Recipes 2006 - 07

Hazelnut Chocolate Coulant

Nutella	100g
Cacao Barry Excellence 55 % dark chocolate	50g

Melt chocolate then add Nutella.
Mix until smooth and pipe into desired mold.
Keep frozen until ready to use.

Chocolate Fondant

Icing Sugar	150g
Butter	187g
Almond Paste	19g
Roasted Hazelnut Flour	187g
Callebaut cocoa Powder CP	10g
Egg Yolks	23g
Whole Eggs	187g
Creme	94g
Lemon Zest	1g

Sift all dry ingredients and place in a food processor.
Add all the ingredients together and blend until smooth.
Fill half of mold and place Hazelnut Ganache in center.
Continue to fill mold till 3/4 full and bake at 350° F for 20 minutes.

Chocolate Pastry Cream

Milk	1000g
Sugar	160g
Pastry Cream Powder	70g
Egg Yolks	180g
Tahitian Vanilla Bean	3 beans
Gelatin Sheets	3 sheets
Cream	250g
Cacao Barry Extra Bitter Guayaquil 64 % dark chocolate	300g

Bloom gelatin and set aside.
Combine sugar and pastry cream powder with the egg yolks and set aside.
Heat the milk with the vanilla bean then temper in the egg yolk mixture.
Cook until thick, add the chocolate and bloomed gelatin.
Mix until smooth and cool completely.
Whip the cream to a medium peak.
Fold whipped cream into chocolate pastry cream base.

Hazelnut Tuile

Butter	100g
Powder Sugar	250g
Milk	100g
Pastry Flour	50g
Roasted Hazelnut Flour	68g
Salt	8g

Sift all dry ingredients together.
Combine butter, milk and dry ingredients in the food processor and mix until smooth.
Chill mixture and allow to set.
Spread over desired mold and bake at 335 ° F for 8 minutes.

White Chocolate Crème Glacée

Milk	736g
Skimmed Milk Powder	75g
Creme	267g
Sugar	101g
Atomized Glucose	60g
Trimoline	30g
Cacao Blanc Satin 29,20 % white chocolate	225g
Cremodan Stabilizer	6g
Tahitian Vanilla Bean	2 beans

Heat milk to 5° Celsius and add the skim milk powder.
When mixture reaches 25° Celsius add the glucose, trimoline, and half of the sugar.
Once it reaches 35° Celsius add the heavy Cream.
After it reaches 40° Celsius add the White Chocolate.
Then after the mixture reaches 45° Celsius add the second half of the sugar and the stabilizer.
Cook the mixture to 85° Celsius and cool.
Once mixture is cool, spin till desired texture and serve.

Caramelized Banana

Sugar	100g
Butter	100g
Cream	100g
Tahitian Vanilla Bean	2 beans
Banana	6 whole

Dice bananas and set aside.
Warm heavy cream and vanilla bean and set aside.
Melt sugar to a light caramel.
Deglaze with the warm cream then add the butter.
Sauté the banana til "al dente" and serve.

Chocolate Sauce

Milk	125g
Cream	62g
Cacao Barry Extra Bitter Guayaquil 64 % dark chocolate	100g
Callebaut Cocoa Powder CP	10g
Sugar	35g

Heat the milk and heavy cream together.
Combine the Cocoa Powder and the sugar then add it to the hot cream mixture.
Mix together until smooth and pour over the chocolate.
Bur mix together and use.

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