ASTRAL WHEEL CINNAMON SABLE, DARK CREMEUX WITH GINGER & BOUDOIR BISCUIT

Methods and Directions

• Mix soft butter with white and brown sugar.
• Add the eggs and milk followed by the flour, baking powder, cinnamon powder and salt. Store in a chiller for 12 hours. Laminate the dough at 2 with the dough sheeter.
• Cut with 6.5cm diameter round cutter.
• Bake at 170°C for about 15 minutes.

• Make an Anglaise with the milk, the cream, the yolk, the eggs and sugar.
• Cook to 84°C. Pour over the melted chocolate.
• Bamix and pour in to a container. Keep in chiller till required.

• Boil the water and pour over the candied ginger. Add the lemongrass and infuse overnight. The next day strain and blend with the lychee purée till it becomes a paste.
• Chop the coriander and add it to the paste.
• Strain the paste for 4 hours in a cloth bag before using. Keep in a chiller till needed.

• Arrange a meringue with whites and sugar.
• While the meringue is whipping, sift the flour and starch together.
• When your meringue is stiff reduce the speed and slowly add the yolk into it.
• Remove from the mix and fold the powder gently till it is blended.
• Pipe the sponge as a macaroon of 2.5cm diameter.
• Apply icing sugar twice, bake at 220°C for about 5-7 minutes.

• Cut a ring using a large cutter of 6.5cm and a small cutter of 3.5cm.
• Transfer the details of the Chinese Astral Wheel onto this.