Naomi Mizuno

World finals 2007 Best Pastry

• 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.