Inspiring Recipes: Chocolate Pastry

Brown Sugar Caramel
Dry candy:
· Cassonade sugar 200 g

Bitter Biscuit
Spill in the cutter:
· Marzipan paste 89 g
· Egg 28 g
· Yolk 67 g

Add little by little:
· Cacao Barry Poudre de Cacao Extra Brute 24 g
· Flour 24 g
· Ointment butter 24 g

Whip apart and unite:
· Yolk 84 g
· Sugar 56 g

Bake at 190 °C for 7-8 min. on the moulds. 


Nut Creamy
Make an English cream with:
· 35% cream 178 g
· Yolk 53 g
· Sugar 44 g

Add:
· I.G.P. nut paste 62 g
· Cacao Barry Beurre de cacao Mycryo 10 g

Once obtained the mixture put it inside the circle with the nut and gruè cous cous under , add a cacao biscuit over and freeze.

Cacao glaze
Boil at 104 °C:

Water 1100 g
35% cream 1000 g
Cacao 500 g
Sugar 1100 g
Glucose 500 g

Soften and unite:

Isinglass 50 g

Unite the isinglass when the mass is tepid and cover it with a film. Use a 30-35 °C.
Once obtained the caramel, stend between two Silpat with the rolling-pin . Make cool crumble and put over the cacao biscuit.