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John Costello

United Kingdom

John Costello recently participated in the World Pastry Team Championships in Phoenix.

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Mayan Gold

  • Apricot sorbet

    Apricot puree 250g
    Apricot juice 100g
    Water 25g
    Sugar 100g
    Vanilla Pod ½
    Glucose Syrup 30g
     

    Heat together to 90°c in the Mycook/Thermomix
    Pour into frozen Pacojet beaker and freeze

  • Apricot crisp

    Apricot juice 200g
    Sugar 35g
    Film powder 4g

    Mix together with stick blender
    Stencil onto Silpat
    Dehydrate for five hours

  • Crunch biscuit

    Salted Butter 300g
    Sugar brown 300g
    Bres 400g
    Cocoa nibs 100g
    Tanzania cocoa powder 60g
    Flour 40g
     

    Cream butter and sugar together
    Add cocoa nibs
    Add Bres
    Add sieved flour and cocoa powder
    Place into frame and bake 160°c for 20 minutes
    Remove from oven and cut to required size

  • Apricot Fruit Salad

    Apricots (cubed) 250g
    Sugar 20g
    Apricot brandy 10g
    Chocolate red wine 30g

    Heat apricots and sugar
    Add apricot brandy and chocolate red wine
    Remove from heat and cool
    Spoon into silicone moulds and freeze

  • Chocolate and Praline Mousse

    Cream 35% fat (A) 150g
    Praline hermitage 150g
    Chocolate Alto El Sol 150g
    Cream 35 % fat (B) 450g 
     

    Heat cream A, praline and chocolate to 40°C in the Mycook/Thermomix
    Allow to cool slightly
    Whip cream (B) to soft peaks and fold into above

  • Apricot fluid gel

    Apricot juice 150g
    Sugar 80g
    Gellan F 8g

    Mix sugar and Gellan F together
    Heat apricot juice and add sugar and Gellan F
    Mix using a stick blender
    Once cooled, continue to mix until soft

  • Apricot Brandy Jelly Cubes

    Apricot puree 70g
    Apricot Brandy 20g
    Sugar 20g
    Powdered Gelatine 8g
    Water 40g
     

    Soak gelatine in water
    Warm puree, brandy and sugar
    Add soaked gelatine
    Refrigerate until required

  • Chocolate Crunch

    Fondant 100g
    Glucose Syrup 100g
    Isomalt 100g
    Tanzanian cocoa mass 70g

    Cook the fondant, glucose and Isomalt to 148°c
    Add cocoa mass
    Pour onto Silpat
    Once cooled, blend to small piece

  • Praline powder

    Praline Hermitage 60g
    Maltradextrin 40g

    Mix together.

  • White Chocolate Page

    white chocolate
    transfer sheet

    Spread chocolate onto transfer
    Place into tube and allow to crystallise

  • Chocolate Sauce

    Compound Chocolate 114g
    Chocolate (Madirofolo) 114g
    Milk 116g
    Glucose 43g
    Mycryo 17g
    Cocoa powder 8g

    Heat together to 50°c in Mycook/Thermomix
    Store until required

  • Spray Chocolate

    Cocoa butter 150g
    Red Cocoa butter 20g
    Mexican dark chocolate 200g

    Combine and melt to 40°C.

  • Finishing

    Assembly - Inkpot
    Pipe chocolate and praline mousse halfway into ink pot mould
    Place apricot fruit salad into middle
    Continue to pipe mousse until 5mm from top of mould
    Top with a piece of crunch biscuit
    Freeze
    Remove from freezer and moulds
    Spray with chocolate

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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