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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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Quetzalcoatl ~Forest of origin~

  • Biscuit Joconde

    Whole egg 210g
    Flour 42g
    Icing sugar 147g
    Almond powder 147g
    Egg white 147g
    Sugar 52g
    Butter 35g
    Dessicated Coconut 30g

    Mix Whole egg, Flour, Icing sugar and Almond powder.
    Add meringue step by step.
    Add the melted butter.
    Spread on the baking sheet and sprinkle with Dessicated coconut on top.
    Bake around 10 min at 170 ℃.

  • Streusel Coco

    Sugar 25g
    Flour 25g
    Almond Powder 25g
    Butter 25g
    Dessicated Coconut 11g

    Mix all ingredients into Robot Coupe and make a crumble texture.
    Bake around 10min at 170 ℃.

  • Case Chocolat

    Callebaut Origin Arriba 150g
    Callebaut Cocoa Butter 20g

    Melt Chocolate and Cocoa Butter.
    Pour into the mould to make a shell.

  • Feuilletine chocolat

    Callebaut Paillete Feuilletine 30g
    Dessicated Coconut (roasted) 10g
    Streusel Coco 70g
    Callebaut Origin Arriba 35g

    1. Mix all ingredients.
    2. Spread onto plastic sheet.
    3. Leave it to set.
  • Tuilles cacao

    Sugar 15g
    Butter 11g
    Glucose 5g
    Callebaut Cocoa Nibs (roasted) 13g

    Melt Sugar, Butter and Glucose together.
    Add Cocoa Nibs.
    Make balls around 2cm.
    Put them on the baking sheet and place 6cm cercles.
    Bake around 7min at 170℃.

  • Passion fruit coulis

    Passion fruit Puree 65g
    Water 30g
    Vino Cacao Noir 80g     *This is key ingredients of this recipe
    Sugar 90g
    Pectin 2g
    Vanilla Pod 1/2
    Pink Pepper 10 pieces
    Lemon juice 10g

    Mix all the ingredients into a sauce pan.
    Boil them.

  • Sauce exotic

    Passion fruit Coulis 80g
    Passion fruit Puree 30g
    Pabana Puree 30g
    Vino Cacao Noir 20g       *This is key ingredients of this recipe
    Sugar 5g
    Pineapple 60g
    Red Currant 12 pieces

    Cut Pineapple into 5mm dice.
    Mix with all other ingredients and warm.

  • Saute de fruit

    Fresh Banana 100g
    Fresh Mango 25g
    Fresh Pineapple 25g
    Butter 15g
    Sugar 10g
    Passion fruit Coulis 30g
     

    Make a Caramel with Butter and Sugar.
    Saute the fresh fruits with the caramel.
    Add the Passion Coulis.
    Cool down.

  • Gelée de coco

    Callebaut W6 35g
    Milk 6g
    Sugar 6g
    Coconut Liqueur 10g
    Coconut Puree 35g
    Fresh Cream 40g
    Gelatin 1.5g

    Warm the Milk and Sugar.
    Add Gelatin.
    Mix with melted Chocolate.
    Add Coconut Puree, Liqueur and Fresh Cream.
    Pour into the mould.
    Put in the freezer.

  • Chantilly chocolat au lait

    Callebaut Origin Arriba 142g
    Fresh Cream (A) 68g
    Gelatin 2g
    Fresh Cream (B) 145g

    1. Warm Fresh Cream (A)
    2. Add Gelatin.
    3. Mix with the melted Chocolate.
    4. Add Fresh Cream (B) (70% Whipped).
  • Sorbet au chocolat

    Milk 150g
    Coconut Puree 90g
    Egg Yolk 38g
    Sugar 40g
    Cocoa Powder 8g
    Callebaut Origin Ecuador 16g
     

    Warm all the ingredients to make anglaise.
    Pour into a beaker and put in the freezer.
    When it frozen, put into PacoJet.

  • Chantilly coco

    Fresh Cream 100g
    Coconut Liqueur 10g
    Sugar 9g

    Whip all together until 40% whipped.

  • Chocolat ornament

    Callebaut 3815NV
    Cacao Butter Colours
     

    1. Make Chocolate ornament.
  • Pistol chocolat

    Callebaut 3815NV  50 g
    Callebaut Cocoa butter 50 g

    Use for spray.

  • Finishing

    Pour CHANTILLY CHOCOLAT AU LAIT into the CASE CHOCOLAT to Chemiser.
    Pour SAUCE EXOTIC, add GELEE DE COCO.
    Close with CHANTILLY CHOCOLAT AU LAIT.
    Put into the Freezer.
    Place BISCUIT JOCONDE and FEUILLETINE CHOCOLAT on the plate.
    Put the frozen CHANTILLY CHOCOLAT on top.
    Decorate with CHOCOLAT ORNAMENT. 
    Place SAUTE DE FRUIT in round shape.
    Put the SORBET CHOCOLAT on top.
    Cover with CHANTILLY COCO.
    Decorate with TUILES CACAO.

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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