Schokinag Chocolate Salutes The Real World Pastry Chefs

Schokinag Chocolate North America is excited to announce the winners of Pastry Chef Recognition Event that highlights incredibly talented, hard working pastry chefs.

William Lipscomb
Pastry Chef of The Cake Company - Atlanta, GA
$500 Winner
Winning Recipe: White Chocolate & Irish Cream Bombe

Tip or Trick

When preparing ganache, I bring the cream up to a simmer and then pour over chocolate in stages, making sure I mix well after each addition of cream. When I have added all of the cream, I like to use a handheld emulsion blender to make sure the ganache is emulsified and will not break down afterwards.

Why I Like Working with Schokinag Chocolate

The Semi-Sweet Chips and White Chocolate Chips provide an excellent flavor when producing mousse and ganache. When making garnishes for desserts, I find that Schokinag has a great texture and sheen when tempering on marble.

Biography, Position, & Company Information

I began my culinary education at The French Pastry School in Atlanta, GA. My first position was as a Pastry Cook at the Cherokee Town & Country Club in Atlanta. Under the supervision of ACF Certified Master Pastry Chef Chris Northmore, I was responsible for daily bread production, as well as plated desserts for daily specials, pies, tarts, tortes and wedding cakes. I supplemented my education by taking specialty classes at Ecole L Enotre in Paris, France and have won numerous medals for plated desserts and cake decoration.

I am currently the Pastry Chef at The Cake Company in Atlanta, GA. It is a small wholesale bakery, specializing in cakes, pies, tarts, petit fours, French pastries, cheesecakes and wedding cakes. I have a staff of four to assist with daily production of desserts for local restaurants, hotels, country clubs and catering professionals.

Combine sugar, eggs and yolks. Whip over water bath until warm, whip cool. Fold in sifted dry ingredients and spread mixture onto lightly oiled parchment paper. Bake at 400 degrees. Remove top crust while sheet is warm. Using round cookie cutters, cut out the bases for bombes and set aside.

Heat sugar and water to 240 degrees. Add to egg yolks and whip cool. Bloom gelatin in water and then melt over water bath. Add melted chocolate to yolk mixture, add 1/3 of whipped cream and mix well. Add remaining whipped cream and fold until mixed well. Stir in gelatin and liquor quickly.

Add oil to melted chocolate, then add praline paste and mix well. Add fuilletine flakes and mix well.

Whip cream and sugar to soft peaks. Melt gelatin solution. Fold Irish Cream liquor into whipped cream and quickly whisk in gelatin solution.

Cream butter and sugar well and add honey. Add the flour and whites by alternating them until you have a smooth paste. Chill for one hour and spread over the template on a silpat and bake at 325 degrees.

Bring cream and corn syrup to a boil. Add cream to chocolate in three stages, stirring well after each addition.

Pipe a small amount of white chocolate mousse in top of the bombe mold. Place 1 oz. of fuilletine on top and lightly spread over mousse. Pipe more chocolate on top of fuilletine. Pipe a ring of Irish Creme then fill center of ring with white chocolate mousse. Place a cake disc on top and freeze overnight. Remove bombes from mold and coat with chocolate glaze. Write on plate, place bombe on plate, chocolate ball on bombe and clown tuille on top.