{"id":263656,"date":"2026-07-14T14:43:24","date_gmt":"2026-07-14T11:43:24","guid":{"rendered":"https:\/\/1kitap1.com\/en\/impressive-chocolate-pastries-karim-bourgi\/"},"modified":"2026-07-14T14:43:24","modified_gmt":"2026-07-14T11:43:24","slug":"impressive-chocolate-pastries-karim-bourgi","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/impressive-chocolate-pastries-karim-bourgi\/","title":{"rendered":"Impressive Chocolate Pastries – Karim Bourgi"},"content":{"rendered":"
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Photo credit: Nataliya Khoroshaeva Copyright\u00a92022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva for 3 cakes d=16 cm Copyright\u00a92022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva Ingredients Ingredients \u2022 Powdered gelatin 200 Bloom \u2022 Cold water \u2022 Water \u2022 Sugar (1) \u2022 Sugar (2) \u2022 Pectin NH \u2022 Glucose syrup \u2022 Citric acid powder 19 g 114 g 55 g 47 g 8 g 2 g 14 g 0.1 g 1. Pour the powdered gelatin into a clean container and add cold water.<\/p>\n

Gently stir with a whisk. 2. Place the mixture in the fridge for 10-15 minutes until the gelatin has bloomed. 3. Take the mass out of the fridge and allow it to melt. If there is any foam, remove it with a sieve. 4. Put the mass back into the fridge and wait until it has set completely. Then cut it into cubes using scissors so it is more convenient to weigh out and work with. The ratio of gelatin to water should always be 1:6 (one part gelatin and six parts water).<\/p>\n

5. You can make the gelatin mass in advance and store it in the fridge for up to 2 days. \u2022 If you are using gelatin leaves, use the same weight as for powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water needed. Then squeeze them and use as required. 1. Pour the water into the saucepan, add the glucose syrup and sugar (1).<\/p>\n

2. Heat the mixture to 30 \u00b0C \/ 86 \u00b0F. 3. Mix sugar (2) and pectin NH. 4. Add the pectin and sugar (2) mixture into the saucepan with water, glucose and sugar (1). 14% 86% 44% 37% 6% 2% 11% <1% Total weight: ~ 133 g Total weight: ~ 126 g 100% 100% for 3 cakes d=16 cm Copyright\u00a92022 International Culinary Academy KICA, All rights reserved.<\/p>\n

Photo credit: Nataliya Khoroshaeva Ingredients \u2022 Almond paste 70% \u2022 Icing sugar \u2022 Egg yolks \u2022 Whole eggs \u2022 Cocoa paste \u2022 Butter 82% \u2022 Egg whites \u2022 Sugar \u2022 All-purpose flour \u2022 Cocoa powder 320 g 95 g 155 g 110 g 70 g 70 g 180 g 95 g 70 g 38 g 5. Bring everything to a boil. 6. Then add citric acid powder.<\/p>\n

7. Continue cooking for about 3 minutes. 8.<\/p>\n

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2. Pour the hot liquid over the melted gianduia and hazelnut paste and process with a hand blender until smooth. 3. Place the finished ganache in the fridge for 6 hours to stabilize. Pour the water and sugar into the saucepan and bring it to a boil. 56% 44% 27% 18% <1% <1% 36% 18% Total weight: ~ 225 g Total weight: ~ 497g 100% 100% GIANDUIA GANACHE BRIOCHE FEUILLET\u00c9E for 5 brioches 6 Copyright\u00a92022 International Culinary Academy KICA, All rights reserved.<\/p>\n

Photo credit: Nataliya Khoroshaeva BRIOCHE DOUGH PREPARING THE BUTTER SHEET Ingredients Ingredients \u2022 Flour T45 \u2022 Flour T55 \u2022 Sea salt \u2022 Sugar \u2022 Extra dry butter 84% \u2022 Orange blossom water \u2022 Whole milk \u2022 Baker\u2019s fresh yeast \u2022 Whole eggs \u2022 Extra dry butter 84% \u2022 Flour T55 500 g 300 g 15 g 90 g 75 g 17 g 275 g 38 g 150 g 1. Add the flour, salt, sugar, cold butter and orange blossom to the bowl of a stand mixer and combine with a hook attachment.<\/p>\n

2. Combine the yeast with cold milk and add to the mixing bowl. 3. Knead the dough on the lowest speed, adding the eggs little by little, for 3 minutes. 4. Then, knead it for 7 minutes more on the second speed setting. The dough should be smooth. 5. Take the dough out of the mixer bowl, transfer it onto some acetate sheet and let it rise for 30\u201345 minutes on the counter to develop gluten networks. After that, roll it flat on the baking sheet, put it in the freezer for 10\u201315 minutes and then place it in the fridge overnight.<\/p>\n

Roll the chilled butter layer out with the help of a dough sheeter to make it around 35×24 cm and 1 cm thick. Dust some flour to prevent it from sticking to the rollers of the machine. 35% 20% 1% 6% 5% 1% 19% 3% 10% 500 g Sufficient quantity Total weight: ~ 1460 g 100% BRIOCHE FEUILLET\u00c9E for 5 brioches 7 Copyright\u00a92022 International Culinary Academy KICA, All rights reserved.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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