Sweet Noodle on the Go

Recipe

Created by

Marijn Coertjens - Belgian finalist at the World Chocolate Masters 2015, works at The Peninsula in Hong Kong

Chocolate Noodles

ingredients	preparation
350g pastry flour 70g cocoa powder 112g egg yolks 70g whole egg(s) 93g coconut milk 35g hazelnut oil 2g salt 19g icing sugar 1/3beans(s) Tahitian vanilla	Mix all ingredients into smooth dough. Wrap in cling film and leave to rest in refrigerator for 1 hour. Roll out with pasta machine and pass through noodle maker. Boil in stock for 6 minutes.

Stock

ingredients	preparation
1/2 simple syrup 1/2 water	Mix together all ingredients and boil noodles in it.

Caramelised cashew nuts

ingredients	preparation
50g sugar 12g water 125g cashew nuts 1g sea salt	Mix together all ingredients in saucepan and heat to caramelise nuts. Keep a few good-looking nut halves aside and cut the rest into small pieces.

Chocolate crumble

ingredients	preparation
50g butter 50g sugar 32g pastry flour 12g cocoa powder 45g almond powder 1g sea salt 1/2 lemon zest 30g BIG-PF-1BO	Mix together all dry ingredients and mix in soft butter. Spread out on backing sheet and bake at 160°C for 20 minutes.

Inaya™ Chocolate Mousse

ingredients	preparation
83g milk 83g simple syrup 333g 35% cream 196g CHD-S65INAY 7g NCL-4C501-BY Q.S. water Q.S. gelatin	Whip cream and store in refrigerator. Heat together syrup and milk. Mix previous mixture in three steps into melted chocolate and cocoa mass, and emulsify to create ganache. Fold whipped cream into ganache.

Passion Crémeux

ingredients	preparation
62g passion fruit puree 17g almond milk 8g mango puree 60g whole egg(s) 55g sugar 1g powdered gelatin 7g water 40g butter 40g mascarpone 1g pectin	Hydrate gelatine in water. Mix pectin with sugar. Safe for butter, mascarpone and gelatine, mix and heat all ingredients to 85°C in Thermomix. Add gelatine and leave to cool to 37°C. Add butter and mascarpone. Pour into small spherical moulds.

Base syrup

ingredients	preparation
1800g coconut infusion 1200g sugar 10leaf/leaves lemongrass 100g lime juice 10piece(s) lime zest 10leaf/leaves pandan 12cm fresh ginger 5beans(s) Madagascar vanilla	Mix all ingredients and bring to a boil. Leave to infuse and strain.

Discover more recipes