Vincent Pilon USA
| Nutella | 100g |
| Cacao Barry Excellence 55 % dark chocolate | 50g |
Mix until smooth and pipe into desired mold.
Keep frozen until ready to use.
| Icing Sugar | 150g |
| Butter | 187g |
| Almond Paste | 19g |
| Roasted Hazelnut Flour | 187g |
| Callebaut cocoa Powder CP | 10g |
| Egg Yolks | 23g |
| Whole Eggs | 187g |
| Creme | 94g |
| Lemon Zest | 1g |
Add all the ingredients together and blend until smooth.
Fill half of mold and place Hazelnut Ganache in center.
Continue to fill mold till 3/4 full and bake at 350° F for 20 minutes.
| Milk | 1000g |
| Sugar | 160g |
| Pastry Cream Powder | 70g |
| Egg Yolks | 180g |
| Tahitian Vanilla Bean | 3 beans |
| Gelatin Sheets | 3 sheets |
| Cream | 250g |
| Cacao Barry Extra Bitter Guayaquil 64 % dark chocolate |
300g |
Combine sugar and pastry cream powder with the egg yolks and set aside.
Heat the milk with the vanilla bean then temper in the egg yolk mixture.
Cook until thick, add the chocolate and bloomed gelatin.
Mix until smooth and cool completely.
Whip the cream to a medium peak.
Fold whipped cream into chocolate pastry cream base.
| Butter | 100g |
| Powder Sugar | 250g |
| Milk | 100g |
| Pastry Flour | 50g |
| Roasted Hazelnut Flour | 68g |
| Salt | 8g |
Combine butter, milk and dry ingredients in the food processor and mix until smooth.
Chill mixture and allow to set.
Spread over desired mold and bake at 335 ° F for 8 minutes.
| Milk | 736g |
| Skimmed Milk Powder | 75g |
| Creme | 267g |
| Sugar | 101g |
| Atomized Glucose | 60g |
| Trimoline | 30g |
| Cacao Blanc Satin 29,20 % white chocolate | 225g |
| Cremodan Stabilizer | 6g |
| Tahitian Vanilla Bean | 2 beans |
When mixture reaches 25° Celsius add the glucose, trimoline, and half of the sugar.
Once it reaches 35° Celsius add the heavy Cream.
After it reaches 40° Celsius add the White Chocolate.
Then after the mixture reaches 45° Celsius add the second half of the sugar and the stabilizer.
Cook the mixture to 85° Celsius and cool.
Once mixture is cool, spin till desired texture and serve.
| Sugar | 100g |
| Butter | 100g |
| Cream | 100g |
| Tahitian Vanilla Bean | 2 beans |
| Banana | 6 whole |
Warm heavy cream and vanilla bean and set aside.
Melt sugar to a light caramel.
Deglaze with the warm cream then add the butter.
Sauté the banana til "al dente" and serve.
| Milk | 125g |
| Cream | 62g |
| Cacao Barry Extra Bitter Guayaquil 64 % dark chocolate | 100g |
| Callebaut Cocoa Powder CP | 10g |
| Sugar | 35g |
Combine the Cocoa Powder and the sugar then add it to the hot cream mixture.
Mix together until smooth and pour over the chocolate.
Bur mix together and use.
