California Figs A Go Go

Yield
30, 4-ounce jars
Source
Chris Hanmer, CH Patisserie, www.chpatisserie.com

Ingredients

Spice Road California Mission Figs

  • 350 grams California Dried Mission Figs Whole
  • 585 grams Water
  • 58 grams Sugar
  • 6 each Star Anise
  • 1 each Vanilla Bean

Almond Dacquoise

  • 630 grams Egg Whites
  • 333 grams Sugar
  • 326 grams Almond Flour
  • 80 grams All Purpose Flour
  • 131 grams Powdered Sugar

Custard Base

  • 333 grams Whole Milk
  • 333 grams Cream
  • 133 grams Egg Yolks
  • 1 each Orange Zest
  • 67 grams Sugar

Milk Chocolate Cremeux

  • 667 grams Custard Base
  • 333 grams Milk Chocolate
  • 3 grams Gelatin Sheets, bloomed

White Chocolate Mousse

  • 275 grams Whole Milk
  • 1 each Vanilla Bean
  • 7 grams Gelatin Sheets, bloomed
  • 347 grams White Chocolate
  • 370 grams Cream

Topping (optional)

  • Crunchy White Chocolate Pearls

    • Directions

    For the Spice Road California Mission Figs

    1. Place the California Dried Figs Whole in a container with a lid.

    2. Place the remaining ingredients in a pot and bring to a boil.

    3. Pour the hot liquid over the Figs and cover with the lid. Cool to room temperature.

    4. Let the Figs marinate for 4 days in the refrigerator before using them.

    For the Almond Dacquoise

    1. Preheat a convection oven to 375°F. Spray a full sheet pan with nonstick spray, place parchment paper on pan, and spray parchment paper with nonstick spray.

    2. Whip whites with sugar until stiff but not dry peak is reached.

    3. Sift all dry ingredients.

    4. Fold the dry ingredients into the whipped egg whites, 1/4 at a time, mix and repeat.

    5. Scale 1500 grams per full sheet pan. Spread evenly with an offset spatula.

    6. Bake for 8 to 12 min until golden brown in color with the sides of the cake releasing slightly from the pan.

    For the Custard Base and Milk Chocolate Cremeux

    1. Heat milk, cream, orange zest, and half of the sugar in a small pot.

    2. Mix remaining sugar and egg yolks in a bowl and reserve.

    3. Temper the hot liquid into the yolk mixture and cook until thickened. Strain.

    4. Scale the custard base and pour over chocolate. Add the bloomed gelatin and emulsify with an immersion blender.

    For the White Chocolate Mousse

    1. Heat milk and vanilla bean to a simmer in a saucepan.

    2. Add bloomed gelatin to the hot milk and pour over the white chocolate. Mix until smooth.

    3. Cool the base to 90°F.

    4. Whip the cream to soft peak and fold it into chocolate base.

    Assembly and Finishing

    1. Fill each serving jar about 1/3 full with the Milk Chocolate Cremeux. Place in freezer until frozen, overnight.

    2. Cut the Almond Dacquoise into rounds to fit the circumference of the serving jar. Place a round of on top of the Milk Chocolate Cremeux. Pipe White Chocolate Mousse over the round and place back in the freezer until set, overnight.

    3. To finish, remove jars from the freezer and place in the refrigerator. Remove the Spice Road California Mission Figs from the liquid, cut them into small dice, and top the glass.

    4. Garnish with Crunchy White Chocolate Pearls, if using.

    Developer Notes

  • This recipe takes approximately four days to prepare with each jar layer being frozen until set.