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Made with Orizaba 39%
An original recipe from L'Ecole ValrhonaRecipe yields 4 cakes. 16 cm in diameter.4 steps
Recipe Step by Step
Soft Milk Chocolate Sponge
200g egg yolks
400g egg whites
220g caster sugar
70g strong flour
500g MILK ORIZABA 39%
Melt the couverture with the butter.
Whip the egg whites with the caster sugar to soft peaks.
Add the egg yolks to the chocolate (50/55 °C), mix well, and then add a quarter of the whipped egg whites to soften the mixture.
Fold the rest of the egg whites in delicately with a spatula or a pastry scraper, sprinkling over the sifted flour.
Bake at 180/190 °C.
Caramel Orizaba Lactee 39% Cremeux
220g caster sugar
85g liquid butter
430g whipping cream 35%
325g MILK ORIZABA 39%
15g COCOA BUTTER
Dry cook the caster sugar to a nice golden brown caramel, add the glucose with the liquid butter and salt. Deglaze with the hot cream.
Incorporate gradually this liquid mixture to the melted cocoa butter and couverture, mixing at the centre to create a core of emulsion.
Add the remaining liquid keeping the texture. Process with a hand held mixer to perfect the emulsion. Let the crémeux to cool down in the fridge for few hours before pouring.
Orizaba Lactee 39 % Lightened Mousse
335g whole milk
460g MILK ORIZABA 39%
665g whipping cream 35%
80g CARAMÉLIA 36% CRUNCHY PEARLS
Soak the gelatine in an important quantity of water and drain.
Bring the milk to the boil and add the softened gelatine.
Pour about a third of the hot milk over the partially melted couverture and whisk well to get a shiny and smooth texture, sign of a well started emulsion.
Add gradually the rest of milk keeping the texture.
When the mixture reaches 35/40 °C, pour it over the foamy whipped cream and fold delicately.
Extra Fluid Milk Couverture
Assembly and finishing
Cut out 4 discs of chocolate sponge using a 14 cm diameter ring.Line 14 cm cake ring with plastic strips and place the chocolate sponges in. Quick freeze.Make the Caramel Crèmeux ORIZABA LACTEE 39%, let it cool down to thicken before pouring over the chocolate sponge.Sprinkle some crunchy chocolate pearls all over. Quick freeze.For the final assembly, line 16 cm cake rings with plastic strips.Make the ORIZABA LACTÉE 39% Lightened Mousse, place the frozen previous assembly in and pour immediately 330 g of mousse in the 16 cm cake rings and quick freeze.Pastry Chef's Tip: Being very rich in sugar, it is better to keep the caramel crémeux in the freezer to the last minute before finishing the assembly (when pouring the ORIZABA LACTÉE 39% Lightened Mousse in).Remove the rings. Whip some whipping cream to a runny stage.With a rubber spatula maryse, make drizzles of cream over the cakes. Quick freeze the lot.Spray the frozen cakes with the extra fluid couverture in order to get a velvet effect.Mix some VALRHONA ABSOLU CRISTAL glaze with coffee paste or caramel colouring, warm it slightly in the microwave.Make some drizzles of glaze and decorate with an in house chocolate logo.