Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.
There are few things as you can see from these pictures , few differences comparing to Hidemi’s:
· the colour of the chocolate glacage,
· where is the gold leaf?
· Where is the vibrant green colour of the pistachio joconde?
· And where is correct sugar amount?
I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.
After staying here for years, my sweetness level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.
Few changes I attempted for a reason:
a)Sugar level: I reduced so I can enjoy it,genuinely.
b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.
c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!
d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.
The joy of eating this winner dessert:
1)It is not overpowering with sugar or heavily chocolaty.
2)melts into mouth instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.
The taste of this petitely designed master piece, it is definitely worth my 2 days job.
Few components you need:
- Pistachio Mousse
- Pistachio Joconde
- Raspberry Jam
- Sirop d’imbibage
- Chocolate Joconde (all above here prepared on Day 1)
- Dark Chocolate Mousse (prepared Day 2 )
- Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)
This recipe from : La Petite Vancouver & Gourtmet Baking
serves :one 6-inch cake orthree to four 2.5-inch entremets
(A)Mousse a la pistache(Pistachio Mousse)
- 130g Bulla whipping cream( or any dairy whipping cream)
- 70g milk (Liddells lactose milk I used)
- 1/10 vanilla pod
- 40g egg yolks
- 15g granulated sugar ( I reduced to 10g)
- 2g gelatine leaves
- 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)
1. Combine the pistachio paste with milk in a saucepan and bring to boil
2. Add in the vanilla pod
3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour
4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth
5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.
6. Soften the gelatine leaves in a cold water
7. Add the soften gelatine into step 5
8. Beat the whipping cream until soft peak
9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.
10. Pour the mixture into a circular mousse’s ring and set in freezer
(B)Biscuit aux pistaches (Pistachio Joconde)
- 60g almond paste
- 25g pistachio paste
- 30g whole egg
- 27g egg yolk
- 17g egg white
- 30g corn starch
- 13g Western Star unsalted butter( or any unsalted butter)
- 53g egg white
- 33g granulated sugar ( I reduced to 25g)
1. Preheat oven to 200°C
2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated
3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken
4. Sift in the all purpose flour and mix well
5. Prepare french meringue and add it into the mixture and mix well
6. Add melted butter into the mixture and mix well
7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )
(C)Raspberry Jam (Framboise pepins)
- 35g sugar ( I reduced to 10g)
- 20g glucose
- 8g water
- 100g fresh or frozen raspberries
- 4g pectin mixed with
- 23g sugar ( I reduced to13g)
- 6g lemon juice
- Bring the sugar, glucose, and water to a boil in a saucepan
- Mix the raspberries in and continue to boil
- Mix in the pectin-sugar and boil until raspberry has broken down and soft
- Cool in an ice bath and add the lemon juice
- Refrigerate until needed
- The recipe called for 50g of this jam
- 20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
- 15g water
- 15g raspberry liquor
1. Prepare the sirop à 30°B and microwave it until sugar dissolved
2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well
(E)Biscuit joconde au chocolat (Chocolate Joconde)
- 24g almond powder
- 24g icing sugar (I reduced to 18g )
- 24g egg yolks
- 10g egg whites
- 19g all purpose flour
- 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
- 9g melted butter( Western Star unsalted butter I used)
- 44g egg whites
- 45g granulated sugar ( I reduced to 25g)
1. Preheat oven to 200°C
2. In a mixing bowl, sift in the almond powder and icing sugar and mix well
3. Add in the egg yolks, egg whites and whisk until smooth
4. Sift in the all purpose flour and mix well with spatula
5. Sift in the cocoa powder and mix well with spatula
6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.
7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )
(F)Mousse au chocolat noir(Dark Chocolate Mousse)
- 225g whipping cream
- 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )
Pâte à Bombe
- 35g creme fraiche
- 30g granulated sugar (I reduced to 15g)
- 55g egg yolks
For Pâte à Bombe:
1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )
2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour
3. Add mixture in step1 into step2 little by little while keep mixing at the same time.
4. Mix well using electric mixer
For chocolate mousse
1. Beat whipping cream to soft peak
2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )
3. Add the Pâte à Bombe into the melted chocolate and mix well
4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well
5. Add the rest of the soft-peaked whipped cream to the mixture and mix well
- Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
- brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down. Then brush the other side with the syrup.
- Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
- Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
- Cut the chocolate joconde using the same size of cookie cutter.
- Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
- Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
- Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
- Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
- Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
- Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
- Once the ring loosen, use both hand to pull down the ring.
- You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
- Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
- Refrigerate an hour and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)
I must keep this experience in words and pictures for my future reference,hopefully.
Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work if sugar is reduced to your preference.The texture is marvelous.
Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛
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