Bastien Girard’s recipe for success

Bastien Girard won the 2017 world championship of pastry alongside the French team by making a chocolate masterpiece representing a life scale playing rock band. Living it meets this impressive young chef currently officiating at luxury caterer Potel & Chabot and takes the opportunity to learn some cooking tips.

To make this desert like Bastien Girard, follow the recipe:

Overall ingredients needed:

90 g milk
687 g cream
523 g sugar
18 g gelatine
247 g water
20 g jasmine green tea
103 g yolks
210 g dark Manjari chocolate
240 g whipped cream
0.5 vanilla pods
25 g dark Manjari chocolate
55 g milk Jivara chocolate
300 g blackberry purée
60 g lemon juice
5.5 g pectin NH
100 g dark chocolate
80 g cocoa butter
140 g cocoa powder
5 Shortbreads
Fresh blueberries
Red chizo leaves

THE MANJARI-JASMIN BAVAROISE (HEART OF THE SPHERES)

90 g milk
90 g cream
15 g jasmine green tea
13 g sugar
28 g yolks
210 g dark Manjari chocolate
240 g whipped cream

Mix tea with milk and cream. Leave it to infuse in the refrigerator for 24 hours. Drain in a colander without squeezing. Create custard with the milk, the jasmine tea cream, sugar and yolks. Cook it at 85°C. Melt the dark Manjari chocolate and mix with the custard. At 48°C, gently add the whipped cream. Insert into half-sphere molds of 6 cm in diameter and freeze.

THE CHOCOLATE CREAM (ONE HALF OF THE SPHERE)

312 g cream
0.5 vanilla pods
30 g sugar
75 g yolks
25 g dark Manjari chocolate
55 g milk Jivara chocolate
4 g gelatine

Soak the gelatine in cold water for at least 20 minutes and squeeze it firmly. Bring the cream and vanilla to a boil, and then pour over a mix of yolks and sugar. Cook all at 85 ° C, add the gelatine and pour over both chocolates. Mix well and transfer into a sphere-shaped mould of 4.5 cm diameter to create one half of the bowl. Freeze.

BLACKBERRY LEMON CONFIT (THE OTHER HALF OF THE SPHERE)

300 g blackberry purée
50 g sugar
60 g lemon juice
5.5 g pectin NH
2 g gelatine

Soak the gelatine in cold water for at least 20 min and press firmly. Warm the blackberry purée and the lemon juice until they are 30 ° C. Combine sugar and pectin and sprinkle over. Bring to a boil. Cool it down, mix and transfer into a sphere-shaped mould of 4.5 cm diameter to create the other half of the bowl. Freeze.

CHOCOLATE COATING

100 g dark chocolate
80 g cocoa butter

Melt both ingredients and mix together.

CHOCOLATE ICING

147 g water
410 g sugar
140 g cocoa powder
285 g cream
16 g gelatine

Cook water and sugar at 105 ° C. Add the cocoa powder, the cream and the gelatin – previously soaked in cold water for a minimum of 20 minutes and squeezed. Mix.

JASMINE GREEN TEA JELLY (TO DECORATE THE PLATE)

100 g water
5 g jasmine green tea
20 g sugar
2 g gelatine

Put tea in water and let it infuse for 24 hours in the refrigerator. Drain in a colander without squeezing. Soak the gelatine in cold water for at least 20 min and press firmly. Heat the tea with sugar and add the gelatine. Pour this mixture into a soup plate and place in refrigerator.

PUTTING THINGS TOGETHER…

Insert halves of the Bavaroise mix (step 1) in the chocolate cream halves and the blackberry lemon halves and put back in the freezer.

In the meantime, create tiny tarts topped with vanilla Chantilly and blueberries. The shortbread needs to be 5 cm diameter.

Take off the halves and assemble them into spheres: chocolate cream / blackberry lemon comfit. A way to do this is by heating the flat parts on a hot surface, like the back of a pre-heated pan for example.

Insert a toothpick in the bowls and soak them first on the chocolate coating (should be 45°C) and then in the chocolate icing.

Lay down an eatable silver leaf on the side of each bowl.

PLATING

Place the sphere in the center of the soup plate on top of the jasmin green tea jelly that should be firm by now. Add the blueberry tart on top of the bowl. Decorate with blueberries cut in half and red chizo leaves.

An easy version would be to add these mixtures, in layers, in a Martini shaped glass.