Recipes 2006 - 07

Biscuit with "Mexique" chocolate

Egg yolks	300g
Sugar	160g
Invert sugar	40g
Egg white	375g
Sugar	120g
Albumin	2g
Fresh cream 35% fat	160g
Cacao Barry Origine "Mexique" chocolate 66%	180g
Flour	70g
Mais-starch	50g
"Van Houten" cocoa powder 22/24	40g

Whisk the egg-yolks with sugar. 
Whisk the egg-whites seperately with sugar and albumin. 
Heat the cream and emulsify with the chocolate. Pour a part of the egg-white into the ganache and the remaining part into the egg-yolks. 
Add the lightened ganache to the mass and finally add the sieved powders. 
Spread on a silicone baking sheet, using a raplet at a thickness of 5mm and put this dough into the oven at a temperature of 210°C for 9 minutes. 

Crisp of Piemonte hazelnuts and citrus fruits

Cacao Barry Origine "Ghana" milk chocolate 40,5%	130g
Paste of Piemonte I.G.P. hazelnuts	100g
Hazelnut praliné	100g
Crisp of Piemonte hazelnuts	180g
Citrus fruits streusel	120g
Pink salt from the Himalaya	3g

Temper the milk chocolate, add hazelnut praliné, the crisp, citrus fruit streusel, and salt. 
Mix well and make discs with a thickness of 5mm, diameter 10cm and let crystallize.

Piemonte hazelnuts crisp

Flour	50g
Ground Piemonte IGP hazelnuts	150g
Baumé sugar syrup 30°	200g
Egg white	30g

Mix all ingredients and roll out the dough thinly on a silicone sheet. Bake at 160°C for 15 minutes. 
Let chill and mash to matchwood.

30° Baumé sugar syrup

Water	1L
Sugar	1272g

Heat the water and melt the sugar. Bring to the temperature of 90°C. 
Let chill. 

Avola almond milk

Sweet Avola almonds	80g
Bitter Avola almonds	7g
Sugar	160g
Glucose syrup 42 DE	8g
Cinnamon powder	1g
Almond paste	90g
Water	410g

Grind and pass through a refiner all ingredients except for almond paste and water, cover with a transparant film and let the mixture in the frigde for a night. 
Mix almond paste with water, filter and let in fridge for 8 hours. 

Citrus fruis streusel

Butter	225g
Lemon peel	1g
Pink grapefruit peel	1g
Orange peel	1g
"Tahiti" vanilla berry	1pc
Sugar	110g
Weak flour	280g
Ground Avola almonds	140g
Pink salt	3g
Cacao Barry "Mycryo" cocoa butter in powder	10g

Soften the butter in the mixer bowl, together with flavours and sugar, add powders and salt. Mix well and let cool down. 
Sift the dough in a riddle and bake in the oven at 155°C for 15 minutes. 
Out of the oven, dredge with Mycryo.

Cream of white chocolate and Avola almond milk

Egg yolks	50g
Sugar	70g
Fresh whole milk	50g
Avola almond milk	50g
Gelatine jelly 160 bloom	5,5g
Fresh cream 35% fat	250g
Callebaut W2NV  white chocolate	110g

Beat the egg yolks with sugar, heat the milk and almond milk and add them to the egg yolks. Bring to 85°C to become and English cream. 
Add the gelatine, softened in cold water, and pour into the Callebaut W2NV white chocolate. Emulsify.
Add whipped cream and pour into the cake filling, 3 layers of 40g each. 

Citrus fruit cream

Eggs	200g
Sugar	150g
Lemon juice	50g
Orange juice	100g
Pink grapefruit juice	35g
"Tahiti" vanilla berry	1/2pc
Gelatine jelly 160 bloom	6g
Fresh butter	100g

Beat the eggs, heat up juices together with the vanilla berry, add eggs ans proceed as it was an English cream (85°C). 
Add gelatine, softened in cold water, and emulsify. 
At 40°C, add butter as it was a cream and keep on emulsifying. 
Pour 2 layers of 50g each into the  cake filling. 

Coulis of raspberries and passion fruit

Raspberries	140g
Passion fruit	140g
Sugar	42g
Gelatine jelly 160 bloom	5g

Boil the fruit with sugar, add the gelatine, softened in cold water. 
Pour 2 layers of 12g into the cake filling.

English cream

Egg yolks	225g
Sugar	115g
Fresh cream 35% fat	300g
Fresh whole milk	450g

Beat the egg-yolks with sugar, heat up the cream with the milk and pour them on the egg-yolks. Bring the temperature to 85°C and finally pass the compound though a strainer. 

Crémeux with milk chocolate and Piemonte hazelnuts

English cream	340g
Callebaut milk chocolate "Arriba" 39%	200g
Paste of Piemonte IGP hazelnuts	50g
Gelatine jelly 160 bloom	3,5g

Pour the English cream into the milk chocolate that is mixed with the Piemonte hazelnut paste. Add the gelatine, softened in cold water, and emulsify. Pour a layer of 100g into the cake filling. 

Mousse of "Saint Domingue" chocolate

English cream	330g
Cacao Barry Origine "Saint Domingue" chocolate 70%	300g
Fresh cream 35% fat	450g

Pour the English cream into the chocolate and emulsify, add lucid whipped cream and pour a layer of 50g into the cake filling and one of 310g into the cake mould.

Glaze with "Van Houten" cocoa powder

Water	550g
Sugar	250g
Glucose 62DE	250g
Fresh cream 35% fat	500g
"Van Houten" cocoa powder 22/24	250g
Gelatine jelly 160 bloom	30g

Boil the water with sugar and glucose. Add cream and cocoa powder and mix well. Cook at 66° brix. 
Add gelatine, already softened in water, and emulsify.

Procedure : 
Cake filling dimensions : diameter of 10cm & height of 8cm, upside-down mounting : 
- Insert a disc of "biscuit with "Mexique" chocolate" on the bottom
- Pour a layer of  both.
- Pour a layer of 12g of "raspberry and passion fruit ganache" on, and freeze. 
- Pour a layer of 50g of "citrus fruit cream" on, and freeze. 
- Again, another layer of 40g of "cream with white chocolate and Almond milk" on it, and freeze.
- Another layer of 12g of "raspberry and passion fruit ganache" , and freeze. 
- Another layer of 50g of "citrus fruit cream", and freeze.
- A third layer of 40g of "cream with white chocolate and Almond milk", and freeze. 
- Place over it a disc of "biscuit with "Mexique" chocolate"
- Then a layer of 100g of "Crémeux with white chocolate and Avola almond milk". 
- Another disc of "biscuit with "Mexique" chocolate", and freeze.
- Pour a layer of 50g of "mousse with "Saint Domingue" chocolate"
- Complete the cake filling with a disc of "biscuit with "Mexique" chocolate" and a disc of "Crisp with Piemonte hazelnuts and citrus fruits", and freeze. 

Cake mould dimensions : diameter around 12cm and height 8,5cm, upside-down mounting :
- Pour a layer of 310g of "mousse of "Saint Domingue" chocolate" 
- carefully insert the cake filling & freeze
- Ice with cocoa glazing and decorate.

Made at the 2007 finals, October 20-22nd, in Paris. 
3rd place overall winner.