Meet the finalists
Meet the finalists
Exotiropolis
By Patrick de Vries
Country : Netherlands
Category : Pastry of the day
Number of portions : 10
- Chocolade tartelette
- Biscuit Mexique
- Cremeux framboos
- Chocolade mouse
- Koffie chocolade crème
- Exotische compote
- Montage / Assembly
Chocolate tartlet
Ingredients
400 g patent flower
250 g dairy butter
50 g cocoa powder
220 g caster sugar
80 g whole egg
2 g salt
Preparation
Make a dough.
Roll out at 2 mm thickness.
Paste stick 12 cm ⦰.
Line the rings.
Bake at 180°C for 15 minutes.
Biscuit Mexique
Ingredients
259 g muscovado sugar
216 g dairy butter
173 g eggs
130 g mexique chocolate
105 g patent flour
8 g vanilla sugar
4 g cocoa powder
2 g salt
Preparation
Mix the butter, sugar and salt.
Melt the chocolate.
Beat the eggs until fluffy.
Add butter to the eggs and mix in the melted chocolate.
Mix the sifted flour rand cocoa powder with the egg/butter mass.
Spread it thinly on a baking tray with silicone paper.
Bake at 200°C for 8 minutes.
Raspberry cream
Ingredients
250 g raspberry puree
75 g sugar
120 g egg yolk
5 g gelatin
25g water
60 g dairy butter
Preparation
Soften the gelatine.
Mix the sugar with the egg yolks.
Heat the puree to 60°C.
Mix the egg yolks and sugar with the puree.
Heat it to 83°C.
Stir the gelatine underneath.
Homogenize the mass with the butter.
Fill the tartlets.
Chocolate mousse
Ingredients
50 g sugar
50 g water
42 g whole egg
40 g egg yolk
100 g whipped cream 1
100 g mexique chocolate
100 g papouasie chocolate
4 g gelatin
28 g water
245 g whipped cream 2
Preparation
Boil water and sugar to 120°C.
Beat the whole egg and egg yolk and make a pâte à bomb.
Cook cream 1 and let the gelatine dissolve.
Make a ganache with the chocolate.
Mix the ganache with the pâte à bomb.
Add whipped cream 2.
Coffee chocolate cream
Ingredients
100 g whipped cream
9 g invert sugar
9 g glucose syrup
108 g papouasie chocolate
190 g whipped cream
10 g coffee beans
Preparation
Put the crushed coffee beans into a pan together with 100 g of whipped cream.
Heat to 80°C for 30 minutes.
Heat the dried cream and pour it through a sieve, on the chocolate.
Homogenize with an immersion blender.
Add the cold whipped cream and homogenize.
Let cool and blend it with a mixer.
Exotic compote
Ingredients
3 g pectin NH
30 g sugar
100 g mango puree
100 g passion fruit puree
1 pieces lime zest
1 boon vanilla
300 g mango pieces
Preparation
Heat the puree to 40°C and stir the sugar with the pectin.
Add the vanilla with the lime zest.
Boil the puree and remove it from the gas.
Stir mango pieces.
MONTAGE / ASSEMBLY
Make the tartlets. Sprinkle with 50% Cocoa butter and 50% Mexican chocolate.
- Put the Mexican biscuit on the bottom.
- Spray a layer of raspberry cream.
- Fill the tartlets with chocolate mousse.
- Put a small slice of Mexican biscuit on top of the mousse
- Beat the chocolate coffee cream and sprinkle spheres with a fine carton on the edge of the tartlet
- Fill in the middle with the mango compote.
- Make small round goblets of chocolate and decorate as solar panels. Put it on 3 of the cream caps.
Wednesday, 19 July, 2017
