Plated desserts

GUANAJA Feather Biscuit

Made with Guanaja 70%

An original recipe from L'École Valrhona.Recipe calculated for 24 desserts.

5 steps

Recipe Step by Step



460g Whipping cream
460g whole milk
180g egg yolks
90g sugar

Bring the cream and milk to a boil and gradually pour into the premixed egg yolk-sugar combination (without blanching).

Thicken the mixture at a temperature of 85°C (185°F), strain and use immediately.


Chocolate Crémeux

1120g Crème anglaise
425g GUANAJA 70% 

Strain the hot Crème Anglaise, then form an emulsion with the chopped or melted GUANAJA 70% by using a rubber spatula to obtain a smooth, glossy core.

For a perfect emulsion, blend with an immersion blender at a temperature between 35-45°C (95-113 ºF) without incorporating air.

Leave to crystallize in the refrigerator.


Almond Biscuit

220g european butter
165g confectioner's sugar
55g almond flour
3g salt
90g whole eggs
110g Bread flour
325g 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).


Guanaja crumbles

210g Almond Biscuit
150g GUANAJA 70%

Roughly crsuh part of the cooked Almond Biscuit. Combine it with the melted GUANAJA 70% and set aside.


Cocoa Tuille

100g european butter
100g confectioner's sugar
100g egg whites
80g bread flour

Cook the butter until it is nutty brown. Leave to cool and then add the confectioner's sugar, half the egg whites, the flour and the COCOA POWDER.

Add the remaining egg whites. Be sure not to whip the mixture. Shape and bake at 200-210°C (392-410°F) for a few minutes depending on the size.

Assembly and finishing

Make the Crémeux, the Almond Biscuit dough and the Cocoa Tuille batter . Spread out the Almond Biscuit to 2.5mm thick. Cut out 7cm discs. Use the extra dough to make the GUANAJA Crumbles. Spread the Tuille batter on a silicone mat to make thin and slender shapes. Bake at 200°C (392°F) for about 5 minutes. Set aside. Place the baked Biscuit disc in the center of the plate. Using a piping bag, pipedrops of Crémeux on the disc. Finish the dish with some GUANAJA Crumbles and Cocoa Tuilles.