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Recipes 2004 - 05

Pastry

Tanzanie

Arancini-“Tanzanie-Biscuit”

  • 150 g butter
  • 120 g egg yolk
  • vanilla whisk lightly until it is creamy
  • 150 g couverture “Tanzanie” 75%
  • liquefied fold in
  • 180 g egg white
  • 150 g sugar
  • salt whisk until stiff and mix with first
  • mixture
  • 100 g flour
  • 50 g weat-powder
  • 100 g Arancini
  • baking powder sieve and fold in
  • Baking: 180°C – 200°C / 25 min.

Canache “Papouasie”

  • 200 g cream
  • 70 g sallow thorn-juice bring to a boil
  • 220 g couverture “Papouasie” 37% mix until smooth

Sallow thorn – orange-mousse

  • 60 g egg yolk
  • 60 g sugar
  • salt whisk warm and cold
  • 90 g sallow thorn juice
  • 160 g orange juice (freshly squeezed) add
  • 11 g gelatine (soaked) dissolve and fold into the pureé
  • 210 g whipped cream (beaten) fold in

Mousse au chocolate

  • 75 g egg yolk
  • 25 g sugar
  • whisk
  • 50 g cream
  • 50 g sugar syrup boil and add with the first mixture
  • 250 g couverture “Tanzanie” 75% ) liquefy and mix until smooth
  • 50 g rowan berry brandy add and stir
  • 75 g egg white whisk until stiff and add to the fond
  • 250 g cream fold in

Chocolate glaze

  • 60 g cacao
  • 145 g water
  • 180 g sugar
  • 120 g cream
  • 50 g glucose add and bring to a boil
  • Stir constantly while boiling for about 5 min.
  • Add 4 leafes soaked gelatine at 60°C.

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

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