CONTEST
Nymph chocolate cake As mythological characters of the woods, the nymphs of oak trees, or dryads, embody the strength and luxuriance of vegetation. The evocative power of the flavours, the magic of consistencies, and the harmony of colours: they all take us back to enchantment. From a thin chocolate sponge are diffused the flavours of cocoa and vanilla, the fragrance of hazelnut, the freshness of exotic fruits, finally to meet the consistency of the almond brittle and the surprise of the glaze covering.
Thin chocolate sponge cake yolks sugar egg whites sugar Ovoneve cocoa Valrhona 64% Tainori chocolate flour cream
g g g g g g g g g
280 190 360 120 4 40 160 80 160
Whisk the egg yolks slightly heated with sugar, whisk in the meantime the egg whites with sugar, cream of tartar and the Ovoneve. In the meantime, create an emulsion of chocolate and cream. Combine the two whipped masses, add the sieved powder and finally the emulsion of chocolate and cream. Spread thin, bake valve closed at 220°C for about 8 minutes.
Custard base milk cream yolk sugar vanilla pod
g g g g no.
345 230 128 58 1
passion fruit powder calibrated caramelized
g
1,5
hazelnuts
g
30
Melt the liquid butter and the chocolate, the praline and hazelnut paste. Mix well with the passion fruit powder and add the chopped crunchy. Spread on a thick bar.
Vanilla mascarpone cream sugar water yolks mascarpone cream Italgel Fast gelatin Tahiti vanilla bean
g g g g g g n.
120 31 80 325 325 7 1
Orizaba chocolate caramel caster sugar liquid butter butter Corman fresh cream glucose salt vanilla cocktail Orizaba chocolate cocoa butter Italgel Fast gelatin
g g g g g g g g g g
138 24 24 268 12 5 6 199 23 6
g g g g g g
160 320 320 450 30 5
Sablé Breton egg yolks caster sugar butter flour baking powder salt
Boil milk and cream with the vanilla, add egg yolks mixed in advance with the two sugars and bake at 83°C. Strain and use immediately.
Manjari mousse custard Manjari chocolate 64% whipped cream uht Corman
g g g
325 380 450
Create an emulsion with the custard and hot chocolate, when the mixture is at 38°C, lighten it with whipped cream.
Mango, passion fruit and banana gelatin passion fruit puree Ravifruit g mango puree g mashed banana g sugar g gelatin g water g
63 38 25 25 28 14
Melt some of the puree with sugar and gelatin rehydrated, add the remaining puree, strain and reduce temperature.
Crunchy hazelnut Jivara milk chocolate 40% almonds and hazelnut praline 60% Valrhona hazelnut paste Agrimontana liquid butter Valrhona sablé Breton calibrated grain Eclat d'Or
g
36
g g g g g
24 30 5 55 45
Whip the egg yolks with sugar. Meanwhile, sift together the flour and baking powder. When the yolks are installed, add the butter cream, then the mixture of flour and yeast. Spread then 5 mm on a plate and let it sit before cooking or store in a freezer, uncooked. Cook, fan on at 155°160°C.
Cocoa glaze water sugar cream uht Corman gelatin Italgelatine water cocoa gelatin
g g g g g g g
50 376 416 32 160 135 500
Boil water with gelatin, add the cream and boil, then sugar and boil, then cocoa and boil and finally rehydrated gelatin and simmer. Emulsify and filter. Chill. Use at 35°C.
Caramelized hazelnuts water sugar hazelnuts
g g g
80 200 500
Emmanuele Forcone Davide Comaschi Domenico Longo Luigi Biasetto (president) Alessandro Dalmasso (coach) Team Italy
14
2011 - www.pasticceriainternazionale.com - n. 19