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From Chicago Mistery Casting Challenge

Meg Galus 1
Chocolate “Nougat”
by 
Meg Galus
Executive Pastry Chef
Park Hyatt Chicago/NoMI Kitchen

 



FLOURLESS CHOCOLATE SPONGE
Y= ½ sheet pan
64% chocolate    300 g
Unsalted butter    100 g
Egg yolks    200 g
Egg whites    300 g
Sugar    100 g
Salt    2 g

CHOCOLATE CREMEUX
Y= 10 portions
Heavy cream    300 g
Whole milk    300 g
Egg yolks    140 g
Sugar    40 g
Gelatin    5 g
Salt    1 g
NM Extract    8 g
DeZaan Milk Choc    300 g

NUTTY MARSHMALLOW
Y= ½ sheet pan
Sugar    900 g
Trimoline    100 g
Water    300 g
Gelatin    68 g
Trimoline    300 g
PG Mystery Nut paste    360 g

WHIPPED HONEY ANGLAISE
Y= 1 canister
Egg yolks    120 g
Ellis Farms Honey    145 g
Vanilla Bean    1/2 ea
Half and Half    500 g
Gelatin    2 g
Salt    Pinch

CORNFLAKE ROCHER
Y= 4qt
Cornflakes    375 g
Toasted coconut    100 g
Caramelia croquants    100 g
DeZaan white chocolate    300 g
Hazelnut praline 60%    500 g
Pistachios    50 g
Sliced almonds    75 g
Hazelnut pralinettes    50 g

CHOCOLATE SHELLS
Y= 10 portion
DeZaan Chocolate TBD    1000 g
Cocoa Butter    100 g

CHOCOLATE SAUCE
Y= 10 portion
Sugar    300 g
Water    375 g
Crème Fraiche    120 g
DeZaan Cocoa Powder    120 g
DeZaan Chocolate    200 g
Mystery Nut Paste    60 g

COTTON CANDY
Y= 10 portion
WS Mystery Sugar    1000 g
Granulated Sugar    Adjust as needed (1000 g)

GARNISHES
Micro flowers    18 blooms
Freeze dried apricot    20 g
Freeze dried cherry    20 g
Freeze dried orange peel    20 g
Freeze dried mango    20 g
Pistachios    50 g
Candied Violets    20 g
White Cocoa Butter
Velvet Spray    As needed (can)



Meg Galus
Executive Pastry Chef
Park Hyatt Chicago/NoMI Kitchen
Chicago, IL USA
This email address is being protected from spambots. You need JavaScript enabled to view it.

Meg Galus 1