30 g whipping cream
60 g white chocolate
1 tablespoon black sesame paste
90 g whipping cream cold
Heat 30 g cream in a bowl.
Melt white chocolate in a bowl. Pour the hot cream and stir with rubber spatula. Add the black sesame paste.
Pour the cold cream and mix. Store in the refrigerator overnight.
The next day, whip the ganache in mixer until it takes consistency air.
For the meringue
2 egg whites
70 g caster sugar
Beat the egg whites, incorporating gradually granulated sugar. When the meringue is glossy, pour into a pastry bag with a plain tip # 8. Poach domes meringue on a baking sheet lined with parchment paper.
Bake 1:30 to 90 ° C.
At the exit of the oven, press the dome grows in each create a hole for it.
300 g sweet red bean paste
Using a small spoon, fill the hole domes black sesame ganache.
Pour the red bean paste in a pastry bag fitted with a socket to nest (socket punched several small holes). Form coils on the meringue.
Recipe courtesy of Carnets Paresiens
Posted by Keren Fathi-Poor at 26 July, 2012