Recipes 2004 - 05

Pastry

Apple Rosemary Chocolate Cake

Milk Chocolate Mousse with Rosemary

80 g Full-cream milk
75 g Egg yolks
70 g Sugar
4 g Rosemary leaves
2 g Lemon peel
80 g Callebaut milk chocolate 823
6 g Gelatine
200 g

Slightly whipped cream
Thicken the milk, egg yolks, sugar, rosemary and the lemon peel.
Sieve over the chocolate together with the gelatine.
Finally, toss in the whipped cream.

Dark Chocolate Mousse

250 g Full-cream milk
250 g Callebaut dark chocolate 70-30-38,
70,5% cocoa
8 g Gelatine
125 g Egg yolks
125 g Sugar
420 g Whipping cream

Same procedure as the above mousse.

Pan Fried Apples

4 pieces Apples
40 g Acacia honey
30 g Butter
1 stalk Rosemary
A little White pepper
A little Juice of half a lemon

Peel the apples and cut into square pieces.
Sauté the butter, lemon juice, apple pieces and the white pepper on the pan until the apples are just tender.
Finally, toss in the acacia honey.
Pour the apples on a cold plate and cool down.

Chocolate Biscuit:

100 g Sugar
70 g Butter
100 g Whole eggs
36 g Wheat flour
36 Wheat starch
12 g Cocoa powder
4 g Baking soda
1 piece Vanilla pod
20 g Full-cream milk

Beat butter and sugar white.
Add the eggs little by little.
Sieve the dry ingredients and toss into the mixture.
Finally, pour the milk into the mixture.
Spread the dough on a baking plate with edges and bake at 180 ˚ C for about 8 minutes.

Crispy Sponge:

100 g Callebaut chocolate 70-30-38
70,5 % cocoa
200 g Callebaut PRA-CLAS
100 g Pumpkin kernels (caramelized in the oven)
80 g Callebaut Pailleté Feuilletine M7-PAIL

Melt the chocolate and the praliné and toss with the pumpkin kernels and the crispy flakes.
Spread the mixture in a thin layer on a baking plate and cut out the sponge in measured sizes.

Decorations

Red/Orange Coloured Decoration
Spread red/orange colour on plastic.
Afterwards spread white chocolate on the colour.
Cut out the decorations

White Decoration
Same procedure as for the red/orange decoration.
However, without the colour.

Cigar Decorations

Pastry made at the World Chocolate Masters 2005 Finals in France.