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Recipe Step by Step
Step01
Liquid starch
260g Whole milk
8g Potato starch
Mix together a small portion of the cold milk with the potato starch and set aside. Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Pour part of the hot milk over the milk-starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Step02
Hukambi intense whipped ganache
240g Liquid starch
2g Gelatin powder, 220 Bloom
10g Water for the gelatin
150g Hukambi 53%
100g Heavy cream 36%
Mix the hot liquid starch with the rehydrated gelatin, then gradually combine it with the chocolate. Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours. Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours. Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Step03
Tangerine Gingerbread
345g Water
345g PDO honey
5g Pain d’épices spices
5g Lemon zest
5g Lime zest
5g Tangerine zest
3g Fine salt
2g Baking soda
13g Baking powder
460g Pastry flour
115g Cubed tangerine confit
205g Clarified butter
Bring the water, honey, spices and zest to a boil.
Combine the hot liquid with the sifted dry ingredients.
Blend the candied tangerine cubes into a paste and incorporate this into the mixture along with the liquid butter.
Mix but don’t beat.
Use immediately.
Combine the hot liquid with the sifted dry ingredients.
Blend the candied tangerine cubes into a paste and incorporate this into the mixture along with the liquid butter.
Mix but don’t beat.
Use immediately.
Step04
Tangerine Compote
265g Cooked tangerines
265g 100% tangerine purée
55g Sugar
9g Pectin NH
2g Gelatin powder, 220 Bloom
10g Water for the gelatin
Wash and brush the tangerines and use the tip of a knife to prick them. Cook the tangerines in boiling water for 20 minutes to soften them. Drain and weigh them.
Chop up the tangerines in a food processor.
Mix the sugar and pectin NH together.
Heat the chopped tangerines and tangerine purée to 105°F (40°C), then add the sugar and pectin mixture. Bring to a boil and add the rehydrated gelatin.
Chop up the tangerines in a food processor.
Mix the sugar and pectin NH together.
Heat the chopped tangerines and tangerine purée to 105°F (40°C), then add the sugar and pectin mixture. Bring to a boil and add the rehydrated gelatin.
Step05
Almond shortbread Crust
70g All-purpose flour
30g Confectioner’s sugar
10g Almond flour
1g Fine salt
35g European-style butter
15g Whole eggs
Rub the dry ingredients into the cold cubed butter until the mixture resembles crumbs. As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
As soon as you obtain a smooth dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
Step06
Hukambi & Coconut shortbread crisp
140g Almond shortbread crust
15g Brown sugar
20g Crispy wheat flake cereal
65g Hukambi 53%
Mix the baked shortbread crust into crumbs in a blender, then incorporate the crispy wheat flake cereal and melted couverture.
Step07
Oabika Gel
70g Absolu Cristal
35g Oabika
Blend together the Absolu Cristal glaze and Oabika.
Assembly and finishing
As needed
Hukambi 53%
Fresh tangerine segments
Oabika
To make the chocolate clock hands:
Use some 2mm-thick silicone sheets to make a stencil in the shape of clock hands.
Place the stencil on a sheet of dipping paper and spread some tempered Hukambi couverture into the stencil. Cover with a sheet of greaseproof paper, place a weight on top and leave to set at 60°F (16°C).
Make the Hukambi whipped ganache and leave it to set in the refrigerator.
Make the gingerbread and spread the mix into a 40×60cm frame on a tray lined with a silicone mat. Bake at 340°F (170°C) for approx. 25 minutes.
Leave to cool, then freeze without removing the frame.
Make the tangerine compote and spread 600g onto the surface of the frozen sponge. Freeze. Leave to cool and cut into rounds using a 6.5cm cutter.
Prepare the Hukambi crisp and set aside in a hot cupboard.
Assembly and finishing:
Place a 9cm cutter in the center of the plate and fill it with 10g of shortbread crisp.
Use a smaller cutter to push the crisp towards the edges, creating a ring shape, and place the sponge and compote round in the middle. Mix the fresh tangerine segments with the Oabika and use a spoon to spread 10g into the center of the compote.
Beat the whipped ganache and use a piping bag with a 20mm nozzle to pipe a ball of it onto the tangerine segments.
Flatten the ball slightly using a small spatula dipped in hot water.
Place the 2 chocolate clock hands in the center of the whipped ganache dome. Where the two hands meet, add a CHOCOLATREE "Happy New Year" decoration.
Decorate by arranging a few dabs of Oabika gel around the dessert to create a clock face effect.