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2nd place

Yoshiaki Uezaki

Japan

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

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Eternal

  • Biscuit chocolat

    Whole Egg 250g
    Invert Sugar (Trimoline)14g
    Sugar 135g
    Flour 100g
    Cocoa Powder 20g
    Butter 25g
    Water 15g
    Orange Zest  2 whole fruits  *This is key ingredients of this recipe

    Mix Whole Egg, Trimoline and Sugar and Whip.
    After 80% whipped, add Water and Orange Zest.
    Mix with Flour and Cocoa powder.
    Add the melted Butter.
    Bake around 9min at 190℃.

  • Caramel noix

    Walnut (roasted) 100g
    Sugar 54g
    Water 24g
    Butter 7g
    Orange Zest 1 whole fruit  *This is key ingredients of this recipe

    Mix the Sugar and Water to make syrup.
    Add chopped Walnut and crystallize the syrup.
    Add Butter and Orange zest.
    Pour into tray and let it to cool down.

  • Chocolat noix

    Caramel Noix 70g
    Callebaut Origin Ecuador 30g
    Cocoa Powder some

    Mix Caramel Noix with melted Chocolate.
    Add Cocoa Powder to coat.
    Use for decoration.

  • Biscuit brownie

    Egg Yolk 126g
    Sugar 80g
    Egg White 180g
    Sugar 112g
    Cocoa powder 55g
    Flour 75g
    Almond Powder 18g
    Fresh Cream 50g
    Butter 98g
    Callebaut Origin Ecuador 115g
    Walnut (roasted) 100g

    Melt the Chocolate, Fresh Cream and Butter together.
    Add Egg Yolk, Sugar, Flour , Cocoa powder and Almond Powder.
    Add meringue and mix lightly.
    Add Walnut.
    Bake around 25min at 170℃.

  • Saumur zest

    Saumur 80g
    Orange Zest 3 whole fruits  *This is key ingredients of this recipe
    Sugar 5g

    Mix Orange zest and Sugar.
    Warm Saumur until 40℃.
    Add to the Orange zest.
    Cover with cling wrap to infuse flavour.

  • Confiture d'orange

    Orange et orange amere puree 60g
    Passion fruit Puree 30g
    Fresh orange Juice 35g
    Saumur Zest 15g
    Sugar 40g
    Pectin 3g

    Mix all the ingredients.
    Put into a sauce pan and boil.

  • Ganache orange

    Callebaut Origin Arriba 100g
    Callebaut Origin Ecuador 30g
    Fresh Cream 50g
    Saumur Zest 18g
    Confiture d'Orange 70g

    Melt the 2 chocolates
    Add warmed Fresh Cream then emulsify.
    Mix with Confiture and Saumur Zest.

  • Sirop d'orange

    Confiture d'Orange rest
    Fresh Orange Juice 10g
    Saumur Zest 10g
     

    Mix all the ingredients together.

  • Crème d'orange

    Callebaut Origin Arriba 32g
    Orange et orange amere puree 25g
    Fresh Orange Juice 22g
    Sugar 13g
    Saumur Zest 8g
    Gelatin 2g
    Fresh Cream 76g

    Warm Puree, Juice and Sugar.
    Add Gelatin, Saumur Zest.
    Mix with the melted Chocolates. 
    Mix with Fresh Cream (80% whipped).

  • Chantilly chocolat d'orange

    Callebaut Origin Ecuador 25g
    Milk 32g
    Sugar 8g
    Samur Zest 13g
    Orange et orange amere puree 12g
    Speculoos Powder 0.2g
    Gelatin 1.6g
    Fresh Cream 80g
     

    Warm Milk and Sugar.
    Add Gelatin.
    Mix with the melted Chocolate.
    Add Puree, Saumur and Speculoos Powder.
    Mix with Fresh Cream (80% whipped).

  • Crème au chocolat

    Milk 114g
    Tahitian Vanilla pod 1/3
    Egg Yolk 20g
    Sugar 6g
    Gelatin 2.6g
    Callebaut Origin Ecuador 60g
    Callebaut Origin Arriba 144g
    Coffee beans 10g
    Fresh Cream 192g
    Speculoos Powder 0.2g

    Crush coffee beans roughly.
    Add into the warmed Milk.
    Infuse for 5 min.
    Make anglaise with the Milk, Vanilla, Egg Yolk, Sugar and Speculoos Powder.
    Add Gelatin.
    Mix with the melted Chocolates.
    Add Fresh Cream (60% whipped).

  • Glacage chocolat caramel

    Sugar 150g
    Trehalose 120g
    Fresh Cream (A) 270g
    Callebaut 3815NV 69g
    Gelatin 9.6g
    Fresh Cream (B) 180g
    Kahlua 30g

    Make a Caramel with Sugar and Trehalose.
    Add the warmed Fresh Cream (A), add Gelatin.
    Mix with the Chocolate.
    Add Fresh Cream (B) and Kahlua.

  • Finishing

    Slice 7mm thin BISCUIT CHOCOLAT layer, apply SIROP d'ORANGE on the surface.
    Pour CRÈME d'ORANGE (5mm thin) then put into the Freezer.
    Pour CHANTILLY CHOCOLAT d'ORANGE (5mm thin), put into Freezer.
    Pour GANACHE ORANGE thinly, Sprinkle CARAMEL NOIX, pour GANACHE ORANGE again on it, then make this layer 7mm.
    Place BISCUIT CHOCOLAT on top.
    Pour 1/3 of CRÈME AU CHOCOLAT into frame.
    Place the frozen center.
    Pour CRÈME AU CHOCOLAT again.
    Place BISCUIT BROWNIE with SIROP d'ORANGE on top.
    Put into Freezer.
    Coat with GLACAGE CHOCOLAT CARAMEL.
    Decorate with CHOCOLAT NOIX and ORNAMENT.

     

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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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