• Introduction
• Commercial pralines
• Creative pralines
• Moulded pralines
• Dipped pralines
• Pastry
• Chocolate desserts

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Fusion

Hein Geers, Netherlands

Composition of the cake

1. Cup of white chocolate with raspberry coulis
2. Chocolate mousse
3. Palm sugar caramel
4. Pistachio biscuit
5. Panna cotta of Tonka beans
6. Pistachio biscuit

Pistachio biscuit 4 slices

• 150 grams of egg yolks
• 75 grams of pistachio nuts
• 75 grams of sugar
• 115 grams of egg whites
• 38 grams of sugar
• 75 grams of flour (heat treated)

- grind the pistachio nuts and mix them with the sugar.
- beat the egg yolks, pass them through a sieve and beat them, together with the mixture of sugar and nuts, till the foam holds soft peaks.
- at the same time, beat the egg whites and the 38 grams of sugar until the foam holds stiff peaks.
- mix both compounds together and gently fold the sifted flour into the mixture.
- cover baking sheets with a 1.5 cm thick layer of the batter.
- bake it at 200 ° C for 6 to 8 minutes.

Palm sugar caramel 2 slices

• 80 grams of palm sugar
• 16 grams of glucose syrup
• 20 grams of butter
• 60 grams of cream 35%
• 30 grams of milk chocolate "Java"

- melt and caramelise the palm sugar and the glucose syrup at 92 ° R.
- quench the caramel with the butter and the cream.
- add the chocolate when the temperature of the caramel reaches approx. 45 ° C.
- pour the caramel into rubber moulds and put these into the freezer. (approx. 7 grams per mould)

Panna cotta of Tonka beans 2 slices

• 335 grams of cream 35%
• 60 grams of white caster sugar
• 3 grams of Tonka beans
• 0.5 pod of vanilla
• 4.5 grams of gelatine powder
• 18 grams of water

- soak the gelatine powder in the water.
- mix the cream, the caster sugar, the vanilla pods and the crushed Tonka beans and bring to the boil.
- dissolve the soaked gelatine in the cream, cover the mixture and let it cool down.
- when the mixture starts to set, pour it into rubber moulds (180 grams) and put it in the freezer.

Chocolat mousse 2 cakes

Pate a bombe

• 85 grams of sugar
• 25 grams of water
• 140 grams of egg yolks

- beat the yolks till fluffy.
- bring the water and the sugar to the boil at 96°R.
- add the sugar water to the beaten egg yolks in a steady stream while stirring the mixture.
- cool down to a temperature of approx. 35°C while beating.

Meringue

• 150 grams of sugar
• 60 grams of water
• 90 grams of egg whites
• 60 grams of sugar

- beat the egg whites and 60 grams of sugar until it holds stiff peaks.
- bring the water and 150 grams of sugar to the boil at 96°R.
- add the boiled sugar in a steady stream to the foam while gently whisking it.
- let the foam cool down while whisking.

Mousse

• 230 grams of dark chocolate "Sao Thomé"
• 286 grams of cream 35%
• 20 ml of coffee esprit

- melt the chocolate and mix it with the pate a bombe.
- add 100 grams of the meringue and the coffee esprit to the mixture.
- mix the compound with the lightly beaten cream.

Raspberry coulis

• 250 grams of raspberry puree
• 25 grams of glucose syrup
• 22 grams of sugar
• 35 grams of water
• 35 grams of honey
• 2 grams of gelatine
• 10 grams of raspberry esprit

- soak the gelatine in the water.
- boil the raspberry puree with the sugar and the glucose syrup.
- add the honey and the gelatine.
- add the esprit when the coulis has cooled down.

Pastry made at the World Chocolate Masters 2005 Finals in France.