Soul
Streusel cacao
Cacao Barry Plein Arôme 10g
soft flour 65g
hazelnuts powder 75g
granulated sugar 75g
unsalted butter 75g
speculos 2g
1. Mix all ingredients and cool down at fridge. And then, crush
them by food processor.
2. Shape forming and bake it.
Croustillant chocolat noisette
Cacao Barry Saint-Domingue 100% Origine 32g
Cacao
Barry Pailleté Feuilletine 42g
‘Streusel cacao’ 63g
Cacao
Barry Pâte Praliné Favorites Noisettes 116g
unsalted salt 11g
1. Mix every ingredients and roll it to size of cercle.And then cool down at fridge.
Crème bluree au Café
cream 246 g
egg yolk 60 g
sugar 40g
coffee beans 15g
1. Extract coffee flavor by cream and mix coffee flavored cream
with other ingredients
2. Pour the mixture in tray and bake it by microwave
3. Keep it at freezer after baking
Biscuit chocolat
egg yolk 160g
whole egg 80g
invert sugar 40g
sugar 60g
soft flour 80g
Cacao
Barry Plein Arôme 40g
unsalted sugar 40g
Cacao
Barry masse de cacao Grand Caraque 40g
egg white 200g
dried egg white 3g
sugar 60g
1. Mix egg yolk, whole egg, invert sugar and sugar
2. Join soft flour and Cacao Barry Plein Arôme , unsalted butter
and Cacao Barry masse de cacao Grand Caraque .
3. Make merengue by egg white, dried egg white and sugar
4. Mix 1.- 3. And pour it to cercle. And then bake it.
Crème Saint-Domingue
Cacao Barry Saint-Domingue
100% Origine 43g
Cacao
Barry Papouasie 100% Origine 60g
cream 78g
milk 91g
sugar 14g
egg yolk 35g
1. Make ‘anglaise’ by every ingredients except chocolate
2. Emulsify chocolate and ‘anglaise’ F. ‘Crème lègère
Saint-Domingue’
Crème lègère Saint-domingue
cream 63g
milk 63g
invert sugar 47g
egg yolk 63g
sugar 33g
Cacao
Barry Saint-Domingue 100% Origine 200g
cream 400g
1. Make ‘anglaise’ by every ingredients except chocolate and
cream(400g).
2. Emulisfy chocolate and ‘anglaise’ and mix whipped cream(400g)
with emulsified one.
Glaçage chocolat Saint-Domingue
mineral water 280g
sugar 210g
nappage neutre 440g
Cacao
Barry Saint-Domingue 100% Origine 63g
Cacao
Barry Plein Arôme 63g
Cacao
Barry Pâte à glacer brune 63g
gelatin 30g
1. Boil water and nappage neutre and then add sugar, Cacao Barry
Plein Arôme and gelatin.
2. Mix chocolate and Cacao Barry Pâte à glacer brune with 1.
Finishing
1. Cut ‘Biscuit chocolat’ into slice and sandwich ‘Crème
Saint-Domingue’ in Biscuit chocolat, and then cool down at fridge.
Paint ‘Crème lègère Saint-Domingue’ on Biscuit chocolat and put
‘Crème bluree au Café’ on it.
2. Put ’Croustillant chocolat noisette’ in cercle and pour ‘Crème
lègère Saint-Domingue’.
3. Sink 1. into 2. and fill up cercle with ‘Crème lègère
Saint-Domingue’ and then cool down it at fridge.
4. Paint ’Glaçage chocolat Saint-Domingue’ on 3 and spray color on
the surface. And then put chocolate decoration.