Recipe: Jordà – Crème Brûlée Disks

Recipe: Jordà – Crème Brûlée Disks
February 25, 2020 Maarten Jordaens

Atelier Jordà got to work creatively with “Debic products” and the new “Jordà – Sweet Crunches” with real Belgian chocolate.

 “Crème Brûlée – Jordà Style”

1. Crème brûlée disks

  • 1000 g  – Debic – crème brûlée
  • 120 g – Inulin (Töufood)
  • 2 g – Iota (Töufood)
  • Lemon zests

– Mix Debic crème brûlée  + inulin + iota + lemon zest with a thermomixer.
– Heat till 85°C.
– Fill silicon molds and freeze.

2. Chocolate cremeux without butter

  • 225 g – Cream 35%
  • 80 g – Dark chocolate (Veliche Temptation 64%)
  • 65 g – Inulin (Töufood)

– Heat cream till 90°C.
– Add Inulin and dark chocolate.
– Mix with hand blender.
– Sieve mixture, fill piping bags and put in fridge for 2h.

3. Raspberry chocolate sphere

  • 120 g – White chocolate (Veliche Delight 29%)
  • 60 g – Rice crisps – (Jordà)
  • 20 g – Popping sugar – (Jordà)
  • 15 g – Raspberry powder – (Jordà)
  • 10 g – Yödry (Töufood)

– Melt white chocolate.
– Add all other ingredients, mix till a homogeneous mixture.
– Fill silicon sphere ice cube molds.
– Freeze.

4. Chocolate microwave spongecake

  • 125 g – Egg whites
  • 80 g – Almond powder 100%
  • 80 g – Sugar
  • 80 g – Egg yolk
  • 20 g – Flour
  • 20 g – Premium cacao powder  (Veliche)
  • 10 g – Red wine vinegar powder (Jordà)

– Mix all ingredients with a thermomixer
– Sieve mixture and put into a “Isi Gourmet Whip”
– Put in fridge for 2h.
– Fill carton coffee cups and put in microwave for 1 minute at 800W

5. Chocolate amaretto powder 

  • 300 g – Dark chocolate (Veliche Temptation 64%)
  • 175 g – Malto tapioca (Töufood)
  • 50 g – Premium cacao powder  (Veliche)
  • 100 g – Amaretto
  • 180 g – Malto aquo (Töufood)

– Melt dark chocolate and mix with blender with malto tapioca and cacao powder.
– Mix with blender Amaretto and malto aquo.
– Mix both mixtures with a whisk.

6. Crispy cacao tuille

  • 100 g – Powdered sugar
  • 100 g – Pastry flour
  • 50 g – Melted butter
  • 50 g – Cream 35%
  • 100 g – Egg whites
  • 30 g – Premium cacao powder  (Veliche)

– Mix all ingredients by using a whisk.
– Spread and shape the dough by using a stencil.
– Bake at 165°C for 30-40 minutes.

6. Jordà – Sweet Crunches – Milk Chocolate – Peanut – Caramel Crunch
7. Jordà – Sweet Crumbles – Salty Caramel Crumble