Recipes 2006 - 07

1. Daquise Pecan

Egg white 185g
Sugar 45g
Almond powder 65g
Icing sugar 120g
Flour 34g
Sliced pecan 100g

- Mix almond powder, icing sugar, flour.
- Make meringue using egg white and sugar
- Mix the two mixtures and add sliced pecan.
- Pin out in 1cm thic and bake for 8 min. at 210/180 celsiuse degree.

2. Chocolate Biscuit

Egg yolk 120g
Egg white 180g
Sugar 125g
Cacao Barry cocoa powder Extra brute 40g
Almond powder 100g

- Mix cocoa powder and almond powder
- Make meringue firmly using egg white and sugar
- Add egg yolk to the meringue.
- Mix the two mixtures.
- Pin out in 1cm thic and bake for 8 min. at 210/180 celsiuse degree.

3. Hazelnut and almond praline bavarois

Crème anglaise base 325g
Cacao Barry Gianduja 100g
Gelatine 6g
Cacao Barry Favorites amande noisette 250g
Whipped cream 225g

- Mix Crème anglaise base and soaked gelatine.
- Add Gianduja and Favorites amonde noisette(30 celsiuse degree).
- Add whipped cream.
- Fill in a ring of 13cm diameter and keep in freezer.

4. Chocolate mousse

Crème anglaise base 380g
Cacao Barry chocolate Origine Tanzanie 130g
Cacao Barry chocolate Extra bitter Guayaquil 130g
Cacao Barry dark chocolate Excellence 130g
Whipped cream 450g

- Mix Crème anglaise base, Tanzanie, Guayaquil and Excellence.
- Make mouse by adding whipped cream to the chocolate mixture.

Crème anglaise base

Milk 300g
Fresh cream 300g
Sugar 60g
Egg yolk 120g

- Heat milk and fresh cream upto 90 celsiuse degree.
- Add sugar and egg yolk and heat upto 84 celsiuse degree.

5. Lemon and mango bavarois

Mango puree 150g
Fresh cream 100g
Sugar 30g
Egg yolk 50g
Gelatine 4g
Lemon marmalade 35g

- Mix sugar and egg yolk
- Heat mango puree and fresh cream up to 80 celsiuse degree.
- Mix the two mixtures and heat upto 84 celsiuse degree.
- Add citron marmalade and blend
- Add soaked gelatine
- Fill in a ring of 13cm diameter and keep in freezer.

6. Gianduja Feuilletine

Cacao Barry Gianduja 60g
Cacao Barry paillete feuilletine with pure butter 70g
Cacao Barry milk chocolate Lactee favorites 30g

- Mix all ingredients and pin out in 0.1cm thick
- Cut in round of 15cm diameter

7. Glacage praline

Fresh cream 200g
Neutral glaze 450g
Cacao Barry Favorites amande noisette 300g

- Boil fresh cream and neutral glaze together
- Mix praline and use when it is 55 celsiuse degree.