Bastien Girard’s recipe for success

Bastien Girard’s recipe for success
By Ines Fressynet

<p><a href="https://www.instagram.com/bastiengirardpatissier/">Bastien Girard won the 2017 world championship of pastry</a> 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. </p> <p><strong>To make this desert like Bastien Girard, follow the recipe:</strong></p> <p>Overall ingredients needed: </p> <p>90 g milk<br /> 687 g cream<br /> 523 g sugar<br /> 18 g gelatine<br /> 247 g water<br /> 20 g jasmine green tea <br /> 103 g yolks<br /> 210 g dark Manjari chocolate<br /> 240 g whipped cream <br /> 0.5 vanilla pods<br /> 25 g dark Manjari chocolate<br /> 55 g milk Jivara chocolate<br /> 300 g blackberry purée <br /> 60 g lemon juice<br /> 5.5 g pectin NH<br /> 100 g dark chocolate<br /> 80 g cocoa butter<br /> 140 g cocoa powder<br /> 5 Shortbreads<br /> Fresh blueberries<br /> Red chizo leaves</p> <p><strong><span class="caps">THE</span> <span class="caps">MANJARI</span>-<span class="caps">JASMIN</span> <span class="caps">BAVAROISE</span> (<span class="caps">HEART</span> OF <span class="caps">THE</span> <span class="caps">SPHERES</span>)</strong></p> <p>90 g milk<br /> 90 g cream<br /> 15 g jasmine green tea <br /> 13 g sugar<br /> 28 g yolks<br /> 210 g dark Manjari chocolate<br /> 240 g whipped cream </p> <p>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.</p> <p><strong><span class="caps">THE</span> <span class="caps">CHOCOLATE</span> <span class="caps">CREAM</span> (<span class="caps">ONE</span> <span class="caps">HALF</span> OF <span class="caps">THE</span> <span class="caps">SPHERE</span>)</strong></p> <p>312 g cream<br /> 0.5 vanilla pods<br /> 30 g sugar<br /> 75 g yolks<br /> 25 g dark Manjari chocolate<br /> 55 g milk Jivara chocolate<br /> 4 g gelatine </p> <p>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.</p> <p><strong><span class="caps">BLACKBERRY</span> <span class="caps">LEMON</span> <span class="caps">CONFIT</span> (<span class="caps">THE</span> <span class="caps">OTHER</span> <span class="caps">HALF</span> OF <span class="caps">THE</span> <span class="caps">SPHERE</span>)</strong> </p> <p>300 g blackberry purée <br /> 50 g sugar<br /> 60 g lemon juice<br /> 5.5 g pectin NH<br /> 2 g gelatine</p> <p>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.</p> <p><strong><span class="caps">CHOCOLATE</span> <span class="caps">COATING</span></strong></p> <p>100 g dark chocolate<br /> 80 g cocoa butter</p> <p>Melt both ingredients and mix together. </p> <p><strong><span class="caps">CHOCOLATE</span> <span class="caps">ICING</span></strong></p> <p>147 g water<br /> 410 g sugar<br /> 140 g cocoa powder<br /> 285 g cream<br /> 16 g gelatine</p> <p>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.</p> <p><strong><span class="caps">JASMINE</span> <span class="caps">GREEN</span> <span class="caps">TEA</span> <span class="caps">JELLY</span> (TO <span class="caps">DECORATE</span> <span class="caps">THE</span> <span class="caps">PLATE</span>)</strong></p> <p>100 g water<br /> 5 g jasmine green tea<br /> 20 g sugar<br /> 2 g gelatine</p> <p>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.</p> <p><strong><span class="caps">PUTTING</span> <span class="caps">THINGS</span> TOGETHER…</strong></p> <p>Insert halves of the Bavaroise mix (step 1) in the chocolate cream halves and the blackberry lemon halves and put back in the freezer. </p> <p>In the meantime, create tiny tarts topped with vanilla Chantilly and blueberries. The shortbread needs to be 5 cm diameter.</p> <p>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. </p> <p>Insert a toothpick in the bowls and soak them first on the chocolate coating (should be 45°C) and then in the chocolate icing. </p> <p>Lay down an eatable silver leaf on the side of each bowl. </p> <p><strong><span class="caps">PLATING</span></strong></p> <p>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.</p> <p>An easy version would be to add these mixtures, in layers, in a Martini shaped glass.</p>