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Plated desserts
Guanaja Feather Biscuit Tartlet
Made with Guanaja 70%
An original recipe by L'École Valrhona
Makes 24 desserts
Recipe Step by Step
Step01
Crème Anglaise
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.
Step02
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.
Step03
Almond Shortbread
220g Dry 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 300°F (150°C).
Step04
Guanaja Shortbread Clusters
210g Almond shortbread
150g GUANAJA 70%
Roughly crush part of the cooked almond shortbread.
Combine it with the tempered Guanaja 70% couverture and set aside.
Step05
Cocoa Tuille
Make a beurre noisette. Leave to cool. Sieve the powdered ingredients then add the sugar, half the egg white, the flour and the cocoa powder to the beurre noisette.
Add the second half of egg white. Do not whip this mixture.
Spread the mixture out into various shapes.
Bake at 390-410°F (200-210°C) for a few minutes, depending on the biscuits’ size.
Assembly and finishing
Make the crémeux, the almond shortbread and the cocoa tuille mix.
Roll the shortbread out to a thickness of 2.5mm. Use a cutter to cut out 7cm diameter disks.
Bake at 300°F (150°C) for approx. 16 minutes. Store away from humidity.
Use shortbread pastry offcuts to make the clusters.
Use a pie spatula to spread out the cocoa tuille mix on a silicone mat to make fine, elongated shapes (see photo).
Bake at 390°F (200°C) for approx. 5 minutes and store away from humidity.
Place the shortbread disk at the center of the plate. Use a piping bag with a small, round 10mm diameter nozzle to pipe droplets of the cremeux onto the disk. Decorate with a few clusters and the cocoa tuille.