In 2022, with the Korean chef Juliette JU, aT Paris developed vegan-oriented recipes to provide the chance to enjoy the Korean food in a healthier and sustainable way. We developed the total 8 recipes : 2 entrees, 4 plats, 2 desserts. You can discover all of this video at our playlist of the vegan recipes!
– 200g chocolate
– 125g butter
– 125g sugar
– 125g flour
– 4 eggs
– 1 bag of baking powder
Ginger Caramel Sauce:
– 100g sugar
– 15cl single cream
– 50g semi-salted butter
– 50g saenggang syrup (ginger)
Preheat the oven to 180 degrees.
Heat the chocolate cut into pieces in a bain-marie and add the butter.
Separate the whites from the yolks.
Mix the yolks with the sugar and a little bit of water until the mixture is frothy. Add the melted chocolate/butter and mix well. Finally, add the flour and baking powder.
Whip the egg whites until stiff. Gently fold them into the previous mixture.
Put everything in a buttered mold and cook in the oven for 10 minutes.
Pour the powdered sugar into a saucepan and melt it over medium heat. As soon as the caramel turns into a pretty amber color that is not too dark, you can stop the heat immediately. For even cooking, you can stir the caramel as it melts, shaking the pan slightly without splashing the sides.
Warm the single cream (in the microwave for example) and pour it all at once, but gently, over the caramel off the heat. Then add 50 g of semi-salted butter cut into small cubes, the ginger syrup and then mix with a whisk. Put the saucepan back on low heat, whisk to dissolve all the pieces of caramel.
Juliette JU is a professional chef who can explain Korean food with touch of France with the diverse experiences in the kitchens of the Bristol, Joël Robuchon and the Park Hyatt Paris Vendôme. She was also a French cooking teacher at the Cordon Bleu, and she opened her own restaurant OCTAVE in paris.
