Recipes 2004 - 05

Chocolate – Caramel – Mousse:

• 65 g sugar to be melted into caramel
• 125 g cream to be added with one vanilla pod
• 225 g dark chocolate ( Sao Thomé )
• 95 g egg yolk warm / cold
• 1 sheet of gelatine
• 500 g whipped cream
• 50 g semi-candied oranges per gateau / to be spread on the bottom base.

Vanilla – Grand – Marnier – Mousse:

• 50 g cream with
• 3 vanilla pods
• 90 g white couverture
• 5 sheets of gelatine
• 120 g egg yolk
• 60 g sugar
• 160 g Grand Marnier
• 800 g whipped cream

Marinade:

• 50 g liquid sugar
• 70 g Grand Marnier
• 120 g orange juice
• An almond base / center
• 300 g almond flour
• 300 g icing sugar
• 250 g whole egg
• 160 g egg yolk
• 550 g egg white
• 200 g sugar
• 240 g wheat flour

Method for almond base:

Mix the almonds, icing sugar and egg yolk; whip the eggwhite to a froth and blend in the sifted flour, Bake at 210°C.

Sacher base / bottom

• 125 g egg yolk
• 50 g whole egg
• 125 g raw marzipan mass
• 150 g eggwhite
• 140 g sugar
• 100 g butter
• 60 g dark chocolate ( Tanzania )
• 20 g cocoa powder
• 70 g wheat flour
• 15 g cocoa
• 3 g baking powder

Method Sacher base:

Beat together egg yolk, whole egg and marzipan. Whip the eggwhite parallell with the sugar.
While whipping the above, dissolve the butter and chocolate and blend with the 80 g cocoa. Stir the egg mass and the eggwhite mix together, blend in the sifted flour and, at the end, carefully fold in the butter-cocoa mass.
Bake at 180°C.

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