Due to many requests, I managed to spend some time to sit down and properly write Hidemi Sugino's Ambroisie アンブロワジー recipe.
As I mentioned in my previous entry, the Ambroisie is Hidemi's signature cake which won him the Coupe du Monde de la Patisserie ( Pastry World Cup ) in 1991.
Words of advice:
Hidemi's Ambroisie is an advanced level entremet, I suggest you try to make this only if you have prior experience in making entremet as there're some technical techniques involved.
The process can take you two to three days to make from scratch due to its multilayered components ( about 6 components ). Since it's a multilayered cake, there's quite a big number of ingredients involved and some ingredients are pretty expensive.
You could shorten down the time if you already made your pistachio paste and raspberry jam in advance. For the pistachio paste and raspberry jam, you can either buy them or make them yourself.
By saying that, I'm by no means trying to discourage you from trying this recipe. You are more than welcome to try it as the end result tastes amazing.
How would I describe the Ambroisie?
In order to give you an in-depth description of the Ambroisie, I will go through each components and give you my personal opinion.
First of all, the texture of the chocolate mousse was very light and fluffy and the flavour did not overpower the rest of the components.
If you like pistachios, you will definitely enjoy his pistachio sponge and pistachio mousse. The use of vanilla bean really enhanced the flavour of the pistachio.
To counterbalance the semi-rich chocolate flavour and the sweetness of the pistachio, Hidemi added a raspberry jam in between.
The acidity of the raspberry jam plus the raspberry liquor were strong enough to create a harmony of flavours for this entremet.
Last but not least was his chocolate sponge. I should say his chocolate sponge was one of the best I've ever tried. It was very moist and simply melted in your mouth. The rich Valrhona chocolate flavour made this chocolate sponge stood out even more.
So I am leaving to you to imagine how the taste will be when all those components combined into one entremet.
Ambroisie's components from top to bottom:
glacage au chocolat / chocolaté glaze
Mousse au chocolat / chocolaté mousse
Biscuit aux pistaches / pistachio sponge
mousse a la pistache / pistachio mousse
confiture de framboises / raspberry jam
Biscuit joconde au chocolat / chocolate sponge
1. I wrote down the recipe of each component based on the order that they should be made
Please read through the whole recipe including the assembly part in order to get a better understanding on how to make this cake step by step
2. Do not replace the 66% dark chocolate with 70% dark chocolate as 70% dark chocolate is too strong in terms of flavour which will end up overpowering the flavours of the rest of the components
3. This recipe was written under assumption that you already knew how to make french meringue
Recipe was translated and slightly modified from le gout authentique retrouve
This recipe serves :
one 6-inch cake or
three to four 2.3-inch entremet
Mousse a la pistache
130g whipping cream
1/10 vanilla pod
40g egg yolks
15g granulated sugar
2g gelatine leaves
20g pistachio 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 step3 little by little and mix until smooth
5. Pour step4 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 until smooth.
10. Pour the mixture into a circular mousse's ring and set in freezer
Biscuit aux pistaches
60g almond paste
25g pistachio paste
30g whole egg
27g egg yolk
17g egg white
30g corn starch
13g melted butter
53g egg white
33g granulated sugar
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 )
20g Sirop à 30°B ( 13 sugar + 7 g 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
Biscuit joconde au chocolat
24g almond powder
24g icing sugar
24g egg yolks
10g egg whites
19g all purpose flour
7g cocoa powder ( preferably Valrhona )
9g melted butter
44g egg whites
45g granulated sugar
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 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 well
8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )
Mousse au chocolat noir
225g whipping cream
105g 66% dark chocolate ( preferably Valrhona )
Pâte à Bombe
35g creme fraiche
30g granulated sugar
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
Glacage au chocolat
103g granulated sugar
53g cocoa powder ( preferably Valrhona )
70g creme fraiche
5g gelatine leaves
1. Start making this chocolate glaze only if you've finished step#19 in the assembly section below
2.. Combine sugar, water, and creme fraiche in a saucepan and bring to boil
3. Add in the cocoa powder and mix well
4. Add in the soften gelatine leaves and mix well
1. Once the pistachio mousse was set overnight, take it out of of the freezer and use a small blow torch or hair dryer to remove the ring from the mousse
2. Brush the pistachio sponge with the soaking syrup ( sirop d'imbibage ) on both side
3. Align the pistachio mousse on top of the pistachio sponge
4. Spread the raspberry jam on top of the pistachio mousse
5. Keep it in fridge for about 15 minutes or until set
6. Once set, take it out and cut it ( the three components that now stick together into one ) into circular shape using cookie cutter ( the diameter should be smaller than the cake's ring )
7. Prepare a non stick plastic / acetate sheet on top of a baking tray or a flat plate
8. Put your cake ring on top of the acetate sheet
9. Pour in 1/3 or 1/4 ( refer to the end result picture to give you an idea on how much to pour in ) our the chocolate mousse into the bottom of the cake ring and spread evenly
10. Put the pistachio sponge - pistachio mousse - raspberry jam ( step#6 ) on top of the chocolate mousse and locate it to the center of the cake ring.
11. Fill in the gap in the cake ring by pipping in the rest of the chocolate mousse up to the top until almost full ( leave about 1/3 or 1/4 for the chocolate sponge )
12. Use a circular cookie cutter to cut the chocolate sponger into circular shape ( diameter as big as step#6 or slightly bigger, but not as big as the cake ring )
13. Align the cut chocolate sponge on top of the chocolate mousse by pushing it in. When you push the chocolate sponge in you can see the chocolate mousse will come up and fill in the gap
between the chocolate sponge and the cake ring
14. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
15. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
16. Prepare a cylindrical tin which is slightly smaller than the cake ring
17. Put the cake ring on top of the cylindrical tin ( the chocolate sponge on top of the tin )
18. Use a small blow torch or hairdryer and heat up the side of the ring ( don't heat up too long or else you will melt the mousse )
19. Once the ring loosen, use both hand to pull down the ring
20. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze
21. Once your chocolate glaze is ready, take out your cake from the fridge and pour the glaze on top of it
22. Decorate the cake with chocolate petals and gold leaf