Okapi chocolate pastry

Recipe by
Peter Remmelzwaal

Recipe for 12 pastries.

1) Chocolate dough
2) Cinnamon/clove financier biscuit
3) Black plum marmalade
4) Creme anglaise with Armagnac
5) Okapi 65 Signature Origin dark chocolate mousse
6) Chocolate decoration

1) Chocolate dough

40 g Butter
110 g Castor sugar
2 g Orange zest
2 g Salt
18 g Whole egg
7 g Baking powder
1 g Sodium carbonate
200 g Flour
15 g Cocoa powder
15 g ‘Crue de cacao’ (finely ground)

Method:
1) Mix the room temperature butter with the castor sugar, salt and orange zest.
2) Add the whole egg.
3) Sieve the flour, sodium carbonate, cocoa powder and baking powder together and add this to the butter mixture.
4) Add the finely ground crue de cacao and mix it well through the dough.
5) Chill the dough in the fridge.
6) Roll out the dough to a thickness of 2.5mm. Cut out the dough with a serrated cutter of about 7.5cm.
7) Bake the dough at 170°C for about 15 mins.

2) Cinnamon/clove financier

Recipe for a 30X40cm baking tray

120 g Almond powder
175 g Cane sugar
150 g Egg white
105 g Butter
42 g Flour
2 g Salt
3 g Ground clove
2 g Cinnamon powder

Method
1) Mix the almond powder, cane sugar, flour, salt, cinnamon and ground clove.
2) In three parts, add the egg white (room temperature) and the dry ingredients and mix until smooth.
3) Melt the butter in a pan and mix it through the financier mixture.
4) Spread out the mixture to a thickness of 1.5cm on a baking tray.
5) Leave the mixture to ripen/stiffen in the fridge for 24 hours.
6) Bake the financier at 190°C for about 25 mins.
7) After baking, cut with a 6.5cm cutter.

3) Black plum marmalade

400 g Dried black plums
40 g Armagnac
250 g Warm water

Method
1) Mix the warm water with the Armagnac and leave the black plums to soak in the mixture (4-8 hours)
2) Drain the plums from the liquid and blend the plums until smooth using a Magimix food processor.
3) Add some liquid and Armagnac to add flavour and so it is pipeable.
40 Using a piping bag, pipe a layer of plum marmalade on the financier (35g) and put it in the freezer.

4) Creme anglaise with Armagnac

115 g Milk
170 g Cream
46 g Egg yolk
3 g Vanilla
25 g Sugar
3 g Gelatine powder
15 g Water
120 g Okapi 65 Signature Origin dark couverture chocolate
6 g Armagnac

Method
1) Mix the gelatine powder with cold water and leave to soak.
2) Heat the milk, cream, vanilla and sugar and bring to the boil.
3) Add the egg yolk and heat the mixture to 84°C.
4) Take the pan off the heat and add the soaked gelatine.
5) Sift the cream mixture on the chocolate and add the Armagnac.
6) Mix the creme anglaise until smooth and cool the mixture down to 30°C.
7) Fill the round 7cm Flexipan mould, with 45 grams of anglaise and press in the frozen biscuit with plum marmalade.
8) Cool the mould in the freezer and then remove the anglaise from the mould.

5) Okapi 65 Signature Origin dark chocolate mousse (lactose free)

4 g Xanthan gum
100 g Sugar
200 g Egg white
375 g Okapi 65 Signature Origin dark couverture chocolate
16 g Gelatine powder
90 g Water 1
100 g Water 2

Method
1) Mix the gelatine powder with cold water 1 and leave to soak.
2) Mix the xanthan gum with the sugar and whisk with the egg white until you get a light meringue.
3) Melt the Okapi 65 Signature Origin dark couverture chocolate to 40°C.
4) Heat water 2 and dissolve the soaked gelatine in it. (50°C)
5) Mix the gelatine water with the melted chocolate until smooth.
6) Spatula the cream through the chocolate and put the mousse in a piping bag.
7) Pipe a smooth ball on the anglaise disk, which has been taken out of the mould.

6) Chocolate decoration + product finish

– Follow the steps as indicated in the recipe methods.
– After the last step, put the pastries in the freezer.
– Using an airbrush gun, spray the pure chocolate (made with 60/40 cocoa butter) to create a nice smooth finish.
– Then place the pastries on the chocolate biscuit.
– Decorate the pastries with pure chocolate strips, chocolate decoration, drops of cocoa gel and a piece of black plum, like in the photo.

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