Recipes 2004 - 05

Pastry

Fusion

Composition of the cake

Cup of white chocolate with raspberry coulis
Chocolate mousse
Palm sugar caramel
Pistachio biscuit
Panna cotta of Tonka beans
Pistachio biscuit

Pistachio biscuit 4 slices

150 grams of egg yolks
75 grams of pistachio nuts
75 grams of sugar
115 grams of egg whites
38 grams of sugar
75 grams of flour (heat treated)

- grind the pistachio nuts and mix them with the sugar.
- beat the egg yolks, pass them through a sieve and beat them, together with the mixture of sugar and nuts, till the foam holds soft peaks.
- at the same time, beat the egg whites and the 38 grams of sugar until the foam holds stiff peaks.
- mix both compounds together and gently fold the sifted flour into the mixture.
- cover baking sheets with a 1.5 cm thick layer of the batter.
- bake it at 200 ° C for 6 to 8 minutes.

Palm sugar caramel 2 slices

80 grams of palm sugar
16 grams of glucose syrup
20 grams of butter
60 grams of cream 35%
30 grams of milk chocolate "Java"

- melt and caramelise the palm sugar and the glucose syrup at 92 ° R.
- quench the caramel with the butter and the cream.
- add the chocolate when the temperature of the caramel reaches approx. 45 ° C.
- pour the caramel into rubber moulds and put these into the freezer. (approx. 7 grams per mould)

Panna cotta of Tonka beans 2 slices

335 grams of cream 35%
60 grams of white caster sugar
3 grams of Tonka beans
0.5 pod of vanilla
4.5 grams of gelatine powder
18 grams of water

- soak the gelatine powder in the water.
- mix the cream, the caster sugar, the vanilla pods and the crushed Tonka beans and bring to the boil.
- dissolve the soaked gelatine in the cream, cover the mixture and let it cool down.
- when the mixture starts to set, pour it into rubber moulds (180 grams) and put it in the freezer.

Chocolat mousse 2 cakes

Pate a bombe

85 grams of sugar
25 grams of water
140 grams of egg yolks

- beat the yolks till fluffy.
- bring the water and the sugar to the boil at 96°R.
- add the sugar water to the beaten egg yolks in a steady stream while stirring the mixture.
- cool down to a temperature of approx. 35°C while beating.

Meringue

150 grams of sugar
60 grams of water
90 grams of egg whites
60 grams of sugar

- beat the egg whites and 60 grams of sugar until it holds stiff peaks.
- bring the water and 150 grams of sugar to the boil at 96°R.
- add the boiled sugar in a steady stream to the foam while gently whisking it.
- let the foam cool down while whisking.

Mousse

230 grams of dark chocolate "Sao Thomé"
286 grams of cream 35%
20 ml of coffee esprit

- melt the chocolate and mix it with the pate a bombe.
- add 100 grams of the meringue and the coffee esprit to the mixture.
- mix the compound with the lightly beaten cream.

Raspberry coulis

250 grams of raspberry puree
25 grams of glucose syrup
22 grams of sugar
35 grams of water
35 grams of honey
2 grams of gelatine
10 grams of raspberry esprit

- soak the gelatine in the water.
- boil the raspberry puree with the sugar and the glucose syrup.
- add the honey and the gelatine.
- add the esprit when the coulis has cooled down.

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