Le Meridien "Taste of Discovery" Chef Challenge - Recipe for finalist entry from the Mina
Two members of the Mina family are the proud finalists in Le Meridien's "Taste of Discover" Chef Challenge, to be judged by acclaimed chef Jean-Georges Vongerichten. Stephane Buchholzer and Stuart Sage at the Le Meridien Mina Seyahi created the "Muesli & Yoghurt Langoff", which has been selected as one of the few recipes to enter the final round. The recipe for the same is provided here, specially for our Mina blog readers!
Dough:
- 1000gr flour
- 100gr sugar
- 50gr honey
- 700gr eggs
- 50gr milk
- 30gr yeast
- 20gr Murray river salt
- 8gr cinnamon
- 6gr colmar pain d’epice spice
- 860gr butter
Mix the flour, sugar , egg at slow speed for 4 mns, add the honey and yeast and mix until it does not stick to the side of the bowl (at medium speed), add the salt and spice and the soft butter gradually.
Rest in the freezer for 1 hour then roll into 25gr balls. Roll these in the caramelized muesli and push it into the flexipan savarin molds, proof until double in size.
Caramelized muesli:
- 280gr muesli
- 100gr dextrose
- Toast in a 180 dgrs oven for 12mn
Yoghurt center:
- 400 gr yoghurt
- 1 lemon zest
- 40 gr sorbitol
- 10 gr sugar
- 3,5 gr xantan gum [ xantana for texturas]
Mix the yoghurt with the sorbitol, sugar, lemon and xantana poor in 1/2 ltr. Canister, gaz 1 time. Push out a dollop when the pastry is cold.
