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
- 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
- 360g Crème Anglaise
- 140g Guanaja 70%
- 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
- 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
- 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
- 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
- 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.