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Ginger and Yuzu Frangipane
By: Stanton Ho
Ginger - Frangipan
17.64 oz (500g) Unsalted Butter
17.64 oz (500g) Sugar
8 ct Eggs
17.64 oz (500g) Almond Flour
1.76 oz (50g) Flour (Sifted)
5.29 oz (150g) Candied Ginger (Minced)

Ginger Yuzu Ganache
11.29 oz (320g) Heavy Cream (33%)
2.12 oz (60g) Fresh Ginger
15.52 oz (440g) Milk Chocolate Noche 40% (LUK M204)
3.53 oz (100g) Dark Chocolate Huila 65% (LUK D105)
3.35 oz (95g) Wild Flower Honey
3.35 oz (95g) Yuzu Juice
1.76 oz (50g) Unsalted Butter

Dark Chocolate Huila 65% Mousse
35.03 oz (993g) Dark Chocolate Huila 65% (LUK D105)
16 ct Egg Yolks
3 ct Eggs
2.12 oz (60g) Sugar
0.56 oz (16g) Gelatine Sheets
32.10 oz (910g) Whipped Cream (33%)

Directions:

Ginger - Frangipan

  1. Cream the butter and the granulated sugar. Slowly add in the eggs one at a time
  2. Scrape down the bowl, add in the flour and mix to blend.
  3. Continue the mixing process, adding in the almond flour and candied ginger.
  4. Scrape down the bowl and finish the mix with a short time mix to blend completely.
  5. Place the batter in a prepared sheet pan (pan sprayed with a piece of parchment at the base of the tray).
  6. Spread evenly with the desired thickness.
  7. Bake in an oven preheated at 176°C, for 15 minutes and until the surface is a light golden brown color.

Ginger Yuzu Ganache Ingredients

  1. Place the heavy cream and the sliced ginger in a sauce pot.
  2. Bring it to a boil, remove it from the heat, and cover with its fitted cover or a plastic wrap. Allow to step for at least 30 to 40 minutes.
  3. Strain the liquids through a fine sieve.
  4. Reweigh this prepared liquid and add in additional cream to bring the weight of the original heavy cream (250 g).
  5. Reheat this cream to a boil.
  6. Place both the dark and the milk chocolate into a mixing bowl.
  7. Pour the hot cream over the chocolate solids to dissolve for a minute.
  8. Using a rubber spatula, stir from the center and move outwards as the mixture emulsify into a smooth and shiny ganache.
  9. Cool to 35°C, before blending in the yuzu and the soften butter.
  10. Use an immersion blender to blend thoroughly. At 31°C, the ganache is ready to spread onto the prepared ginger franzipan sheet.

Dark Chocolate Huila 65% Mousse

  1. Whisk the egg yolks and the 32 g of sugar to a ribbon stage.
  2. In a sauce pot, combine the water and the 85 g granulated sugar and heat to a 125°C.
  3. Slowly pour the syrup into the whisked yolks to produce a "Pâte à bombe".
  4. While in the warm stages of whisking, pour in the melted gelatin and continue to whisk to room temperature. At this point, remove the bowl from the mixer.
  5. Fold in the whipped cream in two to three stages.