Sea Salt Caramel

By Kristy Choo, Pastry Chef of Jin Patisserie

For 200 pieces

1 kilogram sugar
1 kilogram cream
150 grams glucose
2 vanilla beans
sea salt
cocoa powder
tempered dark chocolate for coating

1. Combine sugar and glucose in a large pot. Cook to caramel stage.  At the same time in a separate pot boil cream with vanilla bean. Bring to single boil.  Add hot cream slowly into the caramel as the mixture is very hot and will increase in volume.  Stir until thoroughly mixed.

2. Continue to cook the mixture to 121 degrees. Pour the mixture onto a silpat (common in baking).  Let it set and cool down.  When cool enough to handle with your hands roll small sections into a ball and sprinkle with fleur de sel (sea salt) and coat with tempered chocolate.  When completely cool dust with cocoa powder.

White Sesame Cups

By Kristy Choo, Pastry Chef of Jin Patisserie

2 cups milk chocolate
1 stick butter, soft
1/4 cup white sesame
1/4 cup silken tofu

Ganache
1/4 cup dark chocolate
1/4 cup cream
white sesame seeds, as needed

1. Grind up white sesame with mortar and pestle until it turns into a paste. Melt milk chocolate over double boiler. Let it cool.

2. Cream butter with a paddle on a kitchen aid.

3. Add the melted milk chocolate. Add white sesame and tofu. Make sure everything is blended well.

4. Pour into foil cups 3/4 of the way. Store in the refrigerator to let it set.

5. For the ganache: Boil cream in a saucepot. Add chocolate.

Yuzu Vanilla Cupcake

By Kristy Choo, Pastry Chef of Jin Patisserie

1 cup white chocolate
¼ cup butter
¼ cup soymilk
142 grams 10x powdered sugar
2 tablespoons bread flour
3 tablespoons all purpose flour
1 tablespoon baking powder
4 eggs
1 tablespoon vanilla paste
1 tablespoon vanilla extract
3 tablespoons yuzu zest, chopped
3 tablespoons yuzu juice

1. Melt white chocolate, butter, and soymilk over a double boiler.
2. Whip eggs separately until thick and foamy.
3. Let the white chocolate cool, add to the whipped eggs slowly.
4. Add the dry ingredients.
5. Add vanilla paste, vanilla extract, yuzu zest, and yuzu juice at the end.
6. Pour into muffin liners. Bake at 350 degrees for 18 minutes.

Mascarpone Banana Cake

By Kristy Choo, Jin Patisserie

Serves 12

Mascarpone Mousse
1 gelatin sheet
1 egg yolk
1/8 cup water
1 tablespoon sugar
1/2 cup mascarpone
1/3 cup whipped cream

Caramelized Bananas
2 ripe bananas
2 tablespoons butter
2 tablespoons sugar
1 teaspoon vanilla beans

Sponge Cake
3 egg yolks
3 egg whites
1/3 cup sugar
1/3 cup flour

1. Completely submerge gelatin sheet in a bowl of cold water and let sit until soft. Whip egg yolk in electric mixer on high speed until it thickens. Add sugar to water and cook until it starts to bubble. Add cooked sugar to yolk, keeping the machine on high speed. Melt softened gelatin in microwave for 15 seconds on low heat. Add melted gelatin, then mascarpone into yolk mixture. Fold in whipped cream and thoroughly mix, being careful not to over mix.

2. Slice Bananas and sauté in butter, sugar and vanilla beans until golden brown. Whisk egg whites with sugar until stiff peaks form. Stir in egg yolks and fold flour into mixture. Spread batter evenly in a half-sheet baking pan. Bake at 350° F for approximately 15 minutes. Cool to room temperature.

3. Spread half of mascarpone mousse on cooled sponge cake. Layer caramelized bananas on top of mousse. Layer remaining mascarpone mousse over bananas. Put in freezer, freeze until set and serve. Garnish with caramelized bananas and chocolate pieces.