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Best For-rest - Geraldine Müller-Maras

Chocolate Génoise Sponge

270 g Lübeck marzipan 50%
30 g vanilla-infused sugar
150 g whole eggs
30 g egg yolks
1 g salt
34 g Cacao Barry® cocoa powder Extra Brute
3 g baking powder
56 g butter
5 drops of natural pine tip essence

  1. Beat together marzipan, sugar, eggs, salt, cocoa powder and baking powder until creamy.
  2. Fold in melted butter and add pine tip essence.
  3. Spread out on baking paper and bake at 180°C for 8 minutes.

Crème Anglaise Base

160 g cream
160 g milk
80 g egg yolks
64 g sugar
½ vanilla bean

  1. Boil together cream, milk and vanilla, and pour over sugar and egg yolks to make crème anglaise 'à la nappe'.
  2. Use crème anglaise base for chocolate mousse.

Alto el Sol Chocolate Mousse

540 g whipped cream (35%)
8 g gelatine leaves
350 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
420 g crème anglaise base

  1. Add soaked gelatine to warm crème anglaise base, pour over chocolate and mix until smooth.
  2. Leave to cool to 40°C, fold in whipped cream and pipe into silicon moulds.

Caramelised Oats and Chocolate Crumble

30 g cane sugar
50 g cold butter (diced)
45 g flour                 
50 g roasted oats
25 g icing sugar
8 g Cacao Barry® cocoa powder Extra Brute
1 pinch of salt

  1. Rub butter into sugar, flour, salt and cocoa powder.
  2. Caramelise oats with icing sugar until golden brown.
  3. Leave oats to cool and mix with butter mixture.
  4. Bake at 170°C for 15 minutes.

Pine Tip Imbibing Syrup

100 g water
2 g dried pine tips
15 g Cacao Barry® cocoa powder Plein Arôme
50 g homemade pine tip syrup

  1. Infuse dried pine tips in water, add cocoa powder and bring to a boil.
  2. Add pine tip syrup and soak chocolate génoise sponge with it.

Pine Tip Crème Brulée

150 g cream
50 g pine tip candy
5 g gelatine leaves
80 g egg yolks
20 g pine tip liqueur
35 drops of natural white pine tip essence
100 g Cacao Barry® white chocolate Blanc Satin™ 29% cocoa
160 g whipped cream (35%)

  1. Caramelise pine tip candy and deglaze with cream.
  2. Use cream mixture and egg yolks to make crème anglaise ‘à la nappe'.
  3. Add soaked gelatine and pour over white chocolate.
  4. Bring to 32°C, and fold in whipped cream, pine tip liquor and pine tip essence.
  5. Pour into mould and leave to cool.
  1. Boil together Fruit'Purée Wild and Mara des Bois strawberry Capfruit and Fruit'Purée Concentrated Lemon Capfruit.
  2. Add soaked gelatine leaves and pour into moulds.

G-Nial Glacage

240 g milk
300 g cream
75 g sugar
75 g Cacao Barry® cocoa powder Extra Brute
120 g glucose
420 g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
30 g gelatine leaves

  1. Safe for chocolate and gelatine, boil together all ingredients.
  2. Add soaked gelatine and pour over chocolate.
  3. Apply at 35°C on frozen pastries.

Crunchy Base

150 g Cacao Barry® dark chocolate couverture Extra-Bitter Guayaquil 64% cocoa
40 g caramelised oat and chocolate crumble
10 g pine tip candy powder

  1. Mix tempered chocolate with chocolate crumble and pine tip candy.
  2. Spread out 2 mm thick between transfer sheets.
  3. Leave to cool before cutting.

Finishing and assembly

  1. Produce insert with soaked chocolate génoise sponge, pine tip crème brulée and wild strawberry puree, and freeze.
  2. Prepare Alto el Sol chocolate mousse and line mould.
  3. Cut insert into 2-cm-wide strips, add to chocolate mousse and freeze.
  4. Unmould pastry and apply glaze.
  5. Decorate and present on crunchy base.