Recipes 2006 - 07

Chocolate flourless biscuit

Butter	120g
Cacao Barry "Venezuela" dark chocolate	100g
Callebaut Cocoa liquor CM	40g
Icing sugar	60g
Callebaut cocoa powder CP	10g
Egg whites	220g
Sugar	80g
Egg yolk	70g
Whole eggs	50g

Whip up the butter and the icing sugar, cocoa powder, yolk and eggs. In a second, mix the whipped up egg whites and sugar. Mix the first mixture with the pre-melted chocolate, then fold in the meringue. Bake on a silicone sheet at 180°C for 10 minutes.

Praliné Crunch

Praliné maison	125g
Cacao Barry "Pailleté Feuilletine"	90g
Cacao Barry "Venezuela" dark origin chocolate	45g
Fleur de sel (salt)	1g

Melt the Venezuela to 45°C, fold in the remaining ingredients. 
150g per entremet.

Fleur de sel chocolate disc

Cacao Barry "Venezuela" dark origin chocolate	300g
Fleur de Sel (salt)	5g

Incorporate the salt into the tempered chocolate, spread a thin coat on acetate sheet. Allow to crystallize and cut a smaller ring than the cake ring. 

Yuzu cream

Eggs	150g
Sugar	160g
Lime zests	2pcs
Yuzu juice	80g
Fresh orange juice	30g
Unsalted butter	240g

Cook to 85°C the yuzu, eggs, sugar and lime zest. Strain teh micture and cool down to 40°C. Add in the butter and mix for 5 minutes, to emulsify the cream thoroughly without adding air. 
Pour into 90g discs in flexible moulds. Chill in the freezer.

Venezuela sabayon mousse

Sugar	180g
Water	52g
Eggs	120g
Yolk	150g
Cacao Barry "Venezuela" dark origin chocolate	450g
Softly whipped cream 35% fat	600g

Boil sugar and water at 128°C. Pour this over th egg yolks and whip up until the pâte à bombe becomes completely cold. 
Fold the lightly whipped cream into the Venezuela chocolate that is melted at 45°C and gently combine with the pâte à bombe. 

Dark chocolate glaze

Water	175g
Sugar	350g
Glucose	100g
Cream 35% fat	300g

Mix all ingredients together and boil at 102°C. Strain and use at 30°C.

Add

Gelatine	18g
Callebaut Cocoa Powder CP	150g
Red liquid colour	5g

Assemble
In r ings of 8cm diameter, 4,5cm high, pour a layer of Praliné Crunch on the bottom and allow to firm up in the fridge for 5 minutes. 
Pour in the Venezuela Sabayon Mousse 1cm high, then the Fleur de Sel Chocolate Disc, then another layer of Venezuela Sabayon, a disc of Chocolate Flourless biscuit, a disc of Yuzu Cream. Re-do the last 2 steps and smooth out the top of the entremets with the sabayon. Place in the freezer. Unmould and glazen the frozen entremets and decorate with a chocolate Totem. 
Shelf life : 2 days at 5°C. 

Tasting
Take the entremets out of the fridge 1 hour before tasting. 

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