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Golden Crackle

  • Steps
  • Ingredients

Steps

  • Preheat a combi oven to 160°C, 0% humidity, fan-forced.
  • Set the blast chiller to -40°C.
  • Bring a medium saucepan of water to the boil then reduce to a simmer. Continue to top up and reserve throughout the cook.
  • For the Oloroso Sherry Caramel, in a medium saucepan, combine sugar and water over high heat to cook until a golden caramel forms.
  • Remove saucepan from the heat. Gradually add the sherry whilst whisking through.
  • Gradually add the cream whilst whisking through. Transfer caramel to a large bowl. Place in the fridge to cool to 40°C then set aside at room temperature.
  • When at 40°C, add salt to the caramel.
  • In three batches, add the butter to the caramel and briefly whisk to mix through. Place in the fridge.
  • For the Chocolate Mousse, place chocolate in a medium bowl. Place bowl of chocolate over the saucepan of simmering water to melt, stirring periodically. Remove bowl of chocolate and set aside at room temperature.
  • In the bowl of a stand mixer, whip pure cream with the whisk attachment to medium peaks. Set aside at room temperature.
  • In a large bowl, combine yolks, scraped vanilla seeds and 37g sugar and whisk to combine.
  • Place the bowl of yolk mixture over the saucepan of simmering water and whisk to a thick ribbon stage. Remove the bowl from the heat.
  • To the yolk mixture, in 5 even batches, alternatively add and fold through with a whisk, the melted chocolate and the whipped cream. Set aside at room temperature.
  • In the bowl of a stand mixer, whip egg whites with the whisk attachment until foamy. Continue whipping whilst gradually sprinkling the remaining 37g sugar in, whisking until medium peaks form.
  • In 3 batches, add meringue to the mousse, gently folding though with a whisk.
  • Transfer to a tray, cover with go between and place in the fridge.
  • For the Chocolate Caramel Cream, in a medium saucepan, combine sugar and water over high heat to cook until a very dark caramel forms and caramel is smoking.
  • Meanwhile, in a small saucepan, bring the pure cream to a simmer and set aside at room temperature.
  • Gradually add the warm cream to the dark caramel whilst whisking through. Bring the caramel back to a rolling boil over high heat and remove from the heat.
  • Place chocolate in a medium bowl. Gradually pour the caramel over the chocolate and stir to melt and combine.
  • Pass the Chocolate Caramel Cream through a fine sieve into a tray and place in the fridge.
  • For the Chocolate Cake, grease a cast iron sheet pan and line with baking paper.
  • Place the chocolate in a medium bowl and place over the saucepan of simmering water until just melted, stirring periodically. Remove bowl from the saucepan and set aside at room temperature.
  • In the bowl of a stand mixer, combine butter and sugar and beat with the paddle attachment until pale and creamy, scraping the sides as needed.
  • One at a time, add the eggs and beat through.
  • Add the melted chocolate and beat through.
  • Add the flour and fold through by hand.
  • Add batter to the prepared tray and spread evenly across the surface, to 3mm thickness.
  • Bake in the combi oven at 160°C for 6 minutes. Turn the oven off and leave the cake inside with the door ajar for a further 10 minutes.
  • Use a 7cm round cutter to cut at least 3 rounds from the cake. Transfer the whole tray of cake to the blast chiller and freeze for 10 minutes.
  • Lift cake rounds onto a small tray, discarding excess cake. Place in the fridge.
  • Increase combi oven to 180°C, no fan.
  • For the Soft Chocolate Ganache, in a small saucepan, bring the cream to the boil.
  • Meanwhile, place Amedei chocolate in a medium bowl and place Manjari chocolate on top.
  • When boiling, add the cream to the chocolate and whisk to melt and combine. Set aside at room temperature to cool to 39-41°C.
  • Transfer chocolate mixture to a stick blender cannister.
  • Add the butter and use a stick blender to briefly emulsify butter through the mixture.
  • Immediately transfer ganache to a piping bag and set aside at room temperature.
  • For the Madeira Prune Jam, in a small saucepan, combine prune juice and madeira and bring to the boil. Reduce to a simmer over medium heat and reduce to a thick syrup consistency.
  • Meanwhile, pass the soaked prunes through a fine drum sieve into a medium bowl, discarding what won’t push through.
  • Add the reduced madeira syrup to the prunes and mix to combine.
  • Transfer jam to a piping bag and place in the fridge.
  • For the Toasted Puffed Sorghum, place sorghum in a single layer across an oven tray and toast in 180°C combi oven for 4 minutes or until crispy. Place in the dehydrator on 41°C until required.
  • Increase combi oven to 200°C, no fan.
  • For the Oloroso Sherry Caramel, very briefly whip caramel by hand to a thick dollop consistency.
  • Transfer whipped caramel to a piping bag and set aside at room temperature.
  • For the Chocolate Caramel Cream, combine 180g chocolate caramel and double cream in a medium bowl and briefly stir with a whisk to medium peak. Set aside at room temperature.
  • Discard remaining chocolate caramel.
  • To assemble, cut a 5mm wide hole from the tip of each of the piping bags.
  • Place a 7cm stainless steel half hemisphere mould on the micro scales and tare.
  • Avoid overworking the mousse. Using the back of a spoon, smear 30g chocolate mousse inside each mould, shaping the mousse so it is about 1cm thick in the centre of the mould and 2mm thick on the edges.
  • Tare the scales. Pipe a dollop of 10g prune jam in the centre of each mould.
  • Tare the scales. Pipe an approximate 6g layer of whipped oloroso caramel over the jam to cover in a dome. Place in the blast chiller for 1-2 mins to set the surface.
  • Massage the piping bag of chocolate ganache to warm and loosen. Tare the scales. Pipe an approximate 6g layer of ganache over the caramel. Place in the blast chiller for 1-2 mins to set the surface.
  • Tare the scales. Use a small palette knife to spread a layer of 7g whipped chocolate caramel cream evenly inside the dome. Place in the blast chiller for 1-2 mins to set the surface.
  • Use a small palette knife to fill the remaining space in the mould with more chocolate mousse and smooth the surface flat with the top edge of the mould.
  • Place a cake round on top, crispy top side down to secure to the mousse.
  • Repeat with remaining moulds.
  • Place all the moulds on a tray in the blast chiller for 10 minutes then transfer to the fridge until set firm.
  • Discard remaining mousse, jam, sherry caramel, ganache and chocolate caramel cream.
  • For the Caramelised Potato Starch Dome, in a small saucepan, combine sugar and water and stir over high heat to dissolve. Bring to the boil.
  • Transfer syrup to a small bowl and place over a larger bowl of iced water and stir to cool to room temperature. Remove from iced water.
  • Place a silpat mat on a flat tray and spray generously with canola oil.
  • Using dry hands, dip a single sheet of potato starch into the syrup, allowing excess syrup to drip back into the bowl. Lay sheet flat on the greased silpat.
  • Continue dipping single sheets in the syrup and placing on the silpat, overlapping each by 2cm to form a larger sheet, 5 sheets wide and 2 sheets tall.
  • Bake sheets at 200°C with no fan for 11 minutes or until golden.
  • Remove tray from the oven and lift silpat mat onto the bench. Cool for 30 seconds.
  • Meanwhile, lightly spray a 12.5cm round cutter with canola oil.
  • Use the greased cutter to cut two 12.5cm disks from the caramelised starch sheet. If the starch is too hot the mould will stick too much, if it's cooled too far it will crack and break. Set the tray aside at room temperature to cool completely.
  • Reduce combi oven to 82°C and place on steam setting.
  • For the Caramelised Rice Puff, in a small saucepan, sprinkle sugar in an even layer and place over low heat to dissolve and turn golden caramel. Remove saucepan from the heat.
  • Add butter to the caramel and stir to melt through and emulsify.
  • Add rice to the saucepan and gently toss to coat. Return saucepan to medium heat and continue to toss rice through the caramel until evenly coated.
  • Transfer rice to a silpat lined tray and spread in a single layer across the tray. Leave for 30 seconds to cool slightly.
  • Use fingertips to gently break into individual grains. Set aside at room temperature to cool completely before transferring to an airtight container to store.
  • For the Chocolate Coated Puffed Rice, place Amedei chocolate in a small bowl and place over the saucepan of simmering water to melt to 40-45°C.
  • Place the bowl briefly over an ice bath and remove. Continue briefly cooling bowl and stirring until the overall chocolate temperature reduces to 31-32°C.
  • Place 50g crispy rice in a medium bowl. One teaspoon at a time, drizzle the tempered Amedei chocolate over the rice and toss to coat well. When the chocolate has set, add another teaspoon of chocolate, tossing until all the rice is dry and evenly coated. Set aside at room temperature.
  • Repeat the process with remaining chocolates but reduce to the following temperatures. 29-30°C for the Caramelia, 28-29°C for the Dulcey and Opalys.
  • In an airtight container, combine ¼ cup of each of the four chocolate puffed rices, the caramelised rice puffs and the toasted puffed sorghum and mix well. Add a few silica bead pouches to the container, seal and set aside at room temperature.
  • Caramelised Potato Starch Dome, generously spray an upturned 8cm stainless steel sphere mould with canola oil.
  • One at a time, use a small palette knife to carefully lift one caramelised starch disk off the silpat mat. Reserve the offcuts to help patch up the dome if needed.
  • Place the disk as perfectly in the centre as possible. Use a low flame on the blowtorch to gently soften the disk to collapse around the mould.
  • Use the reserved offcuts to patch up any imperfections by holding with tweezers on the mould and using the blow torch to melt onto the mould.
  • When just set enough to retain shape and cool enough to handle, gently twist the dome off the mould. Place dome on a small tray. Repeat to shape remaining disk over mould.
  • Cover the outside of each dome with 2-3 sheets of gold leaf. Place in an airtight container with a few silica bead pouches and set aside at room temperature.
  • To serve, place the filled dome mould upside down on the bench. Use a blow torch to gently warm the outside of the mould and carefully slide mousse dome out and onto a small tray.
  • Press the combined puffed rices and sorghum over the mousse dome in a single layer, filling all gaps.
  • Lift dome onto the serving plate and cover with the gold caramelised starch dome.