To be honest, it was not very easy to get permission to shoot Patrick. After all, the status of World Pastry Champion is serious obligation.
- Hazelnut Crust:
- 300 g Butter
- 300 g Cane sugar
- 300g Hazelnuts
- Hazelnut “supreme”:
- 625 g Whipped cream
- 375 g Yolks
- 2 Vanilla pods
- 200 g Hazelnut paste
- 115 g Sugar
- 5 g Gelatin
- Light chocolate cream:
- 1.2 l Milk
- 600 g Yolks
- 540 g Sugar
- 1.5 kg Premium Dark Chocolate
- 18 g Gelatin
- 1,8 l Whipped cream
- Coffee jelly:
- 50ml Expresso coffee
- 120g Sugar
- 1 Orange, zested
- 15 g Gelatin
- English vanilla cream:
- 500 g Milk
- 500 g Cream
- 4 Vanilla pods
- 150 g Sugar
- 200 g Yolks
- Vanilla sauce:
- 400 g Water
- 160 g sugar
- 2 Vanilla pods
- 5 g Gelatin
- Combine cold butter and sugar. Add hazelnuts and mix.
- Roll out between 2 sheets (about 4mm thick).
- Сut into circles with a diameter for 1 cm less than a ring for assembly dessert.
- Bake at 160 ° C
- Whisk the yolks with the sugar. Infuse in vanilla cream and bring to a boil.
- Strain and pour over the hazelnut pasta. Cook at 85 °.
- Add the soaked gelatine. Blend and pour into a 3cm in diameter silicone mold. Freeze.
- Whisk the yolks with the sugar, add the boiling milk and cook at 85 °.
- Pour over chocolate. Add gelatin and blend.
- Cool to 40 ° C, then stir in the cream.
- Combine coffee with the sugar, orange zest and gelatin. Pour into silicone molds and freeze at supreme.
- Infuse vanilla in milk and cream.
- Whisk the yolks with the sugar and cook all together up to 85 °.
- Beat in the blender.
- Boil water with sugar and vanilla.
- Add gelatin. Refrigerate the mixture.
- Transfer chocolate cream into hemispheres.
- Put the hazelnut “supreme” on a coffee jelly.
- Cover with yhe chocolate cream and hazelnut crust.
- Remove from molds and glaze
- Put the chocolate and hazelnut hemisphere on one half of the plate.
- Decorate the other side with vanilla sauces and English vanilla cream.
- Add orange confit drops and vanilla ice cream.
Because of tight schedule and presentation of his dishes I wasn’t really if he will have time for shooting at all. But fortunately Patrick did find time, and invited me to his Kitchen, where the miracle happens – he cooks the most delicious desserts in the world.
Not interrupting the creative process, he watched the photos of the project and told me the date of shooting. Oh yeah, just fifteen minutes for a portrait, and five minutes for dessert.
Not so much, you might think. But I coped with a portrait in less than ten minutes. But with the dessert it was not so quickly.
You know, there are some dishes which need a special approach. This wonderful dessert is one of them. Altogether, I fussed with it for an hour, previously made photos, and involving Patrick into creative process.
We changed one dessert after the other (why do you think I was limited just with five minutes to make photo of it?) And then we finally found that special foreshortening.
The dessert of dark chocolate “supreme” with hazelnuts and coffee-orange sauce from Patrick Casula.