Recipes 2006 - 07

Sablé Breton

Salted butter	81g
Icing sugar	52g
Egg yolks	27g
Invert sugar	10g
Buckwheat flour	62g
Starch	12g
Chemical yiest	2,2g

Foam up the salted butter and icing sugar.
Incorporate the yolks, the invert sugar, the buckwheat flour, the starch and the yiest. 
Make rectangles of 10x3cm, thickness 3mm. 
Bake at 180°C for 6 minutes. 

Passion fruit / peperoni coulis

Orange juice	85g
Passion fruit pulp	15g
Sugar	20g
Pectine NH	1,5g
Grilled peppers	60g

Mix the sugar with the pectine. 
Boil the orange juice, passion fruit pulp with the sugar-pectine mixture.
Add in the grilled peppers.
Boil up to the half.

"Vino Cacao" wine jelly

"Vin Cacao" wine	60g
Sugar	10g
Agar-agar	1g

Boil the 60g wine with the sugar & agar-agar mixture. Add more wine until a mass of 120g is obtained.

Salted butter caramel

Sugar	103g
Water	33g
Cream	72g
Salt	1,5g
Butter	20g

Make a caramel with water and sugar. 
"Décuire" with cream, salt and butter.
Boil again to 102°C.

Passion fruit "tuile"

Sugar	30g
Butter	12,5g
Flour	7,5g
Passion fruit pulp	7,5g

Mix the sugar, butter, flour and passion fruit pulp.
Pour onto a tray.
Bake at 180°C for 4 minutes.
Unmould the rectangles and make cylinders.

Vanilla & White Chocolate Crémeux

Cream	125g
Glucose	20g
Gelatine	1/2 leaf
Cacao Barry "Blanc Satin" white chocolate	30g
Vanilla	1 pod

Infuse the cream with the vanilla and the glucose.
Add the gelatine.
Emulsify with the white chocolate. 
Let cool down.
Allow the mixture to set.

Lime juice

Sugar	50g
Glucose	15g
Lime juice	20g
Coloring	QS
Lime extract	2 drops

Make a syrup with lime juice, glucose and sugar.
Boil at 107°C.
Add the sparkling green colouring and the lime extract.

Chocolate Parfait

Milk	62g
Egg yolks	45g
Sugar	57,5g
Cacao Barry "Tanzanie" chocolate	40g
Cream	110g

Blend the milk, egg yolks and sugar at 84°C to make an anglaise.
Emulsify with "Tanzanie" chocolate. 
Cool down the mixture. 
Incorporate the elements to the cream and allow to set.
Decorate the cylinders and store them in the freezer. 

Build-up of the dessert
Recipe for 6 plates.

Pour a layer of Passion Fruit/Pepperoni Coulis on each plate.
Place the Sablé Breton on the Coulis.
Pipe a thin line of Salted Butter Caramel in the middle of the Sablé.
Put the Chocolate Parfait on the Caramel.
Add a thin slice of chocolate between the Chocolate Parfait and the Passion Fruit Tuile, garnished with Vanilla and White Chocolate Crémeux.
Finish with a chocolate ring. 
At each side, place some Wine Jelly and Lime Juice.

Made at the 2007 finals of the World Chocolate Masters in Paris, October 20-22nd.
2nd Prize Winner overall ranking.