Page 24 - Pastry & Baking Magazine

Regional Showcase
22
Pastry & Baking North America
Bittersweet Chocolate Biscuit
(1
kg recipe)
318
g Eggs white
354
g Sugar
226
g Yolks
102
g Cocoa powder
Whip yolks with half of sugar until
aerated and thickened. Make a common
meringue using whites and remaining
sugar and whip to firm peaks. Fold
sifted cocoa powder into yolk mixture.
Fold into whites. Scale 1 kg of biscuit
onto a Silpat-lined baking sheet pan.
Bake for about 8 to 10 minutes in
a 210˚C oven. Cut using a 7.5 inch
diameter cake ring.
Chocolate Mousse (1kg recipe)
3
g Gelatin
243
g Milk
448
g Heavy Cream
306
g Chocolate
Bloom gelatin in ice water for 20
minutes. Bring milk to a scald and add
bloomed gelatin. Pour hot milk over
chocolate in three separate additions,
slowly homogenizing with a rubber
spatula throughout. Whip cream to soft
peaks. Once chocolate mix has reached
35
˚C, fold into whipped cream.
Cake Assembly
In an acetate-lines 8 inch cake ring,
place one piece of cut bittersweet
chocolate biscuit. Add 375g chocolate
mousse and top with another layer of
biscuit, ensuring the cake is level while
building. Top with another 250g mousse
and smooth the top of the cake using a
small offset spatula. Freeze for at least 4
hours prior to glazing.
Chocolate Caraibe Ganache
(500
g recipe)
35
g Milk
58
g Heavy Cream
26
g Egg Yolk
82.5
g Caraibe 66% Chocolate
26
g Water
4.5
g Cocoa Powder
Scald milk and cream together in a
large sauce pot. Temper in yolks and
sugar and cook anglaise until 85˚C.
Pour one third of the hot anglaise over
chocolate and emulsify well using a
rubber spatula. Incorporate another
third of the hot liquid into mass and
continue stirring. Add the water and
cocoa powder to anglaise and pour all
the remaining liquid into the chocolate
mixture. Immersion blend and cool
before using.
Glaze Cake
Pour 400g of warm ganache on top of
frozen cake and smooth edges using an
offset spatula. Cut into eight slices and
decorate with chocolate meringues.
Chocolate Mini Meringue
(500
gram recipe)
344
g Icing sugar
156
g Egg Whites
3
g Cocoa Extract
Combine whites and confectionary
sugar in machine bowl. Allow direct
low heat and whisk mixture until
mass reaches 45˚C. Remove from
heat and place on machine filled with
whisk attachment for approximately
15
minutes at speed 6. Remove from
machine and add extract. Pipe into
kisses using a small tip. Bake over a
pilot light overnight to dry meringues.
Decorate
Decorate cake with mini meringues.
Lightly sift cocoa powder over finished
cake.
Mini Me Cake
NewYork
Dominique Ansel
Chef/Owner
Dominique Ansel Bakery
189
Spring Street
NewYork, NY 10012
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