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Inspiring Recipes: Chocolate Pastry

Denmark Andreas Overgaard Denmark
2007 finals - 'Hexia' - Denmark
Callebaut Hazelnut & Almond praliné Prama 200g
Callebaut Caramel chocolate in Callets 70g
Callebaut Paillete Feuilletine 45g
Temper the chocolate and add the rest.
Spread it out in circles 14 cm diameter.

Lemon Caramelganache
Cream 38 % 88g
Lemon Juice 80g
Glucose 20g
Callebaut caramel chocolate in Callets 240g
Butter 25g
Heat cream, lemon juice, glucose.  Add caramel callets.  Add butter when the temperature is 40 ° Celsius degrees.

Marzipan 80g
Roll the marzipan out in circles 14 diameter.

Cacao Sponge
Sugar 50g
Marzipan 100g
Egg 50g
Flour 15g
Callebaut Cocoa liquor  10g
Egg whites 50g
Sugar 25g
Mix sugar and marzipan, add the egg, then the flour and the cacao.
Make a meringue with the egg whites and the sugar.
Mix it all together.
Bake with 200 ° Celsius.
About 8 to 10 minutes.

Caramel Mousse
Cream 38 % 300g
Callebaut Caramel chocolate in callets 300g
Sao Thomé - Callebaut 30g
Whipped cream 300g
Boil the cream.  Add the chocolate.  Let it cool to 35 ° Celsius, turn it with whipped cream.

Chocolate Glace
Water 175g
Sugar 350g
Glucose 100g
Cream 38 % 300g
Gelatine 18g
Callebaut cocoa powder CP 150g
Red Colour 5g
Boil water, sugar, glucose and cream to 102 ° Celsius.
Add gelatine, cocoapowder and the colour.
Let it boil again.
Let it cool.
Use about 35 ° Celsius.

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