"Maeva"

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"Maeva"

A creation by Chef Julien Alvarez. The "Maeva" cake consist of Pistachio crumble, Pistachio Joconde, Raspberry confit and Orange mousseline cream.

Recipe:

Pistachio crumble

  • 85g Sugar

  • 85g Pistachio

  • 6g Oil

  • 50g Feuilletine

  • 70g White chocolate

  • 33g Cocoa butter

  1. Cook sugar to 118°C. Remove from heat and add pistachio nut and mix. The sugar will start to crystallise around the nuts.

  2. Return the pan to medium heat, cook the nuts until it caramelised, stirring constantly.

  3. Once it reaches dark amber colour, remove from heat and pour the nuts out on a parchment paper to cool.

  4. In the meantime, melt chocolate, cocoa butter and oil together.

  5. Coarsely chop up the cooled nuts into small pieces and add it to the chocolate mixture.

  6. Mix in the feuilletine and spread mixture approx. 6mm thick.

  7. Let it set in the freezer. Cut into desired size.

Pistachio Joconde (30X40)cm

  • 240g Whole eggs

  • 156g Almond ground

  • 49g Plain flour

  • 312g Egg white

  • 234g Invert sugar

  • 70g Pistachio paste

  • 40g Butter

  1. Preheat oven to 180°C.

  2. In a mixing bowl fitted with whisk attachment, combine whole eggs, almond ground and plain flour. Whisk till is thoroughly combine.

  3. Melt butter and add pistachio paste. Add this mixture to the egg batter and mix well.

  4. In another mixing bowl with whisk attachment, make a meringue with the egg white and invert sugar to a firm peak.

  5. Fold the meringue into the pistachio mixture until just combined.

  6. Spread mixture into prepared tray and bake for 15 minutes or until golden brown. Insert a skewer into the center should comes out clean.

  7. Invert into a cooling rack to cool. Cut into (15X20)cm.

Raspberry confit

  • 94g Invert sugar

  • 150g IQF raspberry

  • 312g Raspberry puree

  • 40g Sugar

  • 10g Pectin NH

  • 3 pcs Gelatine sheets, hydrated

  • 8g Lemon juice

  1. Combine sugar and pectin. Set aside.

  2. In a pot, combine the invert sugar, IQF raspberry and puree. Put on medium heat and stir frequently.

  3. Add the sugar-pectin mixture and bring to a boil.

  4. Remove from heat and add the gelatine and lemon juice.

  5. Mix well and let it to cool.

Orange mousseline cream

  • 270g Orange juice

  • 1/2 Vanilla bean

  • 5g Orange zest

  • 60g Sugar

  • 60g Egg yolk

  • 28g Corn starch

  • 15g Cointreau liqueur

  • 4 pcs Gelatine sheets, hydrated

  • 140g Unsalted butter

  1. In a pot, combine orange juice, vanilla bean and orange zest. Warm the mixture over low heat.

  2. In a bowl, combine egg yolk, sugar and corn starch. Whisk well to combine.

  3. Temper the warm orange juice into the egg mixture gradually.

  4. Put it back on medium heat and cook the mixture till boil.

  5. Once it's boil, remove from heat and add the gelatine.

  6. Mix well and let it cool in the fridge for an hour.

  7. Lastly, whisk the butter into the cooled custard.

Assemble

  1. Prepare a cake ring preferably (15X20)cm

  2. Spread a thin layer of raspberry confit onto each of the joconde approx. 3mm thick.

  3. Place it in the freezer to firm up.

  4. Take the first layer of joconde and invert it onto the cake ring. (raspberry side facing down)

  5. Spread a thin layer of mousseline cream approx. 200g. on the joconde.

  6. Take the second layer of joconde and invert it onto the cream (raspberry side facing the cream)

  7. Repeat with the cream and the third layer of joconde. (raspberry side facing down)

  8. Lastly, spread a thin layer of cream and place the crumble on top.

  9. Put in the freezer to set preferably 4-5 hours.

  10. Invert the cake so that the raspberry confit will be the top. Warm the ring to unmold the cake.

  11. Apply a thin layer of mirror glaze over the raspberry confit and decorate as desire.