May 29, 2023
Chocolate Crémeux with Brown Butter Gochujang Caramel, Matcha Sponge, Matcha White Chocolate Ganache, Strawberry Compote, Strawberry Whipped Cream, Brown Butter Powder, and Sesame Isomalt Tuile
Sweet and spicy caramel with nutty brown butter and subtle umami notes along with heat thanks to gochujang, a Korean pepper paste sits inside a delicate and bittersweet matcha sponge. A fudgy matcha white chocolate ganache and silky smooth dark chocolate set custard lend richness and an isomalt tuile with toasted sesame seeds adds crunch. I like to add a bit of strawberry whipped cream and strawberry compote for a bright and acidic sweetness that helps balance the earthy, loud, and bittersweet notes from the chocolate, matcha, and caramel. Finally, an optional bit of brown butter powder brings out the nuttiness of the brown butter in the caramel. To make this, you will need several silicon molds (quenelle ad the concentric ring shape), silicon baking mats (to bake the tuile between), and round cutters to cut out a ring of sponge (though you can use glass cups as cutters as well). There are a few components here but most can be made ahead of time.
Servings: 6
Calories: 647kcal
Ingredients
Chocolate Crémeux
- 2 ounces chocolate sugar-free, either dark or milk chocolate
- 2 1/2 tablespoons half n half
- 2 1/2 tablespoons heavy cream
- 1 egg
Brown Butter Gochujang Caramel
Matcha Sponge
- 4 eggs separated
- 2 egg whites
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon stevia glycerite
- 1/4 teaspoon salt
- 1/4 cup okara powder
- 2 tablespoons matcha powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon xanthan gum
- green color natural, to taste
Matcha White Chocolate Ganache
- 4 ounces white chocolate sugar-free
- 1 1/2 tablespoons heavy cream
- 1 tablespoon matcha powder or to taste
Sesame Tuile
- 1 cup isomalt
- toasted sesame seeds black and white
Strawberry Whipped Cream
- 1 cup heavy cream
- 1/4 teaspoon stevia glycerite or to taste
- 1/2 teaspoon vanilla extract
- 2 tablespoons strawberry powder optional, or strawberry extract, to taste
- pinch of salt
- red color natural, to taste
Strawberry Jam
- 1/3 pound strawberries diced fine
- 1/16 teaspoon glucomann powder
- 1 tablespoon lemon juice
- stevia glycerite to taste
- pinch of salt
Brown Butter Dust Moss
- 15 g browned butter salted
- 10 g N Zorbit tapioca maltodextrin
- powdered monk fruit to taste
- green color powdered, natural
To Garnish
- sorrel leaves optional
Instructions
For the Chocolate Crémeux
- Combine the cream and half and half in a pot and bring to a simmer.
- While the cream simmers, beat the egg and yolk together until light pale yellow. Slowly stream in the hot cream mixture while whisking constantly. Then transfer the egg and cream mixture back to the pot and cook on low, stirring constantly to prevent overcooking, until the custard is thick and coats the back of a spoon.
- Pour the custard over the chocolate and let stand for 3-5 minutes and then whisk until smooth. Pour into quenelle molds and cover with Saran Wrap to prevent a skin from forming and freeze until solid, at least 3 hours. (Or refrigerate in a bowl until set and scoop out quenelles when serving).
For the Brown Butter Gochujang Caramel
- Combine all ingredients in a small pot over low heat and bring to a simmer. Simmer for 15 minutes, without stirring. Season to taste with more salt. Stir in more gochujang, if desired. Pour into a glass jar and store in the refrigerator. It will thicken more as it cools.
For the Matcha Sponge
- Preheat the oven to 300ºF and line a 10×15-inch jelly roll pan with parchment paper. Set aside.
- Whisk together the yolks, vanilla, stevia, and salt until smooth. Add the okara and baking powder and whisk until evenly combined. Set aside
- Beat the egg whites and xanthan gum to stiff peaks.
- Whisk a third of the whites into the reserved batter to lighten it. Then fold in the remaining whites and sift the matcha over the batter and fold in 2 additions until evenly mixed.
- Divide the batter between the 3 pans and bake at 300ªF for 10 minutes, or until the cake just springs back when lightly touched. Let cool for 5 minutes and then turn out of pans and onto a cooling rack to cool completely.
For the Strawberry Compote
- Combine berries and glucomann in a glass bowl and stir to distribute evenly. Microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached. Stir in stevia, salt, and lemon. Use warm or at room temperature. Will keep one week refrigerated.
For the Strawberry Whipped Cream
- Whip the cream, sweetener, vanilla, and salt to soft peaks. Add the powdered strawberry and beat to stiff peaks. Transfer the cream to a piping bag fitted with a decorative piping tip.
For the Sesame Isomalt Tuile
- Preheat the oven to 355ºF. Place a silicon baking mat onto a rimmed baking sheet. Spread isomalt over the mat and sprinkle with sesame seeds. Top with the second baking mat and bake for 10-12 minutes, or until melted (if your isomalt is very fine, it may melt sooner). Let cool completely and then peel off of the baking mat and break into pieces (store in an airtight container or ziplock for up to a month).
For the Matcha White Chocolate Ganache
- Melt the chocolate and cream together (either microwave at 50% power, stirring often until smooth or stir over a double boiler in a saucepan on the stove). Stir until completely smooth and then stir in the matcha until evenly mixed. Divide between molds and freeze until completely set, about 1 hour before removing them gently.
For the Brown Butter Dust
- Add the butter to a small pan or pot with a light color bottom (this will allow you to see when the butter solids have turned golden). I like to brown at least a cup of butter at a time and I freeze whatever I don’t use for easy use in the future – add the remaining browned butter to a ziplock and lay it flat on a baking tray. Freeze solid and then store.) Cook over medium heat until the butter smells nutty and the solids in the butter have turned a light golden color.
- Weigh out the tapioca maltodextrin and place it into a large bowl. Pour the browned butter on top and whisk until evenly distributed. Store in an airtight container (any water will cause the powder to dissolve, leaving you with a slurry). Will keep refrigerated for up to a month or in the freezer for up to 3 months.
To Assemble
- Use two circle cutters to cut rounds of sponge. Place hollow rounds onto serving plates. Spoon the caramel into the center (you may need to briefly microwave the caramel to make it liquid enough – you want it to just gently fill the space and it will set up more as it cools).
- Heat the larger of the two circle cutters and use it to cut through the ganache so that it fits onto the outside of the cake. Place a quenelle of crémeux onto the plate below the cake. Spoon the strawberry compote onto the plate. Spoon brown butter dust into a small pile, place tuiles on top the the cake/caramel. Finally, pipe the strawberry whipped cream in 3 places and top with sorrel leaves, if desired.
Notes
Protein:Energy Quotient [calories]: 0.16, Protein % of calories: 9.8%
Without the strawberries, whipped cream, and brown butter powder: Calories: 473 cal, Carbs: 21g, Fiber: 16g, Fat: 36g, Protein: 13g, Protein:Energy Quotient [calories]: 0.21, Protein % of calories: 12.1%
The maltodextrin powder can cause blood sugar spikes, especially in large amounts. Though not much is used on the plate here, best to check your blood sugar or avoid it completely if you’re concerned.
Nutrition Facts
Chocolate Crémeux with Brown Butter Gochujang Caramel, Matcha Sponge, Matcha White Chocolate Ganache, Strawberry Compote, Strawberry Whipped Cream, Brown Butter Powder, and Sesame Isomalt Tuile
Amount per Serving
Calories
647
% Daily Value*
Fat
53
g
82
%
Saturated Fat
24
g
150
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
247
mg
82
%
Sodium
289
mg
13
%
Potassium
242
mg
7
%
Carbohydrates
28
g
9
%
Fiber
18
g
75
%
Sugar
5
g
6
%
Protein
15
g
30
%
Vitamin A
1999
IU
40
%
Vitamin C
17
mg
21
%
Calcium
104
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
