World finals 2007 Best Pastry
Ghana Chocolate Mousse
Callebaut Origine Ghana chocolate 300g
Fresh cream 90g
Fresh cream 375g
Heat the 90g fresh cream with milk, sugar and yolk. Add the Origine Ghana chocolate into mixrure "1" and emulsify them. Add 375g fresh cream into mixture "2" and mix them well. Pour into a mould, diameter 16cm.
Mascarpone cheese 200g
Heat the mascarpone cream partially with milk and yolk. Add the rest of the mascarpone cheese and pour into the mould, diameter 15cm.
Creme brûlée au café
Fresh cream 95g
Extracted expresso 38g
Heat the fresh cream, sugar and yolk. Add the extracted Espresso and gelatin. Pour into the mould, diameter 15cm.
Biscuit joconde noisette
Hazelnut powder 120g
Sugar (1) 45g
Invert sugar 10g
Egg white 115g
Sugar (2) 80g
Make a meringue with Egg white and sugar (beaten to a hard
peak). Mix the rest of the ingredients, then mix the meringue into
Pour into the mould and bake it at 180°C for 12 minutes.
Cut out with the mould, 15cm, and instill Espresso into it.
Make a caramel with sugar. Mix the caramel with the roasted hazelnuts and break it into crunchy parts.
Fresh cream 100g
Callebaut Origine Ghana chocolate 100g
Invert sugar 3g
Hazelnut liquor 5cc
Bring the fresh cream and cardamom to a boil and then infuse the flavour to the fresh cream. Pour the cream over the Callebaut Origine Ghana chocolate and emulsify the mixture. Add the hazelnut liquor into the mixture "2". Pour the mixture "3" into the mould, diameter 15cm.
Callebaut W2NV white
Praline paste 125g
Callebaut Pailleté Feuilletine 63g
Mix all ingredients.
Pour the mixture onto a sheet tray to make a 3mm thick layer and let it cool down.
Cut out with the mould, 15cm.
Egg white 127g
Hazelnut powder 105g
Powder sugar 80g
Hazelnut liquor 17g
Make a meringue with egg white and sugar (beaten to a hard
peak). Mix the rest of the ingredients, and then mix the meringue
Use a piping bag with piping hole, diameter 10mm, and make a disk diameter 15cm.
Fresh cream 225g
Callebaut Origine Arriba chocolate 350g
Bring the fresh cream to the boil and then pour it over the Callebaut Origine Arriba chocolate. Add the nappage into the mixture "1" and make it 35°C.
Pour the chocolate mousse into a cercle, diameter 16cm. Add (1)
a layer of mascarpone cream, (2) a layer of crème brûlée with
coffee, (3) a layer of Biscuit joconde noisette, (4) a layer of
Caramelised hazelnuts, (5) a layer of Cardamom ganache, (6) a layer
of Chocolate Feuilletine and (7) a layer of Hazelnut biscuit.
Let it cool down in the refrigerator and demould the cake. Cover it with chocolate glaçage and decorate it on top.