Honey and sesame

Oct 17, 2016 in baking, blog, chocolate, dessert, entremet, honey, recipe, sesame, sesame pastry, tempering chocolate. Read the original on: Dessert hungry

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I like making desserts that have a couple different layers and textures and this one is no different.
I was searching for some inspiration in a Pierre Herme book. He shares so many amazing recipes, but the one that caught my eye was a sesame tart crust. I never really experimented with tart crusts. Usually I just make a normal recipe or maybe a chocolate version using cacao powder.

When I think sesame, in my mind, honey comes up as a perfect match. That's why I made a honey chantilly cream. The honey taste comes through just enough and it's not overpowering.

For additional texture and flavor I also added a whiskey and orange liqueur jelly. Its very simple to make and it has quite a strong but plesant flavor.

To separate the layers I tempered some white chocolate and made small rectangles.
I was happy with the way my dessert looked in the end. The honey cream complemented the sesame pastry and the white chocolate gave additional texture and a creamy finish.

Honey and sesame

(Makes about 6)

For the whiskey and orange jelly:

4g gelatin leafs
30g white granulated sugar
30g whiskey
30g orange liqueur
60g water

For the sesame pastry (Recipe Pierre Herme):

50g soft butter
10g ground almonds
30g icing sugar
1 teaspoon vanilla powder
20g egg
a pinch of salt
85g all-purpose flour
30g lightly toasted sesame

For the chocolate rectangles:

200g white chocolate
transfer sheet of you choice

For the honey cream:

60g honey
200g heavy cream
6g gelatin leafs
1 vanilla bean

Making the jelly:

Soak gelatin in cold water and set aside.

Place water and sugar in a small sauce pan and place on medium heat. Heat until very hot, take off the heat and add whiskey, orange liqueur and gelatin. Stir to combine.

Pour in a plastic container lined with plastic wrap. Set aside to cool then place in the fridge to set completely.

Making the sesame pastry:

Combine butter, almonds, sugar, vanilla and eggs in a bowl. Mix with the dough attachment for a minute to combine. Add flour, salt and toasted sesame, mix to combine.

Wrap in plastic foil and refrigerate for 1 hour. Roll the dough between two parchment papers until very thin. Preheat oven to 180Â°C (356Â°F).

Bake for 15 minutes or until golden brown. Set aside to cool. when still warm cut in the desired sized rectangles.

Making the honey cream:

Soak gelatin in cold water. Combine 50g heavy cream, vanilla and honey in a small sauce pan. Place on medium heat and bring to boil. Take off the heat and stir in gelatin. Pour the hot cream in leftover 150g heavy cream. Whisk to combine and place in the refrigerator until set.

Making the chocolate rectangles:
Chop 150 grams of white chocolate in medium sized pieces, put in the heat-proof bowl and set aside. Chop the remaining 50 grams of the chocolate in tiny pieces and set aside. Put some water in a pot and heat gently to a simmer. Place the bowl with 150 grams of chocolate on top of the pot, the water should not touch the bowl. When the chocolate starts to melt, stir and check the temperature. Keep checking the temperature until it reaches 40-45Â°C (104-113Â°F). When the chocolate reaches the right temperature take the bowl of the heat and stir in the remaining chocolate. The temperature should drop. Stir the chocolate gently to cool until it reaches 27Â°C (81Â°F). This may take a while, depending on the room temperature. When the chocolate is cool enough place the bowl back on the pot of simmering water and heat back to 29-30Â°C (84-86Â°F).

Now the chocolate is at the ideal working temperature, and you must work quickly.

Spread a thin layer on acetate sheet. Place another acetate sheet on top.

Spread a thin layer of chocolate on transfer sheet and top with another acetate sheet. Place on a baking tray and put another baking tray on top, to make sure the chocolate is strait.

Set in the fridge to set for about 10 minutes.

Cut the chocolate (with a sharp knife) in the desired shape, the same as the sesame pastry.

Assembly:

Start with the sesame pastry. Take the jelly out of the plastic container and cut in the same size as the pastry. Layer it on top.

Whip the honey cream until stiff and glossy. Pour in a piping bag. Pipe on top of the jelly. Place white chocolate rectangle on top. Pipe a small dollop of cream and top with the sesame biscuit, just to stick it together. Pipe another layer of the cream and top with the colorful chocolate rectangle. Serve and enjoy!