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Sylvain Bortolini

USA

Won the 2007 Mexican Pastry Championship for his sugar work and chocolate sculpture.

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Metate

  • Pecan nut praline

    pecan nuts 500g
    sugar 500g
    vanilla pod 1
    water 120g

    Put the pecan nuts in a copper preserving pan.
    Heat the sugar with the vanilla pod to 118˚C.
    Pour the sugar over the pecan nuts and dust it all over a low heat.
    Melt the sugar to achieve clear caramelisation, looking inside the nuts.
    Pour out onto a Silpat.
    Leave it all to cool and then crush it all up to make a smooth paste.

  • Pecan nut praline 2

    pecan nut praline 250g
    melted superior milk couverture 25g
    melted Mycryo butter 25g

    Mix all the ingredients together and then table the praline on marble to temper it to 22˚C.
    Pour the praline out into a mold.

  • Banana ganache

    36% cream 200g
    Trimoline 50g
    banana purée 150g
    Ghana milk couverture 225g
    Guayaquil dark couverture 225g
    butter 100g
    sorbitol 40g
    Mycryo 10g

    Bring the cream, Timoline, banana purée and sorbitol to a boil.
    Pour the mixture over the couvertures in a Robot Coupe.
    Mix at medium speed to make a smooth, even ganache.
    Add the butter in paste form.
    Add the Mycryo at 34˚C.
    Table the ganache at 28˚C then pour out.

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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