Home > About > World finals > Yoshiaki Uezaki
2nd place

Yoshiaki Uezaki

Japan

Yoshiaki Uezaki won the title of “Best Patissier” at the “Japanese Cake Show” in 2007.

back to the recipe overview »

Aztec

  • Noisette Craquelin

    Roasted Hazelnut cut in 4 80g       
    Sugar 25 g                                    
    Water 12.5 g                                      
    Butter 7 g                                       

    Make syrup with sugar and water.
    Add roasted Hazelnut to caramelize.
    Add butter.
    Put into tray and leave it to cool.

  • Caramel Lavender

    Milk 33g                                 
    Fresh Cream 33g                
    Sugar (A) 10 g                                      
    Sugar (B) 40 g              
    Lavender Honey 50 g *This is key ingredient of this recipe
    Jozo Gourmet Salt (Crystal Freak 0.4 g
    Butter 60 g                                              

    Make caramel with Sugar (A).
    Add Milk, Fresh Cream, Sugar (B) and Honey.
    Cook until 107℃.
    Add Salt and Butter.

  • Ganache Kalamansi

    Origin Ghana 190 g             
    Extra-bitter Guayaquil 62 g   
    Fresh Cream 90 g                                  
    Invert sugar (Trimoline) 10 g                 
    Kalamansi puree 70 g                           

    Melt the 2 chocolates.
    Add warmed Milk and Trimoline.
    Add Kalamansi Puree.
    Emulsify with hand blender.

  • Shell

    1. Prepare Cacao Barry Extra-bitter Guayaquil for the shell.
  • Finishing

    Brush colors onto mould.
    Pour Cacao Barry Extra-bitter Guayaquil to make shell.
    Pipe Caramel Lavender into the mould until 1/2.
    Put 3 pieces of Noisette Craquelin.
    Pipe Ganache kalamansi to fill the mould.
    Close the shell with Cacao Barry Extra-bitter Guayaquil.

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
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: