Recipes 2006 - 07

Pistachio Jaconde Biscuit

Egg whites (1)	45g
Sugar (1)	58g
Pistachio paste	85g
Egg yolk	70g
Wheat flour	70g
Egg white (2)	158g
Sugar (2)	65g

Using an electric blender, blend the egg whites (1), the sugar(1) and the pistachio paste up to homogenization. 
While still blending, add the egg yolks one by one to get a fluffy cream. Turn the blender off. Reserve it.
Separately, whip the egg whites (2) with the sugar (2) to reach a firm consistency. 
Carefully mix to the reserved cream and spread a 0.5cm layer over a roaster covered with a silicone sheet. 
Bake in preheated oven at 180°C for about 20 minutes. 
After baking and cooling down, cut 2 disks with diameter 17cm and 2 with diameter15cm, using a round cutter. Seperate them until the utilization.

Crème anglaise

Fat milk	150g
Fresh cream 35% fat	50g
Egg yolks	50g
Sugar	20g

Boil the milk and the cream. 
Seperately, whip the egg yolks with the sugar up to homogenization and pour it over the boiling mixture. 
Cook up to reach 85°C and remove from the stove. 
Use at room temperature. 

Sao Thomé Mousse

Callebaut origine "Sao Thomé" chocolate	250g
Crème anglaise	265g
Fresh cream 35% fat	400g

Melt the Sao Thomé chocolate and mix into the crème anglaise. Reserve. 
Blend the liquid cream up to reach soft-chantilly consistency and then add the cream. 
Mix to homogenisation. Spread by using a piping bag.

Mangaba cream

Mangaba pulp	300g
Egg yolks	180g
Sugar	110g
Unsalted butter	130g
Gelatin in foil	2

Boil the Mangaba pulp. 
Seperately, blend the egg yolks with sugar and pour this over the boiling pulp. Cook at 85°C. 
Remove from heat and add the unsalted butter. 
When the mixture reaches 60°C, add hydrated gelatin and mix to homogenization. 
Pour the cream inside 2 disks of 15cm diameter and freeze.

Cocoa and Brazilian Nuts Nougat

Egg white	15g
Sugar	50g
Honey	125g
Callebaut Cocoa nibs	80g
Brazilian nuts	80g

Whip the egg whites with the sugar. 
Seperately, bopil the honey to 137°C and pour it over the egg whites while blending. 
Keep blending and add cocoa nibs and Brazilian nuts. 
Pour the mixture over a silicone sheet, and using a dough roller, open the nougat at 0.5cm thickness. 
Cut 2 disks of 15cm diameter and reserve. 

Chocolate glazing

Water	175g
Sugar	350g
Glucose syrup	100g
Fresh cream 35% fat	300g
Cacao Barry "Plein Arôme" cocoa powder	150g
Gelatin in powder	18g

Boil the water , sugar, glucose and cream to 102°C. 
Add the hyrated gelatin. 
Apply when this reaches 50°C. 

Assembly
Cover a 17cm hoop lateral with an acetate foil. Place the pistachio biscuit in the bottom and fill the lateral gap with Sao thomé mousse. 
Over the pistachio dough, add the Cocoa Nibs and Brazilian Nuts Nougat, the Cupuaçu Cream and then pistachio biscuit. 
Fill the blanks with Sao Thomé mousse and freeze the pie for about 30 minutes. 
Un-mould and cover the frozen pie with chocolate glazing. 
Garnish with chocolate pieces and crispy cocoa nibs. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22.