"Dahlia" by Frank Haasnoot

The famous Master Pastry Chef Frank Haasnoot present his recipe to make a perfect dessert with Dahlia, the elegant BlackSil mould.

Food grade silicone is the perfect ally for pastry chefs to bake and freeze cakes, parfaits, single portions and much more, withstanding temperatures from -60°C to +230°C. Martellato offers dozens of food grade silicone moulds for monoportions and cakes, in many different shapes.

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"Dahlia" - recipe by Frank Haasnoot

DAHLIA

Ingredients:

Yoghurt mousse

Biscuit joconde/spices

Citrus compote

Glacage

YOGHURT MOUSSE

Ingredients:

Yoghurt 131 g

Honey 69 g

Egg yolks 37 g

Cream 229 g

Gelatin mass 34 g

Procedure

Cook the honey with till 118’C and pour slowly on the whipping egg yolks and whip airy. Heat a little bit of the yoghurt and add it to the melted gelatin mass, and add the remaining sour cream. Add the sour cream to the whipped egg yolks and add this to the whipped cream. 

BISCUIT JOCONDE

Ingredients:

Egg whites 60 g

Sugar (A) 71 g

Almond Powder 714 g

Supeculaas spices 4 g

Flour 19 g

Starch 1 g

Salt 1 g

Eggs 103 g

Sugar (B) 14 g

Butter 13 g

Procedure

Whisk egg whites with sugar (A)  till stiff peak. On a separate bowl, Whisk eggs with the sugar (B). Mix the two gently and add the sifted flour, spices and starch. Add the melted butter (70’C). Bake at 190’Ch.

CITRUS COMPOTE

Ingredients:

Orange juice 121 g

Orange zest 1 g

Yuzu juice 62 g

Sugar 56 g

Pectin NH 4 g

Orange segments 156 g

Procedure

Mix the pectin with the sugar, mix this with juice and add the orange zest. Bring to boil,  add the orange segments and cook for 1 minute after cool down to 20°C before scooping into the mould.

GLACAGE

Ingredients:

Water 54 g

Sugar 107 g

Glucose 107 g

Condensed milk 71 g

Zephir 34% 107 g

Gelatine mass 54 g

Procedure

In a saucepan, add the water, sugar and glucose and boil to 130 °C. Slowly add the gelatin mass and the condensed milk. Add the chocolate, mix with a hand blender then strain. 

GELATINE MASS

Ingredients:

Gelatine 100 Bloom (gold) 100 g

Water 500 g

Procedure

Based on gelatine powder: Mix water and Gelatine powder into a bowl and leave it on the table for 10 minutes. Place the bowl into the microwave and heat till 60’C. Leave in the fridge and cut into cubes.

Based on gelatine leaves: Mix water and Gelatine leaves and leave it on the table for 10 minutes. Place the bowl into the microwave and heat till 60’C. Leave in the fridge and cut into cubes.

So with leaves don’t squeeze the water out the leaves, place the leaves together with water into the microwave.

ASSEMBLY

Prepare the yoghurt mousse and pour it into the mould, push the frozen biscuit into the yoghurt mousse, add the citrus compote, close with another layer of yoghurt mousse and place everything in the freezer. Once frozen, remove from the freezer and cover with the icing.

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ABOUT

Frank Haasnoot

Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.

When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.

In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.

During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.

In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor.

Last year he launched his first pastry book Whip.