Recipes 2006 - 07

Crumb
Ingredients:
butter (room temperature) 125g
sugar  125g
Cake flour(sifted)  125g
Hazelnut ground  140g
Procedure:
Mix all the ingredients and keep in the refrigerator. Roll out (0,5mm) and cut 22cm diameter circle out. Bake it at 160°C until it has a golden colour.

Genoise
Ingredients:
egg  18
sugar  400g
cake flour(sifted)  208g
cocoa powder(sifted)  50g
corn oil  250g
butter (melted) 110g
milk  160cl
Procedure:
Wisk the egg firmly with the sugar. Sieve the flour and cocoa powder and add into the egg mixture.
Mix oil, butter and milk and pour it in the egg batter. Bake at 180°C for 12 minutes.

Parfait
Ingredients:
egg yolk  350g
sugar 120g
dark couverture(melted) 480g
Gelatine leaves 5 peaces
milk  300cl
cream 500cl
Procedure:
Boil up the milk and pour it into the beaten eggyolk and sugar. Add the gelatine leaves and chocolate in the mixture. Cool it on ice water(16°C). Stir the whipped cream into the cooled mixture.

Made at the preselection in Taipei, Taïwan 2007