Plated desserts


Made with Guanaja 70%

An original recipe by Baptiste Blanc.
Makes 24 desserts

4 steps

Recipe Step by Step



310g GUANAJA 70%
290g Dry butter 84%
480g Whole eggs
290g Caster sugar
130g Strong white bread flour

Melt the couverture chocolate and butter together to approx. 122°F (50°C). At the same time, gently whisk the sugar into the eggs until they start to stiffen. Add the chocolate and melted butter mixture into the eggs and sugar. Sift on the flour. Once the mixing process is complete, store the mix in the fridge for at least 12 hours. Bake at 374°F (190°C) for approx. 7 to 9 minutes.



230g Dry butter 84%
4g Salt
170g Icing sugar
60g blanched powdered almonds
95g Whole eggs
440g Traditional wheat flour

Mix the powdered ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the butter has been completely incorporated, add the cold eggs. Mix briefly. Spread it out or store it in the fridge. Bake at 300°F (150°C) until it takes on an attractive amber color.



200g Passionfruit pulp
100g Mango pulp
140g Glucose DE 38 / 40
2 vanilla pods
300g Caster sugar
120g UHT cream 35%
120g Dry butter 84%

Warm the pulp along with the glucose and split, scraped vanilla pods. Use the caster sugar to make a caramel, then deglaze with the hot cream. Add the warm pulp. Cook at 235°F (112°C). Add the butter, mix in the electric mixer and store in the refrigerator.



220g Whole UHT milk
10g 1% fat powdered milk
40g Caster sugar
30g glucose powder DE 33
20g Inverted sugar
2g Combined stabilizer
110g Passionfruit pulp

Heat the milk. Once it is at 75°F (25°C), add the powdered milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose and inverted sugar). At 104°F (40°C), add the couverture chocolate and gradually mix it in using an electric mixer until you get a perfect emulsion. At 113°F (45°C), incorporate the remaining ingredients by adding the stabilizer and emulsifier mix, which you have combined with approx. 10% of the sugar. Pasteurize this mixture. Leave the mixture to sit for at least 12 hours. Add the fruit pulp. Mix in an electric mixer and churn.

Assembly and finishing

Make the Inspiration Passion ice cream, whirl and set aside.
Before baking, cut out 10 cm diameter discs of the shortcrust pastry, and perforate the inside with a 4 cm diameter cookie cutter.
Bake the two discs and the scraps of dough, then set aside.
Make the passion caramel, let it cool, then pour 10g into a black hollow ball (Ref. 1732), let it crystallize at 17 °C and freeze.
Make the molten chocolate cake mixture and pour 40g into a 5cm diameter circle previously lined with parchment paper.
Place the frozen caramel in the center and cover with 20g of the molten chocolate cake mixture.
Bake for 8 minutes at 190 °C.
Place a marble slab in the freezer.
Using a piping bag and Inspiration Passion couverture at 35 °C, make regular lines on the marble and then when the couverture starts to crystallize, bring it all together to make a nest.
Allow to crystallize.
Place the nest of couverture on the cooked 4cm diameter disk of shortbread.
Set aside.
Using the caramel passion, make three dots in the plate (see photo) then place the soft cake in the center of the plate.
Place the perforated shortcrust pastry disk on top of the molten chocolate cake.
Then place the shortbread disk with the nest, sprinkle with a few shortbread chips.
Finally, place a quenelle of passion ice cream and a house logo.