Rethink your limits™

NEW YEAR’S EVE

RECIPE
CAKE

Creation by Chef Laurent Duchêne

New Year’s Eve recipe

Laurent Duchêne

Laurent Duchêne, Meilleur Ouvrier de France, member of the Relais Desserts and a
Cacao Barry® Ambassador, is a patissier who combines taste, aesthetics and subtle
flavours in all his creations.
The Chef studied patisserie and had his first professional experiences at Millet,
Hellegouarch and Peltier. He then became Pastry Chef at Le Toit de Passy, a restaurant
with two Michelin stars. After that he moved to the United Kingdom and became
Pastry Chef at Le Manoir aux Quat’Saisons near Oxford for two years. Back in France,
he was the Pastry Sous-Chef at Pâtisserie Maudit and became Meilleur Ouvrier de
France for patisserie in 1993. Laurent Duchêne then travelled all over the world to
promote the French art of patisserie and shared his passion by teaching at the Cordon Bleu cookery school in Paris for 10
years, running training courses at the École Nationale Supérieure de la Pâtisserie. In 1999, he trained the French national
team who won the World Cup for Patisserie. On the back of his previous experiences, he wanted to challenge himself and
find out if his creations had an audience. He opened his first patisserie in Paris’ 13th arrondissement in 2001, then his
second patisserie boutique selling chocolates and macarons in the 15th arrondissement in 2010, finally opening his Workshop /
Laboratory in Villejuif in 2014. Finally, he recently opened a patisserie and boutique café in 2018 in Vincennes. These launches
reflect the wide reach of his talent.

NEW YEAR’S EVE CAKE

Recipe for 6 desserts 20 cm in diameter

OCOA™ SOFT BISCUIT OCOA™ CREAM INFUSED

WITH TONKA BEAN
Beat
132 g ground almonds Bring to the boil
132 g icing sugar 996 g whole milk
415 g egg yolks (bit by bit)
Infuse for 10 minutes
In parallel, whisk 9 g grated tonka beans
590 g egg whites
132 g caster sugar Pass through a chinois then weigh again and make up
to the initial weight of the cream and boil again
Melt at 45°C
118 g Ocoa™ 70% dark couverture chocolate Beat until pale
280 g butter 432 g egg yolks
318 g sugar
Pour 1/3 of the egg whites on this mixture
Heat with the cream to 83°C
Add the first mixture delicately
Blend at the end
Fold in
90 g Plein Arôme cocoa powder Emulsify over
100 g cream 30% fat 678 g Ocoa™ 70% dark couverture chocolate
(melted at 45°C)
Then add the rest of the whites
Leave to set over night in the fridge
On a tray lined with a Silpat sheet and a frame, weigh
1.8 kg
HOT COATING
Bake for 15 minutes at 170°C
Grate
Immediately turn out onto a rack and film to keep the 0.6 g tonka beans
condensation in
Infuse in
DARK CHOCOLATE SPRAY 60 g water
Melt together Reweigh and make up to the initial weight of water and
600 g Ocoa™ 70% dark couverture chocolate heat to 80°C with 600 g neutral coating and use hot
300 g deodorised cocoa butter (100%)
150 g Grand Caraque cocoa mass
Heat to 50°C
 PRALINE CRISP MADAGASCAN VANILLA CHANTILLY
VALENCIA ALMONDS The day before, use
Toast for 20 minutes at 155°C 3 g Madagascan vanilla pod
60 g whole almonds 522 g single cream 30% fat

Mix Bring the cream to the boil, infuse the vanilla for 15 minutes
84 g Pailleté Feuilletine™ Pass through a chinois
60 g chopped toasted almonds
Add
Add 4.5 g hydrated gelatine powder
84 g Valencia almond praline 50% 27 g water
84 g pure almond paste 100%
Add
Melt 420 g single cream 30% fat
30 g Alunga™ 41% milk couverture chocolate 90 g Mascarpone
42 g Ocoa™ 70% dark couverture chocolate
Blend
Add to the previous mixture
Refrigerate over night
Add
18 g softened butter The next day, whisk and use immediately

Mix well
Spread out roughly and leave to set in the fridge
OCOA™ CHOCOLATE MOUSSE
Roughly chop the crisp Bring to the boil
276 g semi-skimmed milk
Beat until pale
414 g egg yolks
276 g caster sugar
Heat to 83°C
Pour over
1,290 g Ocoa™ 70% dark couverture chocolate
Make an emulsion and blend
Whisk
540 g single cream 30% fat
Combine at 38°C

A word from Chef Laurent Duchêne

“A very chocolatey dessert focused on Ocoa™ 70% dark
couverture chocolate. The challenge was to create a
chocolate cake for New Year’s Eve that had a very light
texture using tonka bean which refreshes the palate.
The vanilla Chantilly cream softens and tempers the
chocolate aspect at the finish. ”
ASSEMBLY & GARNISH

1/ Cut out the biscuit in a circle 18 cm in diameter

2/ Pipe 300 g of Ocoa™ tonka bean cream directly on top
3/ Sprinkle 65 g of Valencia almond praline crisp directly on to the tonka chocolate cream
4/ Freeze
5/ Pour 600 g of Ocoa™ chocolate mousse in a circle 20 cm in diameter and 4 cm high using a rhodoid sheet
6/ Position the insert
7/ Smooth and freeze
8/ Turn out and spray with a very light dark velvet coating
9/ Beat the Madagascan vanilla chantilly cream and pipe 200 g directly on the dessert
10/ Freeze then spray with a very light layer of hot neutral coating (80°C)
11/ Decorate

Design and illustrations: C comme Line - www.ccommeline.com - Printer: HAVET DIGITAL Arteparc, 98 rue des Bouleaux, 59810 Lesquin -
Barry Callebaut France - 5, boulevard Michelet - 78250 Hardricourt - 352 714 745 RCS VERSAILLES - VERSAILLES Commercial Court -
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