Letter to the three Kings

Recipe

Products

Chocolate couvertures - Napal - drops - 10 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

Jade

Nuts - Almond praliné - 5kg bucket

Chocolate couvertures - Istak - drops - 5 kg bag

soaked sponge

ingredients	preparation
230g sugar 60g egg yolks 300g whole egg(s) 260g weak flour 35g cornflour 140g egg white 60g sugar 15g butter	Beat the egg yolks with the sugar and the eggs. Beat the egg whites with the sugar. Mix the two together. Add the sieved flour and cornflour. Mix in the melted butter. Pour into a 60x40 cm cake tin. Bake in a baker’s oven at 220 ºC for 10 minutes.

titanium white paint

ingredients	preparation
350g Chocolate couvertures - Napal - drops - 5 kg bag 150g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket 8g titanium dioxide	Melt the couverture and the cocoa butter separately and then mix them together. Add the food colouring and whizz in the food processor. Paint over the frozen cake.

vanilla bavaroise

ingredients	preparation
125g milk 125g cream 2pod(s) vanilla 100g sugar 60g egg yolks 8g gelatin leaves 65g Chocolate couvertures - Napal - drops - 5 kg bag 500g half whipped cream 35%	Infuse the hot milk with the vanilla for three minutes. Strain through a sieve. Check the milk and mix it with the cream. Heat with the sugar and pour over the egg yolks, cook the mixture at 85 ºC. Add the previously soaked gelatine leaves. Add the couverture. When the mixture reaches 26º C stir in the semi-whipped cream.

jade-cherry cream

ingredients	preparation
110g red cherry puree 40g liquified Griottine cherries 15g sugar 40g egg yolks 180g Jade	Beat the Griottine cherries with the purée using a food processor. Heat the cherry purée and Griottine mix with the sugar and pour over the egg yolks. Cook the mixture at 85ºC. Add the previously soaked gelatine leaves. Pour over the melted couverture and emulsify. Use a 50x2 cm tube to apply.

whipped orange jelly

ingredients	preparation
150g orange juice 40g water 8g finely grated orange zest 50g sugar 12g instant gel 0.1g citras 50g finely chopped candied orange 2drop(s) water soluble orange food colouring	Steep the grated orange zest in hot water. Dissolve the sugar in the water and mix all the ingredients together in a jug with a food processor. Beat and pour into a segment mould. Place the remaining ingredients in the food processor and whizz. Pour 180 g into each mould.

gelled melon

ingredients	preparation
300g melon purée 65g sugar 8g gelatin leaves 6g NH pectin 8drop(s) water soluble green food colouring	Heat the purées and when they reach 40ºC add the Pectin mixed with the sugar. Bring to the boil and remove from the heat. Add the gelatine leaves. Pour into a ring and freeze. Use a 40x5 cm mould.

marzipan cream

ingredients	preparation
280g 34% M.G. cream 1g Tonka beans 8g sugar 0.9g iota carrageenan 2g gelespessa (sosa) 75g TPT almond marzipan 15g Nuts - Almond praliné - 5kg bucket 0.3g Maldon salt	Mix the Gelespessa, the Iota-carrageenan and the Tonka bean with the cream. Boil for a few seconds. Add the remaining ingredients and whizz in a food processor. Pour 180 g in each mould.

Macadamia and honeycomb crisp

ingredients	preparation
80g pure macadamia paste 15g Chocolate couvertures - Istak - drops - 5 kg bag 0.3g fine salt 55g honeycomb	Mix all the ingredients together and spread over the sponge. 75 g in each mould.

ugared water coating

ingredients	preparation
200g water 150g sugar 10g finely grated orange zest 25g orange blossom extract	Steep the grated orange zest in the hot water. Dissolve the sugar. When the mixture reaches 40 ºC add the orange blossom water.

assembly

Place the sponge in the inner mould.
Soak with the orange blossom water.
Spread over the macadamia and honeycomb crisp.
Apply the marzipan cream.
Place the cherry cream in the middle and the gelatines on the sides.
Freeze.
Place the silicon mould in the outer ring.
Pipe the bavaroise into the inside of the cake.
Freeze.
Remove from the mould and paint with the titanium white paint.
Decorate as you like.
(Note: We used a stainless steel ring and a silicon mould for the cake).