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La truffe

An inspiring recipe for La truffe

JY Food Lab Hazelnut Figs
la-truffe
jy-food-lab_1

Jer Yenn and Jia Yi

JY Food Lab

Ingredients

For 1 servings

Hazelnut crumbs

25 g pastry flour

19 g Debic Crème Butter

21 g ground hazelnuts

21 g sugar

Hazelnut crunch

75 g hazelnut crumbs

9 g dark chocolate, 65%

9 g hazelnut paste, 100%

20 g feuilletine

3 g cocoa nibs

2 g sea salt

Parmigiano Reggiano génoise

134 g eggs

37 g sugar

60 g pastry flour

7 g corn starch

36 g Parmigiano Reggiano

21 g milk

19 g trehalose

Fig marmalade

160 g fig purée

15 g Kelulut honey

8 g glucose powder

1.2 g pectin NH

0.6 g lemon purée

40 g fresh figs

½ vanilla pod

Truffle honey syrup

5.2 g black truffle paste

1 g black truffle oil

13 g Kelulut honey

5 g water

Brie and truffle interior

60 g milk

55 g brie

0.7 g gelatine mixture (1:5)

18 g black truffle paste

0.1 g xanthan gum

Dark chocolate mousse

67 g Debic Stand & Overrun (1)

67 g milk

27 g egg yolk

10 g sugar

105 g dark chocolate, 65%

125 g Debic Stand & Overrun (2)

Piping mixture

100 g cocoa butter

70 g white chocolate

12 g dark cocoa powder

Nut and chocolate interior

67 g hazelnut praliné 50%

67 g dark chocolate, 65%

2.7 g vanilla pod

10 g sea salt

Whipped truffle ganache

40 g dark chocolate, 65%

120 g Debic Stand & Overrun

0.1 g sea salt

4 g black truffle paste

0.6 g black truffle oil

Debic products used

5ec30000-66dc-6a13-f9f5-08d8f34bb1b2

Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
7f050000-ff27-0003-6ee6-08d7473a28cb

Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Hazelnut crumbs

Mix all ingredients to form a crumble.

Spread onto a baking tray and bake at 155°C for 15 minutes.

Hazelnut crunch

Melt the dark chocolate and the hazelnut paste.

Mix in the crumbs, feuilletine, and sea salt.

Place the mixture in a ring lined with baking paper.

Set aside.

Parmigiano Reggiano génoise

Heat the eggs and sugar to 40°C and beat until frothy.

Sift the flour and corn starch over the top.

Grate the Parmigiano Reggiano into the milk with the trehalose and heat to 40°C.

Stir well.

Pour the batter into 15 cm moulds.

Bake for 30 to 35 minutes at 160°C.

Allow to cool and cut into 2 layers of 0.7 cm.

Fig marmalade

Simmer the fig purée until it is reduced to 96 g.

Then add the Kelulut honey and the glucose-pectin mixture.

Boil for 30 seconds.

Add the lemon purée, fresh figs, and vanilla pod.

Set aside.

Truffle honey syrup

Mix all the ingredients together and spread on the génoise.

Brie and truffle interior

Mix the milk and the brie and heat to 80°C.

Add the gelatine mixture and leave to cool to 35°C.

Add the black truffle paste and mix everything with xanthan gum.

Dark chocolate mousse

Mix the Stand & Overrun (1), milk, egg yolk, and sugar and cook to 82°C.

Add the chocolate.

Stir and allow the mixture to cool to 38°C.

Whip the Stand & Overrun (2) until firm but not stiff and fold into the previous mixture.

Piping mixture

Melt the cocoa butter.

Add the white chocolate and dark cocoa powder.

Stir everything together.

Nut and chocolate interior

Melt all the ingredients until you obtain a homogeneous mass.

Pour into a silicone mould (Sf006).

Freeze.

Whipped truffle ganache

Melt the chocolate.

Add the rest of the ingredients.

Emulsify and leave to stand for a night.

Whip the ganache until firm but not stiff and pipe into a silicone mould (Sf005).

Add the nut and chocolate interior.

Freeze.

Assembly

Construct a sandwich-like interior by spreading fig marmalade between two layers of génoise with Parmigiano Reggiano.

Freeze.

Add a layer of brie and truffle and freeze again.

Construct the entremets: pour 350 g of dark chocolate mousse into a silicone eclipse mould.

Add the interior, followed by another 20 g of chocolate mousse.

Finish with the hazelnut crunch.

Remove the entremets from the mould and cover with the dark piping mixture.

Recipe tags JY Food Lab Hazelnut Figs Truffle Chocolate
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