Featured Chefs
Laurent L’Huillier

As captain of Team USA at the 2006 World Pastry Team Championship, Laurent L’Huillier brought his team to victory, garnering the 3rd Place position among top international chefs. Proving himself as a leader in competition as well as the industry, Laurent exhibits a great passion for his work. He has mastered all aspects of the pastry arts but favors sugar and chocolate work above all else.

His career began in France when he was only 17. Then an opportunity in Toronto opened the way to notable positions in Canada and the US, including Executive Pastry Chef of the Ritz-Carlton, Tysons Corner.

As a chef, Laurent strives to understand his customer’s needs and cater to their tastes. He recognizes that the American palette continues to be refined and that customers are demanding higher quality ingredients. He believes Felchlin-Swiss delivers the quality his customers expect and considers it to be the best chocolate in the world.


Chef L’Huillier's Recipe:
Flourless Chocolate Cake

Flourless Chocolate Cake
400 g / 14.1 oz Egg yolks
100 g / 3.5 oz Sugar
300 g / 10.6 oz Egg whites
100 g /3.5 oz Sugar
180 g / 6.3 oz Butter
180 g / 6.3 oz #31118 Fechlin-Swiss Maracaibo Classificado Rondo 65%

Maracaibo Mousse
165 g / 5.8 oz Cream
165 g / 5.8 oz Egg yolks
Orange zest of 2 oranges
65 g / 2.3 oz Egg yolks
30 g / 1.1 oz Sugar
430 g / 15.2 oz #31118 Fechlin-Swiss Maracaibo Classificado Rondo 65%
1 lt / 4.23 cups Whipped cream

Peanut Crisp
50 g / 1.8 oz Micriolait chocolate
25 g / 0.9 oz #31300 Felchlin-Swiss Cocoa Butter
250 g / 8.8 oz Premium peanut butter
125 g / 4.4 oz #31333 Felchlin-Swiss Croquantine Flaky Wafers

Chocolate Glaze
#31344 Felchlin-Swiss Chocobrillant

Preparation
Flourless Chocolate Cake
Whip egg yolks with 100 grams of sugar. Whip egg whites with the remaining 100 grams of sugar. Melt the butter with the chocolate. Add yolk mixture to melted chocolate. Fold in egg whites gently. Spread on a Silpat and bake at 350° F for about 8 mimutes.

Maracaibo Mousse
Make a Crème Anglaise with the first five ingredients. Pour onto the chocolate and allow to cool for a few minutes. Lightly fold in whipped cream.

Peanut Crisp
Melt first three ingredients together. Fold in Croquantine.

Setting
Place a layer of flourless chocolate cake at the base of the ring. Spread a layer of peanut crisp next and allow to set in the refrigerator. Next, add a layer of Maracaibo Mousse and top it with a second layer of flourless chocolate cake. Finally fill the ring with the remaining mousse and freeze.

Decoration
Unmold the frozen cake and glaze with Chocobrillant, that has been slowly melted on a bain marie. Decorate as desired.

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