azelnu

P L AT E D D E S S E R T C O L L E C T I O N

Crisp
Hazelnut
Crisp
 Hazelnut Crisp
by Chef Dimitri Fayard
2008 World Pastry Champion & Chicago Chocolate Academy™ US Gourmet Brand Chef

1/ Milk hazelnut crémeux

INGREDIENTS PREPARATION
CREAM g 125 1. Bring the milk & cream to a simmer.
MILK g 375 2. Mix the egg yolks and sugar, temper with the warm liquids.
EGG YOLKS g 120 3. Heat to 183°F, pour over the chocolate and hazelnut paste.
4. Hand blend and cast in your mold.
SUGAR g 45
GELATIN MASS g 24
HAZELNUT PASTE g 80
CARMA® MILK CLAIRE 33% g 290

2/ Hazelnut crisp
INGREDIENTS PREPARATION
HAZELNUT PRALINE g 200 1. Melt the chocolate and butter to 98°F.
HAZELNUT PASTE g 65 2. Fold into the praline and paste.
CARMA® MILK CLAIRE 33% g 120 3. Add the Feuilletine.
4. Spread to 5 mm, cut to size.
BUTTER g 46
FEUILLETINE g 73

3/ Milk chocolate chantilly

INGREDIENTS PREPARATION
CREAM g 1100 1. Bring the cream to a simmer.
CARMA® MILK CLAIRE 33% g 550 2. Pour over the chocolate and gelatin mass.
GELATIN MASS g 72 3. Refrigerate overnight, whip the next day.

4/ Assembly
1. Place the crémeux on top of the crisp.
2. Place a chocolate disc.
3. Pipe the milk chocolate whipped ganache and top with a chocolate disc.
4. Place in the center of your plate.
5. Drizzle with Carma® chocolate sauce topping Surprising Choco…ooh for decor.
6. Finish with caramelized hazelnuts.

Carma® products used in recipe

SKU NUMBER PRODUCT NAME
CHM-P007CLARE6-Z72 Carma® Milk Claire 33%
TOD-022CHOC-E6-Z38 Carma® chocolate sauce topping Surprising Choco…ooh

To find out more about Carma®: For more inspiration,

carma.ch follow the Chicago Chocolate AcademyTM
CarmaChocolate chocolate-academy.com
CarmaChocolate ChicagoChocolateAcademy
ChiChocAcademy
White
P L AT E D D E S S E R T C O L L E C T I O N

Winte
White
Winter
 White Winter
by Chef Dimitri Fayard
2008 World Pastry Champion & Chicago Chocolate Academy™ US Gourmet Brand Chef

1/ White Nuit Blanche crémeux

INGREDIENTS PREPARATION
CREAM g 157 1. Bring the milk & cream to a simmer.
MILK g 625 2. Mix the egg yolks and sugar, temper with the warm liquids.
EGG YOLKS g 188 3. Cook to 183°F, pour over the chocolate and gelatin mass.
4. Hand blend and cast in your mold.
SUGAR g 78
GELATIN MASS g 48
CARMA® WHITE NUIT BLANCHE 37% g 800

2/ White glaze
INGREDIENTS PREPARATION
MILK g 500 1. Bring the milk and glucose to a simmer.
GLUCOSE g 200 2. Pour over the chocolates and gelatin.
GELATIN MASS g 96 3. Handblend and store at 39°F overnight.
4. Use at 72°F.
CARMA® WHITE NUIT BLANCHE 37% g 600
CARMA® CHOCOLATE COATING ORIGINAL WHITE NH g 600

3/ Coconut sorbet
INGREDIENTS PREPARATION
WATER g 400 1. Combine all the dry ingredients together.
SUGAR g 190 2. Bring the water to 104°F.
GLUCOSE POWDER g 25 3. Add the dry ingredients. Cook to 185°F.
4. Mature for a minimum 4 hours.
STABILIZER g 5 5. Add the puree and run throught the machine.
COCONUT PUREE g 1000

4/ Coconut meringue
INGREDIENTS PREPARATION
EGG WHITES g 50 1. Whip the egg whites with the sugar.
SUGAR g 50 2. Fold in the confectioner sugar and coconut.
CONFECTIONER SUGAR g 50 3. Pipe desire shapes, sprinkle with coconut.
4. Dehydrate.
DESSICATED COCONUT g 25

5/ Microwave yogurt sponge

INGREDIENTS PREPARATION
EGG WHITES g 275 1. Handblend all the ingredients.
ALMOND FLOUR g 50 2. Pour into a ISI canister.
YOGURT POWDER g 60 3. Charge and fill plastic cups 1/2 way.
4. Cook in microwave for 45 secondes.
SUGAR g 85
CAKE FLOUR g 30

6/ Assembly Carma® products used in recipe

1. Glaze and place the White Nuit Blanche crémeux on your plate. SKU NUMBER PRODUCT NAME
2. Decorate with pieces of meringue and yogurt sponge. CHW-N153NUBLE6-Z71 Carma® White Nuit Blanche 37%
3. Drizzle some glaze to decorate your plate.
IMW-M037ORWIE6-Z72 Carma® Chocolate coating original white NH
4. Place a quenelle of coconut sorbet.

To find out more about Carma®: For more inspiration,

carma.ch follow the Chicago Chocolate AcademyTM
CarmaChocolate chocolate-academy.com
CarmaChocolate ChicagoChocolateAcademy
ChiChocAcademy