Filled Brioche with O’Sesame Chocolate

Filled Brioche with O’Sesame Chocolate

  • Bread flour: 250g
  • Salt fine: 6g
  • Sugar: 30g
  • Honey: 15g
  • Dry instant yeast: 6g
  • Whole eggs cold: 150g
  • Butter: 125g
  • O’Sesame chocolate chips: 150g

Method:

  1. Add eggs to the mixing bowl, then add flour, yeast, salt, sugar and honey.
  2. Mix for 3 minutes with the lowest speed of your mixer.
  3. Mix 5 minutes at the medium speed of your mixer, then add cold small diced butter in 2 times.
  4. Mix the dough with the lowest speed for about 10 minutes until dough comes off the bowl sides.
  5. Keep in the fridge overnight.
  6. Weight the dough to 45-50g pieces and then round them and put them on disposable round tin foil mold then cover for them with plastic at room. Temperature for 1 to 1/2 hour to double in size then egg wash them then bake them at 190 C until golden brown.
  7. Let them cool on the cooling rack then fill them from bottom or the side with O’Sesame chocolate cream.

Truffle with O’Sesame Chocolate and Espresso

Truffle with O’Sesame Chocolate and Espresso

  • Cream 35%: 160g
  • Corn syrup: 60g
  • O’Sesame chocolate: 200g
  • O’Sesame espresso: 200g
  • Chocolate truffle shell: 20 pcs
  • Dark chocolate: 200g
  • Pistachio, coconut, sesame seeds: for rolling the truffles

Method:

  1. Boil the cream and corn syrup then divided into two portion and add O’Sesame Chocolate and Espresso into the mixture and let it rest for at least two hours in the fridge.
  2. Fill the truffle shells with the above mixture and let it rest for half an hour.
  3. Melt the chocolate in the microwave for 30 second and the melt the rest of pieces with stirring (be careful not to heat a lot in the microwave, your chocolate will burn, alternatively you can use water bath to melt you chocolate).
  4. Pipe the melted chocolate to cap the truffles and let it set.
  5. Roll the truffles into melted chocolate and then coat them with coconut, pistachio powder and sesame seed.

Power Bar with O’Sesame Classic

Power Bar with O’Sesame Classic

  • Butter, softened: 112g
  • White sugar: 100g
  • 1 Teaspoon salt
  • 1 Large egg
  • All-purpose flour: 125g
  • Dark cocoa powder: 75g
  • ¼ Teaspoon baking soda
  • O’ Sesame Classic: 50g
  • Nuts and seeds for garnishing
  • Melted chocolate: 100g

Method:

  1. Cream together softened butter with the white sugar and salt in a bowl, until light and fluffy.
  2. Beat in the egg until fully incorporated.
  3. Sieve together the flour, cocoa powder, and baking soda into the mix.
  4. Mix together dry ingredients and wet ingredients, until combined.
  5. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 325˚F (160˚C).
  7. Remove the dough from the fridge, and for ease of rolling out, to roll out the dough, place a half of the dough between two sheets of parchment paper.
  8. Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
  9. Cut the dough into individual rectangle (2.5 by 10 cm) and place them on a parchment-lined baking sheet, leaving space (1¼ cm) between each bar.
  10. Bake in a preheated oven for 15 minutes.
  11. pipe a the O’Sesame classic on top of the cool baked bars and then garnish them with the nuts and seeds and dried fruits.
  12. Melt the chocolate on the microwave and drizzle the melted chocolate on top of the bars. You can deep the bars into melted chocolate as well.

Financier with O’Sesame Chocolate

Financier with O’Sesame Chocolate

  • Icing sugar: 75g
  • Ground almond: 30g
  • Egg white: 75g
  • Brown butter: 50g
  • Flour: 33g
  • Baking powder: 1g
  • Honey: 15g

For the Filling:

  • Cream 35%: 80g
  • Corn syrup: 30g
  • O’Sesame Chocolate: 100g

Method:

  1. Make brown butter ( heat the butter with low temperature to get the brown color).
  2. Sift Dry and add to mixer with paddle attachment.
  3. Slowly add egg whites and honey.
  4. SLOWLY add the brown butter while still hot and mix until no lumps.
  5. Rest overnight.
  6. Heat the cream with syrup and then add the O’Sesame chocolate keep in fridge.
  7. Pipe the batter into the molds, bake at 350C for 12-15 minutes.
  8. Un-mold the financier and let it cool on the cooling rack then pipe the O’Sesame chocolate mixture on top of the financier.

O’Sesame Espresso Rolls

Dough:

  • Bread flour: 345g
  • Water: 120g
  • Yeast, dry instant: 7g
  • Sugar: 60g
  • Salt 2g
  • Butter diced: 45g
  • Milk: 60g
  • Egg: 1g

Pasty Cream:

  • Egg yolk: 55g
  • Milk: 250g
  • Corn starch: 5g
  • O’Sesame Espresso: 50g
  • Sugar: 60g
  • Vanilla extract: 5g

Method:

  1. Add dry ingredients together into the mixing bowl, then mix the water, milk and butter together and warm them up in the microwave.
  2. Pour the wet ingredients into the mixing bowl mix them together then add the egg to the mixture with medium speed, the dough is sticky at this moment, so transfer the dough to the working surface and knead with some extra flour. Then make a dough to the ball and put it in a greased bowl and cover it at room temperature to double in size.
  3. Roll the dough to the rectangle and spread the pastry cream on top of the dough and roll the one end to other end gently.
  4. Trim the edges and cut the dough to ten to twelve pieces (3 cm each) and let them rest in a pan for at least 1 hour. (Keep the room between pieces).
  5. Bake them at 170c for 20-25 minutes to golden brown.

For the Pastry Cream:

  1. Whisk the egg yolks, vanilla extract, sugar and corn starch to light and pale.
  2. Heat the milk to simmer and then slowly add to the mixture.
  3. Mix the mixture constantly and then pour back to the pot and whisk the mixture on medium high to become thick.
  4. Remove from heat, add the espresso cream and the sieve the mixture and cool it down in fridge.

Travel Cake with O’Sesame Classic

Travel Cake with O’Sesame Classic

  • Egg yolk: 58g
  • Sugar vanilla: 125g
  • Pastry flour: 185g
  • Salt: 3g
  • Baking powder: 6g
  • Butter soft: 140g
  • Cardamom: 2g
  • O’Sesame Classic: 75g

Method:

  1. Cream yolks, salt and sugar until light and pale.
  2. Using paddle, add soft butter.
  3. Finish by adding sifted flour with baking powder, make a dough into square and cover with the plastic wrap.
  4. Refrigerate before using (2 to 24 hours).
  5. Roll the dough between the two sheets of parchment to (2 cm) thickness, cut in to round mold (cut the dough into two individual rounds and spread O’Sesame Classic on top of one layer then use water to glow the second layer on top the first layer. (Bake the cake in the mold to keep the shape) at 180C for 25-30 minutes.
  6. Garnish it with icing sugar.

Puffed Rice Vegan Chocolate Bonbon

Ingredients

  • Dark chocolate: 200g
  • O’Sesame vegan chocolate: 60g
  • Puffed rice: 30 g

Method:

  1. Melt 200 g chocolate in the microwave for 30-second, stirring after each 30 seconds until completely melted and smooth. Be careful not to heat a lot. Your chocolate may burn.
  2. Pour melted chocolate in the silicone candy molds, flip over the mold to remove extra chocolate, then gently tap it to bring any air bauble to surface, then let it set in room temperature.
  3. For the filling, pipe the O’Sesame Vegan Chocolate into the molds and add the puffed rice on top of the vegan chocolate.
  4. Use a spoon or pining bag to carefully pour melted chocolate over the filling to the top of the mold and scrape off the excess. Let it set at room temperature then un-mold the chocolate.

Chocolate Cookie Twist

Cookies

  • Butter, softened: 112g
  • White sugar: 100g
  • 1 Teaspoons salt
  • 1 Large egg
  • All-purpose flour: 125g
  • Dark cocoa powder: 75g
  • ¼ Teaspoon baking soda
  • O’Sesame Chocolate Twist: 50g

Method:

  1. Cream together softened butter with the white sugar and salt in a bowl, until light and fluffy.
  2. Beat in the egg until fully incorporated.
  3. Sieve together the flour, cocoa powder, and baking soda into the mix.
  4. Mix together dry ingredients and wet ingredients, until combined.
  5. Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  6. Preheat oven to 325˚F (160˚C).
  7. Remove the dough from the fridge, and for ease of rolling out. To roll out the dough, place a half of the dough between two sheets of parchment paper.
  8. Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
  9. Using a small round cookie cutter.
  10. Cut the dough into individual rounds and place them on a parchment-lined baking sheet, leaving space (1¼ cm) between each cookie.
  11. Bake in a preheated oven for 15 minutes.
  12. Assemble the cookies by spreading a scoop of the O’Sesame Chocolate Twist onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.