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Triumph of Chocolate and Raspberry

 By
Massimo Carnio - Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri
 
Hazelnut and Tanzanie Crunch
Creme caramel legere
Creme au chocolat noir Cuba 70%
English Cream
Cremem au chocolat blanc et mascarpone
Biscuit Tanzanie 75%
Gelatine framboise 
Gaston Mayonnaise
White and dark chocolate puff pastry lamination
White Puff Pastry - Pastello Dough
White Puff Pastry - Panetto Dough
Traditional and Chocolate Puff Pastry - Pastello Dough
Traditional and Chocolate Puff Pastry - Panetto Dough
Assemble 
 

 

Hazelnut and Tanzanie Crunch

INGREDIENTS PREPARATION
100g butter
105g sugar
50g flour 0
85g finely ground raw hazelnuts
1g salt
1pod(s) vanilla
Mix together all ingredients in stand mixer with flat beater.
Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
Lift dough from silpat, cut into desired shapes and place on baking tray.
Bake at 170°C for 8 minutes.

Creme caramel legere

INGREDIENTS PREPARATION
50g water
50g glucose syrup DE 40
300g sugar 
200g cream
100g butter
200g creme anglaise
1500g cream
Heat the water, glucose and invert sugar in a saucepan at 190 ° C. Reduce the temperature then add the butter and 200g of cream. Add the chocolate, then the custard and cool in the refrigerator. When the mixture has cooled, add 1500g of fresh cream and whisk the mixture to obtain a light cream.

Creme au chocolat noir Cuba 70%

INGREDIENTS PREPARATION
4g gelatin powder(180 Bloom)
140g fondant icing
20g Cuba
300g liquid whipping cream
Heat the cream to 55°C and add the sugar and gelatin. Add all the other ingredients and mix to obtain a shiny mixture.

English Cream

INGREDIENTS PREPARATION
250g cream
250g milk
300g egg yolks
50g sugar
10g starch
1bean(s) vanilla
Boil together cream, milk and vanilla bean in saucepan.
Poach together egg yolks, sugar and rice starch.
Combine both mixtures and heat up to 83°C to obtain desired density.

Creme au chocolat blanc et mascarpone

INGREDIENTS PREPARATION
500g creme anglaise
8g gelatin powder (180 Bloom)
500g mascarpone
250g cream
Pour the still warm custard into a bowl, add the gelatin and the chocolate and stir well.
Add the cream and mascarpone and mix well.
Shape the cream and let stand in the refrigerator.
When the mixture has cooled, mix gently with a whisk.

Biscuit Tanzanie 75%

INGREDIENTS PREPARATION
340g whole egg(s)
110g sugar 
30g flour
60g fresh butter
15g tapioca flour
Reserve the chocolate, mix all the ingredients in a container.
Melt the chocolate at 45 ° C and add to the previous mixture.
Drain and pour 1 liter into the siphon and load with two cartridges.
Distribute 120 g into each mold and microwave in the maximum power for 1 min 20 sec.
Let cool and cut the biscuit according to the desired size and insert into the cake.

Gelatine framboise

INGREDIENTS PREPARATION
20g glucose syrup DE 60
30g sugar
20g trehalose
1g citric acid solution
Warm together the sugar and pectin in a saucepan.
Remove from heat and add the raspberry puree Capfruit and the trehalose.
Bring to a boil and add glucose, heat to 52 ° C brix.
Spread a layer of 3 mm thick on a silpat sheet and place in the refrigerator.
After cooling, cut in the shape of clover and place in the cake.

Gaston Mayonnaise

INGREDIENTS PREPARATION
150g cream
70g cane sugar
120g Cacao Barry Or Noir dark chocolate Gaston 73% cocoa
100g hazelnut paste
Heat the cream and sugar in a saucepan at 85 ° C and pour into a container.
Add the chocolate and mix.
Gradually add the hazelnut paste and the mixture until a smooth mixture is obtained.
Fill the pastry bag and temper at 26-27 ° C to obtain the desired density.
Poach on the cracking Tanzania.

White and dark chocolate puff pastry lamination

INGREDIENTS PREPARATION

Roll out dough according to traditional method, keeping panetto dough inside.
Fold three times in three parts and leave to rest in refrigerator for two hours.
Laminate dough with three folds in three parts and leave to rest in refrigerator for two hours.
Roll out black and white dough until 2 mm thick.
Take two parts of puff pastry, overlap them and bond with a bit of water. Repeat until 12 overlapping layers with a final thickness of 12 mm is obtained.
Cut into 3-mm-wide slices and bake in clover-shaped baking rings at 180°C for 20 minutes in convection oven.
Remove strips from rings and leave to cool. 

White Puff Pastry - Pastello Dough

INGREDIENTS PREPARATION
120g butter
600g flour
25g powdered milk
250g water
10g salt
Mix together water, salt and powdered milk in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

White Puff Pastry - Panetto Dough

INGREDIENTS PREPARATION
95g puff pastry flour
475g butter
Mix together all ingredients in stand mixer.
Shape dough and leave to rest in refrigerator.

Traditional and Chocolate Puff Pastry - Pastello Dough

INGREDIENTS PREPARATION
700g puff pastry flour
300g water
14g salt
100g egg yolks
140g butter
Mix together water, sugar and salt in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Traditional and Chocolate Puff Pastry - Panetto Dough

INGREDIENTS PREPARATION
465g butter
140g flour 0
Melt chocolates in microwave at 40°C.
Mix butter in stand mixer and add to melted chocolates.
Mix in flour, shape dough and leave to cool in refrigerator.

Assemble

INGREDIENTS PREPARATION

Place the shamrock circle on a plate and insert a layer of hazelnut and cracker Tanzania hazelnut and chocolate.

Insert the mayonnaise Gaston then a first layer of biscuit Tanzania.
Insert the white chocolate cream and mascarpone then a second layer of biscuit.
Insert the raspberry gelatin and cover with the 70% Cuba dark chocolate cream.
Insert a thin layer of black cherries and then using a pastry bag, decorate above and around the dessert with light caramel cream.
Cover the dessert with a chocolate ring.
Decorate with pieces of chocolates.