July 7 is International Chocolate Day, so Claude BenSimon, head pastry chef of the Waldorf Astoria Jerusalem, has unveiled two new chocolate dishes: Louie’s Mousse and Waldorf 28. Both have been added to the menu of the the hotel’sKing’s Court Restaurant. Waldorf Astoria Jerusalem opened in 2014, has been named Top Hotel In the Middle East and 7th in the world by Conde Nast Traveler Magazine, and has received international praise for its innovative cuisine.
A second generation pastry chef, Bensimon was trained in the bakeshops and pastry kitchens of Paris, including the Michelin-rated Taillevent, and worked under pastry designer Jacques Genin. In 2001 BenSimon immigrated to Israel and in 2013 joined the Waldorf Astoria Jerusalem staff as head Pastry Chef.
“Louie’s Mousse” by Chef Claude Ben-Simon
Yields up to 5 medium cups
Part 1—Milk Chocolate Chantilly Cream
1 ¼ cup (10 fl oz) Heavy Cream
1 ¼ cup (1/2 lb) Milk Chocolate
Bring the cream to a boil and then add, in 3 parts, the boiling cream into the chocolate while stirring during every addition
Allow the cream to cool down for at least 4 hours in the refrigerator
After it has cooled, place the cream in a pastry bag with a St. Honore nozzle
Part 2—Vanilla Crumble
5 ½ oz (11 Tbsp) cold butter cut into cubes
2 ¾ oz (6 ½ Tbsp) sugar
1 ¼ Tbsp salt
1 ¼ cups flour
2 ½ cups crumbled almonds
3 oz light brown sugar
Mix the dry ingredients in a mixing bowl
Add the butter and mix gently until you get the dough becomes pea size crumble
Move the mixture into a baking pan with parchment paper and bake at 320 degrees Fahrenheit for about 15 minutes, or until the crumble is golden brown and crispy
Take the pan out and put on the side to cool.
Part 3—Exotic Coulis
3 ½ oz (7 Tbsp) banana puree
2 ¾ oz mango puree
1 ½ oz apricot puree
2 ¼ oz passion fruit puree
1 stick of vanilla bean, scraped
¼ cup white sugar
In a medium sized pan, add the fruit puree. Scrape the vanilla pod into the pan, and mix with the sugar over a low flame.
While the pan is on a medium flame, bring the mixture to a boil for about 7 minutes until the mixture becomes thick to nappy consistency.
Remove from the flame and set aside in the refrigerator before using.
In a medium-sized cup, first place a spoonful of exotic coulis. Over this place 2 spoonfuls of vanilla crumble. Pipe out the cream to the rim of the cup. Decorate with crushed nuts and serve.