OPERA MODERNA BY PAUL COTTANCEAU-POCARD

 

CHOCOLATE TUILLE

 

INGREDIENT

  • Hazelnut ground, 180g
  • Cocoa powder, 210g
  • Wheat flour, 150g
  • Egg white, 60g
  • Sugar sirup, 140ml

 

STEP BY STEP

  1. Mix all dry ingredient together, blend in spice grinder
  2. Pass through a chinois, and whisk all the wet ingredient
  3. Let it rest for about 1 hour, shape it three different shape of rectangle rope (1.5cmx20cm / 1.5cmx 15cm / 1.5cmx7cm)
  4. Bake at 160c for 4-5 minutes, rolled the rubban with round cutter
  5. Let it rest until hard. Make sure to place the rubban in a dry place.

 

CHOCOLATE GANACHE MOUSSE

 

INGREDIENT

  • Dark chocolate 70%, 200g
  • Heavy cream, 150g
  • Heavy Cream, 150g
  • Tonka bean, 0.4g

 

STEP BY STEP

  1. Bring to simmer the cream and add the Tonka bean, let infuse for 3 hours
  2. Melt over a bain marie the chocolate and add 150g of heavy cream infused.
  3. Cool down the mixture and start to whipped the 150g soft peak.
  4. Fold the mixture all together and let it set in pipping bag for 1 hour in fridge

 

COFFEE BUTTERCREAM

 

INGREDIENT

  • Kuala liquor, 100ml
  • Icing sugar, 250g
  • Expresso coffee, 100ml
  • Vanilla pods, 1
  • Butter, 125g

 

STEP BY STEP

  1. Bring to boil liquor + expresso coffee & vanilla pods and seeds reduce it by half
  2. Cool down the mixture, on the side start to whipped the room temp. Butter with the icing sugar. Gradually add the syrup to the butter mixture.
  3. Place in pipping bag and reserve in a chilled place.

 

CHOCOLATE SOIL CRYSTAL

 

INGREDIENT

  • Dark chocolate 60%, 150g
  • Sugar, 200g
  • Water, 30ml

 

STEP BY STEP

  1. Start to make a caramel (sugar + water) medium heat do not stir the mixture.
  2. Meanwhile, chop finely the dark chocolate.
  3. When your sugar mixture reaches 152 degrees, add the chocolate with a whisk and
  4. Remove from the heat and keep stirring for 2-3 minutes. The chocolate will start to crystalize and form rock shape. Reverse on tray to cool down.

 

CHOCOLATE MALTOSEC

 

INGREDIENT

  • Dark chocolate, 40g
  • Maltosec, 80g

 

STEP BY STEP

  1. Melt the chocolate, in a robot coupe add both ingredient
  2. Pulse couple of time to form like a snow effect.

 

PISTACHIO MICROWAVE SPONGE CAKE

 

INGREDIENT

  • Pistachio paste, 320g
  • Egg white, 500g
  • Egg yolk, 320g
  • Sugar, 320g
  • Flour, 80g

 

STEP BY STEP

  1. Add the dry ingredient together, mix on a low speed.
  2. Add the pistachio paste & egg white mix on high for 2 minutes.
  3. Let the mixture rest for about 30 minutes.
  4. Add the mixture in a sipphon (isi) and add 3 gas charger

 

PIN NUT CRUMB

 

INGREDIENT

  • Butter, 125g
  • Sugar, 150g
  • Pin nut, 190g
  • Rice flour, 75g
  • Vanilla Pod, 1

 

STEP BY STEP

  1. Preheat your oven at 180c and toast your nut for about 10-12 minutes.
  2. Meanwhile, start to melt the butter+sugar+vanilla until the sugar and butter form one. Add the toasted nut and then the rice flour.
  3. Stir for 2 minutes before to bake at 180 degrees in a baking for about 14-18 minutes
  4. Take it out when it reaches golden brown color, cool down and chop with robot coupe.

 

SUGGESTED GARNISH

 

INGREDIENT

  • Chocolate
  1. Tempered the chocolate and spread it on a guitar sheet to form fine layer.

 

  • Gold leaves
  1. Simply spread the gold leaves bit around the dish.