From Chicago Mistery Casting Challenge
Chocolate “Nougat”
by Meg Galus
Executive Pastry Chef
Park Hyatt Chicago/NoMI Kitchen
FLOURLESS CHOCOLATE SPONGE
Y= ½ sheet pan
64% chocolate 300 g
Unsalted butter 100 g
Egg yolks 200 g
Egg whites 300 g
Sugar 100 g
Salt 2 g
CHOCOLATE CREMEUX
Y= 10 portions
Heavy cream 300 g
Whole milk 300 g
Egg yolks 140 g
Sugar 40 g
Gelatin 5 g
Salt 1 g
NM Extract 8 g
DeZaan Milk Choc 300 g
NUTTY MARSHMALLOW
Y= ½ sheet pan
Sugar 900 g
Trimoline 100 g
Water 300 g
Gelatin 68 g
Trimoline 300 g
PG Mystery Nut paste 360 g
WHIPPED HONEY ANGLAISE
Y= 1 canister
Egg yolks 120 g
Ellis Farms Honey 145 g
Vanilla Bean 1/2 ea
Half and Half 500 g
Gelatin 2 g
Salt Pinch
CORNFLAKE ROCHER
Y= 4qt
Cornflakes 375 g
Toasted coconut 100 g
Caramelia croquants 100 g
DeZaan white chocolate 300 g
Hazelnut praline 60% 500 g
Pistachios 50 g
Sliced almonds 75 g
Hazelnut pralinettes 50 g
CHOCOLATE SHELLS
Y= 10 portion
DeZaan Chocolate TBD 1000 g
Cocoa Butter 100 g
CHOCOLATE SAUCE
Y= 10 portion
Sugar 300 g
Water 375 g
Crème Fraiche 120 g
DeZaan Cocoa Powder 120 g
DeZaan Chocolate 200 g
Mystery Nut Paste 60 g
COTTON CANDY
Y= 10 portion
WS Mystery Sugar 1000 g
Granulated Sugar Adjust as needed (1000 g)
GARNISHES
Micro flowers 18 blooms
Freeze dried apricot 20 g
Freeze dried cherry 20 g
Freeze dried orange peel 20 g
Freeze dried mango 20 g
Pistachios 50 g
Candied Violets 20 g
White Cocoa Butter
Velvet Spray As needed (can)
Meg Galus
Executive Pastry Chef
Park Hyatt Chicago/NoMI Kitchen
Chicago, IL USA
meg.galus@gmail.com