Chocolate petits gateaux
Recipe by
Fabrizio Galla, Roberto Rinaldini, Rossano Vinciarelli
Lemon and hazelnut bacio di dama
fresh butter g 100
white cane sugar g 100
Igp Piedmont hazelnut powder g 100
flour g 100
grated Amalfi lemon rind n. 2
pink salt g 2
Knead together all the ingredients and spread in plexiglass mould. Cook in the oven at 150°C for 10 minutes.
Custard
fresh cream 35% butterfat g 250
fresh milk g 110
pasteurized yolks g 100
white cane sugar g 60
maize starch g 5
Cook all the ingredients at 82°C and cool quickly in the blast chiller.
Gianduia cremeux
35% milk chocolate g 100
custard g 160
hazelnut paste g 75
gelatine sheets 125 bloom g 5,2
Emulsify the gelatine with the custard at 65°C, combine the chocolate and the hazelnut paste with the help of the cutter.
Trento raspberry gelè
Trento raspberry pulp g 100
sugar g 30
gelatine g 3
Amalfi lemon rind n. ½
Heat the pulp to 35°C, combine the sugar and the melted gelatine, and at last, the grated lemon rind.
Chocolate mousse
fresh milk g 50
35% milk chocolate g 140
66% chocolate g 35
fresh cream 35%
butterfat g 100
gelatine sheets 125 bloom g 4
Amalfi lemon rind n. 1
Heat the milk at 65°C, combine the gelatine and emulsify with the half-melted chocolate. Add the finely-grated lemon rind and lastly lighten with whipped cream.
Gianduia glaze
fresh cream 35% butterfat g 500
inverted sugar g 70
white cane sugar g 58
cocoa powder g 28
gelatine sheets 125 bloom g 15
glucose 38 de g 70
Igp Piedmont hazelnut paste g 58
55% chocolate g 190
Heat milk, glucose and inverted sugar to 45°C, add the cocoa and bring to boil. Then combine the gelatine and emulsify with the chocolate and the hazelnut paste using a dipping cutter.
Lime and white chocolate blown cream
milk g 150
grated lemon rinds n. 4
glucose 38 de g 7,5
gelatine g 8
white chocolate g 217
cocoa butter g 7,5
cream g 300
Heat milk with glucose to 82°C, add the gelatine and emulsify with white chocolate and the cocoa butter. Pour the cream and keep on emulsifying with the dipping cutter. Lastly put the grated lime rinds and homogenize for 10 seconds. Pour it in special silicone moulds.
Assembly
Firstly prepare the inner part of the bǘche, filling the silicone mould at 90% with cremeux and 10% with raspberry; then chill. As for the bottom part, pour the lime and white chocolate blown cream into the mould; close with the previously-frozen bacio di dama. Finish the bǘche with the chocolate mousse into which you will place the previously prepared inner part. Prepare the gianduia glaze at 30°C and glaze the bǘche which will be placed on the lime and white chocolate cream rectangle. Small chocolate plaque on the top part of the búche and chocolate curl.
Fabrizio Galla, Roberto Rinaldini, Rossano Vinciarelli
Team Italy, Nashville WPTC 2008
Foto Giancarlo Bononi
In the middle.
