Recipes 2006 - 07

Chocolate Pastry

2007 finals - 'Chocolate Cake with gentle flavour of oregano' - Russia

Base of this cake is short-nut wood dough with roasted hazelnut flavor and biscuit Madelina with soft texture.
Bitter chocolate is the main taste and the bitter flavour of oregano is added to that.
Two fillings give a dominate taste : boiled raspberry filling with very liquid consistence and complementary boiled creamy-yoghurt filling with light lime note.
After combination of all parts, the cake is glazed with mirror glazing coat and decorated with nibs and chocolate decor.

**Short Hazelnut Pastry**
Butter	150g
Brown Sugar	150g
Flour	150g
Callebaut Crushed hazelnuts GNT	150g

Mix all the ingredients. Form.
To bake by 170° Celsius till golden color.
Cool. Use.

**Sponge Cake 'Madelina'**
Butter	100g
Milk	25g
Sugar	50g
Flour	125g
Salt	1g
Leavening agent	5g
Egg	125g
Sugar	75g

The melt down butter mix with milk, sugar, flour, salt, leavening agent.
Cool off.
Mix till homogeneous mass.
Egg shaking up with sugar and mix with mass.
Form.
Baking 8 minutes by 170°Celsius.
Cool. Use.

**Raspberry's filling**
Raspberry's sauce	900g
Sugar	200g
Pectin	22g

To boil Raspberry's sauce. To mix sugar with pectin.
To boil mass, stirring permanentely, until 50 % volume decreases.
Form. Freeze. Use.

**Yoghurt Lime Filling**
Creamy Yoghurt	400g
Whipped Cream	200g
Gelatin	5g
Lime's peel	10g
Lime's juice	8g

Creamy yoghurt heats up till 35° C.
To melt gelatin and mix with lime's peel and lime's juice.
To mix. To filter up.
To add whipped cream.
Form. Freeze. Use.

**Light Chocolate Mousse**
Milk	385g
Egg yolks	80g
Glucose	20g
Trimalin	20g
Callebaut dark chocolate 70-30	500g
Whipped cream	600g
Gelatin	20g
Oregano	5g

To mix yolks, glucose and trimalin by homogeneous mass.
Add mass to hot milk, heating up till 85° Celsius.
To add chocolate, gelatin, oregano.
To chill till 35 ° Celsius.
To filter.
To mix with whipped cream.
To use.

**Chocolate coating**
Water	300g
Sugar	500g
Callebaut pure Cocoa Liquor CM	200g
Cream	360g
Gelatin	30g

To boil water, sugar, cocoa and cream till 101 ° Celsius.
To chill till 85 ° Celsius.
To add gelatin.
To use.

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