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Recipe Step by Step
FLOURLESS GUANAJA 70% SPONGE
200g egg whites
50g egg yolks
195g GUANAJA 70% chocolate
Melt the chocolate and butter at approx. 120°F (50°C). Beat the egg whites, adding in the sugar as soon as you start doing so to
make sure you obtain a totally smooth mixture. Add a small amount of beaten egg white to the chocolate and butter mixture, followed by the egg yolks. Use a whisk to smooth out your mixture. Finish off by adding the remaining egg whites.
Spread 500g of mixture on a 30 × 40cm tray and bake at 355°F (180°C) for approx. 12 to 15 minutes.
Once the sponge has been baked and cooled, use a round cutter to cut it to the same size as the silicone molds’ base. Set aside.
GUANAJA 70% ICED MOUSSE
335g heavy cream 36%
100g Egg whites
250g GUANAJA 70% chocolate
Heat the egg white and sugar mixture in a bain-marie, whisking it all the while until it reaches 130-140°F (55-60°C), then whisk it in a blender until it has cooled. Melt the GUANAJA 70% chocolate at 130°F (55°C) and whip the cream until it has a mousse-like texture. Emulsify the chocolate by adding in the smallest possible quantity of cream until you have an elastic, glossy texture.
Add in the meringue mixture as soon as it is out of the blender. Mix it in gently and finish off by adding the remaining whipped cream. Immediately pour it into half-sphere molds and place a disk of flourless chocolate sponge on top of each one. Freeze.
100g buckwheat flour
100g raw cane sugar
100g almond flour
Mix together the raw cane sugar, almond flour, flour, and salt. Cut the cold butter into small cubes.
Add the butter and mix using the paddle attachment in a stand mixer until you obtain a homogeneous dough.
Form small, evenly sized balls on a silicone-coated mat and bake at 300-320°F (150-160°C) for approx. 14-16 minutes.
Use once cool.
GUANAJA 70% GLAZE
150g glucose syrup
100g sweetened condensed milk
10g gelatin powder
125g GUANAJA 70% chocolate
Use the sugar, water, and glucose to make a syrup over medium heat.
Add the sweetened condensed milk and rehydrated gelatin. Make an emulsion by combining the mixture (split into 3 batches) with the melted GUANAJA 70% chocolate. Mix in an immersion blender until the emulsion is perfectly smooth, taking care not to incorporate any air.
Store in the refrigerator for at least 3 hours and use at 95°F (35°C).
Assembly and finishing
Once you have made the half-spheres, turn them out and place them on a rack so you can glaze them tidily.
Once this has been done, delicately arrange some buckwheat streusel around the edges.