SABLE
INGREDIENTS
75g (2.65oz) unsalted butter
50g (1.76oz) pure icing (confectioner’s) sugar, sieved
1 orange, zested
20g (0.71oz) egg yolks
120g (4.23oz) plain (all-purpose) flour
15g (0.53oz) almond meal (ground almonds)
10g (0.35oz) Cocoa Powder
1g (0.04oz) baking powder plain (all-purpose) flour, for dusting
75g (2.65oz) unsalted butter
50g (1.76oz) pure icing (confectioner’s) sugar, sieved
1 orange, zested
20g (0.71oz) egg yolks
120g (4.23oz) plain (all-purpose) flour
15g (0.53oz) almond meal (ground almonds)
10g (0.35oz) Cocoa Powder
1g (0.04oz) baking powder plain (all-purpose) flour, for dusting
CHOCOLATE SABLE EQUIPMENT stand mixer sieve spatula rolling pin 200mm cake ring aluminium baking tray Silpain baking mat 150mm cake ring
METHOD
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and icing sugar, mix until completely smooth. Add in the orange zest and egg yolk and continue to mix. In a separate bowl, combine the flour, almond meal, cocoa powder and baking powder. Add the dry ingredients to the butter mixture and mix until it just comes together as a dough. Press the dough into an even flat square and wrap in plastic wrap before placing it into the refrigerator for 30-60 minutes, until firm enough to roll. Heat the oven to 170°C (338°F), fan forced. On a lightly dusted workbench, roll the dough out to 2-3mm in thickness. Using a 200mm ring, cut a disc of pastry and place it on a baking tray lined with a Silpain mat. Fold the remaining pastry, wrap it with plastic wrap and return it to the refrigerator for 20 minutes before rolling out to 2-3mm in thickness. Cut a ring of pastry using the 200mm and 150mm cake rings as demonstrated in the video. Bake the pastry disc and ring in the pre-heated oven for 15-18 minutes. Allow to cool at room temperature.
METHOD
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and icing sugar, mix until completely smooth. Add in the orange zest and egg yolk and continue to mix. In a separate bowl, combine the flour, almond meal, cocoa powder and baking powder. Add the dry ingredients to the butter mixture and mix until it just comes together as a dough. Press the dough into an even flat square and wrap in plastic wrap before placing it into the refrigerator for 30-60 minutes, until firm enough to roll. Heat the oven to 170°C (338°F), fan forced. On a lightly dusted workbench, roll the dough out to 2-3mm in thickness. Using a 200mm ring, cut a disc of pastry and place it on a baking tray lined with a Silpain mat. Fold the remaining pastry, wrap it with plastic wrap and return it to the refrigerator for 20 minutes before rolling out to 2-3mm in thickness. Cut a ring of pastry using the 200mm and 150mm cake rings as demonstrated in the video. Bake the pastry disc and ring in the pre-heated oven for 15-18 minutes. Allow to cool at room temperature.
CHOCOLATE CAKE
INGREDIENTS
160g (5.64oz) plain (all purpose) flour, sieved
35g (1.23oz) Callebaut Cocoa Powder, sieved
160g (5.64oz) caster (superfine) sugar
2.5g (0.09oz) salt
2.5g (0.09oz) baking powder, sieved
6g (0.21oz) bicarbonate soda, sieved
40g (1.41oz) coconut oil, melted
50g (1.76oz) whole eggs
90g (3.17oz) buttermilk
5g (0.18oz) Vanilla Bean Paste
90g (3.17oz) hot water
CHOCOLATE CAKE EQUIPMENT
whisk
200mm cake ring or cake pan aluminium baking tray
METHOD
Heat the oven to 170°C (338°F), fan forced. Place the flour, cocoa powder, sugar, salt, baking powder and bicarbonate soda into a bowl and whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, place the coconut oil, eggs, buttermilk and vanilla and mix to combine. Meanwhile, grease and line a 200mm cake ring as demonstrated in the video and place it on a baking tray lined with a Silpat mat. Add the dry ingredients to the mixer and continue to mix until it just comes together as a batter. Add in the hot water and mix on low speed until incorporated. Pour the mixture into the prepared cake ring and bake in the pre-heated oven for 15-18 minutes, until the sponge bounces back when gently pressed or a skewer is inserted and comes out clean.
STRAWBERRY JELLY
INGREDIENTS
STRAWBERRY JELLY
INGREDIENTS
6g (0.21oz) gold gelatine sheets
220g (7.05oz) Strawberry Puree
40g (1.41oz) caster (superfine) sugar
STRAWBERRY JELLY EQUIPMENT
spatula
220g (7.05oz) Strawberry Puree
40g (1.41oz) caster (superfine) sugar
STRAWBERRY JELLY EQUIPMENT
spatula
depositor, or jug
Silikomart Truffles 20 Silicon Mould
METHOD
Place the gelatine sheets into a bowl of cold water and set aside. Pour approximately one third of the strawberry puree into a saucepan and add in the sugar. Gently heat the puree, stirring until the sugar has dissolved. Remove from the heat, add in the pre-soaked gelatine and stir until it has completely melted. Add the mixture to the remaining puree and mix to combine. Pour the jelly into a depositor and fill each cavity of the Truffles5 silicon mould. Place in the freezer for a minimum of 4-5 hours.
PAPAYA JELLY
Silikomart Truffles 20 Silicon Mould
METHOD
Place the gelatine sheets into a bowl of cold water and set aside. Pour approximately one third of the strawberry puree into a saucepan and add in the sugar. Gently heat the puree, stirring until the sugar has dissolved. Remove from the heat, add in the pre-soaked gelatine and stir until it has completely melted. Add the mixture to the remaining puree and mix to combine. Pour the jelly into a depositor and fill each cavity of the Truffles5 silicon mould. Place in the freezer for a minimum of 4-5 hours.
PAPAYA JELLY
INGREDIENTS
6g (0.21oz) gold gelatine sheets
200g (7.05oz) PAPAYA Puree
40g (1.41oz) caster (superfine) sugar
METHOD
Place the gelatine sheets into a bowl of cold water and set aside. Pour approximately one third of the Papaya puree into a saucepan and add in the sugar. Gently heat the puree, stirring until the sugar has dissolved. Remove from the heat, add in the pre-soaked gelatine and stir until it has completely melted. Add the mixture to the remaining puree and mix to combine. Pour the jelly into a depositor and fill each cavity of the Truffles5 silicon mould. Place in the freezer for a minimum of 4-5 hours.
200g (7.05oz) PAPAYA Puree
40g (1.41oz) caster (superfine) sugar
METHOD
Place the gelatine sheets into a bowl of cold water and set aside. Pour approximately one third of the Papaya puree into a saucepan and add in the sugar. Gently heat the puree, stirring until the sugar has dissolved. Remove from the heat, add in the pre-soaked gelatine and stir until it has completely melted. Add the mixture to the remaining puree and mix to combine. Pour the jelly into a depositor and fill each cavity of the Truffles5 silicon mould. Place in the freezer for a minimum of 4-5 hours.
CHOCOLATE CREMEUX
INGREDIENTS
65g (2.29oz) egg yolks
30g (1.06oz) caster (superfine) sugar
100g (3.53oz) Milk Couverture
145g (5.11oz) Dark Couverture 58%
275g (9.7oz) fresh cream 35% fat
65g (2.29oz) egg yolks
30g (1.06oz) caster (superfine) sugar
100g (3.53oz) Milk Couverture
145g (5.11oz) Dark Couverture 58%
275g (9.7oz) fresh cream 35% fat
EQUIPMENT
whisk spatula thermometer, optional sieve
METHOD
Whisk the egg yolks and sugar in a bowl until well combined. In a separate bowl, combine the milk and dark chocolate. Place the cream into a saucepan and bring to the boil. To create an anglaise, pour the boiled cream over the egg yolks while whisking, transfer the mixture back into the saucepan and stir over low heat until it reaches 80°C (176°F). Immediately strain the anglaise over the bowl of chocolate and whisk until the chocolate has completely melted and incorporated. Cover with plastic wrap touching the surface and place into the refrigerator for 3-4 hours, until it reaches piping consistency.
ASSEMBLY
INGREDIENTS 70g (2.47oz) prepared strawberry jam, or store bought fresh strawberries, washed and tops cut off
EQUIPMENT
microplane disposable piping bag 20mm plain piping tube
METHOD
whisk spatula thermometer, optional sieve
METHOD
Whisk the egg yolks and sugar in a bowl until well combined. In a separate bowl, combine the milk and dark chocolate. Place the cream into a saucepan and bring to the boil. To create an anglaise, pour the boiled cream over the egg yolks while whisking, transfer the mixture back into the saucepan and stir over low heat until it reaches 80°C (176°F). Immediately strain the anglaise over the bowl of chocolate and whisk until the chocolate has completely melted and incorporated. Cover with plastic wrap touching the surface and place into the refrigerator for 3-4 hours, until it reaches piping consistency.
ASSEMBLY
INGREDIENTS 70g (2.47oz) prepared strawberry jam, or store bought fresh strawberries, washed and tops cut off
EQUIPMENT
microplane disposable piping bag 20mm plain piping tube
METHOD
Use a microplane to gently file away any texture on the edges of the cooked sable base and ring. Spread the strawberry jam over the sable base until it is approximately 2mm from the edge. Trim the top off the cooled chocolate cake and place it, cut-side down, onto the jam. Unmould the frozen strawberry jellies and set aside. Transfer the chilled chocolate cremeux into a piping bag fitted with a 20mm plain piping tube. Arrange the fresh strawberries, piped chocolate cremeux and strawberry/Papaya jellies on top of the cake like the photo.