recipes by marcus braun

The chocolate
ARchitect
r e c i p e s by m a r c u s b r a u n
COURTESY OF NESTLé PROFESSIONAL
for solutions and explanations, This is an
invaluable trait, when it comes to the
consultancy work I do for companies and
businesses around the world.
As a young teenager, I became captivated by
the extraordinary world of patisserie.
Even after 25 years of working in this area,
it is still exciting to come to work every day
with the realisation that there is still so much
more to comprehend and learn from this
wonderful discipline.
I thoroughly enjoy the creativeness of
experimenting with so many possible combinations of f lavours, textures and colours.
When it comes to ingredients and recipes,
I have an inquisitive analytical mind that looks
Since 2003, I have had the privilege to be
able to pass on my knowledge by teaching
patisserie and bakery skills to students
at Christchurch Polytechnic Institute of
Technology (CP I T ). I acknowledge the support
of my colleagues and managers at CP I T who
encourage my professional development in
the work that I do.
27
4
31
8
4 CHOCOLATE & RASPBERRY TART WITH
18
WHIPPED RASPBERRY GANACHE
7
CHOCOLATE AND CHERRY MILLE FEULLE
8 ECLAIRS WITH CHOCOLATE
& COFFEE CREMEUX
11
WHITE CHOCOLATE
& PASSIONFRUIT MACARON
12 CHOCOLATE & PISTACHIO TART
This book showcases my favourite ingredient
- ‘chocolate’.
16 WHITE CHOCOLATE, COCONUT
P hotographer Maurice Lye has captured
this wonderful ingredient beautifully.
18 “GRACE” CHOCOLATE MOUSSE WITH
I hope you get as much satisfaction recreating
these recipes as much as I did developing and
researching them....along with the pleasure
of tasting them as well!
22 “NINA” CHOCOLATE PEANUT BROWNIE
& MALIBU TRUFFLES
ORANGE GELEE, COINTREAU PUNCHED
SPONGE & SPICED BISCUIT
WITH CARAMEL & RUM MOUSSE
25 WHITE CHOCOLATE & AMARETTO
MOUSSE WITH APRICOT COULIS &
TOASTED GINGERBREAD
27 CHOCOLATE ICE CREAM, PISTACHIO
Marcus Braun.
PEBBLES & MIXED BERRY COMPOTE
29 GANACHE GUIDE
31 GLOSSARY
3
YIELD: 10 X 70MM TARTLETS
CHOCOLATE & RASPBERRY TART
with whipped raspberry ganache
Chocolate Sable
Raspberry Filling
250g
Plain flour
20g
Cocoa powder
100g
Icing sugar
1g
Salt
180gButter
2
Egg yolks
220g
10g 60g
METHOD
1.
2.
3.
4.
Sieve the flour, cocoa, icing sugar and salt together and rub in the butter to form a sandy texture.
Add the yolks and mix until combined into a smooth paste.
Wrap with cling film and chill for
approximately 15 minutes before use.
Line flan cases & bake blind at 180°C
for approximately 15 minutes.
Raspberry Puree
500g
40g
80g
1 Raspberries (fresh or frozen)
Icing sugar
Orange juice (freshly squeezed)
Vanilla pod (split & scraped)
METHOD
4
1.
2.
3.
Gently bring all of the ingredients to
the boil.
Remove from the heat & remove the
vanilla pod. Blend until smooth with
an immersion blender.
Sieve the mixture through a fine sieve
to remove all of the seeds.
NOTE: Once sieved you should have
approximately 420g of raspberry puree.
Raspberry puree
Cornflour
Orange juice (freshly squeezed)
METHOD
1.
2.
3.
Prepare a slurry with the orange juice
& corn flour.
Bring the puree to the boil & whisk the
slurry into this & bring back to the boil.
Place the filling into a clean bowl & place some cling film over the top to
prevent a skin forming while cooling.
NOTE: Once cooled refrigerate for
2 hours before using.
Whipped Raspberry Ganache
200g
360g
Raspberry puree
NESTLÉ DOCELLO Ultima
70% Couverture
METHOD
1.
2.
3.
4.
5.
Bring the raspberry puree to the boil.
Pour the hot puree over the semi melted chocolate & allow it to stand for 1 minute before whisking the ganache until smooth.
Allow the ganache to cool & set covered
at room temperature.
Once cooled & set, place the ganache into
a mixer fitted with a paddle attachment,
& beat the ganache until it becomes
light & aerated.
Place the aerated ganache into a
piping bag.
5
CHOCOLATE & RASPBERRY TART
with whipped raspberry ganache cont...
Raspberry Meringues
180g
30g
200g
200g
Icing sugar
Freeze dried raspberry powder
Egg whites
Caster sugar
METHOD
1.
2.
3.
4.
5.
Sieve the icing sugar & freeze dried
raspberry powder together.
Whisk the whites until stiff & gradually
add the caster sugar until combined.
Fold in the sieved icing sugar &
raspberry powder.
Pipe drops onto a silicon mat & bake the meringues at 85°C for approximately
1 hour or until dry.
Store in an airtight container until
required for use.
Dark Chocolate Tiles
1.
2.
3.
4.
Pour the melted NESTLÉ Kingston Compound Chocolate over an acetate sheet & spread the chocolate thinly & allow it to set.
Cut 10 x 40mm squares using a sharp paring knife or craft knife.
Using a 20mm round cutter, cut the centre out of each tile.
Pipe some red coloured NESTLÉ
DOCELLO Snowcap White Compound dots onto each tile.
assembly
1.
2.
3.
6
Pipe the raspberry filling into the baked
pastry cases & allow the filling to set in
the refrigerator for approximately 1 hour.
Pipe a large drop of the whipped
raspberry ganache into the centre of
each tart using a 20mm plain tube
leaving an edge around the outside to place the meringues.
Place the meringues around the edge of the tart & place the chocolate tile over the peak of the ganache.
YIELD: 10 X mille feuille
CHOCOLATE
& Cherry Mille Feuille
Chocolate Mousse
Dark Chocolate Curls
250gCream
1g
Vanilla paste
220g
NESTLÉ DOCELLO
Ultima 70% Couverture
160gEgg
45g
Caster sugar
1.
2.
3.
METHOD
1. Whisk the cream & vanilla together
to form soft peaks.
2. Gently melt the chocolate over a bain-marie.
3. Gently warm the egg & sugar together over a bain-marie in the mixing bowl &
once warmed (approximately 25°C
place immediately into the mixer fitted
with a whisk attachment & whisk to a
stable sabayon).
4. Gently re-warm the mixing bowl with
the aerated sabayon over the bain-marie,
(this ensures that the bowl & sabayon remain warm so that the chocolate doesn’t form lumps when folding in)
& then fold in the melted chocolate.
5. Place into a clean bowl & cover with
cling film. Place into the refrigerator to
set for at least 3 hours before piping.
Puff Pastry Sheet
1.
2.
3.
Roll the puff pastry out to 2mm thick
ness & dock the pastry well.
Bake at 190°C until golden.
Allow the puff pastry to cool down
before cutting the pastry into 3 strips
at 100mm x 400mm each.
Pour melted NESTLÉ DOCELLO Bakers Dark Compound Chocolate
over acetate strips & spread the
chocolate & run a comb scraper through
the spread chocolate to produce strips.
Twist the strips of acetate to create curls & allow the chocolate to set.
Once the curls have set remove the
acetate & separate the curls out into
individual curls ready for garnishing.
FOR ASSEMBLY OF MILLE FEUILLE
500ml
Morello cherries (drained)
Whipped Chantilly cream
METHOD
1.
2.
3.
4.
Pipe the chocolate mousse onto 2 of the cut baked puff pastry strips & place
morello cherries in 2 rows along the
length of the piped mousse on each layer.
Sandwich the layers together & gently
press so that the layers are adhering to
each other.
Run a palette knife around the sides
to clean the edges & then place the
assembled mille feuille into the freezer
to firm up but not freeze solid (this helps
with cutting the mille feuille into portions).
Cut into 40mm x 100mm portions & lay each mille feuille into their sides & pipe the Chantilly cream along the top edge
& decorate with the chocolate curls and morello cherries.
7
YIELD: 10 X éclairs
ÉCLAIRS WITH CHOCOLATE
& Coffee Cremeux
Chocolate & Coffee Cremeux
Choux Pastry
200g
Castor sugar
100g
Egg yolks
280gCream
180gMilk
12g
NESCAFÉ Instant coffee
4g
Vanilla paste
150gNESTLÉ White Chocolate
150g
NESTLÉ DOCELLO Ultima
70% Couverture
100gMilk
100gWater
2g
Salt
150gbutter
190g
Plain flour
350g
Egg (lightly beaten)
METHOD
1.
2.
3.
4.
5.
6.
7.
8
Whisk the castor sugar & yolks together until combined.
Bring the cream, milk, coffee & vanilla paste to the boil.
Add the hot mixture into the yolk & sugar mixture & mix until combined.
Return the mixture into a clean pot
& stir continuously until the mixture
thickens slightly & coats the back of a
spoon (be careful not to overheat
otherwise the mixture will split).
Remove from the heat & pass the
mixture through a fine sieve onto the
chopped chocolate & stir until the
chocolate has completely melted.
Cover the mixture & place into the refrigerator until completely cold.
Place the set cremeux into a piping bag
fitted with a 5mm plain piping tube ready for filling the éclairs.
METHOD
1.
2.
3.
4.
Bring the milk, water, salt & butter to the boil & add the sieved flour stirring
to form a roux.
Cook the roux out stirring continuously
to cook out the starch in the flour
(approximately 30 seconds).
Remove from the heat & place the roux into a mixer with the paddle attachment & mix on speed 1 to cool the roux down
before adding the eggs gradually until
the correct consistency is achieved.
Pipe the choux paste to lengths of 120mm
long x 20mm wide & bake at 175°C for approximately 15-20 minutes.
9
ÉCLAIRS WITH CHOCOLATE
& Coffee Cremeux cont...
Chocolate Glaze
350g
160g
NESTLÉ Bitter Dark
58% Chocolate
Sugar syrup
METHOD
1.
2.
Melt the chocolate over a bain-marie
& stir in the warm sugar syrup.
Allow the glaze to cool slightly before dipping the top of each éclair with
the glaze.
Chocolate Decorations
Cut out discs
1.
2.
Pour the melted NESTLÉ Kingston Compound Chocolate over an acetate sheet & spread the chocolate thinly
& allow it to set.
Using a 15mm & a 20mm round cutter, cut the chocolate into discs.
Drop drag garnish
1.
Place some NESTLÉ Kingston
Compound Chocolate into a paper
piping bag & pipe large drops onto an
acetate sheet & drag a teaspoon through the chocolate to form the drag design.
METHOD
1.
2.
3.
10
Pierce 3 holes along the underside
of each éclair - 1 in the middle & the
other 2 near the ends.
Fill the éclairs with the cremeux.
Dip the top of each éclairs into the
chocolate glaze & allow the glaze to
set before decorating the top of each éclair with more cremeux & the
chocolate decorations.
WHITE CHOCOLATE
& Passionfruit Macaron
YIELD: 40 x 50mm shells
(20 assembled macaron)
Macarons
105g
8g
125g
100g
Qty 125g
1g
Qty
Icing sugar
Freeze dried passion fruit powder
Ground almonds
Egg whites
Yellow food colouring
Caster sugar
Vanilla paste
Cocoa nibs
METHOD
1. Place the icing sugar, freeze dried powder & almonds in the food processor & blend together until fine & then
sieve this mixture together through
a fine sieve.
2. Whisk the whites to form stiff peaks &
add caster sugar gradually until
combined, - add yellow colour and vanilla
paste to the mixture to achieve the
desired shading.
3. Fold the almond, passion fruit powder & icing sugar mixture into the egg
whites until completely incorporated (the mixture should flow slightly at this
stage so don’t worry about knocking
the air from the meringue when folding in the dry ingredients).
4. Pipe macaron using 5mm tube onto
silicon paper or a silicone mat & gently tap the tray against the bench to allow the macaron to spread slightly - sprinkle the top of each macaron with the
cocoa nibs.
5. Allow the macaron to skin for approxi-
mately 30 - 40 minutes at room
temperature or until they no longer stick to your finger when the tops
are touched.
6. Bake for 12 - 15 minutes at 150°C.
7. Allow the macaron to cool completely
before removing from silicone paper & filling with passion fruit & white
chocolate ganache.
Passionfruit & White Chocolate
Ganache
100g
5g
400g
Passion fruit pulp
(seeds removed)
Citric acid
NESTLÉ White
Chocolate (semi melted)
METHOD
1.
2.
3.
4.
5.
Bring the passion fruit pulp to the boil & whisk in the citric acid.
Pour the hot pulp onto the semi melted chocolate & blend with immersion blender or whisk until smooth.
Allow the ganache to cool & set covered at room temperature.
Once cooled & set, place the ganache
into a mixer fitted with a paddle
attachment & beat the ganache until it becomes lightly softened.
Place the ganache into a piping bag & pipe onto one upside down macaron
shell & sandwich together with another macaron shell.
TIP: Store the filled macaron in an
airtight container overnight to allow
the shell to soften slightly more
before serving.
11
YIELD: 1 - 350 x 120mm tart
CHOCOLATE
& Pistachio Tart
Sweet Pastry
Ganache
195g
20g
1
75g
140g
2
120gCream
150g
NESTLÉ Bitter Dark
58% Cocoa Chocolate
Plain flour
Ground almonds
Vanilla pod (split & scraped )
Icing sugar
Salted butter
Egg yolks
METHOD
1.
2.
3.
4.
Sieve the flour, ground almonds, vanilla seeds & icing sugar together and rub in the butter to form a sandy texture.
Add the yolks and mix until combined into a smooth paste.
Wrap with cling film and chill for
approximately 15 minutes before use.
Line flan cases & bake blind at 180°C for approximately 15-20 minutes.
Pistachio Paste
160g
Shelled skinned pistachios
50g
Caster sugar
15gGlucose
30gWater
METHOD
1. Place all of the ingredients into a food processor & blend until a fine, smooth paste is achieved.
12
NOTE: You can increase this recipe to make a larger quantity & it will store in the refrigerator in an airtight container for up to 4 weeks.
METHOD
1.
2.
3.
4.
5.
Bring the cream to the boil.
Pour the hot cream over the chopped
chocolate & allow it to stand for
1 minute before whisking the ganache until smooth.
Allow the ganache to cool & set covered at room temperature.
Once cooled & set place the ganache into a mixer fitted with a paddle attachment & beat the ganache until it becomes light & aerated.
Place the aerated ganache into a piping bag & set aside for assembly.
Chocolate Filling
195g
3
1
100g
1g
150g Qty
NESTLÉ DOCELLO
Ultima 70% Couverture
Egg yolks
Egg
Caster sugar
Vanilla paste
Cream
Flaked sea salt
METHOD
1.
2.
3.
Gently melt the chocolate over
a bain-marie.
Mix the yolks & egg together with
the caster sugar & vanilla paste
until combined.
Mix the egg mixture into the
melted chocolate.
13
CHOCOLATE
& Pistachio Tart cont...
4.
5.
6.
Mix through the cream & pour into the prepared pastry cases & sprinkle the surface lightly with the flaked sea salt.
Bake the filling at 160°C until just set
- approximately 10-12 minutes.
Allow the tart to cool completely before removing from the tin.
Sablage Pistachios (for garnish)
60 g
Granulated sugar
30gWater
140g
Shelled skinned pistachios
METHOD
1.
2.
3.
4.
Bring the sugar & water to the boil & simmer for 3-4 minutes to form a syrup.
Add the pistachios & stir so that they are covered with the sugar syrup.
Turn the heat down to low & continue
to stir - the sugar will turn a white colour as it starts to crystallize around the pistachios (this is called ‘sablage’).
Spread the pistachios out onto a silicon mat & separate out from each other to prevent sticking & allow these to
cool completely.
NOTE: If you continue to cook & stir the pistachios past the ‘sablage’ stage they will actually begin to caramelize which could be another way of presenting
these if desired.
Chocolate Petals
1.
2.
3.
Pour the melted NESTLÉ Kingston Compound Chocolate over an acetate sheet & spread the chocolate thinly
& allow it to set.
Using different sized round cutters, cut round petals in the set chocolate.
Pipe some melted NESTLÉ Kingston
Compound Chocolate drops onto the petals & spray with metallic coloured spray.
ASSEMBLY - Pipe bulbs of ganache onto the
tart & decorate with the sablage pistachios
& chocolate petals.
14
15
YIELD: APPROX 100 TRUFFLES
WHITE CHOCOLATE, COCONUT
& Malibu Truffles
Truffle Filling
120g
Coconut cream (UHT)
70gCream
20g
MAGGI Coconut Milk Powder
1g
Vanilla paste
750g
NESTLÉ White Chocolate
75gMalibu
Qty
MAGGI Coconut Milk Powder
(for dusting when rolling)
Qty
Fancy shred coconut
(lightly toasted)
Qty
Tempered NESTLÉ
White Chocolate (for coating)
METHOD
1.
2.
3.
4.
16
Bring the coconut cream, cream, MAGGI Coconut Milk Powder & vanilla paste to the boil.
Pour the hot mixture over the semi melted chocolate & blend with immersion
blender or whisk until smooth & then whisk in the Malibu.
Place the truffle mixture into a bowl
& cover with cling film & allow the
truffle mixture to cool & set at room temperature overnight.
Agitate the truffle mixture slightly either in a mixer with a paddle
attachment or a wooden spoon before placing the truffle mixture into a piping bag fitted with a 10mm plain piping tube & pipe bulbs of the truffle
mixture onto a clean tray.
5.
6.
7.
8.
Cover the tray & the piped truffles with cling film & allow the truffles to set at room temperature for at least 8 hours.
Roll the truffles into a round shape and dust with the extra MAGGI Coconut Milk Powder (this stops the truffles
from sticking to your hands).
Dip or roll the shaped truffles in
tempered white chocolate & roll in
the toasted coconut.
Store the truffles in an airtight
container at room temperature
NOTE: Do not refrigerate otherwise
the truffle shells will contract & crack.
17
YIELD: 10 DESSERTS
“Grace” CHOCOLATE MOUSSE WITH ORANGE GELEE,
Cointreau punched sponge & spiced biscuit
Spiced Biscuit
Chocolate Sponge Sheet
200g
Plain flour
100g
Ground almonds
100g
Icing sugar
5g
Ground cinnamon
2g
Ground ginger
190gButter
2
Egg yolks
250gEgg
100g
Caster sugar
15g
NESTLÉ Cocoa powder
85g
Plain flour
METHOD
1.
2.
3.
4.
5.
Sieve the flour, almonds, icing sugar
and spices together and rub in the
butter to form a sandy texture.
Add the yolks and mix until combined
into a smooth paste.
Wrap with cling film and chill for
approximately 15 minutes before use.
Roll the dough out to 2mm thickness &
cut out rounds using a 85mm round cutter & bake these at 180°C for
approximately 8-10 minutes.
Store the baked bases in an air tight container until required.
METHOD
1.
2.
3.
4.
Warm the eggs & sugar together in the mixing bowl over a bain-marie
(approximately 25°C).
Whisk the warmed eggs & sugar to a stable sabayon & gently fold in the sieved flour & cocoa powder.
Spread on a silicone paper lined baking tray & bake at 200°C for approximately 6-7 minutes.
Allow the sponge sheet to cool down before turning out of the baking tray & cutting discs of sponge using a 60mm round cutter.
Cointreau Punching Syrup
80g
Orange juice
90g
Granulated sugar
80gCointreau
METHOD
1.
2.
3.
18
Bring the orange juice & sugar to the boil & simmer for 2-3 minutes until a thick syrup is formed.
Remove from the heat & stir in
the Cointreau.
Store the punching syrup at
room temperature.
19
“Grace” CHOCOLATE MOUSSE WITH ORANGE GELEE,
Cointreau punched sponge & spiced biscuit cont...
Orange Compote Gelee
5g
15g
250g
35g
1
70g
1
3
Powdered gelatine
Cold water
Orange juice (freshly squeezed)
Lemon juice
Zest of orange (micro planed)
Icing sugar
Vanilla pod (split & scraped)
Oranges, filleted
METHOD
1. Hydrate the gelatine with the
cold water.
2. Bring the juice, zest, icing sugar & vanilla pod to the boil & simmer to reduce into
a syrup.
3. Add the orange fillets & simmer for a further 2-3 minutes.
4. Remove from the heat & dissolve the hydrated gelatine into the hot syrup.
5. Pour into 40mm dome silicone moulds
& allow the gelee to set. (Silikomart
SF004 Mould)
6. Once the gelee is set, place into a
freezer until frozen.
7. Once frozen remove the gelee from
the silicone moulds & store in the
freezer until required for assembly
of the mousse.
METHOD
1.
2.
3.
4.
5.
6.
7.
Hydrate the gelatine with the 40g of
cold water.
Bring the sugar to 120°C hydrated
with some of the water.
Heat the cream & vanilla together &
add to the hot syrup and cook out to dissolve the sugar.
Make a slurry with the remaining water
& the corn flour and add to the above and cook out.
Remove from the heat & dissolve the hydrated gelatine.
Pour the mixture over the chocolate and chocolate colour & blend with an
immersion blender until smooth.
Use the glacage at 25°C.
Chocolate Mousse
110gCream
170g
NESTLÉ Bitter Dark 58% Cocoa Chocolate
45g
Granulated sugar
30gWater
120g
Egg yolks
240g
Cream (whisked to soft peaks)
METHOD
Glacage (Chocolate glaze)
15g
Powdered gelatine
40g
Cold water
390g
Granulated sugar
320gWater
320gCream
1g
Vanilla paste
28gCornflour
280g
NESTLÉ White Chocolate
qty
Orange chocolate colour
20
1.
2.
3.
4.
Prepare a ganache by heating the 110g of cream - remove from the heat &
whisk in the chopped chocolate to
produce a ganache.
Bring the sugar & water to the boil & heat to 110°C - once this temperature is achieved gradually add the hot syrup into the whisked egg yolks.
Fold in the ganache into the yolk
mixture followed by the whipped cream.
Place the mousse into a piping bag ready for assembly.
Chocolate Collars
1.
2.
Place some NESTLÉ Kingston
Compound Chocolate into a paper piping bag & pipe large drops onto an acetate sheet & drag a teaspoon through the chocolate to form the drag design & shape into a curl over a 80mm tube.
Remove the collar from the acetate & spray with edible gold spray & place over the glazed mousses.
ASSEMBLY
1.
2.
Pipe a quantity of mousse into each of the moulds (silikomart mould SF002).
Gently press in the frozen orange gelee into the centre of each mousse.
3.
4.
5.
6.
7.
Place a disc of chocolate sponge into
the centre & soak the sponge with the punching syrup.
Top the mould with the remaining mousse & smooth the top flat.
Place the assembled mousses into the freezer until frozen solid.
Once frozen un-mould the mousses and
place these onto a cooling rack & while still frozen pour over the glacage at a temperature of 25°C to cover each one of the mousses to glaze them.
Once the glaze is set place each mousse onto the baked spiced biscuit & decorate with the chocolate collars.
21
YIELD: 10 DESSERTS
“NINA” chocolate peanut brownie
with caramel & rum mousse
Chocolate peanut brownie with
caramel & rum mousse
75g
NESTLÉ Bitter Dark
58% Cocoa Chocolate
220gButter
40g
Canola oil
150gEggs
270g
Caster sugar
5g
Vanilla essence
80g
Plain flour
30g
Ground almonds
35g
NESTLÉ Cocoa powder
3g
Baking powder
130g
Chopped toasted peanuts
METHOD
1. Line a 200mm x 300mm slice tray with silicone paper on the base.
2. Gently melt the chocolate, butter & oil together over a bain-marie.
3. Whisk the eggs, sugar and vanilla
together until combined and whisk into the melted chocolate mixture.
4. Sieve the flour, ground almonds, cocoa
powder & baking powder together and gently whisk into the above mixture until combined and then stir in the chopped peanuts.
5. Pour onto prepared tray and bake at 170°C for approximately 18-20 minutes.
6. Once cooled down place into the
refrigerator to firm up.
22
*Caramel
325gCream
1
Vanilla pod (split & scraped)
250g
Granulated sugar
METHOD
1.
2.
3.
Heat the cream & vanilla together.
Prepare a dry caramel from the sugar & then add the hot cream - whisk until
smooth & the caramel has dissolved into the cream.
Sieve to remove the vanilla pod.
Caramel Rum Mousse
14g
40g
350g
45g
450g
Powdered gelatine
Cold water
*prepared caramel
Dark rum
Cream (whisked to soft peaks)
METHOD
1.
2.
3.
4.
5.
Hydrate the gelatine with the
cold water.
Reheat the caramel until warm &
dissolve the melted gelatine into this.
Whisk the rum into the caramel & allow this to cool slightly before folding in the whipped cream.
Spread over the baked brownie base
& spread smooth.
Freeze until firm & then cut into
portions while still frozen as this
will help cut the mousse cleanly.
23
“NINA” chocolate peanut brownie
with caramel & rum mousse cont...
YIELD: 10 DESSERTS
WHITE CHOCOLATE & AMARETTO MOUSSE
with Apricot Coulis & Toasted Gingerbread
Chocolate Rum Ganache
200gCream
70g
Dark rum
400g
NESTLÉ DOCELLO Ultima
70% Couverture
30g
Unsalted butter
METHOD
1.
2.
3.
4.
Bring the cream & rum to the boil - remove from the heat & pour over the chopped chocolate & whisk until smooth.
Whisk in the softened butter & place into a clean bowl covered with cling film - allow the ganache to cool & set at
room temperature.
Once set place the ganache into a mixer with the paddle attachment & aerate the ganache.
Place into a piping bag fitted with a 10mm plain piping tube & pipe the ganache onto the mousse.
Dark Chocolate Tiles
1.
2.
3.
Pour the melted NESTLÉ Kingston Compound Chocolate over an acetate sheet & spread the chocolate thinly
& allow it to set.
Place some of the melted NESTLÉ Kingston Compound Chocolate into a paper piping bag & spin thin lines over the chocolate sheet.
Spray the chocolate sheet with coloured cocoa butter & then cut 10 tiles at 80mm x 25mm rectangles using a sharp paring knife or craft knife.
ASSEMBLY
1.
2.
24
Once the mousse has set cut the mousse into 80mm x 25mm rectangles.
Pipe the aerated ganache on top of the mousse & gently place a chocolate tile
on each.
*Ganache
Gingerbread
100gCream
70gAmaretto
190g
NESTLÉ White
Chocolate (melted)
70g
Golden syrup
70gHoney
40gButter
1
Egg
20gMilk
2g
Baking soda
95g
Plain flour
6g
Ground ginger
2g
Ground cinnamon
METHOD
1.
2.
Heat cream & amaretto then whisk in the melted chocolate into the cream
to emulsify.
Keep the ganache warm.
YIELDS: 10 x MOUSSES MOULDS: SILKOMART SF114 MOULD
White Chocolate Mousse
5g
20g
160g
1
60g
25g
*
Powdered Gelatine
Cold water
Cream (whisked to soft peaks)
Vanilla pod (split & scraped)
Egg whites
Castor sugar
Ganache
METHOD
1.
2.
3.
4.
5.
6.
Hydrate the gelatine with the cold water.
Whisk the cream & vanilla to form
soft peaks.
Heat the whites & sugar together over a bain-marie until it reaches 40°C & then place immediately into the mixer
& whisk to full volume.
Remove from the mixer & hand whisk
in the melted gelatine.
Fold in the Ganache.
Fold in the whipped cream & fill into piping bag & fill into moulds.
YIELD 1: 300mm x 200mm tray
METHOD
1.
2.
3.
4.
5.
6.
Gently melt the golden syrup, honey
& butter together over a bain-marie.
Whisk in the egg & milk.
Gently whisk in the sieved baking soda, flour & spices.
Spread onto prepared baking tray
& bake at 200°C for approximately
12 minutes.
Allow the gingerbread to cool down
before cutting into 10mm cubes & toast these at 150°C.
Store the toasted ginger bread in an airtight container until required.
Apricot Coulis
120g
25g
20g
Apricot puree
Lemon juice
Icing sugar
METHOD
1.
2.
Bring the puree, lemon juice & sugar
to the boil & simmer for 1 minute.
Pass the coulis through a fine sieve & refrigerate until required.
25
WHITE CHOCOLATE & AMARETTO MOUSSE
with Apricot Coulis & Toasted Gingerbread cont...
Crispy White Chocolate Base
60g
NESTLÉ White Chocolate
15g
Canola oil
55gFeuilletine
15g
Popping candy
METHOD
1. Melt the chocolate & oil together over a bain-marie.
2. Remove from the heat & stir in the
feuilletine.
3. Stir in the popping candy.
4. Spread onto silicon paper & allow
to set before cutting.
White Chocolate Springs
1.
2.
3.
Pour the NESTLÉ DOCELLO Snowcap White Compound Chocolate over an acetate strip & spread the chocolate & run a comb scraper through the spread chocolate to produce strips.
Twist the strips of acetate to create curls & allow the chocolate to set.
Once the curls have set remove the
acetate & separate the curls out into individual curls ready for garnishing.
ASSEMBLY
1. Assemble dessert components on plate as desired.
26
YIELD: 10 X PORTIONS
CHOCOLATE ice cream, pistachio
Pebbles & Mixed Berry Compote
Chocolate Ice cream
Chocolate Cornet Wafer Nests
175g
Castor sugar
100g
Egg yolk
500gMilk
5g
Vanilla paste
400g
NESTLÉ DOCELLO
Ultima 70% Couverture
360gCream
120g
125g
8g
100g
METHOD
1.
2.
3.
4.
5.
6.
7.
8.
Whisk the castor sugar & yolks together until combined.
Bring the milk & vanilla paste to
the boil.
Add the hot milk into the yolk & sugar mixture & mix until combined.
Return the mixture into a clean pot & stir continuously until the mixture
thickens slightly & coats the back of
a spoon (be careful not to overheat
otherwise the mixture will split).
Remove from the heat & pass the
mixture through a fine sieve onto the
chopped chocolate & stir until the
chocolate has completely melted.
Cover the mixture & place into the
refrigerator until completely cold
(approximately 2-3 hours).
Once the mixture is cold stir in the cream & place the mixture into an
ice-cream churner to freeze.
Once churned store the ice-cream
covered in the freezer until required.
Plain flour
Icing sugar
NESTLÉ Cocoa Powder
Egg whites
METHOD
1.
2.
3.
4.
5.
6.
Sieve the flour, icing sugar & cocoa
powder together.
Lightly whisk the egg whites to break them up slightly & add them to the dry ingredients & whisk until a smooth batter is achieved.
Rest the wafer batter at room
temperature for 10 minutes before using.
Spread a quantity of the wafer batter onto a silicon mat & drag a comb scraper through the batter to form strands of the mixture.
Bake the wafer at 170°C for approxi
mately 4-5 minutes.
Remove from oven and immediately gather 5-6 strands at a time & quickly
form into balls & allow these to cool
& set before storing these in an air
tight container.
NOTE: Bake small batches of the wafer to help with shaping of the balls as these set quickly once removed from the oven.
You can return the baked wafer back into the oven for 1 minute to soften again for shaping if they set too quickly if required.
27
GANACHE
CHOCOLATE ice cream, pistachio pebbles
& Mixed Berry Compote cont...
Pistachio Pebbles
White Chocolate Shards
100g
125g
90g
2g
50g
1.
2.
Salted butter
Plain flour
Ground pistachio
Salt
Icing sugar
METHOD
ASSEMBLY
1.
2.
3.
1.
2.
3.
Rub the butter into the dry ingredients to produce large firm crumbs.
Spread the crumb pieces evenly onto
a baking tray & bake at 160°C until lightly coloured. (Approximately
6 minutes).
Once cooled store the crumb in an
air tight container until required.
Mixed Berry Compote
18g
60g
180g
180g
180g
30g
1
Corn flour
Lemon juice (freshly squeezed)
Raspberries (fresh or frozen)
Strawberries (fresh or frozen)
Blueberries (fresh or frozen)
Icing sugar
Vanilla pod (split & scraped)
METHOD
28
Drop a quantity of melted NESTLÉ Snowcap Compound Chocolate onto an acetate sheet & drag a comb scraper through the chocolate to produce shards.
Allow the chocolate to set before
removing & garnishing the ice-cream.
1.
2.
3.
4.
Prepare a slurry with the lemon juice
& corn flour.
Bring the berries, sugar & vanilla to a simmer & simmer for 2-3 minutes.
Remove the vanilla pod before stirring in the corn flour slurry into the berries & then bring the mixture back to the boil to thicken & cook out the corn flour.
Place the compote into a clean bowl
& place some cling film over the top to
prevent a skin forming while cooling.
NOTE: Once cooled refrigerate for at
least 2-3 hours before using.
Spoon some of the berry compote into the base of each glass.
Top the compote with some of the baked pistachio pebbles & then scoop the churned ice-cream on top.
Garnish with the chocolate wafer
nests & chocolate shards.
Ganache is a classic confectionery application:
it contains only a few ingredients, requires
minimal processing, and can be flavoured in
a number of ways.
ganache. This can either be in the cream
being used or the fat content in the chocolate.
Ganache has a creamy, smooth texture that
has a melt-in-the mouth consistency.
Warm the ganache to 32°C, then stir the
ganache to re-emulsify it.
It can be used in many different applications
such as coating cakes, fillings inside gateau
& tarts, chocolate truffles, chocolate centres,
mousses etc.
If this step fails to repair the split ganache,
it is too high in fat content and will require
the addition of moisture to allow the fat
to disperse.
While the term ganache most often applies
to cream combined with chocolate, other
liquid ingredients can be used to make it.
The extra moisture should be added once
the ganache has been re-warmed to 32°C.
Add a minimum amount of warm liquid
while stirring, starting from the centre,
stir in small vigorous circles and continue
outwards until fully emulsified.
It can be flavoured with infusions, liqueurs,
praline or nut based pastes or purees.
Infusing aromatics into the cream or
liquid is an effective method for flavouring
a ganache.
For example infusing a spice like star anise
into the cream by bringing it to the boil
together, straining the star anise out of the
cream then emulsifying the cream together
with the chocolate as per usual.
How to repair a separated ganache:
Several different options are useful in
repairing the ganache; these include syrups,
glucose & liqueurs.
Cream is not a good choice as it contains a
high percentage of fat and will contribute
to the separation of the ganache.
Although ganache is abundant throughout
both patisserie & confectionary, it is
a complex technique that requires
careful handling.
Making a ganache may be accomplished by
hand, with a spatula or whisk, or with an
immersion blender or even a food processor.
It is essential to understand that ganache
is an emulsion and for the professional,
the most important thing to comprehend is
what makes the ganache emulsion separate
or split.
The most common fault of a ganache
separating is stirring the ganache at an
unstable temperature. If the ganache
ingredients drop below 30°C during
processing it will separate the emulsion.
Another common reason for the ganache to
separate is when there is excess fat in the
29
The main ingredients used
in ganache & their functions
CREAM:
CHOCOLATE:
Cream naturally plays a
significant role in ganache
formulation.
As chocolate is the main component of
ganache recipes, it is no surprise that
the chocolate used has an immense
influence on the flavour and texture
of the finished product.
Cream is the major source
of water in a ganache
- without sufficient water, the fat cannot
disperse and the ganache separates.
A basic recipe ratio of usage of chocolate
in ganache recipes are as follows:
Cream is the main source of butterfat in
ganache, together with the cocoa butter it
lowers the melting point of the chocolate
that is responsible for the ‘melt in the
mouth’ quality of the ganache.
SWEETENERS:
Ganache can often contain some form
of sweetener.
The sweeteners most commonly used
in ganache are glucose syrups and
invert sugar.
By binding with the water
content it will lower the
water activity of the
ganache increasing the
shelf life.
Sweeteners also help contribute to the
smooth texture of ganache by preventing
recrystallisation of the sugar - over time,
as the ganache is stored, this sugar can
recrystallise resulting in a grainy texture.
Dark Chocolate:
2 parts chocolate:
1 part cream.
GLOSSARY
A.
B.
C.
D.
SABAYON:
Partially melt the chocolate either over
a bain-marie or a microwave.
Heat the cream (for cream based
ganache) or puree (for puree based
ganache) to almost boiling
point and pour it over partially
melted chocolate.
Using either a spatula, whisk or
immersion blender, begin to emulsify the chocolate & cream - keep mixing in tight circles initially.
Mix the ingredients in a circular motion gradually widening the circular motion to incorporate more of the mixture.
When you have reached the edge of the bowl the chocolate should be entirely melted and all of the ingredients should have emulsified and combined into a shiny ganache.
Milk & White Chocolate:
2.5 parts chocolate: 1 part cream.
These ratios can vary depending on
the application for the ganache.
Adding butter depends on the
fat percentage in the cream
or chocolate and if a liquid
flavouring has been used, the theory of
adding butter with a liquid flavouring is to
replace the butterfat that would have been
present in the cream.
DOCK PASTRY:
To prick pastry to allow steam to escape;
this can be done with a fork or the tip
of a knife.
CHANTILLY CREAM:
Whisked & aerated fresh cream flavoured
with vanilla & sugar
Mille feuille:
Literally translates to ‘Thousand sheet’
Traditionally, a mille feuille is made up of
three layers of puff pastry alternating with
two layers of pastry cream.
COFFEE CREMEUX:
Cremeux literally translates to ‘creamy’
In essence these are preparations where an
anglaise has an added flavouring. Cremeux
differ from mousses and lacks the aerated
structure typical of a mousse.
Literally translates to ‘frosting’. This is a
glaze that is used to coat mousses with a
shiny appearance.
Butter is often added to a ganache recipe.
It lowers the melting point of the
ganache which can affect the mouth
feel of the ganache.
This is where eggs are whisked & aerated
to form a stable foam.
GLACAGE:
BUTTER:
When adding butter into a ganache recipe
you are required to soften it and stir
it into the emulsified ganache. If the butter
is added when the ganache is too hot this
can cause the ganache to separate.
30
STEP BY STEP GANACHE
SABLAGE:
Cream based ganache
Literally translates to ‘sand blasting’
Sablages are caramelised or crystalised
coated nuts.
AMARETTO:
A sweet, almond flavored, Italian liqueur.
FEUILLETINE:
Crispy wafer-flakes that add a textural
element to desserts.
INVERT SUGAR:
This is a syrup used to control
crystallisation and create a smoother
mouth feel & longer shelf life.
Puree based ganache
31
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