Original creation by
Alexis BOUILLET,
World’s Best Young Pastry Chef 2011
Twin’s Creative Lab, Taïwan
Old fashion
Recipe for 20 pieces
1. CHOCOLATE SUGAR DOUGH
100 g of butter
63 g of icing sugar
0,5 g of salt
20 g of almond powder
37 g of egg
167 g of flour T55
12 g of Michel Cluizel cocoa powder
1) Sand together butter, icing sugar (already sifted), salt, almond powder, flour and sifted cocoa powder.
2) Finish by egg and mix it.
3) Rest the dough in the fridge.
4) Roll out the dough at 4 mm thick. Cut some 4 x 10 cm rectangles and place them on a 2 cm diameter inox tube lightly sprayed with oil.
5) Bake at 155°C for around 15 minutes
2. DARK CHOCOLATE SPRAY
50 g of Michel Cluizel 55% Elianza dark chocolate
50 g of cocoa butter
Melt all together and blend it
3. MOUNT GAY® BITTER ORANGE DARK CHOCOLATE NAMELAKA
53 g of milk
5 g of glucose
2 g of gelatin 200 bloom
120 g of Michel Cluizel 70% Riachuelo dark chocolate
105 g of cream (cold)
27 g of Sicoly bitter orange puree
12 g of Mount Gay® Rum 55% vol.
1) Heat the milk, glucose and gelatin at 70°C.
2) Pour over the melted chocolate.
3) Mix with the hand blender and add little by little the cold cream. Finish by bitter orange puree and Mount Gay® Rum.
4) Keep overnight in the fridge before to use it.
4. DAVID COCOA SPONGE
44 g of flour T55
28 g of Michel Cluizel cocoa powder
97 g of egg yolk
61 g of grape seed oil
97 g of egg white
97 g of brown sugar
1) Beat to a soft peak egg white and brown sugar.
2) Emulsionate yolk and oil with hand blender to get a stable mix. Pour over the beaten meringue.
3) Sift and pour the mix of flour/cocoa powder.
4) Pour the mixture onto half of a 60 x 40 cm tray.
4) Bake at 165°C for 12 to 15 minutes, damper closed.
5. MANDARIN MARMALADE
404 g of fresh mandarins
74 g of sugar (1)
59 g of mandarin puree
49 g of lime puree
6 g of NH pectin
29 g of sugar (2)
3 g of gelatin 200 bloom
1) Use a fork to pick the mandarins and place them with some cold water in a big saucepan. Heat gently until boiling. Strain the mandarins and start a second time with cold water. Repeat this operation a total of 3 times. For the 4th time, cook the mandarins in the water until they become soft. Strain the mandarins and cool them down.
2) Cut the mandarins in two parts to take out the seeds and the white part in the middle. Chop the mandarins and arrange in a saucepan with the sugar (1), mandarin puree and lime puree.
3) Cook them all together until the marmalade is soft and little bit reduced.
4) Use the big hand blender to mix the marmalade.
5) Combine together sugar (2) and NH pectin, add to the marmalade and boil during 30 seconds.
7) Cool it down in a container.
6. MOUNT GAY® DARK CHOCOLATE WHIPPED GANACHE
89 g of cream
29 g of milk
20 g of glucose
85 g of dark chocolate 70%
211 g of cream (cold)
3 g of gelatin 200 bloom
24 g of Mount Gay® Rum 55% vol.
1) Heat at 60°C cream, milk, glucose and gelatin.
2) Pour over the melted chocolate.
3) Mix with the hand blender and add little by little the cold cream.
Finish by the Mount Gay® Rum and blend again.
4) Keep overnight in the fridge before to use it.
5) Whip it softly.
7. ASSEMBLY
No ingredients.
Brush some dark chocolate spray inside the tube of chocolate sugar dough.
Spread the mandarin marmalade on the David cocoa sponge.
Freeze and cut some 2 x 9 cm fingers.
Pipe the Namelaka cream and spread it on the side with mini spatula. Press the insert of sponge/marmalade inside.
Whip and pipe (with an inox nozzle) the Mount Gay® dark chocolate whipped ganache on the tube. With a fork and hot water, create a «wood effect».
Take the chocolate sugar dough triming and blend it. Spread some sable on the side of the tube.
Spread some cocoa powder on the top of the tube.
Decorate with candied orange and cocoa nibs.
8. THE COCKTAIL
For 1 cocktail :
60 ml (2 oz) of Mount Gay® Black Barrel Rum 43% vol.
74 ml (25 oz) of Dark Cocoa cream
2 dashes of Orange Bitters
2 dashes of Angostura Bitters
Combine all ingredients in a shaker and serve in a round glass.