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Recipes 2004 - 05

Pastry

Rose's meditation
  1. Suede made of coloured cocoa butter
  2. Rose mousse
  3. Lime mousse
  4. Hazelnut dacquoise
  5. Chocolate mousse with peeled off lime skin
  6. Rose mousse
  7. Golden flakes
  8. Rose flakes dipped in sugar
  9. Chocolate glaze

Chocolate mousse

  • Peeled off lime skin – 7 pieces
  • Milk – 420 g
  • Cream – 360 g
  • Gelatine – 9,6 flake
  • Yolks – 7 pieces
  • Sugar – 216 g
  • Dark chocolate – 500 g
  • Whipped cream – 950 g

Boil milk, cream, lime skin. Add chocolate. Gelatine flakes soak and add to boiled pulp and cool to room temperature. Yolks whip with sugar and join with prepared pulp. Cooled pulp join with whipped cream.

Lime mousse

  • Lime juice – 2,5 pieces
  • Lime skin – 2 pieces
  • Yolks – 50 g
  • Sugar – 150 g
  • Whipped cream – 100 g
  • Gelatine – 2 flake

Boil juice with the skin, add yolks with sugar, heat it up, add gelatine, freeze it, toss it till the downy pulp, stir with whipped cream.

Sponge coke without flour

  • Glair – 250 g
  • Sugar – 85 g
  • Yolks – 50 g
  • Butter – 60 g
  • Dissolved couverture – 250 g

Glair whip with sugar till the foam is stiff, add yolks and melted couverture, stir gently and add melted butter at the end. Bake for 10 minutes in temperature of 170°C degree.

Sugar syrup

  • Sugar – 240 g
  • Honey – 180 g
  • Water – 400 g

Boil whole the mass.

Glaze

  • Gel – 375 g
  • Sugar syrup – 450 g
  • Starch syrup – 170 g
  • Cocoa – 75 g
  • Chocolate – 225 g

Boil the whole mass.

Hazelnuts dacquoise

  • Glair – 150 g
  • Sugar – 100 g
  • Powder sugar – 50 g
  • Minced hazelnuts – 100 g

 

Glair whip with sugar till the foam is stiff, add powder sugar with minced nuts. Bake (dry) two hours in 110°C degree.

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

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