CLN 2751 CHOCOLATE CREATIONS
CLN 2751 CHOCOLATE CREATIONS : FINAL EXAM
Mmangaliso Pepu
May, 02 2023
CLN 2751
Chef Fortis Kefalakis
CLN 2751 CHOCOLATE CREATIONS
CLN 2751
Menu
Strawberry and Vanilla Gateaux
Vanilla Biscuit
Strawberry Cremeux
Strawberry Jelly
Strawberry Mousse
Strawberry Glaze
White Chocolate Feuilletine Praline
CLN 2751 CHOCOLATE CREATIONS
Vanilla Biscuit
INGREDIENTS
70g Egg Yolk
35g Vanilla Sugar #1
50g Flour
25g Cornstarch
40g Butter
75g Egg White
45g Sugar #2
METHOD
- In an electric mixer whisk the egg whites and sugar #2 to soft peak.
- With a hand whisk cream well egg yolks and sugar.
- Fold in 1/3 of the meringue, fold in the sieved flour, and cornstarch.
- Fold in the melted butter and last the rest of the meringue.
- Using a no. 10 plain nozzle, pipe in small concentric circles . Ring pattern
- Bake in fan oven at 175°C between 8 to 14 minutes.
CLN 2751 CHOCOLATE CREATIONS
Strawberry Cremeux
INGREDIENTS
100g Strawberry Puree
180g Heavy Cream 35%
65g Egg Yolk
10g Sugar
3.5g Gelatin
145g White Coverture
16g Brandy (Strawberry Liquor)
METHOD
- Bring to the boil strawberry puree, heavy cream.
- Mix egg yolks and sugar.
- Pour about 1/3 of the hot mixture in to the yolk.
- Combine both mixtures together and cook a cream like anglaise (83-84°C).
- Add soaked gelatine and stir until are melted.
- Pour over chocolates in 3 steps.
- When the chocolate is melted perfect emulsification with a stick blender.
- At the end mix in Cointreau, while blending.
- Let the mixture cool down.
- Fill up in cups and freeze.
CLN 2751 CHOCOLATE CREATIONS
Strawberry Mousse
INGREDIENTS
150g Strawberry Puree
5g Gelatine
170g Heavy Cream
50g Egg White
10g Sugar #1
80g Sugar #2
30g Water
METHOD
- Heat up 1/3 of strawberry puree and add soaked gelatine and mix well.
Add to the rest of the puree and mix well.
- Whip heavy cream until soft peak. Set aside in the fridge.
- In a mixing bowl add Egg white, once bubbly, add Sugar #1 and mix until
fluffy
- In a pot, add Sugar #2 and water, cook up 120C and remove from heat
and slowly add to the meringue. Once soft peak is reached.
- Fold the Italian meringue into the whipped cream and when fully
incorporated
- Slowly whisk in strawberry puree into the mixture, and before everything
is mixed, continue to fold the mixture.
- Pipe into cups
CLN 2751 CHOCOLATE CREATIONS
Strawberry Jelly
INGREDIENTS
100g Strawberry Puree
2g Gelatine
METHOD
- Heat up strawberry puree until 50C
- Remove from heat and add in pre softened gelatine. Mix well.
- Pour over cremeux and freeze.
White Chocolate Feuilletine Praline
INGREDIENTS
75g White Chocolate Coverture
90g Praline Paste
50g Feuilletine
35g Slivered Almonds
METHOD
- Mix chocolate and hazelnut paste let it cool and stir in the rest.
- Spread directly on the sponge or roll it in between two baking papers,
place in the fridge until half set and then cut 2 16cm discs.
- Can be used as a bottom to mousse cakes as well.
CLN 2751 CHOCOLATE CREATIONS
Order List for 10
Dairy
Butter 40 g
Cream 350 g
Egg yolks 135 g
Egg white 125 g
Egg whole g
Milk g
Dry
Flour 50 g
Cocoa powder g
Sugar 180 g
Icing sugar g
Almond powder g
Brown sugar g
Salt g
Glucose g
Corn starch 25 g
Baking powder g
Praline paste 90 g
Gelatine 8.5 g
Instant coffee g
Feullatine 50 g
Invert sugar g
Chocolates
Milk chocolate g
Dark chocolate 65% g
Dark chocolate 55% g
White chocolate 220 g
Spices
Tonga beans g
Vanilla extract g
Cinnamon powder g
Alcohol
Dark rum g
Orange liquor g
Brandy 16 g
Fruits
Strawberry 250 g
Apricot g
CLN 2751 CHOCOLATE CREATIONS
Individual Time Schedule
07h30-08h00 Preparing Strawberry Cremeux
08h00-08h30 Making Vanilla Biscuit and Baking
08h30-09h00 Mise en Place for Strawberry Mousse and Jelly
09h00-09h30 Feuilletine and layering cake
09h30-10h00 Plating and Presentation
