The frog cake with yuzu mousse, ginger, chocolate cheesecake and duja crunch by Joaquin Soriano

With a personal style, Joaquin Soriano, one of the protagonists of so good # 24, has made CJSJ (Taichung, Taiwan) achieve growing success in an area not used to French pastry.

This unconventional chef is constantly experimenting with new ingredients and techniques. Among his sources of inspiration is the love for Japanese manga, cartoons, or the universe of children, and as his main maxim he seeks to surprise and tune in with customers with creations as fun as The Frog that do not leave anyone indifferent and which is very popular in his establishment.

In this recipe, which we share only on our website, he introduces Asian ingredients like yuzu and shows his ambition to go further. “I became the professional I am today thanks to sport and competition, which has instilled this mentality in me. I always go further, faster, stronger, higher, and I see my job and my shop as it is every day – it’s competition! ” he explains.

The frog

Recipe for 18 pieces

Yuzu mousse (35g piece)

80 g whole milk 3,6% MG
1 g gelatin powder 200Bloom
5 g hydratation water
165 g white chocolate concerto 32% (Opéra)
4,3 g cocoa butter
71,3 g fresh japanese yuzu juice
324,9 g cream 35% (Elle&Vire)

Bring to boil the milk add the gelatin mass. Pour into the white chocolate. Form an emulsion and finish with an handblender. Add the cream and mix slowly. Pour the yuzu juice and continue to mixing slowly by handling.

Ginger jelly (8 g piece)

64 g water
13,9 g fresh ginger juice
7,3 g fresh japanese yuzu juice
25,6 g caster sugar
19,2 g trehalose (Sosa)
3,1 g gelatin powder 200Bloom
15,4 g hydratation water

Bring to boil the water with the sugar ad add the ginger and yuzu juice. Mix and add the gelatin mass. Weigh into the mold and store in blast freezer.

Chocolate cheesecake (23 g piece)

60,5 g cream 35% (Elle&Vire)
83 g whole milk 3,6% MG
37,4 g fresh egg yolk
18,7 g trehalose (Sosa)
18,7 g inulin (Sosa)
0,84 g gelatin powder 200Bloom
4,2 g hydratation water
66,4 g black chocolate Mekonga 70% (Opéra)
116,2 g mascarpone (Mila)
92,9 g cream 35% (Elle&Vire)

Beat the egg yolk with the trehalose and inulin. Bring to boil the cream, the milk and the atomized glucose. Realised a anglaise cream. Pour into the chocolate and the gelatin mass. Form an emulsion and finish her with a handblender. Add the mascarpone, blend it. Incorporate the cream slowly.

Black gianduja 75%

12,2 g icing sugar
12,2 g inulin (Sosa)
73,3 g whole hazelnut
0,2 g vanilla pod
0,6 g salt
48,9 g black chocolate Mekonga 70% (Opéra)

With a robotcoupe, blend all ingredients together to 60ºC. Add the chocolate. Store in a chocolate fridge.

Hazelnut sweet paste

20,1 g icing sugar
12,3 g inulin (Sosa)
73,8 g flour T65 (Moulins bourgeois)
15,8 g cornstarch
10,8 g hazelnut powder
43 g AOP butter 82% (Lesucre)
17,8 g fresh whole eggs
1,1 g salt
0,4 g vanilla pod

Achieve a soft butter. Mix the water with the inulin, icing sugar, hazelnut powder and salt. Clean the edges of the bowl and add the eggs. Mix slowly. Clean the edges of the bowl and add the flour. Mix Slowly. Pour into the frame. Bake at 150ºC around 20 minutes, trigger ON.

Crunch (20g piece)

171,4 g hazelnut sweet paste
5,5 g lime zest
38,2 g cassonade
146,7 g black gianduja

Mix all together.

Montage

Prepare the “duja crunch” and weigh 20g into the 70mm mold half sphere, keep in freezer. Realize the cheesecake chocolate and weigh 23g on the crunch. Store in freezer. Prepare the ginger jelly and weigh 8g into the 55mm mold sphere. Store in freezer. Unmold each part and prepare the yuzu mousse. Weigh 35g into the face mold, put the ginger jelly in the middle and close with the cheesecake. Store in freezer. Unmold, spray at 45ºC. Stick the chocolate eyes.