Milk chocolate pastry

I. COMPOSITION

• Crispy Crunchies
• Hazelnut biscuit
• Soft caramel
• Milk chocolate mousse, Intense 35 Belgian milk couverture chocolate
• Milk chocolate glazing
• Tonka bean cream
• Spray milk chocolate

II. CRISPY CRUNCHIES

• 200 g Obsession 30 Belgian white chocolate
• 68 g Hazelnut Praliné
• 127 g Crispy Crunchies
• 1 g Salt

METHOD

1. Melt the white chocolate until the temperature reaches 40°C.
2. Mix the melted chocolate with the Hazelnut Praliné and salt.
3. Finally add the Crispy Crunchies.
4. Roll the mixture out between plastic sheets up to 2,5 mm thick.
5. Cut the crisp with a round cutter.
6. Cool down before use.

III. HAZELNUT BISCUIT

Recipe for one baking tray 60×40 cm

• 230 g Whole egg
• 32 g Sugar (2)
• 60 g Almond powder
• 100 g Hazelnut powder
• 50 g Flour
• 29 g Butter
• 135 g Egg white
• 160 g Sugar (1)
• 2 g Salt

METHOD

1. Beat the egg white and the sugar (1) until stiff.
2. Separately beat the whole egg, sugar (2), almond powder and hazelnut powder.
3. Add the melted butter to the almond powder mixture.
4. Combine the almond mixture and the stiff egg white with a spatula.
5. Add the flour, salt and High fat Cocoa Powder. Mix the batter well.
6. Divide the batter between a biscuit mat and bake at 215°C.
7. When the biscuit is still warm, put the Crispy Crunchies on top, and stick well.
8. Cool down in the freezer. Use a round cutter 5 cm to cut the biscuit.

IV. SOFT CARAMEL

• 94 g Sugar
• 13 g Glucose
• 34 g Butter
• 188 g Cream
• 2 g Sea salt
• 2 g Gelatin powder
• 10 g Water
• 2 g Vanilla
• 108 g Obsession 30 Belgian white chocolate

METHOD

1. Combine the gelatin with cold water.
2. Boil the sugar and glucose until caramelized.
3. Heat up the cream (45°C) and sea salt.
4. Douse the caramel with the cream, and boil for another two minutes.
5. Get the pan off the heat and add the gelatin.
6. Cool down the mixture to 40°C.
7. Melt the white chocolate and add the mixture in three parts.
8. Add the soft butter and blend the caramel with a hand-held blender.
9. Cool down before using.

V. MILK CHOCOLATE MOUSSE

• 269 g Cream
• 169 g Intense 35 Belgian milk couverture chocolate
• 46 g Pasteurized egg yolks
• 46 g Sugar
• 15 g Water (2)
• 88 g Whole milk
• 5 g Gelatin powder
• 25 g Water (1)

METHOD

1. Combine the gelatin powder with the cold water (1)
2. Make a ‘pâte à bombe’ with the egg yolks, water (2) and sugar (120°C)
3. Whip the cream until firms up lightly.
4. Bring the milk to a boil and add the gelatin.
5. Add the milk chocolate and let it completely dissolve.
6. Let the mixture cool down to 35°C.
7. Combine the ‘pâte à bombe’ and the chocolate mixture.
8. Add the cream to the mixture and stir until well combined.

VI. MILK CHOCOLATE GLAZING

• 12 g Gelatin
• 60 g Water (1)
• 105 g Intense 35 Belgian milk couverture chocolate
• 30 g Emotion 58 Belgian dark couverture chocolate
• 90 g Condensed milk
• 135 g Glucose
• 135 g Sugar
• 66 g Water (2)

METHOD

1. Combine the gelatin with cold water.
2. Boil the water (2), sugar and glucose.
3. Take the pan off the heat and add the gelatin.
4. After the gelatin, add the condensed milk and chocolate.
5. Mix together with a hand-held blender to a smooth glazing.
6. Cool down before using. Heat again and use at 35°C.

VII. TONKA BEAN CREAM

• 385 g Cream
• 3 g Gelatin powder
• 15 g Water
• 100 g Intense 35 Belgian milk couverture chocolate
• 2 g Tonka bean

METHOD

1. Combine the gelatin powder with the water.
2. Heat up the cream, whole milk and broken Tonka beans to 40°C
3. Melt the gelatin in a microwave and combine with the cream.
4. Melt the milk chocolate to 40°C.
5. Mix the cream (in three parts) with the chocolate mixture and stir well.
6. Cool down the mixture for 24 hours, before using.
7. Whip the cream until firm.

VIII. SPRAY MILK CHOCOLATE

• 150 g Intense 35 Belgian milk couverture chocolate
• 125 g Deodorized Cocoa butter

METHOD

1. Melt the chocolate and Deodorized Cocoa butter to 45°C.
2. Sieve the chocolate before using an airbrush spray gun.