Page 1

Barry Callebaut Chocolate Academy Chef Source Demonstration April 21st, 2010 Chef Christophe Mazeaud


PIC?

by Barry Callebaut Chocolate Academy Christophe Mazeaud

WHITE CHOCOLATE MOUSSE

METHOD

Ingredients

Weight (g)

Milk Callebaut White Chocolate Mousse Mint Total

1000

1) 2) 3) 4)

800 As needed 1800

Add milk to Callebaut White Chocolate Mousse. Whip on high speed for 5 minutes. Add mint. Pipe and let set in cooler for at least 2 hours.

DARK CHOCOLATE MOUSSE

METHOD

Ingredients

Weight (g)

Milk Callebaut Dark Chocolate Mousse Total

1000

1) 2) 3) 4)

800 1800

Add milk to Callebaut White Chocolate Mousse. Whip on high speed for 5 minutes. Add mint. Pipe and let set in cooler for at least 2 hours.

ASSEMBLY 1) Pipe dark chocolate mousse into chocolate cup. 2) Pipe white chocolate mousse on top and let set in cooler for 4-6 hours.

BARRY CALLEBAUT NORTH AMERICA 600 West Chicago, Suite 860, Chicago, IL 60654 1 866 443 0437 chocolate_academy_usa@barry-callebaut.com

MINT CHOCOLATE MOUSSE ANGEL FOOD CAKE

MINT CHOCOLATE MOUSSE


PIC?

by Barry Callebaut Chocolate Academy Christophe Mazeaud Yeild: 20-­25 Verrines METHOD

PINEAPPLE MARMALADE Ingredients

Weight (g)

Sugar Pineapple, cubed Cornstarch Dark rum Vanilla bean Total weight

64 g 452 g 7g 26 g 1 bean 550 g

CORIANDER ESPUMA Ingredients

Weight (g)

Cream Milk Trimoline St. Domingue Dark Chocolate (72%) Cacao Barry Lactee Superieure (38%) Gelatin Mass Coriander seeds, crushed Total weight

162 g 100 g 16 g 28 g 56 g 12 g 8g 382 g

1. Slowly cook pineapple, sugar, and vanilla bean, allowing pineapple to release juices. Cook until tender. 2. Mix cornstarch and rum. 3. Add to pineapple mixture and bring to a boil. 4. Remove from heat and cool completely. 5. Set aside for assembly.

METHOD 1. Warm cream and milk. 2. Add crushed coriander seeds and infuse for 10 minutes. 3. Warm to 70 °C / 158 °F . 4. Strain and add trimoline and melted gelatin. 5. Pour over chocolates. Mix well with immersion blender. 6. Chill completely. 7. Reserve in cooler in siphon.

METHOD

CHOCOLATE STREUSEL Ingredients

Weight (g)

Flour Potato starch Cocoa powder Hazelnut flour Salt Raw sugar Butter Guayaquil Chocolate 64% Grape seed oil Total weight

50 g 13 g 13 g 40 g 2g 65 g 65 g 50 g 10 g 308 g

BARRY CALLEBAUT NORTH AMERICA 600 West Chicago, Suite 860, Chicago, IL 60654 1 866 443 0437 chocolate_academy_usa@barry-callebaut.com

1. In Robot-Coupe, mix flour, potato starch, cocoa powder, hazelnut flour, salt, raw sugar, and butter just until dough forms. Mix will be crumbly. 2. Chill for one hour. 3. Bake on silpain (perforated silpat) at 160 °C / 320 °F for 8 minutes. 4. Cool completely. Store in freezer. 5. Melt chocolate with oil and use to enrobe frozen streusel. 6. Let set in freezer until ready for final assembly.

PINEAPPLE AND CORIANDER ANGEL FOOD CAKEVERRINE

PINEAPPLE AND CORIANDER VERRINE


PIC?

by Barry Callebaut Chocolate Academy Christophe Mazeaud METHOD

SABLEE DOUGH Ingredients

Weight (g)

Egg Yolks Sucrose Butter Pastry Flour Fleur de Sel Baking Powder Total

160 320 320 450 1.5 30 1281.5

1) Sift together the flour with the baking powder. 2) Cream the butter and salt. 3) Whisk together the yolks and sucrose, then add creamed butter and flour. 4) Roll out to a 5 mm thickness and let rest in cooler, preferably overnight. 5) Bake at 155-160° C / 311-320° F with the vent open until golden brown.

METHOD

PISTACHIO CREMEUX Ingredients

Weight (g)

Cream 35% Egg Yolks Sucrose Gelatin Sheets Water Pistachio Paste Total

1000 240 180 8 48 150 1626

1) Soak the gelatin in the water. 2) Bring the cream to a simmer. 3) Whisk together the yolks with the sucrose, then gradually add the warm cream while whisking constantly. 4) Add the bloomed gelatin and cook to 85° C / 185° F. 5) Remove from heat and add pistachio paste. 6) Strain and cool.

(Note: Amount of pistachio paste varies according to brand. Adjust proportions as needed.)

BAVARIAN MOUSSE WITH CEYLON CINNAMON Ingredients

Weight (g)

Cream 35% Milk Ceylon Cinnamon Sucrose Egg Yolks Gelatin Sheets Water Whipped Cream Total

250 250 25 100 120 12 72 400 1229

BARRY CALLEBAUT NORTH AMERICA 600 West Chicago, Suite 860, Chicago, IL 60654 1 866 443 0437 chocolate_academy_usa@barry-callebaut.com

METHOD 1) Soak gelatin in the water. 2) Bring cream and milk to a boil then add cinnamon. Remove from heat and let steep for 5 minutes. 3) Whisk together yolks and sucrose, then gradually add the warm cream while whisking constantly. 4) Cook mixture to 85° C / 185° F and add bloomed gelatin. Strain and cool to 30-35 °C / 86 - 95 °F. 5) Gently fold into whipped cream.

ASSEMBLY 1) Fill tart shell with pistachio cremeux then pipe mousse on top. 2) Refrigerate until ready to serve.

PISTACHIO ANDFOOD CEYLON CINNAMON ANGEL CAKE TART

PISTACHIO AND CEYLON CINNAMON TART


by Barry Callebaut Chocolate Academy Christophe Mazeaud

PIC?

METHOD

CHERRY SPONGE Ingredients

Weight (g)

Egg Whites Cherry Puree PreGel Albumissimo Sucrose Salt Almond Flour Powdered Sugar Cake Flour Total

150 128 26 225 2 173 38 53 750

Ingredients

Weight (g)

Cherry Puree #1 Sucrose Alginate Xanthan Gum Cherry Puree #2 Kirsch Total

645 113 12 3 525 195 1493

Ingredients

Weight (g)

Callebaut W2 Cream 35% Vanilla Bean Gelatin Sheets Water Pate a Bombe Whipped Cream Total

112 100 1 10 60 187 400 870

Ingredients

Weight (g)

Egg Yolks Sucrose Glucose Water Milk Powder Total

80 80 10 20 10 200

RASPBERRY COULIS

VANILLA MOUSSE

PATE A BOMBE

BARRY CALLEBAUT NORTH AMERICA 600 West Chicago, Suite 860, Chicago, IL 60654 1 866 443 0437 chocolate_academy_usa@barry-callebaut.com

1) Whip egg whites to stiff peaks with Albumissimo, puree, sucrose, and salt. 2) Sift together dry ingredients and fold into meringue. 3) Bake at 190 °C / 375 °F in a convection oven for 8-10 minutes with the vent closed.

METHOD 1) Sift together all of the dry ingredients and add to puree #1. 2) Heat mixture over a bain marie until 60 °C / 140 °F. 3) Add remaining puree and kirsch. 4) Let cool.

METHOD 1) Soak the gelatin in the water 2) Bring the cream and vanilla to 70 °C, / 158 °F then pour over white chocolate and gelatin mass. Emulsify using a hand blender. 3) Fold pate a bombe into mixture followed by whipped cream.

METHOD 1) Whip together egg yolks and milk powder. 2) Heat the sucrose, glucose, and water to 112 °C / 233 °F. 3) Gradually pour the hot syrup over egg yolks and whip on medium speed until cool.

VANILLA-­CHERRY ENTREMET ANGEL FOOD CAKE

VANILLA-­CHERRY ENTREMET

barry callebaut chocolate academy  

chef source demonstration april 21

barry callebaut chocolate academy  

chef source demonstration april 21