A Taste of Santa Fe: White Chocolate Vanilla Bean Mousse With Bizcochito, Chimayo Red Chile Candied Pecans, Coffee Cremeux, Salted Caramel and Black Mission Figs
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A Taste of Santa Fe: White Chocolate Vanilla Bean Mousse With Bizcochito, Chimayo Red Chile Candied Pecans, Coffee Cremeux, Salted Caramel and Black Mission Figs

By October 17, 2022

Recipe courtesy of Rebecca Freeman, Executive Pastry Chef, The Club at Las Campanas (Santa Fe, N.M.)

Ingredients

Instructions

White Chocolate Mousse

  1. Bloom the gelatin in ice water. Wring out gelatin and add to the white chocolate in a bowl.
  2. Combine 125 gms. heavy cream and milk in a heavy-bottom saucepan and bring to a simmer.
  3. In a separate bowl, combine yolks and sugar. Temper the yolks into the heavy cream mixture.
  4. While continuously stirring, bring the mixture up to 180 degrees. Pour the mixture over the white chocolate and gelatin. Combine with an immersion blender. Cool over an ice bath.
  5. Whip the remaining 450 gms. heavy cream until it develops a medium peak. Fold the heavy cream into the white chocolate mixture. Pipe into silicone molds and set in the freezer.
  6. Once the mousse is set up and frozen, remove the mousse from the molds and place them on a glazing rack. Reserve in the freezer for glazing.

Bizcochito

  1. Preset oven to 350° F. Combine the flour, baking powder and salt in a bowl and set aside.
  2. Cream the lard, sugar, and anise seed until light and fluffy. Add the eggs slowly while scraping the bowl frequently.
  3. Add the dry ingredients and stir until just combined. Lastly, add the bourbon and mix it well.
  4. Wrap dough with plastic wrap and let it rest for an hour in the fridge. Once the dough has rested, roll out to a quarter-inch thick.
  5. Cut out bizcochito circles three inches wide and place on a parchment-lined cookie sheet.
  6. Combine the remaining sugar and cinnamon together. Dust the cookies with the cinnamon sugar and bake for 15 minutes or until edges are golden brown.

Vanilla Bean Mirror Glaze

  1. Bloom gelatin in ice water. Wring out excess water from gelatin and add to white chocolate in a bowl.
  2. Combine the water, sugar, sweet condensed milk and vanilla in a heavy bottomed saucepan.
  3. Bring the mixture to a simmer, then pour over the white chocolate and gelatin.
  4. With an immersion blender, combine everything together until smooth and glossy.
  5. Cool the mixture down in an ice bath to at least 90°. Pour over the frozen vanilla bean mousse. Let the glaze set completely.
  6. Remove mousse from the glazing rack and reserve until needed.

Coffee Cremeux

Bloom the gelatin in ice water. Wring our excess water from gelatin and add to white chocolate in a bowl. Bring heavy cream and instant coffee to a low simmer. In the meantime, combine the yolks and sugar together. Carefully temper the yolk mixture in with the heavy cream. Once the mixture has reached 180 degrees, pour it over the white chocolate and gelatin and combine with an immersion blender. Cool the mixture over an ice bath. Once the mixture is cool, whip until stiff peaks form. Place in a piping bag and reserve until needed.

Salted Caramel

  1. Combine sugar and glucose in a heavy-bottom pot. Bring sugar to a simmer until it develops a deep amber color.
  2. Add warm heavy cream and bring the mixture back to a low simmer.
  3. Take off heat and add the salt. Reserve until needed.

Candied Pecans

  1. Preheat oven to 350° F. Whip egg whites in a stand mixer until foamy. Slowly rain in the sugar while the mixer is still whipping.
  2. When the mixture is glossy and forms a stiff peak, remove the mixer blades. Fold in pecans, salt, cinnamon, and chile powder.
  3. Spread mixture on a thin sheet tray. Bake candied pecans until dry and crispy, about 10-15 minutes.

Macaron Shell

  1. Preheat oven to 325° F. Sift together the almond flour and powdered sugar. Add 40 gms. of egg whites to the almond flour mixture and set aside.
  2. Place the remaining 40 gms. of egg whites in the bottom of a stand mixer bowl. Combine the sugar and water in a heavy bottom saucepan and bring the solution up to 240°. While the sugar mixture is reaching that temperature, whip the egg whites until foamy.
  3. Pour the hot sugar mixture into the whipping egg whites. Whip until a stiff peak forms, creating a meringue.
  4. Fold together the meringue and the almond mixture until very glossy. Place mixture in a piping bag and pipe desired size, about a half-dollar.
  5. Let the macarons rest for 15 minutes or until a skin forms. Bake for 15 minutes.

Macaron Filling

  1. Bring heavy cream, glucose, vanilla and salt to a simmer and pour over chocolate.
  2. With an immersion blender, combine heavy cream and chocolate together. Cool over an ice bath.
  3. Once the ganache is cool, whip it until stiff peaks form.
  4. Pipe the ganache on half the macaron shells and top each with another meringue shell. Place them in the fridge until needed.

Assembly

  1. Pipe a pea-sized amount of coffee cremeux on your plate. Place a bizcochito on the cremeux.
  2. With an offset spatula, carefully place the vanilla bean mousse off center on top of the bizcochito.
  3. Pipe four dots of the coffee cremeux following the curve of the mousse.
  4. Place a macaron face up on top of the cremeux.
  5. Cut a fig into quarters. Arrange the fig pieces on top of the cremeux.
  6. Dot caramel in between the figs to fill any gaps. Nestle candied pecans on top of the caramel. Garnish with micro basil.
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