Entremets Paradoxe Valrhona 40 Years Of Guanaja

Sift together the buckwheat flour and cornstarch. Temper the butter to 64/65°F (16/18°C).

In the bowl of the blender fitted with the paddle attachment, combine the ingredients in order.

Spread 4 mm thick between two baking sheets and set aside at 39°F (4°C) for at least 12 hours. Cut out 2 discs of 18 cm in diameter and bake on a perforated tray or rack with a Silpain mat at 329°F (165°C) for 35 minutes. Remove from the oven and let cool.

1 disc/dessert = about 350 g raw

On a baking sheet covered with parchment paper, spread the almonds and buckwheat groats without overlapping. Place in a convection oven at 320°F (160°C) for 15 minutes. In a saucepan, cook the sugar and water to 250°F (121°C). Pour the cooked sugar over the roasted almonds and still-warm buckwheat groats. Caramelize over medium heat. Remove to a non-stick tray and let cool. Then coarsely crush and blend in a food processor to obtain a smooth paste. Add the Guérande fleur de sel and grapeseed oil in a drizzle. Temper the cocoa butter and add to the praline. Use immediately or set aside for assembly.

N.B.: It is imperative to crush, grind, and use the caramelized almonds and buckwheat groats as soon as they have cooled. Once caramelized, they cannot be stored due to the risk of absorbing moisture and altering the quality of the praline.

1 dessert = 150 g praline

Melt the couverture in a bain-marie and add the butter at 104°F (40°C). In the bowl of a stand mixer fitted with a whisk, blanch the egg yolks with the first quantity of sugar (1). In another bowl fitted with a whisk, whip the egg whites with all the sugar (2). Pour the blanched egg yolks over the melted couverture and butter mixture and whisk to combine. Using a spatula, fold in the whipped egg whites gently to obtain a light and homogeneous preparation.

On a baking sheet covered with parchment paper, place 2 stainless steel rings of 18 cm in diameter and weigh 150 g of soft chocolate biscuit batter into each ring. Bake in a convection oven at 320°F (160°C) for 15 minutes. Let cool before assembly.

1 disc/dessert = 260 g raw biscuit

Temper the chocolate and mix with the soy and khorasan powder. Spread the tempered chocolate between two 40 x 60 cm guitar sheets. Place a tray on top to prevent the chocolate from deforming as it crystallizes. Leave to crystallize at 61°F (16°C) for at least 24 hours. Place at 39°F (4°C) for a few hours before finely chopping. Use immediately or store in an airtight container at 39°F (4°C).

1 dessert = 35 g chocolate chips (for the whipped cream)

Melt the chocolate in a bain-marie at 113°F (45°C). In the bowl of a food processor fitted with a whisk, whip cream (1) to a foamy whipped cream consistency. Remove the chocolate from the bain-marie and add cream (2) without stirring (the mixture should be at 113°F (45°C)). Fold in the whipped cream in three batches. Add the dark chocolate chips and soy powder and use immediately.

N.B.: Be sure to respect the temperature of the ganache before folding in the whipped cream. This will affect the texture of the whipped cream.

1 dessert = 280 g whipped cream

Mix the ingredients together and melt in a double boiler. Blend with an immersion blender and strain through a cheesecloth. Ensure the temperature does not exceed 113°F (45°C). Set aside or pour into the spray gun container, ready to use.

1 dessert = approximately 30 g spray mixture

Melt the chocolate at 95°F (35°C) in a double boiler, add the grapeseed oil, and blend with an immersion blender until homogeneous. Fill the molds two-thirds full with chocolate and tap the molds to remove air bubbles. Turn the molds upside down onto a stainless steel rack and deburr with a small spatula before the chocolate crystallizes. Set aside at room temperature for assembly.

1 dessert = 250 g chocolate

Mix all ingredients together and use immediately or store at 39°F (4°C) before use.

1 dessert = 10 to 15 g golden glaze