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100 Year Anniversary
ALBERIC AND ANTOINETTE
Made with Komuntu 80%
An original recipe by Frédéric Bau, Experimental Pastry Chef At Valrhona.
Makes 12 (12 × 12 × 4.5cm) Squares.
Recipe Step by Step
01
INDULGENT KOMUNTU 80% SPONGE
280g Skimmed milk
210g KOMUNTU 80%
120g Pasteurized egg whites
100g Sugar
45g Oil-free almond flour
30g Toasted almond flour
15g Plum kernel oil
120g All-purpose flour
7g Baking powder
Heat the milk and create an emulsion with the chocolate.
Add the cold egg whites, sugar, almond powder, oils, flour and baking powder.
Whisk vigorously by hand or in a mixer for a few seconds until smooth.
02
KOMUNTU 80% GANACHE
1300g Whole milk
40g Potato starch
110g Glucose DE60
715g KOMUNTU 80%
Boil the milk, starch and glucose together for 4 minutes, stirring all the time.
Emulsify the chocolate by gradually adding the hot milk a third at a time.
Mix for a few seconds with an immersion blender to complete the emulsion.
Tip: when making large quantities, use a closed-loop pasteurizer.
03
CREAMY KOMUNTU 80% GANACHE
970g Komuntu 80% Ganache
230g UHT heavy cream 36%
Add the cold UHT heavy cream to the Komuntu ganache and mix for a few seconds with an immersion blender.
04
VANILLA CREAMY GANACHE
845g Creamy Komuntu 80% ganache
10g Organic vanilla bean paste
Add the organic vanilla bean paste to the creamy Komuntu ganache.
Mix and leave to set in the refrigerator for 5 or 6 hours.
05
KOMUNTU 80% MOUSSE
1070g Whole milk
70g Potato starch
955g KOMUNTU 80%
1510g Heavy cream 36%
Boil the milk and potato starch for 3 to 4 minutes, until the texture is glossy and silky.
Emulsify the chocolate, mix for a few seconds with an immersion blender to complete the emulsion.
Add the frothy whipped UHT cream at 100/105°F (38/40°C).
06
KOMUNTO 80% SPRAY MIX
700g KOMUNTU 80%
300g Cocoa butter
Melt all the ingredients together then spray at a temperature of 105/115°F (40/45°C).
Assembly and finishing
ASSEMBLY
Make the sponge batter. Pour the batter into a 40 × 60cm frame (Matfer). Leave to sit for 1 or 2 hours before baking if possible. Bake at 340/355°F (170/180°C) for 12/15 minutes. Make the Komuntu ganache. Pour 950g of Komuntu ganache onto the cooled sponge still in its frame. Leave to set for 5/6 hours in the refrigerator. Make the creamy ganache. Take 600g of the creamy ganache to make the whipped ganache. Leave to set for at least 5/6 hours. Then beat to soft peaks at medium speed. Make the vanilla ganache with the remaining creamy ganache. Leave to set. Once the sponge and ganache have crystallized and cooled, cut them into 12 squares of approximately 9.5 × 9.5cm. Arrange approximately 50g of whipped ganache on each square. Using a tablespoon, on each square, create a dip for the vanilla creamy ganache. Freeze for a few minutes, then fill each dip with 50g creamy vanilla ganache. Freeze. Place each square in a 12 × 12 × 4.5cm frame. Fill to the top with Komuntu mousse (approximately 300g per frame), then fill in the sides with a piping bag to avoid air bubbles. Place some Komuntu mousse on top and use the back of a tablespoon to create an appealing texture. Freeze again.
DECORATION
Make the spray mix. To help the spray mix adhere perfectly to the desserts, start by applying a thin layer of Absolu Cristal glaze diluted in 10% hot water. Use a spray gun to apply a fine coating. The tempered chocolate decoration is made using a cone, just as it was 100 years ago. The number 1 is coated in gold leaf.