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Crescendo Dessert

Crescendo Dessert

lngredients: Guanaja 70%

Procedures: 6

An original École Valrhona recipe made for 25 desserts

Crème Anglaise

  • 160g Whipping cream
  • 160g Milk
  • 60g Egg yolks
  • 30g Caster sugar
  1. Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Guanaja Crémeux

  1. Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator, preferably overnight.

Blueberry & Spirulina Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 130g Blueberry juice
  • 190g Blueberry purée
  • 15g Spirulina
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Add the spirulina. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Mango & Carrot Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 130g Carrot juice
  • 190g Mango purée
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Raspberry & Beetroot Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 190g Pure raspberry purée
  • 130g Raw beetroot juice
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Granny Smith Apple & Celery Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 130g Celery juice
  • 190g Granny Smith apple purée
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.