Page 28 - Pastry & Baking Magazine

Regional Showcase
26
Pastry & Baking North America
Hazelnut Craquant
Yield: 10 pieces
Butter 50g
Sugar 50g
Praline Grains 100g
1.
Mix all ingredients together in mixer.
2.
Spread between 2 Silpats.
3.
Bake 6 minutes at 330°F.
Chocolate Pain de Genes
Fresh Egg 157g
Almond Paste 160g
Butter 50g
Cacao Powder 10g
All Purpose Flour 20g
Baking Powder 2g
1.
Whip eggs and almond paste slowly
until the ribbon.
2.
Add sifted dry ingredients
together.
3.
Fold with the melted butter.
4.
Spread at 1/4 inch thickness.
5.
Bake 8 minutes at 330°F.
Mexique Cremeux
Cream 35% 125g
Milk 125g
Fresh Yolks 50g
Sugar 37g
Mexique 66% 90g
1.
Make an Anglaise with cream, milk,
yolk and sugar.
2.
Add to Chocolate.
Kalamansi Cream
Kalamansi Puree 75g
Fresg Egg 50g
Sugar 55g
Gelatine Mix 4g
Butter 75g
Mycryo 18g
1.
Make a pastry cream with the puree
eggs and sugar.
2.
Poor over the butter and Mycryo.
3.
Add the melted mix gelatine.
Chocolate Mousse
Mexique 66% 150g
Ghana 40.5% 37g
Milk 125g
Mix gelatine 20g
Cream 35% 250g
1.
Boil the milk.
2.
Make a ganache with the chocolates.
3.
Add melted mix gelatine.
4.
Fold with the whipped cream.
Ghana Glacage
Sugar 263g
Isomalt 263g
Cream 35% 445g
Water 198g
Cornstarch 19g
Gelatine 11g
Ghana 40.5% 290g
1.
Make a dry caramel with Isomalt
and sugar.
2.
Deglaze with warm cream.
3.
Add 150g of water mixed with
cornstarch.
4.
Boil for 1 minute.
5.
Cool down at 35°C.
6.
Mix with melted chocolate and
melted mix gelatine.
7.
Use right away at 35°C.
Mix Gelatine
Gelatine 10g
Water 50g
1.
Bloom the gelatine in the cold water
for 20 minutes.
2.
Melt in microwave when needed.
Chocolate Spray
Mexique 66% 100g
Cocoa Butter 100g
Melt the ingredients together.
L’Art du Chocolatier
Challenge
Pastry Submission
LasVegas
Simon Bregardis
Assistant Executive Pastry Chef
Bellagio Resort and Casino
Your Notes