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Inspiring Recipes: Chocolate Pastry

Korea Young Teag Jung Korea
2007 finals - 'Crouching Tiger' - Korea
Pâte Sablée Chocolat
Butter 250g
Sugar 160g
Egg yolk 100g
Medium flour 240g
Cacao Barry Extra Brute cocoa powder 22-24% 60g
Almond powder 50g
Baking powder 2g
Salt 2g
Mix butter and sugar and loosen. 
Slowly pour in the egg yolk. 
Blend in th medium flour, the cocoa powder, the baking powder and the salt to the finish.

Genoise Chocolat
Egg 90g
Sugar 70g
Soft flour 54g
Cacao Barry Extra Brute cocoa powder 22-24% 14g
Butter, unsalted 15g
Milk 32g
Heat the egg and sugar in double jacket to 32°C and mix. 
Divide the soft flour and cocoa powder and mix. 
Heat the butter and milk into a paste and finish. 

Feuilletine Chocolat Blanc
Walnut 60g
Sugar 20g
Water 10g
Callebaut W2NV white chocolate 33g
Cacao Barry Hazelnut Praliné 55g
Butter 11g
Cacao Barry Pailleté Feuilletine 55g
Boil the sugar with water and when this becomes a syrup, add the pounded walnut. 
Heat until this mixture caramelises and pour onto a silicone sheet. 
After melting the white chocolate, the hazelnut praline ans the butter, add the Pailleté Feuilletine and walnut into the caramel. 
Place in a 15cm circle to solidify in the refrigerator. 

Crème brûlée cannelle
Cream 240g
Egg yolk 72g
Sugar 48g
Cinnamon stick 1/2pc
Boil the cream with the cinnamon and cover the bowl to keep the scent. 
Stir the egg yolk and the sugar and mix with the scented dairy cream. 
Bake for 20 minutes in the oven at 100°C. 

Crème Chocolat
Egg yolk 110g
Sugar 70g
Milk 275g
Gelatin 7g
Callebaut Origine "Madagascar" dark chocolate 366g
Cream 656g
Sambucca liquor 20g
Boil the egg yolk, sugar and milk at 83°C into an anglaise. 
Mix together with the melted gelatin and the melted chocolate.
Add the whipped cream tp the chocolate mixture and finish with the Sambucca liquor. 

Water 100g
Sugar 85g
Sambucca liquor 20g
Boil the water and sugar. 
When the syrup has cooled down, mix with the Sambucca liquor. 

Chocolate glazing
Water 560g
Neutral napage 880g
Cacao Barry "Extra Brute" cocoa powder 22-24% 126g
Sugar 410g
Callebaut Origine "Madagascar" dark chocolate 126g
Gelatin 60g
Cacao Barry Dark coating 126g
Boil the water with the napage. 
When this boils, add the cocoa powder, sugar, dark coating and gelatin. Bring to a boil again and cool the glazing down immediately. 

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