Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted October 24, 2017
RECIPE OF THE DESSERT ON A PLATE WITH CHOCOLATE "SWIRL"- BELGIUM 2016
Around the contest

Ganache chocolate biscuit

  • 255 gr. Egg whites
  • 192 gr. Sugar
  • 1 gr. Tartric acid (50/50)
  • 204 gr. Egg yolks
  • 28 gr. Cocoa powder
  • 56 gr. Flour
  • 34 gr. Starch
  • 120 gr. Chocolat Valrhona Caribbean
  • 110 gr. Fresh cream 35%

Make a ganache with the cream and the Valrhona Caraïbe chocolate.
Whip the first 3 ingredients together.
Add liquid egg yolks then incorporate the mixed dry ingredients.
Take a little of this mass to relax the ganache, and mix together.
Spread 600 gr. per tray 40/60 and bake 10 minutes at 170°C, closed damper.

Passion/ apricot jelly

  • 510 gr. Passion purée Boiron
  • 310 gr. Apricot purée
  • 10 gr. Pure lemongrass extract
  • 150 gr. Inverted sugar
  • 210 gr. Granulated sugar
  • 14 gr. Pectin NH 325

Mix sugar and pectin NH.
Cook the rest of ingredients together in a cooking pan.
At 40°C, add the mix sugar/pectin and boil the preparation.
Spread regularly on the biscuit (1200/tray).
Put in the fridge 1 hour to set. Roll the biscuit on the length.
Then slice it on 8mm.

Vanilla / almond milk Bavarian cream

  • 100 gr. Full fat milk
  • 100 gr. Fresh cream Debic 35%
  • 1 Vanilla pod
  • 40 gr. Almond milk extract
  • 55 gr. Egg yolks
  • 6 gr. Gelatin leaves, silver
  • 150 gr. Chocolate Valrhona Ivory
  • 350 gr. Whipped fresh cream Debic 35%

Soak the gelatin in very cold water.
Boil the cream, the milk, and the vanilla, poor onto the egg yolks and recook at 85°C if needed.
Pour into the chocolate, add the drained gelatin and mix correctly.
At 26-28°C incorporate the softly whipped cream.

Coriander crumble

  • 130 gr. Butter
  • 80 gr. Brown sugar
  • 60 gr. Granulated sugar
  • 150 gr. Flour
  • 3 gr. Powdered coriander
  • 3 gr. Salt
  • 2 zests of lemon

Mix all the ingredients together until the texture is homogeneous and sandy.
Spread on a tray and cook at 160°C during +/-20 minutes.

Jivara Earl Grey crémeux

  • 250 gr. Full fat milk
  • 250 gr. Fresh cream 35%
  • 20 gr. Earl Grey Tea
  • 100 gr. Egg yolks
  • 50 gr. Granulated sugar
  • 300 gr. Chocolate: Valrhona Jivara 40%
  • 25 gr. Chocolate:  Valrhona Coeur de Guanaja

Infuse the tea in the hot milk (80°C) for 30 minutes.
Make a custard with the milk, the cream and the egg yolks (85°C).
Poor onto chocolates.
Mix to obtain a homogeneous shiny mixture. Let crystallize à 4°C.

Lime sorbet

  • 654 gr. Water
  • 40 gr. Milk powder 0%
  • 162 gr. Granulated sugar
  • 152 gr. Inverted sugar
  • 95 gr. Dried glucose
  • 300 gr. Lime juice
  • 33 gr. lemongrass concentrate
  • 6 gr. Stabilizer
  • 30 gr. Granulated sugar

Warm the water and the milk powder.
At 40°C, add the sugar mixed with the stabilizer, the inverted sugar and the spray-dry glucose.
Warm at 85°C and poor onto the lime juice and lemongrass paste.
Mix and let rest at 4°C for 12 hours.
Churn and create quenelles.

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