Recipes
Approximately 42 g for 1 batch (160 cubes measuring 2.5 cm)
Click here for the exclusive interview with the recipe creator, Chef Yu Tanaka, the first Japanese executive chef pâtissier at Hôtel Le Bristol, with passion and innovation in French pâtisserie.
(Easy Batch Size)
315 g granulated sugar
105 g water
200 g mint liqueur A*¹
100 g mint liqueur B*²
*¹ BACARDI GET27
*² BACARDI GET31
Preliminary Preparation: Mix equal parts of potato starch and cornstarch. Use this mixture to line a wooden mold, creating half-sphere indentations approximately 1.5 cm in diameter
Bring granulated sugar and water to a boil until it reaches 118°C. Let it sit for about 30 seconds to reduce bubbling, then carefully pour it into the liqueur, pre-warmed to around 40°C. Transfer the mixture back and forth between the pot and the bowl a total of 8 times to thoroughly blend the syrup and liqueur. Avoid using a whisk, as it may interfere with crystal formation.
Gradually pour the mixture into the prepared indentations. Sift starch over the top, then let it sit in a dry area for 24 hours. Check one piece to ensure a crystalline outer layer has formed. If set correctly, remove all pieces and gently brush off any excess starch. Store in a dry area.
(Yields four sheets, each with 40 cubes measuring 2.5 cm*³)
*³ de Buyer, Tray 40 mini cubes, 2.5 cm
Mixture A
95 g water (1)
45 g glucose syrup
333 g granulated sugar
42g TREHA®63 g egg whites
Mixture B
21 g gelatin powder
125 g water (2)100 g chocolate (64% cacao), melted and tempered to around 35ºC
50 g cocoa powder
Combine ingredients from Mixture B and allow them to bloom.
Combine ingredients from Mixture A and heat to 110°C.
Lightly whip the egg whites, then add Mixture A while beating at high-speed using a mixer. Add Mixture B and continue whipping until the mixture cools to 40°C.
Sift in cocoa powder and fold to combine. Add the melted chocolate and fold gently.
Spray the mold*³ with oil and fill each cavity to 80% full. Insert a liqueur bonbon filling into each cavity, then pour more batter on top to fill completely. Cover with oil-coated film and refrigerate for about 3 hours until set.
Unmold the chocolates and coat the exterior with cacao nibs.
Stabilizes air bubbles in meringue, preventing collapse when chocolate or other fats are added.
Strengthens the overall structure of the meringue without adding sweetness.
