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Inspiring Recipes: Chocolate Pastry

USA Vincent Pilon USA
2007 finals - 'Kokopello' - USA
Hazelnut Sponge
Butter 102g
Powder Sugar 78g
Roasted Hazelnut Flour 175g
Pastry Flour 42g
Egg Whites 156g
Sugar 72g
Cream Butter and Powder Sugar together.
Sift the roasted hazelnut and the pastry flour together.
Scrape down the butter and add yolks (set egg whites aside for now).
Scrape down again and add the sifted dry ingredients and mix until combined.
Set aside and begin to whip the egg whites.
Slowly add the sugar till stiff peak is formed.
Gently fold together the two mixtures.
Scale out 350g and spread evenly on lined half sheets pan.
Bake at 170°C (335 °F) for 8 to 10 minutes.

Chocolate Streusel Base
Butter 100g
Sugar 100g
Roasted Hazelnut Flour 100g
All Purpose Flour 75g
Callebaut Cocoa Powder CP 25g
Combine all ingredients together in a bowl.
Cream together until a dough forms.
Roll into a cylinder shape, wrap in plastic and freeze.
Using a coarse grater and grade onto a lined sheet pan, spread evenly and bake at 160°C (325 °F) for 20 minutes.

Callebaut Mycryo NCB 50g
Butter 35g
Cacao Barry Pure Hazelnut paste 70g
Cacao Barry Praline Lenôtre Tradition 135g
Chocolate Streusel Base 285g
Cacao Barry Brésilienne Chopped Hazelnuts 90g
Melt the Mycryo and butter.
Add the Hazelnutpaste and Pralinepaste.
Gently fold in the chocolate streusel base and the Brazil Line.
Roll onto silpat to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.

Chocolate Chantilly
Cream 360g
Cacao Barry "Fleur de Cao" 70 % dark chocolate 130g
Heat heavy cream (to boil) then add the chocolate.
Mix smooth and place in a cooler.
Once cool, whip slightly and spread to desired thickness and freeze.
Once frozen cut to size and keep frozen until use.

Caramel Toffee
Sugar 160g
Cream 160g
Tahitian Vanilla Bean 2 beans
Salted butter 85g
Butter 40g
Warm the heavy cream and the vanilla bean together and set aside.
Melt the sugar to a medium caramel.
Once the sugar has been caramelized deglaze with the warm heavy cream.
Add the butter.
Cook the mixture to 109° Celcius and pour into frame.
Cool and roll to desired thickness.
Freeze and cut to desire size.
Keep frozen until ready to use.

Chocolate Ganache
Cream 250g
Cacao Barry "Fleur de Cao" 70 % 225g
Butter 85g
Trimoline 25g
Heat heavy cream and pour over the chocolate.
Cool mixture to 40° Celcius, then add butter and trimoline.
Spread on sheet evenly and cool.
Cut to desired size and freeze.
Keep frozen until ready to use.

Milk Chocolate Mousse
Whole Milk 180g
Cream 180g
Egg Yolks 180g
Gelatin 12g
Cacao Barry Lactée Supérieure 32,8 % chocolate 390g
Cream 375g
Heat milk and heavy cream together.
Temper in the egg yolk and cook to 85 ° Celcius.
Pour over the bloomed gelatin and the milk chocolate.
Cool mixture slightly and set aside to use.
Whip cream to a soft peak then fold in to the anglaise mixture.
Fill desired mold and freeze.

Shiny Chocolate Glaze
Cream 120g
Water 145g
Sugar 180g
Callebaut Cocoa Powder CP 60g
Gelatin 4g
Bloom gelatin.
Heat heavy cream and water together.
Combine the sugar and cocoa powder then add to the hot cream/water mixture.
Add the bloomed gelatin.
Strain and cool to 45 ° Celcius and then use.

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