Parfait

Takeshi Yamamoto, Japan

Composition

1). Souffle chocolat Ingredients :

• a) Milk 150g
• b) Egg yolk 42g
• c) Corn starch 10g
• d) Cocoa powder 5g
• e) Callebaut Grenade 160g
• f) Egg white 50g
• g) Sugar 42g

Preparation method :

• Blend a), b), c) and d)
• Blend 1 with melted e)
• Whip f) and g) 4. Blend 2 and 3 and bake

2). Streusel Ingredients :

• a) Butter 50g
• b) Cassonade 50g
• c) Almond poudre 50g
• d) Cocoa poudre 17g
• e) Flour 50g
• f) Salt

Preparation method :

• Knead all ingredients by hand
• Cool 1 and strain in net
• Spread 2 in 18cm and bake

3). Mousse au lait Ingredients :

• a) Callebaut papua 530g
• b) Gelatin 3g
• c) Milk 115g
• d) Cream 115g
• e) Sugar 12g
• f) Egg yolk 60g
• g) Whipping cream 480g

Preparation method :

• Make anglaise by boiling c),d),e) and f) with melted b)
• Blend 1 with melted a)
• Blend 2 with 60% whipped d)

4). Mousse chocolat Ingredients :

• a) Callebaut saothome 720g
• b) Milk 250g
• c) Cream 250g
• d) Egg yolk 130g
• e) Sugar 26g
• f) Whipping cream 1000g

Production process:

• Make anglaise by boiling b),c),d) and e)
• Blend 1 with melted a)
• Blend 2 with whipped f)

5). Jam (Fraise des bois)

6). Covering a) chocolate b) Cocoa butter

7). Chocolate ornament

Finishing :

• Put 5) on 1)
• Put 3) on A)
• Cover B) by 4)
• Put 2) on C)
• Cover D) by 6)
• Put 7) on the top

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