Inspiring Recipes: Chocolate Pastry

INGREDIENTS FOR LINZER BASE
175g Butter
75g Icing sugar
10g Hard boiled egg yolk
30g Ground almonds
190g Soft flour
5g Baking powder
1g Salt
1 Orange, zested rind

OVEN TEMPERATURE 180°C

1. Cream butter and sugar then add egg yolk (pass through a sieve to ensure a smooth paste.)
2. Add dry ingredients and zest, in order to make smooth dough, wrap and store.
3. Roll out thinly between 2 metal bars (2mm thick) and make 2 x 23cm round cake rings and chill them.
4. Bake bases until light golden in colour. Cool for final assembly. (do not remove rings from cooked linzer base)


CHOCOLATE CREMEUX
125g Whipping cream
125g Milk
20g Caster sugar
50g Egg Yolks
140g Dark Callebaut Silky 800 Couverture coins

1. Pour the whipping cream, milk and sugar into a saucepan. Bring to the boil.
2. In a separate bowl, use the whisk to break the yolks.
3. Once the ingredients in the pan are boiling, temper some of the mix into the yolks.
4. Make a liaison with the yolks back into the pot (reducing heat to med-low temperature)
5. Bring the sauce (cooked anglaise) to 82°C.
6. Quickly strain this anglaise over the chopped couverture.
7. Mix or blend until smooth and creamy.
8. Place a piece of cling-film directly on top of the sauce to prevent a skin forming. Chill sauce quickly.

FLOURLESS SPONGE
300g Egg yolks
75g (1) Caster sugar
225g Egg whites
75g (2) Caster sugar
135g Dark Chocolate Callebaut Fortina
135g Butter, melted

OVEN TEMPERATURE 180°C

1. Whip the yolks together with 75g sugar (1) to full volume.
2. Whip whites with 75g sugar (2) to full but not dry peaks.
3. Melt the couverture and add the butter to melt in fully.
4. Fold the whites into the whipped yolks.
5. Fold the chocolate/butter into the aerated egg mixture.
6. Divide finished mixture onto 2 sheet trays.
7. Bake until cooked, but moist.
8. Once cool, use a 18cm cake ring to cut out 4 bases.


CHERRY MARMALADE
150g Cherries
100g Cherry puree
125g (1) Caster sugar
50g Liquid glucose
14g Pectin
10g Lemon juice

1. Combine cherries, Cherry puree, 125g caster sugar (1) and liquid glucose in a saucepan.
2. Bring to the boil and simmer for 2-3 minutes then remove pan from heat and add the pectin. Bring back to boil then reduce slightly .
3. Finally add lemon juice.
4. Remove pan from heat, cover and store.


CRUNCH
75g Butter
35g Liquid Glucose
100g Icing Sugar
2g Pectin

OVEN TEMPERATURE 170°C

1. Using a saucepan, slowly melt the butter and glucose.
2. Next, combine and sift icing sugar and pectin.
3. Follow by adding the sifted ingredients over the sauce pan and bring this mixture to a boil (stirring constantly).
4. Once boiled, pour this mixture over silicone parchment and place into the oven. Bake until golden in colour and appears to bubble.
5. Remove from the oven and let cool.
6. Once cool, crush the hardened pieces into small bite-size bits. Set aside until assembly.


MILK CHOCOLATE MOUSSE
6g Gelatine leaf
24g Water
96g Milk
296g Milk Callebaut Excellent 845 couverture coins
350g Whipping cream, whipped

1. Bloom the gelatine in the water
2. Bring milk and to the boil. Add the gelatine, then pour over the chocolate to make ganache.
3. When ganache is starting to cool, fold in the whipped cream to make the mousse. Set aside until ready for assembly.

VANILLA CREAM
16g Gelatine
64g Water
5 Vanilla pods
225g Milk
175g (1) Whipping cream
125g Caster sugar
180g Egg yolk
500g (2) Whipping cream

1. Bloom the gelatine in the water
2. Combine the vanilla pods, milk, whipping cream (1) and half the sugar in a saucepan and bring to the boil.
3. Mix the remaining sugar and egg yolk.
4. Temper the boiled mixture with the egg yolk mixture and return to pan and heat to 82°C – to make an anglaise sauce.
5. Add gelatine.
6. Cool to about 25°C.
7. Whip the cream (2) and fold into the sauce. Set aside until ready for assembly.

CHOCOLATE GLAÇAGE
8g Gelatine leaves
24g (1) Water for gelatine
210g Caster sugar
70g Cacao Barry Cocoa powder extra brut
40g (2) Water
140g Whipping cream

1. Bloom gelatine in the water (1).
2. Combine the remaining ingredients together and make a paste.
3. Follow by bringing paste to a boil. Boil to 72 brix or 113°C.
4. Once the consistency has been reached, remove and add the gelatine. Blend in well (hand blender).
5. Strain and cool. Glaze around 30°C.

INSERT CAKE AND FINAL ASSEMBLY

1. Prepare flourless cake ‘sandwich’ in a smaller ring (the flourless sponge base, followed by a spread of Fresh Cherry marmalade, then a small amount of the chocolate mousse, followed by the crunch layer. A chocolate cream ring is inserted , followed by a bit more chocolate mousse and topped with flourless sponge). Freeze.
2. Remove the cake ‘sandwich’ from freezer.
3. Ladle some vanilla cream over the prepared linzer base. Position the cake ‘sandwich’ on top. By the Archimedes principle the vanilla cream will be forced up the sides of the cake ring. Top with more vanilla cream. Level surface and freeze.
4. Un-mould, spray and glaze. Decorate with chocolate decorations.