g water
30g eau de vie de framboise
Mix everything well.
others
100 g raspberry jam
chocolate plates ( feather shape )
gold leaf
montage
Take out the layer of pistachio mousse and sponge cake and unmold . Coat the pistachio mousse with raspberry jam and freeze. When frozen, cut out forty 4cm circles and keep in the freezer. Fill the chocolate mousse in 5.5cm tart rings, 80% full. Take the pistachio mousse layers out of the freezer and place the raspberry jam side-up on the chocolate mousse. Press gently to the bottom. Soak the chocolate sponge circles in syrup and place on the chocolate mousse. Press gently to allow layers to stick together. Cover them with a plastic bag and flatten the surface with something like a tray. Freeze. Unmold and place the chocolate sponge upside down on the rack. Coat with chocolate glaze and decorate the top with gold leaf and the side with feather-shaped chocolate plates. Allowing 40.
