Chocolate Sponge Cake with Guinness Mousse, Malt Crémeux, and Caramel Glaze

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010

INGREDIENTS:

Chocolate Sponge Cake
150 grams egg whites
120 grams sugar
100 grams egg yolks
80 grams cocoa powder
Guinness Mousse
330 grams Guinness
225 grams egg yolks
80 grams sugar
400 grams Belcolade Vanutau 44% chocolate
15 grams bloomed gelatin
200 grams sugar
200 grams egg whites
675 grams whipped cream
200 grams Italian meringue
Malt Crémeux
30 grams sugar
360 grams heavy cream
60 grams malt sugar
3 grams salt
2 tablespoons Nielsen-Massey vanilla extract
Nielsen-Massey Vanilla bean, split lengthwise
120 grams egg yolks
5 grams gelatin, bloomed in ice water
Caramel Glaze
20 grams gelatin, bloomed
360 grams sugar
300 grams water
300 grams heavy cream

METHOD:

For the Chocolate Sponge Cake:
Preheat the oven to 350°F. Whip the egg whites and add in the sugar to form soft peaks. Whip the egg yolks until light and fluffy. Fold the yolks into the whites. Sift the cocoa into the egg mix. Pipe on a circle parchment and bake with a low fan for 15 minutes.

For the Guinness Mousse:
Heat the Guinness and temper in the egg yolks and sugar. Cook to thicken before pouring over the milk chocolate. Add the bloomed gelatin and pour into a mixer until cold and thickened. Mix sugar with a little bit of water to soft ball stage. Whip egg whites to form soft peaks. Pour the heated sugar into the whipped egg whites and continue to whip until cool. Fold this into the chocolate mix and fold this into the cream mix. Pour this into the ring mold.

For the Malt Crémeux:
Heat the white sugar to a dry caramel. Heat the cream with the malt sugar, vanilla, and salt. Once the sugar is amber colored, add the vanilla bean. Slowly add in the warmed cream. Add in the yolks, slowly, to thicken. Finish with the gelatin. Strain and pour into a ring mold.

For the Caramel Glaze:
Make a caramel with the sugar. Add in the water and heavy cream. Add in the bloomed gelatin, strain, and use immediately.

To Assemble and Serve:
Plate the chocolate sponge, Guinness mousse, crémeux, and caramel glaze.