Recipes 2006 - 07

Chocolate Biscuit

Egg yolks	200g
Eggs	100g
Trimoline	50g
Sugar	74g
Flour	100g
Cacao Barry Cocoa Powder	50g
Cacao Barry Cocoa Liquor	50g
Melted butter	50g
Egg whites	250g
Sugar	100g
Salt	2g

Whip the egg yolks, the eggs, the invert sugar and the sugar. 
Whip the egg whites with the sugar and salt. 
Mix the egg yolks with the cocoa liquor and the melted butter. 
Add the flour, that is mixed with cocoa powder. 
Stir the mixture into the egg whites. 
Bake in a cercle at 180°C for 30 minutes. 

Hazelnut dacquoise

TPT hazelnut	210g
Almond powder	38g
Egg whites	140g
Sugar	35g

Whip the egg whites with the sugar. 
Mix the TPT hazelnuts and include them in the egg whites. 
Pour onto a sheet and bake at 210°C for 7 minutes. 

Almond crisp

Butter	185g
Sugar	185g
Peeled almonds	135g
Flour	40g
Salt	2g
Vanilla	1 pod

Work up the partly softened butter with the vanilla. 
Add the sugar, peeled almonds, salt and the flour. 
Bake in a circle at 160°C for 18 minutes. 

Raspberry coulis

Raspberry puree	170g
Lime juice	26g
Pectine	3g
Sugar	26g
Glucose	26g
Invert sugar	13g

Mix the sugar with the pectine. 
Bring the raspberry puree, lime juice, sugar-pectine mix and invert sugar to a boil for 1 minute.

Grand Cru chocolate crémeux

Milk	170g
Cream	170g
Egg yolks	68g
Cacao Barry "Alto El Sol" chocolate	80g
Cacao Barry "Venezuela" chocolate	80g
Invert sugar	34g

Blend the milk, cream, yolks and invert sugar at 84°C into an anglaise. 
Emulsify with Cacao Barry "Alto El Sol" and "Venezuela" chocolate. 

Milk Chocolate Mousse

Lait	125g
Cream	125g
Sugar	25g
Egg yolks	50g
Cacao Barry "Ghana" milk chocolate	550g
Whipped cream	450g

Blend the milk, the cream, the egg yolks and the sugar at 84°C into an anglaise.
Emulsify with the Cacao Barry "Ghana" chocolate. 
At 35°C, add in the whipped cream.

Chocolate glazing

Cream	300g
Water	50g
Sugar	440g
Cocoa powder	120g
Gelatine powder	12g
Water	60g

Boil the cream, water, sugar at 102°C. 
Add the cocoa powder and then the gelatine preparation.

Build-up the cake : 
Recipe for 2 cakes, 20cm diameter.

Make the insert by pouring the Raspberry Coulis between 2 chocolate biscuit sponges (3mm).
Pipe the Grand Cru Chocolate Crémeux onto the Chocolate Biscuit. 
Finish with the Hazelnut Dacquoise.
Store in fridge.
Pour the Ghana Milk Chocolate Mousse onto the circle. 
Incorporate the insert.
Finish with the Almond Crisp. 
Place the pastry in a cool storage.
Pour the Chocolate Glazing over the cake.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd. 
2nd Place winner overall ranking.