Overview Print

Inspiring Recipes: Chocolate Pastry

UK Mark Tilling UK
2007 finals - 'Chocolate, Coconut and Mango Entremets' - United Kingdom
1 = Chocolate Chip Biscuit
2 = Nougatine of Cocoa Nib and Almond
3 = Duo of Chocolate Ganache
4 = Coconut Dacquoise
5 = Mango Jelly
6 = Chocolate and Caramel Mousse
7 = Dark Chocolate Glaze
Chocolate Chip Biscuit
Butter 225g
Sugar 200g
Egg Yolks 90g
Flour 300g
Sea Salt 2,5g
Baking Powder 15g
Chocolate Chips 60g
Cream the butter and sugar together.
Add the yolks in two steps.
Mix and add the flour, sald and baking powder.
Add the Chocolate Chips.
Leave to settle in the fridge.
Roll out to 5mm and cut a 14cm round dice.
Bake at 170 degrees for about 15 minutes.

Nougatine of Cocoa Nib and Almond
Butter 85g
Sugar 60g
Glucose 60g
Pectin 7g
Almonds 70g
Cocoa Nibs Callebaut Nibs-s 40g
In a pan cook the butter, sugar, glucose and pectin to 110 degrees.
Add the almonds and cocoa nibs.
Weigh out 30g and spread out into a dice flexipan 14cm and bake at 180° Celcius until golden brown.

Mango Jelly
Mango Puree 310g
Sugar 20g
Hydrated gelatine 31g
Heat the puree with the sugar.
Add the gelatine and mix until melted.
Pour 75g into dice flexipan and freeze.

Duo of Chocolate Ganache
Double Cream 560g
Sugar 45g
Egg Yolks 135g
Callebaut Origine  "Java" milk chocolate 200g
Cacao Barry Origine "Cuba" dark chocolate  300g
Mix the yolks and sugar together and add tot the headed cream.
Cook out on the heat until thickened.
Add to the chocolates to melt.
Leave to cool.
Pipe with a 5 mm piping nozzle in a spiral in a 14 cm dice flexipan.
Place in the freezer.

Coconut Dacquoise
Icing Sugar 330g
Ground Almonds 110g
Ground Coconut 220g
Egg Whites 415g
Sugar 130g
Cream of Tartar 2g
Mix together the icing sugar, almonds and coconut.
Whip up the whites, sugar and cream of tarter.
Fold the meringue into the dry ingredients and mix well.
Pipe in to a 14cm dice flexipan and bake at 180° Celcius for about 20 minutes.

Chocolate and Caramel Mousse
Sugar 200g
Double Cream 400g
Invert Sugar 32g
Cacao Barry Origine "Cuba" dark chocolate 400g
Callebaut Origine "Java" milk chocolate 130g
Whipped double cream 680g
Cook dry the sugar to caramel.
Heat the cream with the invert sugar and pour into the caramel.
Cool to 70° Celcius and add to the chocolates.
At 30 degrees fold in the whipped cream.

Dark Chocolate Glaze
Double Cream 240g
Water 290g
Granulated sugar 360g
Callebaut Cocoa powder CP 120g
Gelatine leaves 12g
Bring the cream, water and sugar to the boil.
Stir in the cocoa powder and cook until 103 degrees.
Let it cool to about 60 ° Celcius and add the dissolved gelatine.

Assembly of the Entremet
Place the chocolate chip biscuit in the bottum of the ring (16cm), and place a little of the mousse on top to stick the Nougatine, place on top of this the duo of chocolate ganache.
Fill on top with a little more mousse and then finish with the coconut dacquoise and mango jelly.
Fill the rest of the ring with the mousse, freeze then de-mould and glaze with the chocolate glaze.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.