GINGER & APRICOT BUCHE

I/ INGREDIENTS: FOR 3 CAKES, 6 X 20 CM/CAKE

GINGER PARKIN

• Butter: 220g
• Brown sugar: 220g
• Molasses: 100g
• Maple syrup: 100g
• Golden syrup: 300g
• Flour: 220g
• Baking powder: 6g
• Ginger powder: 12g
• Fresh ginger: 10g
• Milk: 15ml
• Salt: 2g
• Egg: 4pcs

CARAMEL APRICOT

• ANDROS Frozen Apricot Halves: 200g
• Sugar: 50g
• Glucose syrup: 50g
• Butter: 75g
• Gelatine: 2 leaves
• Salt: 2g
• Vanilla: 3ml

SABLE DOUGH

• Butter: 180g
• Icing sugar: 98g
• Salt: 3g
• Almond powder: 45g
• Whole egg: 70g
• Flour: 400g

GINGER CHOCOLATE MOUSSE

• Whipping cream: 300g
• Cream: 45g
• Sugar: 40g
• Egg yolk: 40g
• Dark chocolate: 150g
• Gelatine: 2 leaves
• Ginger powder: 10g

RED GLAZE

• Milk: 230g
• Cream: 230g
• Sugar: 170g
• Gelatine: 24g
• White chocolate: 600g
• Red food colouring: 5g

II/ PREPARATION: 

1 – GINGER PARKIN

• In a pot, combine all together brown sugar, molases, maple syrup, golden syrup and ginger, cook down for 20 to 30 minutes then let it cool down.
• Measure all the dry ingedients, sieve well.
• Whip the egg white with a cooled down syrup until stiff peak, then add in the dry ingedients.
• Bake at 200°C for 12 to 15 minutes
• Soak gelatine sheet in ice water.

2 – CARAMEL APRICOT

• In a pot, combine together sugar and glucose syrup and cook down until the mixture turns golden brown then add butter and mix well with salt.
• Dice ANDROS Frozen Apricot Halves then add into the syrup and cook it on low heat.
• Finally, add the gelatine.

3 – SABLE DOUGH

• Whisk lightly butter, icing sugar.
• Add whole egg and mix flour, almond powder, then salt into the mixture until the completely incorporated.
• Keep cool before use.

4 – GINGER CHOCOLATE MOUSSE

• Soak Gelatine sheets in ice water.
• Whip up the whipping cream until soft peak.
• In a bowl, mix together sugar and egg yolk then whisk until all the sugar dissolved.
• Then continue to whisk the mixture on top of a double boiler until it reach 82°C.
• Continue to add in the chocolate then stir until the chocolate melted down completely and everything incorporated.
• Remove from the double boiler then mix with the whipped cream.

5 – RED GLAZE

• Soak gelatine in ice water.
• Cook cream, milk and sugar, lift it down and add gelatine, white chocolate and red food colouring.

6 – PROCESS

• Put apricot caramel on Ginger parkin and keep it cold.
• Next pour chocolate mousse into 2/3 of the mold, then place the frozen cake into the mold (cut the cake with medium size to put it into the mold) and keep frozen.