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World finals 2007 Best Pastry

Naomi Mizuno
Japan
  • Ghana Chocolate Mousse

    Callebaut Origine Ghana chocolate 300g
    Fresh cream 90g
    Milk 90g
    Sugar 10,5g
    Yolk 6p
    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 cream

    Mascarpone cheese 200g
    Sugar 25g
    Yolk 1p
    Molk 15g

    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
    Sugar 20g
    Yolk 40g
    Gelatin 2g

    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
    Egg 200g
    Flour 38g
    Butter 25g
    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 it.
    Pour into the mould and bake it at 180°C for 12 minutes.
    Cut out with the mould, 15cm, and instill Espresso into it.

  • Caramelised hazelnuts

    Hazelnuts 50g
    Sugar 20g

    Make a caramel with sugar. Mix the caramel with the roasted hazelnuts and break it into crunchy parts.

  • Cardamom ganache

    Fresh cream 100g
    Callebaut Origine Ghana chocolate 100g
    Cardamom 7p
    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.

  • Chocolate Feuilletine

    Callebaut W2NV white chocolate 31g
    Praline paste 125g
    Butter 12g
    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.

  • Hazelnut biscuit

    Egg white 127g
    Sugar 37g
    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 into it.
    Use a piping bag with piping hole, diameter 10mm, and make a disk diameter 15cm.

  • Chocolate glaçage

    Fresh cream 225g
    Callebaut Origine Arriba chocolate 350g
    Nappage 150g

    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.

  • Assembly

    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.

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Miwe
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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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