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World finals 2005 Best Dessert

  • Moelleux au chocolat

    unsalted butter 55g
    Cacao Barry Extra-bitter Guayaquil 138g
    egg white 123g
    sugar 28g
    egg yolk 55g

    1. Melt unsalted butter and Cacao Barry Extra-bitter Guayaquil.
    2. Make merengue by egg white and sugar.
    3. Add egg yolk to 1. and then add 2.
    4. Pour 3. to tray and freeze it.
    5. Bake by oven before using.

  • Crème chocolat Guayaquil

    cam 85g
    milk 85g
    Cacao Barry Extra-bitter Guayaquil 125g

    1. Boil cream and milk and emulsify them with Cacao Barry Extra-bitter Guayaquil.

  • Crème mangue epicee

    mangue epicee puree 250g
    sugar 15g
    Cacao Barry Beurre de cacao Mycryo 28g
    gelatin 2g

    1. Mix mangue epicee and sugar and then add heat to 70 ℃.
    2. Add Cacao Barry Mycryo and gelatin to 1. After melting both, emulsify them.

  • Chanttily chocolat Cuba

    cream 100g
    invert sugar 10g
    starch syrup 10g
    Cacao Barry Cuba 100% Origine 56g
    cream 184g

    1. Make ganache by using except cream 184g and cool down.
    2. Add 1. to cream 184g and whip by mixer.

  • Appareil chocolat blanc

    1. Melt Mycryo and Cacao Barry Blanc Satin.

  • Caramel exotic

    sugar 107g
    starch syrup 60g
    cream 28g
    sea salt at Christmas island 1g
    vanilla beans 1piece
    unsalted butter 30g
    passion fruit puree 92g
    mango puree 27g
    coconut puree 27g

    1. Make caramel by using sugar, starch syrup and salt.
    2. Add unsalted butter to 1. and then add cream.
    3. After adding 3 kinds of puree to 2., boil them to 108 ℃.

  • Crème chocolat blanc coco

    milk 122g
    coconut pulp 20g
    Cacao Barry Blanc Satin 207g
    gelatin 3g
    cream 230g

    1. Roast coconut pulp and add flavor of the coconut to milk.
    2. Boil 1. and add gelatin and then emulsify it and Cacao Barry Blanc Satin.
    3. After cooling down 2., mix it to whipped cream.

  • Mangue marinade

    fresh mango 1 piece
    tequila 10g

    1. Cut fresh mango into slice and die-cut it by flower shape.
    2. Cut remaining mango(150g) into cube and then add tequila.

  • Tuile dentelle croustillantes amandes

    sugar 150g
    pectin 2.5g
    unsalted butter 100g
    starch syrup 50g
    mineral water 50g
    some sliced almond

    1. Add heat to unsalted and starch syrup and add sugar and pectin. And then, boil them.
    2. Add mineral water to 1. and boil again.
    3. Cool down 2.
    4. Thin 3. by chablon and put sliced almond. And then bake it by oven. After baking, make it curve.

  • Finishing

    1. Pipe ‘Caramel exotic’ on plate and put Moelleux au chocolat. Pour Crème chocolat Guayaquil to center and cover it with sliced mango.
    2. Pipe ‘Chantilly chocolat Cuba’ on 1. put ‘Tuile dentelle croustillantes amandes’ on it and then put chocolate decoration.
    3. Pipe ‘Chantilly chocolat Cuba’.
    4. Make dish by ‘Appareil chocolat blanc’ and pour ‘ Crème chocolat blanc coco’ to the dish. Pipe ‘ Crème mangue’ epicee at the center. Keep it in freezer.
    5. Put 4. on 3. and scatter ‘Mangue marinade’.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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