Pastry Team USA

Representing the US in the World Pastry Cup

Chocolate Biscuit

Leave a comment

INGREDIENTS: YIELD:
Whole Eggs 700 grams
Inverted Sugar – Trimoline 180 grams
Sugar, Granulated 300 grams
Hazelnut Flour, Roasted 180 grams
All-Purpose Flour 260 grams
Baking Powder 20 grams
Cocoa Powder, Valrhona 60 grams
Heavy Cream 300 grams
Clarified Butter, Valrhona 240 grams
Caraibe Valrhona 120 grams
Xanthan Gum 2.8 grams
Total 2362.8 grams

Method:

  1. Whip eggs, trimoline, and sugar in a mixer.
  2. Heat up the cream and butter at 45/50 C; 113-122F.
  3. Melt chocolate at 45C ; 113F then emulsify with cream-mixture.
  4. Add all the sifted dry ingredients together to the eggs whipped.
  5. Then add the chocolate -mixture at 45/50 C; 113-122F.
  6. Mix slowly and gentle.

Bake 180C; 356F 

  • 6 to 7 minutes for the half sheet pan without streusel.
  • 8 to 9 minutes for the half sheet pan with streusel.

Scale

  • 2 half sheet pans at 600 grams each, then add 145 grams of streusel on top.
  • 2 half sheet pans at 500 grams each (without streusel).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s