Best For-rest

Created by

Geraldine Müller-MarasSwiss finalist at the World Chocolate Masters 2015, works at Maison Cailler

level 1

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Recipe components

Chocolate Génoise Sponge

Preparation	Ingredients
Preparation Beat together marzipan, sugar, eggs, salt, cocoa powder and baking powder until creamy. Fold in melted butter and add pine tip essence. Spread out on baking paper and bake at 180°C for 8 minutes.	Ingredients 270g marzipan 30g vanilla sugar 150g whole egg(s) 30g egg yolks 1g salt 34g DCP-22EXBRU 3g baking powder 56g butter 5drop(s) pine tip essence

Crunchy Base

Preparation	Ingredients
Preparation Mix tempered chocolate with 40g of caramelised oat and chocolate crumble and pine tip candy. Spread out 2 mm thick between transfer sheets. Leave to cool before cutting.	Ingredients 150g Pureté DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG 10g pine tip candy

G-Nial Glacage

Preparation	Ingredients
Preparation Safe for chocolate and gelatine, boil together all ingredients. Add soaked gelatine and pour over chocolate. Apply at 35°C on frozen pastries.	Ingredients 240g milk 300g cream 75g sugar 75g DCP-22EXBRU 120g glucose 420g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa 30g gelatin leaves

Wild Strawberry Puree

Preparation	Ingredients
Preparation Boil together Fruit'Purée Wild and Mara des Bois strawberry Capfruit and Fruit'Purée Concentrated Lemon Capfruit. Add soaked gelatine leaves and pour into moulds.	Ingredients 450g Fruit'Purée Wild and Mara des Bois strawberry Capfruit 10g Fruit'Purée Concentrated Lemon Capfruit 7g gelatin leaves

Pine Tip Crème Brulée

Preparation	Ingredients
Preparation Caramelise pine tip candy and deglaze with cream. Use cream mixture and egg yolks to make crème anglaise ‘à la nappe'. Add soaked gelatine and pour over white chocolate. Bring to 32°C, and fold in whipped cream, pine tip liquor and pine tip essence. Pour into mould and leave to cool.	Ingredients 150g cream 50g pine tip candy 5g gelatin leaves 80g egg yolks 20g pine tip liqueur 35drop(s) pine tip essence 100g Héritage WHITE CHOCOLATE - BLANC SATIN™ 29% - BLOCK - 2.5KG BAG 160g smooth whipped cream

Pine Tip Imbibing Syrup

Preparation	Ingredients
Preparation Infuse dried pine tips in water, add cocoa powder and bring to a boil. Add pine tip syrup and soak chocolate génoise sponge with it.	Ingredients 100g water 2g dried pine tip 15g Plein Arôme 50g pine tip syrup

Caramelised Oats and Chocolate Crumble

Preparation	Ingredients
Preparation Rub butter into sugar, flour, salt and cocoa powder. Caramelise oats with icing sugar until golden brown. Leave oats to cool and mix with butter mixture. Bake at 170°C for 15 minutes.	Ingredients 30g cane sugar 50g cold butter 45g flour 50g roasted oats 25g icing sugar 8g DCP-22EXBRU pinch salt

Alto el Sol Chocolate Mousse

Preparation	Ingredients
Preparation Add soaked gelatine to warm crème anglaise base, pour over chocolate and mix until smooth. Leave to cool to 40°C, fold in whipped cream and pipe into silicon moulds.	Ingredients 540g smooth whipped cream 8g gelatin leaves 350g Plantation DARK COUVERTURE - ALTO EL SOL 65% - PISTOLS - 1KG BAG 420g crème anglaise

Crème Anglaise Base

Preparation	Ingredients
Preparation Boil together cream, milk and vanilla, and pour over sugar and egg yolks to make crème anglaise 'à la nappe'. Use crème anglaise base for chocolate mousse.	Ingredients 160g cream 160g milk 80g egg yolks 64g sugar 1beans(s) vanilla bean

Finishing and assembly:

Produce insert with soaked chocolate génoise sponge, pine tip crème brulée and wild strawberry puree, and freeze.
Prepare Alto el Sol chocolate mousse and line mould.
Cut insert into 2-cm-wide strips, add to chocolate mousse and freeze.
Unmould pastry and apply glaze.
Decorate and present on crunchy base.