Recipes 2006 - 07

Hazelnut Sponge

Butter	102g
Powder Sugar	78g
Roasted Hazelnut Flour	175g
Pastry Flour	42g
Egg Whites	156g
Sugar	72g

Cream Butter and Powder Sugar together.
Sift the roasted hazelnut and the pastry flour together.
Scrape down the butter and add yolks (set egg whites aside for now).
Scrape down again and add the sifted dry ingredients and mix until combined.
Set aside and begin to whip the egg whites.
Slowly add the sugar till stiff peak is formed.
Gently fold together the two mixtures.
Scale out 350g and spread evenly on lined half sheets pan.
Bake at 170°C (335 °F) for 8 to 10 minutes.

Chocolate Streusel Base

Butter	100g
Sugar	100g
Roasted Hazelnut Flour	100g
All Purpose Flour	75g
Callebaut Cocoa Powder CP	25g

Combine all ingredients together in a bowl.
Cream together until a dough forms.
Roll into a cylinder shape, wrap in plastic and freeze.
Using a coarse grater and grade onto a lined sheet pan, spread evenly and bake at 160°C (325 °F) for 20 minutes.

Streusel

Callebaut Mycryo NCB	50g
Butter	35g
Cacao Barry Pure Hazelnut paste	70g
Cacao Barry Praline Lenôtre Tradition	135g
Chocolate Streusel Base	285g
Cacao Barry Brésilienne Chopped Hazelnuts	90g

Melt the Mycryo and butter.
Add the Hazelnutpaste and Pralinepaste.
Gently fold in the chocolate streusel base and the Brazil Line.
Roll onto silpat to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.

Chocolate Chantilly

Cream	360g
Cacao Barry "Fleur de Cao" 70 % dark chocolate	130g

Heat heavy cream (to boil) then add the chocolate.
Mix smooth and place in a cooler.
Once cool, whip slightly and spread to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.

Caramel Toffee

Sugar	160g
Cream	160g
Tahitian Vanilla Bean	2 beans
Salted butter	85g
Butter	40g

Warm the heavy cream and the vanilla bean together and set aside.
Melt the sugar to a medium caramel.
Once the sugar has been caramelized deglaze with the warm heavy cream.
Add the butter.
Cook the mixture to 109° Celcius and pour into frame.
Cool and roll to desired thickness.
Freeze and cut to desire size.
Keep frozen until ready to use.

Chocolate Ganache

Cream	250g
Cacao Barry "Fleur de Cao" 70 %	225g
Butter	85g
Trimoline	25g

Heat heavy cream and pour over the chocolate.
Cool mixture to 40° Celcius, then add butter and trimoline.
Spread on sheet evenly and cool.
Cut to desired size and freeze.
Keep frozen until ready to use.

Milk Chocolate Mousse

Whole Milk	180g
Cream	180g
Egg Yolks	180g
Gelatin	12g
Cacao Barry Lactée Supérieure 32,8 % chocolate	390g
Cream	375g

Heat milk and heavy cream together.
Temper in the egg yolk and cook to 85 ° Celcius.
Pour over the bloomed gelatin and the milk chocolate.
Cool mixture slightly and set aside to use.
Whip cream to a soft peak then fold in to the anglaise mixture.
Fill desired mold and freeze.

Shiny Chocolate Glaze

Cream	120g
Water	145g
Sugar	180g
Callebaut Cocoa Powder CP	60g
Gelatin	4g

Bloom gelatin.
Heat heavy cream and water together.
Combine the sugar and cocoa powder then add to the hot cream/water mixture.
Add the bloomed gelatin.
Strain and cool to 45 ° Celcius and then use.

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