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Plated desserts
GUANAJA Crescent Tartlet
Made with Guanaja 70%
Recipe from L École Valrhona Makes 24 desserts
6 stepsRecipe Step by Step
01
CRÈME ANGLAISE
260g WHIPPING CREAM
260g WHOLE MILK
100g EGG YOLKS
50g SUGAR
Mix the egg yolks and sugar (without beating).
Bring the cream and milk to a boil and pour over the egg yolk mixture.
Thicken the mixture at a temperature of 85°C (185°F), strain and use immediately.
Bring the cream and milk to a boil and pour over the egg yolk mixture.
Thicken the mixture at a temperature of 85°C (185°F), strain and use immediately.
02
CHOCOLATE CRémeux
630g CRÈME ANGLAISE
310g 4653 (GUANAJA 70% FEVE 3KG)
Once the crème anglaise is heated through and has been strained, make an emulsion by slowly pouring it over the melted couverture.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
03
ICE CREAM
515g WHOLE MILK
30g non-fat dry MILK
32g sugar
48g powderED GLUCOSE
32g INVERt SUGAR
4g WHIPPING CREAM
136g 4653 (GUANAJA 70% FEVE 3KG)
3g ice cream STABILIZER
Combine the stabilizer with 10% of the sugar. Set aside. Heat the milk in a pan. Once it is at 25°C (75°F), add the non-fat dry milk.
Once it is at 30°C (85°F), add the sugars (sugar, powdered glucose and invert sugar).
Once it is at 40°C (105°F), incorporate: the cream and melted chocolate.
At 45°C(115°F), finish incorporating the ingredients by adding the stabilizer and the mixture.
Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F).
Leave the mixture to mature for at least 12 hours. Mix using an immersion blender and churn at -6 to -10°C (15-20°F). Store in the freezer at -18°C (0°F).
Once it is at 30°C (85°F), add the sugars (sugar, powdered glucose and invert sugar).
Once it is at 40°C (105°F), incorporate: the cream and melted chocolate.
At 45°C(115°F), finish incorporating the ingredients by adding the stabilizer and the mixture.
Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F).
Leave the mixture to mature for at least 12 hours. Mix using an immersion blender and churn at -6 to -10°C (15-20°F). Store in the freezer at -18°C (0°F).
04
ALMOND SHORTBREAD
150g European butter
115g confectioner's SUGAR
40g ALMONDS flour
3g SALT
65g EGGS
80g BREAD FLOUR
225g BREAD FLOUR
Mix the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
Once the mixture is well incorporated, quickly add the remaining flour.
Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).
Once the mixture is well incorporated, quickly add the remaining flour.
Store in the refrigerator or spread out immediately. Bake at 150°C (300°F).
05
CHOCOLATE SHORTBREAD CLUSTERS
115g ALMOND SHORTBREAD
80g 4653 (GUANAJA 70% FEVE 3KG)
Roughly break up the baked shortbread and mix it with the tempered couverture. Set aside.
06
LIME SAUCE
1 ea LIME (zest only)
60g WHOLE MILK
12g GLUCOSE
30g 4653 (GUANAJA 70% FEVE 3KG)
4g LIME JUICE
Infuse the lime zest for approx. 15 minutes in the hot milk. Strain and add the glucose.
Pour one third over the couverture, mix until the texture is smooth and elastic, then add the rest of the milk and continue to mix.
Add the lime juice and mix using an immersion blender. Store in the refrigerator.
Pour one third over the couverture, mix until the texture is smooth and elastic, then add the rest of the milk and continue to mix.
Add the lime juice and mix using an immersion blender. Store in the refrigerator.
Assembly and finishing
Make all the components and prepare the chocolate decorations.
FOR THE CHOCOLATE DECORATIONS: Use a pastry comb to spread out the tempered couverture on a transfer sheet. Before it crystalizes, spread over acetate paper and immediately roll around a rolling pin. Leave to set. Roll out the Shortbread to a thickness of 2.5mm and cut out strips which are 25cm long and 2cm wide. Place along the inner side of a 12cm tart ring. Also cut out strips 17cm long 2cm wide and place along the inner side of an 8cm tart ring. Bake at 150°C (300°F) for around 16 minutes.
PRESENTATION: Place two partial rings of Shortbread on the plate around 2cm apart (see photo).Using a piping bag with a 16mm nozzle, pipe drops of Crémeux between the two rings. Place 3 Clusters. Dot a little Sauce between each droplet of Crémeux. Decorate with strands of chocolate and gold leaf. Finish with an Ice Cream quenelle.