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Chef Karim Bourgi – KAYU Dessert Inspiration for Chefs

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  • Preparation time
    60 min
  • Difficulty
    Hard
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In the realm of artisanal pastry, Chef Karim Bourgi is known for his fearless approach to crafting desserts that challenge conventions. As the co-founder of KAYU Bakehouse and CALLA in Dubai, he consistently defies expectations by incorporating surprising ingredients and employing masterful techniques in his creations.

 

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A Dash of His Past

Chef Karim Bourgi’s culinary journey began with his graduation from the prestigious Le Cordon Bleu Paris in 1999. He honed his craft in some of the finest establishments in Paris, solidifying his reputation as a talented and innovative pastry chef. His dedication and expertise have earned him memberships in esteemed organizations such as Les Toques Blanches du Monde and the International Cheese Guild. Additionally, he serves as a brand ambassador for Valrhona and Elle & Vire France.

With over 25 years of experience, Chef Bourgi has garnered a massive following on social media, with more than half a million fans captivated by his unique and delicious desserts. His relentless pursuit of excellence has made him a sought-after private consultant and instructor for pastry masterclasses worldwide.

 

His Signature Dish: KAYU

Chef Karim Bourji's passion for chocolate and his bold approach to pastry-making are epitomized in his signature dessert, KAYU, named after his beloved bakehouse. This creation showcases his mastery of flavors and textures, making it a favorite among patrons.

The KAYU dessert is a testament to Chef Bourgi's creativity and skill, featuring a harmonious blend of chocolate elements and unexpected ingredients that both challenge and delight the palate. Its precise composition and stunning presentation reflect his meticulous attention to detail and unwavering commitment to crafting unforgettable culinary experiences.

 

 

Ingredients
FLOURLESS CHOCOLATE CAKE
  • 65g Almond Powder
  • 65g Icing Sugar
  • 140g Butter 82%
  • 205g Egg yolks
  • 55g Cream UHT 35%
  • 45g Cocoa powder
  • 60g GUANAJA 70%
  • 300g Egg whites RT
  • 65g Sugar
CRUNCHY PRALINE
  • 75g JIVARA 40%
  • 30g Butter 84%
  • 150g Praline 60%
  • 150g Hazelnut paste PARIANI
  • 150g ECLAT D'OR VALRHONA
JIVARA CREMEUX
  • 250g Milk full fat
  • 250g Cream UHT 30%
  • 100g Egg yolks
  • 50g Sugar
  • 500g English cream base
  • 250g JIVARA 40%
  • 40g Gelatin mass
LIGHT CHOCOLATE MOUSSE
  • 250g Milk full fat
  • 330g Extra bitter 61%
  • 25g Gelatin mass
  • 500g Whipping cream
CHOCOLATE VELOURS
  • 300g Extra bitter 61%
  • 200g Cocoa butter
Preparation
  • 1
    Mix the egg yolks, almond powder, and icing sugar until a ribbon-like consistency is achieved.
  • 2
    Whip the egg whites into meringue, gradually adding the sugar little by little, then sift the cocoa powder separately.
  • 3
    Melt the chocolate with the butter to 40°C, then add the cream and mix well.
  • 4
    Take a small portion of the whipped meringue and gently mix it into the chocolate mixture, then add it to the egg yolk and almond ribbon mixture.
  • 5
    Sift the cocoa powder into the combined mixture and fold in the rest of the meringue delicately.
  • 6
    Spread 600 g of the batter into a 30x30 cm baking tray and bake at 190°C for 10 minutes.
  • 7
    CRUNCHY PRALINE
  • 8
    Add the praline to the melted chocolate and incorporate the Éclat d'Or, mixing it in gently.
  • 9
    JIVARA CREMEUX
  • 10
    Bring the cream and milk to a boil, then pour into the premixed egg yolk-sugar combination (without blanching).
  • 11
    Heat the mixture to 185°F (84°C), then strain and use immediately, or cool and store for later.
  • 12
    If needed, add rehydrated gelatin to the warm, strained crème anglaise.
  • 13
    Slowly pour the warm mixture over the melted chocolate to create an emulsion using a spatula, then immediately mix with an electric mixer to form a perfect emulsion.
  • 14
    Refrigerate the mixture to stiffen.
  • 15
    LIGHT CHOCOLATE MOUSSE
  • 16
    Heat the milk and add the rehydrated gelatin.
  • 17
    Gradually pour the hot milk over the partially melted chocolate, mixing carefully to form a smooth emulsion.
  • 18
    Immediately use an electric mixer to achieve a perfect emulsion.
  • 19
    Check the temperature: 80-85°F (26-29°C) for white and blond chocolates, 90-95°F (31-34°C) for milk chocolates, and 100-110°F (39-42°C) for dark chocolates.
  • 20
    Pour the chocolate mixture onto the airy whipped cream and immediately pour out, then freeze.
  • 21
    CHOCOLATE VELOURS
  • 22
    Melt together and use at 40°C.

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