Makes 24 desserts
Almond-Cocoa Shortcrust Pastry
240 g Butter
180 g Confectioner's Sugar
120 g All-purpose flour
100 g Whole Eggs
60 g Almond Flour
4 g Salt
300 g All-purpose flour
50 g VALRHONA COCOA POWDER
Paddle together the softened butter, confectioner’s sugar, small quantity of flour, eggs, almond flour and salt, taking care not to whip.
Once the mixture is smooth, blend in the large amount of flour and cocoa powder.
Place in the refrigerator or roll out immediately to 2mm thickness.
Bake in a 150°C (300°F) oven.
Guanaja Ice Cream
660 g Whole Milk
30 g Nonfat powdered milk
60 g Invert Sugar
4 g Stabilizer
65 g Caster Sugar
180 g GUANAJA 70%
Take some of the sugar and combine with the stabilizer.
Heat together the milk and nonfat powdered milk. At 30°C (86°F), add in the sugars (caster sugar and invert sugar).
At 45°C (113°F) add the sugar-stabilizer mixture and melted Guanaja 70%.
Pasteurize at 85°C (185°F).
Rapidly cool to 4°C (39°F). Allow the mixture to rest for 4 to 12 hours, then mix vigorously until smooth and homogenous.
Store at -18°C (-0.4°F). Serve between -12 and -10°C (50-53°F).
Opalys Café Whipped Ganache
45 g Pure Arabica Coffee Grounds
250 g Whipping Cream 35%
25 g Invert Sugar
25 g Glucose syrup
2.5 g Instant coffee
170 g OPALYS 33%
375 g Whipping Cream 35%
Heat the coffee grounds in a 160°C (320°F) oven for 3 minutes.
Then infuse the grounds for 10 minutes in the smaller amount of room-temperature cream, taking care to cover the pan with plastic film.
Strain and re-measure and top up, if necessary, to attain the original amount of cream indicated.
Bring the whipping cream, invert sugar, glucose and instant coffee mixture to a boil.
Slowly pour the hot mixture into the melted Opalys 33% chocolate, blending as quickly as possible to create an emulsion.
Add the cold whipping cream and blend again.
Refrigerate and allow to crystallize, preferably overnight.
Whip to aerate. Do not over whip.
Crème Anglaise (Custard) Base
245 g Whipping Cream "5%
245 g Whole Milk
95 g Eggs yolk
45 g Caster Sugar
Bring the cream and milk to a boil. Pour into the beaten egg yolk-sugar mixture (without blanching). Heat to 84-85°C (183-185°F), until it coats the back of a spoon. Strain and use immediately.
580 g Crème anglaise (custard base)
220 g GUANAJA 70%
Make an emulsion by gradually adding the warm custard base (crème anglaise base) to the melted GUANAJA 70%. Blend as quickly as possible to complete and perfect the emulsion.
Allow to crystallize in the refrigerator, preferably overnight.
Guanaja Chocolate Sauce
400 g Whole milk
75 g Glucose Syrup
100 g GUANAJA 70%
Bring the milk and glucose syrup to a boil.
Pour the hot mixture over the GUANAJA 70%
Blend as quickly as possible to complete and perfect the emulsion.
Store at 4°C (39°F).
Almond Sponge Cake
245 g Blanched almonds
200 g Caster Suagr
365 g Whole eggs
100 g P125 COEUR DE GUANAJA
100 g Butter
80 g Egg Whites
50 g Caster Sugar
In a food processor, pulse the almonds and sugar together. Add the eggs and blend for approximately 10 minutes.
Then add the melted butter and melted P125 COEUR DE GUANAJA Chocolate.
Meanwhile, whip together the egg whites and sugar until soft peak.
Gently blend both mixtures together, weight out 1140g and put into a 40 x 30 cm frame.
Bake at 180°C (356°F) for about 25 minutes.
Guanaja - Éclat d'Or Crisp
240 g GUANAJA 70%
160 g Crushed Wafer Cookies
Combine the tempered GUANAJA 70% with the crushed wafer crumbs. Make nuggets.
Assembly & Finish
Prepare the Cocoa Shortcrust Pastry, Ice Cream, Whipped Ganache, Crémeux and Chocolate sauce.
Roll out/press out the pastry dough to 2 mm thick, then cut out strips (3 cm x 20 cm).
Place the strips in the freezer to harden, then wrap around the buttered oval baking circles (Prod. Ref. 6588).
Bake at 150°C (300°F) for 18 minutes, remove the circles while warm.
Prepare the sponge cake batter, weigh out 1140 g and put into a 40 x 30 cm frame. Bake for 25 minutes at 180°C (356°F). When cooled, cut out 2-cm cubes.
Make nuggets from the éclat d'or crisp before it crystallizes.
Aerate the whipped ganache.
For the chocolate decoration:
Spread a thin layer of tempered Dark Chocolate Couverture onto a 3 x 20 cm guitar sheet. Before crystallization, wrap around to the cocoa shortcrust pastry. Allow to crystallize. Remove the plastic sheet just before serving.
Spread tempered dark chocolate couverture between two guitar sheets. Before crystallization, cut out oval shapes of different sizes.
Place PVC tubes (2.5 cm diameter) in the freezer. Use a cornet (paper cone) to make tapered strokes with tempered Dark Chocolate Couverture, like “eyelashes”, by going back and forth across the frozen PVC tubes.
Allow the chocolate “lashes” to crystallize on the tube at a temperature of about 20°C (60°F) for at least 1 hour. Gently peel the chocolate strips off the tube, taking care not to break them.
Place a large drop of whipped ganache (about 30g) on the plate, then crush with a spoon to form the shape of a teardrop.
Gently place three cookie cubes on top of the teardrop. Then add 5 drops of different sizes of crémeux (about 30 g in total). Add some bits of crisp and chocolate discs.
Place the sweetened pastry on the plate by gently sliding underneath part of the whipped ganache teardrop to give the illusion that it is coming out of the ring.
Temper the chocolate sauce and make a stroke on the plate with a spoon.
Position a quenelle of ice cream on the chocolate pastry ring. Finish by gently placing the chocolate lashes over top.