Two Chocolate petit fours by Jordi Roca, El Celler de Can Roca Pastry Chef, Cacao Barry® Ambassador and world best pastry chef of the World‘s 50 Best Restaurants™
If you haven't been at El Celler de Can Roca to enjoy the creations of the pastry chef Jordi Roca, here is your chance to recreate one of his fantastic desserts yourself. We are happy to share Jordi's recipe with you.
Recipe for 24 biscuits
CACAO BARRY® INGREDIENTS USED IN THIS RECIPE:
Plein Arôme Cocoa Powder
Zéphyr™ Héritage white chocolate 34% min cocoa
CHOCOLATE BISCUITS
400 g butter/ 100 g icing sugar/ 40 g egg yolks/ 3 g salt/ 520 g flour/ 30 g Plein Arôme Cocoa Powder
Sieve the flour with the cocoa powder into a bowl. In another bowl cream together the butter, salt and icing sugar to obtain a light gloss cream. Add the egg yolks, flour and cocoa powder. Roll out to 3 mm thick and freeze then cut into 2,5 cm circles. Bake at 180°C/356F with 0% humidity level 3 ventilation for 6-7 min. Set aside.
WHITE CHOCOLATE AND GINGER CREAM
35 g fresh ginger/ 325 g cream/ 40 g glucose/ 60 g inverted sugar/ 580 g Zéphyr™ white chocolate/ 80 g butter
Finley grate the fresh ginger. Place the cream and ginger into a pan and bring to the boil. Remove from the heat, cover in cling film and infuse for 10 min. Strain 300 g of the infused mix into a saucepan and bring to the boil, add in the sugar and glucose and stir until emulsified. Place the chocolate into a food processor and pour on the cream and emulsify. Allow to cool to 40°C/104°F, add in the butter and emulsify. Place in to piping bags.
FINISH AND ASSEMBLY
To assemble the petits fours, pipe some white chocolate and ginger cream on to a chocolate biscuit and then place another chocolate biscuit on top.
