 | Frozen TarbouchePastry Chef Samantha Gainsburg of Butter Shtick | Seattle, WA |
I first imagined this dish several years ago while working at the Lebanese/Syrian restaurant Mamnoon. A tarbouche is a Lebanese sweet similar to a Mallomar: it has a cookie base topped with fluffy marshmallow coated in chocolate. I made a frozen one at Mamnoon using different flavors and thought that The Perfect Purée Black Currant would be a fun iteration with its beautiful color and flavor. I love that with two different purées I have so much flavor and texture. The flavor combination was also inspired by a Cassis and Parmesan Crumble bonbon that I had several years ago.
Ingredients for Raspberry Pâte de Fruit:
• 102 g. The Perfect Purée Red Raspberry Puree, thawed
• 105 g. granulated sugar, divided
• 10 g. glucose syrup
• 1.6 g. citric acid solution (1:1 with water)
• 2.4 g. apple pectin
Ingredients for Hazelnut Duja Frozen Mousse:
• 130 g. Hazelnut Duja (see below)
• 130 g. Valrhona Opalys 33% white chocolate
• 105 g. water
• 27 g. milk powder
• 25 g. glucose syrup
• 100 g. egg yolks
• 33 g. gelatin (225 bloom)
• 280 g. cream, lightly whipped
• 4 g. salt
• 30 g. invert sugar
Ingredients for Hazelnut Duja:
• 400 g. hazelnut paste
• 125 g. Valrhona Opalys 33% white chocolate
Ingredients for Hazelnut and Parmesan Sablé (Gluten-Free):
• 60 g. hazelnuts
• 73 g. gluten-free all-purpose flour (see below)
• 30 g. powdered sugar
• 58 g. cold unsalted butter, cubed
• 28 g. grated parmesan cheese
• 2 g. salt
Ingredients for Gluten-Free All-Purpose Flour:
• 180 g. millet flour
• 90 g. tapioca flour
• 90 g. brown rice flour
• 5.5 g. xanthan gum
Ingredients for Cassis Marshmallow:
• 105 g. The Perfect Purée Black Currant Puree, thawed
• 155 g. granulated sugar
• 52 g. glucose syrup
• 64 g. dextrose
• 64 g. gelatin mass (225 bloom)
Ingredients for White Chocolate Glaze:
• 624 g. Valrhona Opalys 33% white chocolate
• 176 g. neutral oil
Ingredients for Cassis Compote:
• 140 g. The Perfect Purée Black Currant Puree, thawed
• 40 g. granulated sugar
• pinch kosher salt
• pinch citric acid
To Assemble and Serve:
• Maldon sea salt
• gold leaf
• luster dust
• raspberry powder
Method for Raspberry Pâte de Fruit:
Prepare the citric acid solution by diluting citric acid with an equal amount of water. In a bowl, combine 10 grams sugar with pectin. In a pot, heat The Perfect Purée Red Raspberry to 120°F. Add pectin-sugar mixture and boil 1 minute. Add glucose and remaining sugar gradually to maintain temperature. Cook to 223°F. Add citric solution, remove from heat, and pour onto a Silpat-lined quarter sheet tray. Cool completely before cutting into cubes or transfer into ¾-inch silicone hemisphere molds to set.
Method for Hazelnut Duja Frozen Mousse:
Prepare gelatin mass and lightly whip cream; refrigerate. Combine Hazelnut Duja and melted white chocolate; keep warm around 40°C. In a saucepan, combine water, milk powder, glucose, salt, and invert sugar. Heat until sugar dissolves. Add yolks and cook to 75°C, stirring constantly; hold 1 minute. Transfer to a stand mixer and whip on medium-high speed until mixture cools to 30–35°C. Fold in whipped cream. Temper some of the pâte à bombe mixture into the duja, then whisk duja mixture back into the pâte à bombe. Add melted gelatin and fold until smooth. Pipe into 2-inch silicone molds and insert Raspberry Pâte de Fruit centers. Freeze overnight.
Method for Hazelnut Duja:
Melt white chocolate to 40°C. Combine with hazelnut paste and mix until smooth. Cool to 24°C, then crystallize and store between 14°C and 17°C until needed.
Method for Hazelnut and Parmesan Sablé:
In a food processor, grind hazelnuts, powdered sugar, and one-third of the flour until fine. Add butter, Parmesan, salt, and remaining flour. Process until dough just comes together. Rest in refrigerator 1 hour. Roll to ¼-inch thickness between parchment, freeze, and cut 2½-inch rounds. Bake between Silpains at 300°F for 8 to 10 minutes, or until light golden brown. Cool completely. Reserve some baked sablé for crumbling during plating.
Method for Gluten-Free All-Purpose Flour:
Whisk together millet, tapioca, and brown rice flours with xanthan gum until evenly combined.
Method for Cassis Marshmallow:
Bloom gelatin. Combine dextrose and melted gelatin mass in the bowl of a stand mixer. In a saucepan, cook The Perfect Purée Black Currant, sugar, and glucose to 110°C. Pour over dextrose-gelatin mixture and stir by hand to ensure nothing sticks to the bottom. Whip on low speed, gradually increasing to high as mixture thickens. Continue until cool and ribbons form. Fill sprayed 2.75-inch silicone hemisphere molds almost to the top, inserting frozen Hazelnut Duja Mousse centers. Smooth with an offset spatula, top with Sablé rounds, and freeze overnight.
Method for White Chocolate Glaze:
Combine tempered white chocolate and neutral oil. Blend with an immersion blender until smooth. Reserve for dipping at 28–29°C.
Method for Cassis Compote:
In a saucepan, combine The Perfect Purée Black Currant and sugar. Boil 1 to 2 minutes, then add salt and citric acid. Cool and reserve for plating.
To Assemble and Serve:
Using a wooden skewer, dip frozen marshmallow spheres into the White Chocolate Glaze, returning to freezer between dips. Once coated twice, sprinkle Maldon sea salt on top. Decorate with luster dust and raspberry powder. For plating, swipe Cassis Compote across the bowl, add a spoonful of Parmesan-Hazelnut crumble, and place the Frozen Tarbouche on top. Garnish with a piece of gold leaf.