Meet the finalists
Meet the finalists
High Tide Waffle
level 1
Representing the US, and being in the industry for over 20 years, I realized that one of the best sellers in the USA is the Waffle. I want to transform this waffle and bring a brand new concept to our industry: the Waffle tart. My mono concept will be designed in a coastal Pastry shop where runners, hedonists and entertain me youngsters will enjoy their waffle Tart with Ocean view and get the maximum of pleasure.
My mono concept is Waffle Tart.
For this concept I target the following audiences:
The entertain-me Youngsters.
In a form of a game, the Tik Tok fans will enjoy watching friends playing tic tac toe, the winner gets to try the waffle first. The flavors are exotic chocolate.
The Sport Hero
This dessert is designed to give a maximum of energy to a marathon runner.
The banana is packed with good carb as well as potassium to fill the electrolyte loss during sweating. The peanut butter is a good source of protein and helps convert food to energy.
Marathoners deserve to enjoy a good treat other than a simple banana. By Enjoying this Chocolate Banana- peanut Waffle the runners will get the boost that they need to be happy and finish the race.
The Hedonist
More is more for this person, so I designed a Chocolate waffle that will be served warm with an oozy chocolate ganache in the center and topped with chocolate parfait to bring a temperature difference. Maximum of emotions in every bite will give ultimate pleasure to whoever is ready to indulge.
Recipe components
Entertain me youngsters
Preparation Chocolate Sable
Robot coupe all ingredients together Roll the dough to 3mm and cut disks Wrap sable around metal rings Place sable and metal rings inside waffle iron. | Ingredients
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Preparation Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45°C Mix eggs and creme fraiche together Fold in the chocolate/butter mixture Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder. Whisk everything together in a mixing bowl to make a batter. Pipe in the center of the metal rings with the sable bands that are already in the waffle iron. Bake for 1 minute and 45 seconds. | Ingredients
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Preparation Macadamia Crunch
Heat the Sable in the oven until it's warm. Place all other ingredients into the bowl of a stand mixer with the paddle attachment. Combined warm sable into mixing bowl and paddle all ingredients until it forms a paste Place in a piping bag and pipe the crunch into desired molds. | Ingredients
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Preparation Mango Gel
Mix all the ingredients together cold. Bring all ingredients to a boil. Add to a piping bag and leave to cool down. Pipe at 20 C | Ingredients
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Preparation Diced Mango
Bruimoise the fresh mango Add on top of the exotic curd during assembly | Ingredients
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Preparation Exotic Curd
Boil all purees and lime juice with the sugar. Pour over the eggs and temper. Cook the curd (crème anglais method) Add the butter and burr mix. | Ingredients
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Preparation Chocolate Ganache
Heat the cream, butter, and glucose together in a pot. Pour over the chocolate into a separate container. Burr mix and pour into a piping bag. Pipe at 25 C | Ingredients
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Assembly and finishing
Cut the chocolate waffle in half With a metal circle cutter, cut out a disc in the center of the Macadamia crunch Place the macadamia crunch in the center of the waffle. Pipe exotic curd in the center of the Macadamia crunch cut out. Place diced mangos on top of exoitic curd. Make your chocolate decor of hexagon and game pieces. Place the chocolate decor hexagon on top of the curd and diced mangos then close the waffle. Pipe exotic compote in the holes of the top of the waffle. Add chocolate decor game pieces on each end of the hexagon decor and serve. | |
Sport Hero
Preparation Chocolate Sable
Robot coupe all ingredients together Roll the dough to 3mm and cut disks Wrap sable around metal rings Place sable and metal rings inside waffle iron. | Ingredients
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Preparation Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45C Mix eggs and creme fraiche together Fold in the chocolate/butter mixture Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder. Whisk everything together in a mixing bowl to make a batter. Pipe in the center of the metal rings with the sable bands that are already in the waffle iron. Bake for 1 minute and 45 seconds. | Ingredients
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Preparation Peanut Crunch
Flash Chocolate Sable in the oven until it's warm. Add the chocolate, peanut paste and chopped peanuts into a stand mixer bowl with the paddle attachment. Place warm baked sable pieces into a stand mixer bowl and paddle it until the mix is combined into a crunchy paste. Fill desired disc mold with peanut crunch and freeze until its firm to the touch. | Ingredients
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Preparation Chocolate Ganache
Heat the cream, butter, and glucose together in a pot. Pour over the chocolate into a separate container. Burr mix and pour into a piping bag. Pipe at 25 C | Ingredients
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Preparation Caramelized Banana
Make a dry caramel with the sugar Deglaze with butter Add fresh banana Deglaze with Banana Puree Add lime zest and lime juice | Ingredients
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Assembly and Finishing
Pipe Caramelized banana in the bottom holes of the waffle. Add a dot of tempered chocolate to the peanut crunch disc and attach to the end of the waffle with the caramelized banana. Pipe the chocolate ganache in the holes on the top of the waffle. Dust with powdered sugar and shaved chocolate and serve. | |
Hedonist
Preparation Chocolate Waffle
Melt Chocolate, butter, oil, and trimoline together to 45C Mix eggs and creme fraiche together Fold in the chocolate/butter mixture Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder. Whisk everything together in a mixing bowl to make a batter. Pipe in the center of the metal rings with the sable bands that are already in the waffle iron. Bake for 1 minute and 45 seconds. | Ingredients
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Preparation Chocolate Parfait
Mix all the ingredients together in a mixing bowl Pour into a sifon Add two air containers to the Sifon and shake it well to add air. Inject into a piping bag with a large metal tip Pipe on Chocolate discs Reserve in freezer | Ingredients
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Preparation Chocolate Ganache
Heat the cream, butter, and glucose together in a pot. Pour over the chocolate into a separate container. Burr mix and pour into a piping bag. Pipe at 25 C | Ingredients
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Preparation Chocolate Sable
Robot coupe all ingredients together Roll the dough to 3mm and cut disks Wrap sable around metal rings Place sable and metal rings inside waffle iron. | Ingredients
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Assembly and finishing
Pipe chocolate ganache into the bottom holes of the chocolate waffle. Add feuilletine over the ganache to prevent it from leaking. Fill top holes of the chocolate waffle with chocolate ganache Pipe the chocolate Parfait over the top of the waffle Top the parfait with shaved chocolate and serve. | |