Meet the finalists
Meet the finalists
Green and Go
By Florent Cheveau
Country : USA
Category : Snack to go
Number of portions :
- Chocolate Sweet dough
- Chocolate Sponge
- Chocolate Ganache
- Lemon Jam
- Praline Feuilletine
- Montage / Assembly
Chocolate Sweet dough
Ingredients
Butter 275g
Hazelnut Powder 175g
Eggs 55g
Powder Sugar 135g
AP Flour 300g
Salt 3g
Almond Powder 105g
Cacao Powder 46g
Preparation
1 Mix all ingredients in a robot coupe and sheet out the dough
2 Bake at 330F for 11min
Chocolate Sponge
Ingredients
Powder Sugar 187g
Almond Powder 37g
Cacao Powder 25g
Pastry Flour 40g
Baking Powder 4g
Butter 155g
Vanilla Extract 3g
Eggs White 156g
Orange Zest 20g
Preparation
1 Mix all ingredients in a robot coupe then spread the sponge at 4mm
2 Bake at 420F for 4min
Chocolate Ganache
Ingredients
Chocolate Alunga 41% 150g
Chocolate Inaya 65% 110g
Chocolate Ocoa 70% 50g
Cream 350g
Vanilla Bean 1g
Egg Yolks 120g
Butter 80g
Preparation
1 Warm the cream with the vanilla bean.
2 Pour over the chocolate and egg yolks and burmix in the butter
Lemon Jam
Ingredients
Lemon Zest 200g
Glucose 15g
Trimoline 37g
Sugar 45g
Pectine NH 6g
Vanilla Bean 2g
Preparation
1 Boil everything together then cool down
Praline Feuilletine
Ingredients
Hazelnut Praline 80g
Cocoa Butter 8g
Chocolate Alunga 41% 16g
Feuilletine 65g
Preparation
1 Warm the cocoa butter and chocolate over a double boiler.
2 Add the hazelnut praline and fold into the feuilltine
Montage / Assembly
- Take a 2" disk of baked Chocolate dough
- Spread praline feuilletine on a 2" disk of sponge
- Spread ganache inside a metal ring to cover the edge
- Add a layer of Lemon Jam and Hazelnut in the center
- Add a second layer of cake then close the cake with the ganache
- Pipe with a small tip on top of the cake
- Spray in green
Wednesday, 19 July, 2017
