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Pastry Chef Johnny Iuzzini of Jean Georges Restaurant
Pastry Chef Johnny Iuzzini
Jean Georges Restaurant
1 Central Park W
New York, NY 10023
(347) 695-1258
Tiramisu
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Deconstructed Tiramisu
Pastry Chef Michael Laiskonis of Le Bernardin – New York, NY
Adapted by StarChefs.com
April 2011
Yield: 12 Servings

INGREDIENTS

Cocoa Pain de Gênes:
325 grams almond paste
250 grams whole eggs
35 grams invert sugar
2 grams fine sea salt
60 grams all-purpose flour
75 grams unsweetened chocolate, melted
110 grams unsalted butter, melted

Coffee Caramel:
100 grams fondant patissier
100 grams glucose syrup
Instant microground coffee
100 grams isomalt

Rum Syrup:
100 grams water
125 grams granulated sugar
25 grams dark rum
50 grams brewed coffee

Lemon Cream:
100 grams whole eggs
170 grams granulated sugar
85 grams lemon juice
85 grams unsalted butter
1 sheet gelatin, bloomed

Mascarpone Cream:
250 grams mascarpone
150 grams heavy cream (35% fat)
25 grams honey
25 grams granulated sugar

Chocolate Sauce:
200 grams whole milk
50 grams glucose syrup
190 grams 66% dark chocolate, finely chopped

Caramel Sauce:
225 grams granulated sugar
50 grams water
2 grams lemon juice
15 grams glucose syrup
180 grams heavy cream (35% fat)
25 grams unsalted butter

METHOD

For the Cocoa Pain de Gênes:
Put the almond paste in the bowl of an electric stand mixer fitted with the paddle attachment. Turn on the mixer on low speed and incorporate the whole eggs, one at a time, scraping the bowl after each addition. Add the invert sugar and salt. Add the flour, mixing just until incorporated. Pour in the melted chocolate and butter, mixing to incorporate. Transfer the batter to a sprayed and parchment-lined quarter sheet pan. Put in an oven at 180°C/350°F for approximately 15 minutes, or until thoroughly baked.

For the Coffee Caramel:
Combine the fondant and glucose in a saucepan and begin to cook. Once dissolved, add the instant coffee to taste and the isomalt and cook until the mixture reaches 325°F/163°C. Pour the caramel onto a silicone baking mat, and allow it to cool completely. Transfer the caramel to a food processor and grind to a fine consistency. Sift the caramel powder over a desired stencil onto a silicone baking mat. Remove the stencil and gently cover with a second silicone baking mat. Put the baking mats into a 300°F/150°C oven for 90 seconds. Remove the baking mats from the oven and allow them to cool. Store them in an airtight container.

For the Rum Syrup:
Combine the water and sugar in a small saucepan, and bring to a boil. Add the rum and coffee, stir to combine, and cool.

For the Lemon Cream:
In a heavy, non-reactive saucepan, whisk together the eggs and sugar, and then add lemon juice. On medium heat, bring the mixture to a boil, stirring constantly, as it easily will scorch on the bottom. When the mixture boils and is quite thick, remove it from the heat and emulsify the butter into the lemon curd in small amounts, followed by the bloomed gelatin. Strain the Lemon Cream through a chinois and chill.

For the Mascarpone Cream:
Whisk together the mascarpone, heavy cream, honey, and sugar. Transfer the mixture to an iSi Gourmet Whip Plus and charge with one iSi Cream Charger. Shake vigorously and chill.

For the Chocolate Sauce:
In a small saucepan, combine the milk and glucose syrup, and bring the mixture to a boil. Remove the mixture from the heat and gradually pour over the chocolate, stirring to combine.

For the Caramel Sauce:
In a heavy saucepan, combine the sugar, water, lemon juice, and glucose syrup. Cover and cook to a medium amber color. Meanwhile, heat the cream until warm. Remove the caramelized sugar from heat and deglaze with the cream. Return the caramel to low heat to completely dissolve the sugar. Once the sugar is dissolved, remove the caramel from the heat and emulsify the butter into the caramel.

To Assemble and Serve:
Cut the Cocoa Pain de Gênes into long, thin rectangles, briefly soak the cake in the Rum Syrup, and plate. Gently warm the Coffee Caramel rectangles and wrap them around thin forms to produce caramel cylinders. Using the iSi Injector Tip, fill each Coffee Caramel cylinder with the Mascarpone Cream. Put the cylinder onto the soaked cake. Finish the dish with a drizzle of Chocolate Sauce, Caramel Sauce, and Lemon Cream.

 
 
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