Cocoa Sponge Cake & Salted Caramel Cremeux “Sandwich” with Davao Coconut Pudding

Salted Caramel

Cook the sugar and water for caramel, up to golden brown colour

Then add cream and whisk until it is mixed

Then add salt to taste

Cremeux

Bloom the gelatine sheets into the iced cold water

Whisk egg yolk and sugar until its pale

Scald the milk and cream

Add the milk mixture into the egg mixture slowly and mix it with rubber spatula or wooden spoon

Pour the mixture back into a clean sauce pan

Heat the mixture to 78°C and add the gelatine and mix

Into a bowl or jug add the mixture and the 120g caramel and mix it with rubber spatula or wooden spoon until the caramel is dissolve.

Let it set

Coco Sponge

Into a bowl whisk the egg yolk, egg whites and sugar.

Fold in the cocoa powder

Into the flat trey with baking paper and bake it to the oven 180°C for 14 minutes

Davao Coconut Pudding

Combined the coconut milk, condense milk and sugar into the sauce pan.

Medium heat and bring the mix into boil, Stir it occasionally

Gently add the corn starch and mix, until it is thicken to paste and let it set.

White Chocolate Soil

Make sugar syrup by heating up the sugar and water to 135°C

Then add the chocolate

Dark Chocolate Soil

Make sugar syrup by heating up the sugar and water to 135°C

Then add the chocolate

Strawberry Sauce

Add everything into the sauce pan and cook up the strawberry until its soft or ready to blitz and passed it into the fine strainer.

Macerated Strawberries

Dust cut strawberries with icing sugar

Tempered Chocolate

Let the water heat up, then put the heat to medium

Put a bowl over and add the chocolate

Heat the chocolate to 50°C

Then pour most of the chocolate into the clean sanitised bench, keep the chocolate moving until the temperature will go down to 28°C

Bring the temperature up again to 31°C to 32°C and the chocolate will be ready to use.