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Inspiring Recipes: Chocolate Pastry

Canada Christophe Morel Canada
2007 finals - 'Eagle Spirit' - Canada
The unique freshness of Yuzu with the distinctive aroma of the Venezuela dark single origin, give an amazing combination. The Fleur de Sel will awaken your pallet and the praliné crunchwill create the irresistible envy with passion and delectation of this entremet.
Chocolate flourless biscuit
Butter 120g
Cacao Barry "Venezuela" dark chocolate 100g
Callebaut Cocoa liquor CM 40g
Icing sugar 60g
Callebaut cocoa powder CP 10g
Egg whites 220g
Sugar 80g
Egg yolk 70g
Whole eggs 50g
Whip up the butter and the icing sugar, cocoa powder, yolk and eggs. In a second, mix the whipped up egg whites and sugar. Mix the first mixture with the pre-melted chocolate, then fold in the meringue. Bake on a silicone sheet at 180°C for 10 minutes.

Praliné Crunch
Praliné maison 125g
Cacao Barry "Pailleté Feuilletine" 90g
Cacao Barry "Venezuela" dark origin chocolate 45g
Fleur de sel (salt) 1g
Melt the Venezuela to 45°C, fold in the remaining ingredients. 
150g per entremet.

Fleur de sel chocolate disc
Cacao Barry "Venezuela" dark origin chocolate 300g
Fleur de Sel (salt) 5g
Incorporate the salt into the tempered chocolate, spread a thin coat on acetate sheet. Allow to crystallize and cut a smaller ring than the cake ring. 

Yuzu cream
Eggs 150g
Sugar 160g
Lime zests 2pcs
Yuzu juice 80g
Fresh orange juice 30g
Unsalted butter 240g
Cook to 85°C the yuzu, eggs, sugar and lime zest. Strain teh micture and cool down to 40°C. Add in the butter and mix for 5 minutes, to emulsify the cream thoroughly without adding air. 
Pour into 90g discs in flexible moulds. Chill in the freezer.

Venezuela sabayon mousse
Sugar 180g
Water 52g
Eggs 120g
Yolk 150g
Cacao Barry "Venezuela" dark origin chocolate 450g
Softly whipped cream 35% fat 600g
Boil sugar and water at 128°C. Pour this over th egg yolks and whip up until the pâte à bombe becomes completely cold. 
Fold the lightly whipped cream into the Venezuela chocolate that is melted at 45°C and gently combine with the pâte à bombe. 

Dark chocolate glaze
Water 175g
Sugar 350g
Glucose 100g
Cream 35% fat 300g
Mix all ingredients together and boil at 102°C. Strain and use at 30°C.

Gelatine 18g
Callebaut Cocoa Powder CP 150g
Red liquid colour 5g

In r ings of 8cm diameter, 4,5cm high, pour a layer of Praliné Crunch on the bottom and allow to firm up in the fridge for 5 minutes. 
Pour in the Venezuela Sabayon Mousse 1cm high, then the Fleur de Sel Chocolate Disc, then another layer of Venezuela Sabayon, a disc of Chocolate Flourless biscuit, a disc of Yuzu Cream. Re-do the last 2 steps and smooth out the top of the entremets with the sabayon. Place in the freezer. Unmould and glazen the frozen entremets and decorate with a chocolate Totem. 
Shelf life : 2 days at 5°C. 

Take the entremets out of the fridge 1 hour before tasting. 

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