Black

P E T I T GÂT E A U TO G O C O L L E C T I O N

Zabuye
Black Zabuye
Petit Gâteau
 Black Zabuye Petit Gâteau
by Chef Dimitri Fayard
2008 World Pastry Champion & Chicago Chocolate Academy™ US Gourmet Brand Chef

1/ Black Zabuye Crémeux

INGREDIENTS PREPARATION
MILK g 250 1. Bring the milk & cream to a simmer.
CREAM g 250 2. Mix the egg yolks and sugar, temper with the warm liquids.
EGG YOLKS g 110 3. Cook to 183°F, pour over the chocolate.
4. Hand blend and cast in your mold.
SUGAR g 40
CARMA® BLACK ZABUYE 83% g 220

2/ Dark Coating
INGREDIENTS PREPARATION
CREAM g 150 1. Cook the cream, sugar and water to 235°F.
SUGAR g 216 2. Add cocoa powder and boil.
WATER g 15 3. Add gelatin mass.
4. Strain and refrigerate.
COCOA POWDER g 72 5. Use at 95°F.
GELATIN MASS g 45

3/ Milk Chocolate whipped ganache

INGREDIENTS PREPARATION
CREAM g 1100 1. Bring the cream to a simmer.
CARMA® MILK CLAIRE 33% g 550 2. Pour over the chocolate and gelatin mass.
GELATIN MASS g 72 3. Refrigerate overnight, whip the next day.

4/ Pâte Sucrée Cacao

INGREDIENTS PREPARATION
BUTTER g 212 1. Cream the butter and salt.
CONFECTIONER SUGAR g 134 2. Add the confectioner sugar and almond flour.
ALMOND FLOUR g 42 3. Alternate with the eggs and sifted flour/cocoa.
4. Roll out to 3 mm.
FLEUR DE SEL g 1 5. Cut unsing a small round cutter.
EGGS g 80 6. Bake at 350°F for 12 minutes.
PASTRY FLOUR g 315
COCOA POWDER g 25

6/ Assembly Carma® products used in recipe

1. Whip the milk chocolate ganache. SKU NUMBER PRODUCT NAME
2. Pipe on to the Pâte sucrée. CHD-N199BLZAE6-Z71 Carma® Black Zabuye 83%
3. Glaze the Zabuye dome and place over the ganache.
CHM-P007CLARE6-Z72 Carma® Milk Claire 33%
4. Décor with gold leaf.

To find out more about Carma®: For more inspiration,

carma.ch follow the Chicago Chocolate AcademyTM
CarmaChocolate chocolate-academy.com
CarmaChocolate ChicagoChocolateAcademy
ChiChocAcademy
 Milk
P E T I T GÂT E A U TO G O C O L L E C T I O N

ocolate
Milk Chocolate
Tart
 Milk Chocolate Tart
by Chef Dimitri Fayard
2008 World Pastry Champion & Chicago Chocolate Academy™ US Gourmet Brand Chef

1/ Pâte sucrée cacao

INGREDIENTS PREPARATION
BUTTER g 212 EGGS g 80 1. Cream the butter and salt.
CONFECTIONER SUGAR g 134 PASTRY FLOUR g 315 2. Add the confectioner sugar and almond flour.
ALMOND FLOUR g 42 COCOA POWDER g 25 3. Alternate with the eggs and sifted flour/cocoa.
4. Roll out to 3 mm.
FLEUR DE SEL g 1 5. Cut and line your tart shell.
6. Bake at 350°F for 8 minutes.

2/ Biscuit chocolat
INGREDIENTS PREPARATION
TRIMOLINE g 20 COCOA POWDER g 7 1. Melt the butter and cocoa paste to 122°F.
EGGS g 70 BAKING POWDER g 3 2. Hand blend the rest of the ingredients.
SUGAR g 33 SALT g 1 3. Add the melted butter/chocolate.
4. Pipe into the par baked tart shells.
CREAM g 35 COCOA PASTE g 7 5. Bake at 360°F for 9 minutes.
ALMOND FLOUR g 20 BUTTER g 20
CAKE FLOUR g 35

3/ Milk chocolate crémeux

INGREDIENTS PREPARATION
MILK g 70 1. Bring the milk & cream to a simmer.
CREAM g 70 2. Mix the egg yolks and sugar, temper with the warm liquids.
SUGAR g 13 3. Cook to 183°F, pour over the chocolate and gelatin mass.
4. Hand blend and cast in your mold.
EGG YOLKS g 20
CARMA® MILK CLAIRE 33% g 77
GELATIN MASS g 10

4/ Milk glaze
INGREDIENTS PREPARATION
MILK g 500 1. Bring the milk and glucose to a simmer.
GLUCOSE g 200 2. Pour over the gelatin mass and chocolates.
GELATIN MASS g 96 3. Handblend and refrigerate overnight.
4. Use at 72°F.
CARMA® MILK CLAIRE 33% g 600
CARMA® CHOCOLATE COATING ORIGINAL VANIL NH g 600

5/ Milk chocolate whipped ganache

INGREDIENTS PREPARATION
CREAM g 1100 1. Bring the cream to a simmer.
CARMA® MILK CLAIRE 33% g 550 2. Pour over the chocolate and gelatin mass.
GELATIN MASS g 72 3. Refrigerate overnight, whip the next day.

6/ Assembly Carma® products used in recipe

1. Whip the milk chocolate ganache. SKU NUMBER PRODUCT NAME
2. Top the tart shell previously baked with the biscuit chocolat. CHM-P007CLARE6-Z72 Carma® Milk Claire 33%
3. Pipe a flower design around the edges of the tart.
IMD-N035ORVAE6-Z72 Carma® chocolate coating Original Vanil NH
4. Glaze the crémeux and place ontop of the tart.
5. Finish with a chocolate décor.

To find out more about Carma®: For more inspiration,

carma.ch follow the Chicago Chocolate AcademyTM
CarmaChocolate chocolate-academy.com
CarmaChocolate ChicagoChocolateAcademy
ChiChocAcademy
Classic
P E T I T GÂT E A U TO G O C O L L E C T I O N

Opera
Classic
Opera
 Classic Opera
by Chef Dimitri Fayard
2008 World Pastry Champion & Chicago Chocolate Academy™ US Gourmet Brand Chef

1/ Biscuit
INGREDIENTS PREPARATION
ALMOND FLOUR g 195 1. Whip the egg yolks with almond flour & confectioner sugar.
CONFECTIONER SUGAR g 520 2. Make meringue with the egg whites and sugar.
EGG YOLKS g 390 3. Fold in the egg yolks mixture.
4. Add the sifted flour.
EGG WHITES g 1400 5. Divide on to 3 half sheet pans.
SUGAR g 510 6. Bake at 400°F for 8 minutes.
CAKE FLOUR g 625

2/ Dark chocolate ganache

INGREDIENTS PREPARATION
CREAM g 2000 1. Bring the cream and glucose to a simmer.
GLUCOSE g 200 2. Pour over the chocolate.
CARMA® DARK MADAGASCAR 64% g 1800 3. Handblend.

3/ Coffee Buttercream
INGREDIENTS PREPARATION
EGG WHITES g 1000 1. Cook the water and sugar to 250°F.
SUGAR g 1500 2. Pour over the egg whites.
WATER g 400 3. Once cool to touch, add the soft butter and coffee extract.
BUTTER g 2000
COFFEE EXTRACT g 150

4/ Coffee syrup
INGREDIENTS PREPARATION
WATER g 500 1. Boil the water and sugar.
SUGAR g 500 2. Add the coffee extract and gelatin mass.
COFFEE EXTRACT g 35
GELATIN MASS g 18

5/ Assembly Carma® products used in recipe

1. Line a sheet pan with an acetate sheet. SKU NUMBER PRODUCT NAME
2. Spread a thin layer of melted Carma® chocolate coating Original Vanil NH. IMD-N035ORVAE6-Z72 Carma® chocolate coating Original Vanil NH
3. Spread 300 g of coffee buttercream.
CHD-N089MAD-E6-Z71 Carma® Dark Madagascar 64%
4. Top with a biscuit.
5. Soak the biscuit with coffee syrup.
6. Spread the ganache.
7. Top with a biscuit.
8. Soak the biscuit with coffee syrup.
9. Spread the rest of the butter cream.
10. Top with a biscuit.
11. Soak the biscuit with coffee syrup.
12. Refrigerate.
13. Next day, flip the tray over, peel the acetate and cut desire shapes.

To find out more about Carma®: For more inspiration,

carma.ch follow the Chicago Chocolate AcademyTM
CarmaChocolate chocolate-academy.com
CarmaChocolate ChicagoChocolateAcademy
ChiChocAcademy