The Dream of Zayo Bayo (Bunny's Dream)
A Zmeeborec plated carrot-and-chocolate rabbit-themed dessert. Components: chocolate tart (great technique), carrot cake, carrot mousse, milk chocolate cream, carrot glaze, and a separate mug cake (base recipe found separately in the Zmeeborec tab). Bakes 16 min.
Ingredients
| 25 g | Chocolate tart — Almond flour |
| 50 g | Chocolate tart — Cocoa |
| 50 g | Chocolate tart — Flour (A) |
| 120 g | Chocolate tart — Flour (B) |
| 1 g | Chocolate tart — Salt |
| 82 g | Chocolate tart — Powdered sugar (up to 30 g more if sweeter is preferred) |
| 174 g | Chocolate tart — Butter (room temperature, 20°C) |
| 48 g | Chocolate tart — Eggs |
| 160 g | Carrot cake — Flour |
| 140 g | Carrot cake — Grated carrots |
| 135 g | Carrot cake — Butter |
| 60 g | Carrot cake — Eggs |
| 240 g | Carrot cake — Powdered sugar |
| 3 g | Carrot cake — Baking powder |
| 0.5 | Carrot cake — Vanilla pod |
| 190 g | Carrot mousse — Carrot juice |
| 20 g | Carrot mousse — Freeze-dried carrot |
| 60 g | Carrot mousse — Yolk (3 pcs) |
| 200 g | Carrot mousse — Cream |
| 45 g | Carrot mousse — Egg white |
| 35 g | Carrot mousse — Sugar |
| 5.5 g | Carrot mousse — Gelatin |
| 34 g | Carrot mousse — Water |
| 2 | Carrot mousse — Costmary leaves (indrishe) |
| 110 g | Milk chocolate cream — Crème anglaise |
| 110 g | Milk chocolate cream — Milk chocolate |
| 400 g | Carrot glaze — White chocolate |
| 50 g | Carrot glaze — Freeze-dried carrot (or other fruit) |
| 50 g | Carrot glaze — Sunflower oil |
| 6 g | Carrot glaze — Oil-soluble coloring |
Instructions
CHOCOLATE TART (great technique, bakes 16 min): With the dough paddle, add the butter, powdered sugar and almond flour and beat slowly at first, then faster, until beaten. Add the cocoa, sugar, eggs and flour A and beat on medium briefly until incorporated. Scrape the mixture from the walls with a spatula. Add flour B and beat briefly on low (so as not to activate the gluten), then finish by hand if needed. No crumbs should remain on the bottom. Roll the dough between 2 sheets of paper, then, with the paper still on, run it through a pasta press. It should reach 3 mm thickness (can also be rolled by hand to 3 mm). Let it rest in the freezer for 2 hours or fridge for 12 hours. Peel the dough off both sheets — first one, then flip and peel the second. Work it on a frozen marble slab or tray. First cut the base with a perforated cutter and place it in a perforated baking tray on a perforated silicone mat. Then cut strips for the sides and lay them carefully. Do not press them against the sides of the mold or they can't be removed later! Work quickly — the dough becomes soft and sticky very fast! If the sides rise above the mold, cut them from the inside out toward the mold. Prick the base and place in the fridge for 30 min or freezer for 15. Then bake at 160°C for 16 min. Remove the tart from the mold when slightly cooled but still warm (about 40-50°C).
CARROT CAKE: With the dough paddle beat first slow then fast — the butter, vanilla and powdered sugar. Add the eggs and beat a few minutes on high until creamy. Then add everything else and start beating slowly and gently at first, then at higher speed to activate the gluten. Spread in a paper-lined tray in a layer 0.8 to 1 cm thick. Bake 15 min at 200°C.
CARROT MOUSSE: In a saucepan combine (very carefully to avoid lumps) the yolks with the carrot juice and the freeze-dried carrots and stir well. Add the costmary (indrishe), put the burner on 4 of 12 and cook like an anglaise. Pull off the heat and let the temperature drop to 75°C, add the soaked gelatin and let it cool to room temperature (25°C). In a clean bowl whip the egg whites to stiff peaks. In another bowl whip the cream and add the carrot mousse to it and stir, then fold gently into the egg whites and stir again. Pour into the carrot mold, starting from the narrow end, and freeze for 4 hours.
MILK CHOCOLATE CREAM: Put 1 finger of water in a small saucepan. Over it place a large bowl (water bath), add the chocolate. Wait for the water to boil. Pull off the heat and stir until melted. Return to the heat, wait for the water to boil again and pull off again. Add the anglaise (warmed to 35°C) in parts with constant stirring. It is essential to blend, as it needs this mechanical energy to set without gelling products. Then leave for 12 hours in the fridge.
CARROT GLAZE: Melt the chocolate in the microwave for 1.5 min (to 52°C), add the oil, carrot and powdered coloring and blend. If thick add a little more oil (about 25 g). The coloring must be oil-soluble. Take the carrots out of the silicone, poke them with a toothpick and dip them in the glaze. Wait for the base to set slightly and place on a paper-lined tray. Put in the freezer or fridge until their time comes.
MUG CAKE: Recipe separate in the Zmeeborec tab, as it is a base recipe.
PLATING: Stick the tart shell with a little cellulose onto the plate or base, then add the carrot cake, then the milk chocolate cream, turn it in a bowl of chocolate soil, place the carrot on top, make greenery on the mug cake and decorate with decorative leaf cookies.