German Chocolate Cake, Ecuador Chocolate Crémeux, Vanilla Coating Gel, Buttermilk Blue Cheese Cake Mousse, Eucalyptus Yogurt Sorbet, Blueberry Violet Fluid Gel, Port Wine, and Fig Powder

The First Annual International Pastry Competition
Round Two: Plated Dessert
Adapted by
December 2010


German Chocolate Cake
37 gram cocoa powder
1 tablespoon Nielsen-Massey Pure Coffee Extract
120 grams boiling water
118 grams buttermilk
220 grams room temperature butter
333 grams sugar
4 eggs
3.3 grams baking soda
2.8 grams salt
280 grams all-purpose flour
Eucalyptus Yogurt Sorbet
420 grams light cream
5 grams chopped eucalyptus
210 grams sugar
42 grams glucose powder
1.18 grams kappa carrageenan
1 gram iota carrageenan
1 gram locust bean gum
1.75 grams salt
0.5 grams malic acid
675 grams 2% Greek yogurt
Ecuador Chocolate Crémeux
460 grams whole milk
460 grams heavy cream
4 grams iota carrageenan
0.2 grams kappa carrageenan
3 grams locust bean gum
85 grams egg yolks
92 grams sugar
330 grams melted Ecuador 71% chocolate
Buttermilk Blue Cheese Cake Mousse
355 grams cream cheese
175 grams buttermilk blue cheese
115 grams sugar
100 grams eggs
30 grams egg whites
170 grams heavy cream
Vanilla Coating Gel
1 kilogram heavy cream
1 Nielsen-Massey vanilla bean, split and scraped
10 grams Sosa agar agar
150 grams sugar
Blueberry Violet Fluid Gel
500 grams blueberry purée
100 grams sugar
2 grams malic acid
1.7 grams sodium citrate
2.5 grams low acyl gellan gum
0.5 grams xanthan gum
10 grams violet oil
Fig Powder
¼ cup PreGel Fig Arabeschi
2 cups Sosa maltose
Cheese Puff and Cotton Candy
100 grams aged cheddar cheese
50 grams sugar
To Assemble and Serve
200 grams Port


For the German Chocolate Cake:
Preheat the oven to 350ºF. Bring the cocoa, coffee extract, boiling water and vanilla extract to the boil. Combine the cocoa mixture with the buttermilk, and set aside to cool. Beat the butter and sugar together until pale and fluffy. Slowly whisk the eggs into the butter mixture. Combine the baking soda, salt and flour and sift them. Add the flour mixture and cocoa mixture into the butter mixture, alternating them until all of the ingredients are just combined. Pour the batter into a baking tray. Bake the cakes in the oven for 15 minutes until a skewer inserted in the middle comes out clean.

For the Eucalyptus Yogurt Sorbet:
Combine the cream and eucalyptus in a small pot and bring to the boil. Remove the mixture from the heat, leave the mixture to steep to allow the cream to infuse, and then strain the mixture. Transfer the mixture back to the pot and blend in the sugar, glucose, kappa carrageenan, iota carrageenan, locust bean gum, salt, and malic acid one by one with a stick blender. Return the pot to the heat and bring back up to a boil. Remove the mixture from the heat and chill it over an ice bath. When the mixture is cool, add the yogurt. Blend the chilled custard in a Vita-Prep, then strain. Process the mixture with Carpigiani ice cream machine then freeze.

For the Ecuador Chocolate Crémeux:
Combine the milk and cream in a medium pot and bring them to the boil. Transfer the mixture to a Vita-Prep blender. With the blender running on low, add the iota carrageenan, kappa carrageenan, locust bean gum, egg yolks, and sugar one by one in order into the vortex of the blending liquid. Blend the mixture on speed 4 for 2 minutes, then on speed 8 for 7 minutes. Pour the chocolate in a slow and steady stream into the vortex of the blending liquid. Set the blended mixture over an ice bath to chill. When the mixture is cool, blend it once more, then strain it and pipe it into mini half-sphere molds. Freeze the mixture and it will set while frozen.

For the Buttermilk Blue Cheese Cake Mousse:
Preheat the oven to 350ºF. Beat the cream cheese and blue cheese with the sugar until light and fluffy. Add the eggs, egg whites and cream, making sure to scrape down the sides of the bowl. Bake the mousse in a baking tray for 15 minutes. Blend well and strain.

For the Vanilla Coating Gel:
Combine the cream and vanilla in a pot. In a separate bowl, combine the agar agar and sugar. Whisk the sugar mixture into the cream mixture. Place the pot over a medium heat and bring the mixture to a boil. Continue cooking for 2 minutes while scraping the bottom of the pot with a spatula.

For the Blueberry Violet Fluid Gel:
Bring the blueberry purée to the boil in a small pot over a low heat. Transfer the hot purée to a Vita-Prep. In a separate bowl, combine the sugar and malic acid and set aside. With the blender running, add the sodium citrate and low acyl gellan gum to the vortex of the blending mixture. Add the malic acid mixture into the vortex of the blending liquid. Then add the xanthan gum and blend the mixture well. Blend in the violet oil, and then blend the mixture on speed 7 for 4 minutes. Set the mixture over an ice bath to chill. Blend and strain the gel mixture through a chinois, and cover.

For the Fig Powder:
Blend the fig topping and maltodextrin together in a Waring food processor until the mixture is fluffy.

For the Cheese Puff and Cotton Candy:
Slice the cheese rind 1/3-inch thick and cook in the microwave for about 1 minute, or until it puffs well. Let it cook and break into bite size pieces. Meanwhile put the sugar in the Koerner cotton candy machine and process to make a handful size tuft of cotton candy. Put the cotton candy on the plate and top with the puffed rind.

To Assemble and Serve:
Put the port into a spray bottle. Pipe the buttermilk blue cheese cake mousse along the plate and mound some German chocolate cake crumbs on the plate. Plate some crémeux and a quenelle of yogurt sorbet. Pipe the fluid gel and coating gel onto the plate and sprinkle some fig powder onto the plate. Spritz the dessert with the port. Serve with the cheese puff and cotton candy on the side.