Recipes 2006 - 07

Ghana Chocolate Mousse

Callebaut Origine Ghana chocolate	300g
Fresh cream	90g
Milk	90g
Sugar	10,5g
Yolk	6p
Fresh cream	375g

Heat the 90g fresh cream with milk, sugar and yolk. Add the Origine Ghana chocolate into mixrure "1" and emulsify them. Add 375g fresh cream into mixture "2" and mix them well. Pour into a mould, diameter 16cm. 

Mascarpone cream

Mascarpone cheese	200g
Sugar	25g
Yolk	1p
Molk	15g

Heat the mascarpone cream partially with milk and yolk. Add the rest of the mascarpone cheese and pour into the mould, diameter 15cm. 

Creme brûlée au café

Fresh cream	95g
Extracted expresso	38g
Sugar	20g
Yolk	40g
Gelatin	2g

Heat the fresh cream, sugar and yolk. Add the extracted Espresso and gelatin. Pour into the mould, diameter 15cm. 

Biscuit joconde noisette

Hazelnut powder	120g
Sugar (1)	45g
Egg	200g
Flour	38g
Butter	25g
Invert sugar	10g
Egg white	115g
Sugar (2)	80g

Make a meringue with Egg white and sugar (beaten to a hard peak). Mix the rest of the ingredients, then mix the meringue into it. 
Pour into the mould and bake it at 180°C for 12 minutes. 
Cut out with the mould, 15cm, and instill Espresso into it. 

Caramelised hazelnuts

Hazelnuts	50g
Sugar	20g

Make a caramel with sugar. Mix the caramel with the roasted hazelnuts and break it into crunchy parts. 

Cardamom ganache

Fresh cream	100g
Callebaut Origine Ghana chocolate	100g
Cardamom	7p
Invert sugar	3g
Hazelnut liquor	5cc

Bring the fresh cream and cardamom to a boil and then infuse the flavour to the fresh cream. Pour the cream over the Callebaut Origine Ghana chocolate and emulsify the mixture. Add the hazelnut liquor into the mixture "2". Pour the mixture "3" into the mould, diameter 15cm.

Chocolate Feuilletine

Callebaut W2NV white chocolate	31g
Praline paste	125g
Butter	12g
Callebaut Pailleté Feuilletine	63g

Mix all ingredients. 
Pour the mixture onto a sheet tray to make a 3mm thick layer and let it cool down. 
Cut out with the mould, 15cm.

Hazelnut biscuit

Egg white	127g
Sugar	37g
Hazelnut powder	105g
Powder sugar	80g
Hazelnut liquor	17g

Make a meringue with egg white and sugar (beaten to a hard peak). Mix the rest of the ingredients, and then mix the meringue into it. 
Use a piping bag with piping hole, diameter 10mm, and make a disk diameter 15cm. 

Chocolate glaçage

Fresh cream	225g
Callebaut Origine Arriba chocolate	350g
Nappage	150g

Bring the fresh cream to the boil and then pour it over the Callebaut Origine Arriba chocolate. Add the nappage into the mixture "1" and make it 35°C. 


Assembly
Pour the chocolate mousse into a cercle, diameter 16cm. Add (1) a layer of mascarpone cream, (2) a layer of crème brûlée with coffee, (3) a layer of Biscuit joconde noisette, (4) a layer of Caramelised hazelnuts, (5) a layer of Cardamom ganache, (6) a layer of Chocolate Feuilletine and (7) a layer of Hazelnut biscuit. 
Let it cool down in the refrigerator and demould the cake. Cover it with chocolate glaçage and decorate it on top.