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RECIPE
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Entremets Surprise
Entremets Surprise
lngredients: Guanaja 70%
Procedures: 7
makes 50
Crème Anglaise
335g
Liquid whipping cream 35%
335g
Whole milk
130g
Egg yolks
65g
Caster sugar
Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
Guanaja Cream Mix
Make an emulsion by gradually pouring the hot crème anglaise over the melted chocolate.
Immediately mix using an electric mixer to make a perfect emulsion.
Leave to stiffen in the fridge, preferably overnight.
Raspberry Compote
30g
Caster sugar
10g
Pectin NH
300g
Raspberry pulp
60g
Glucose DE 38/40
40g
Lemon juice
120g
Caster sugar
3g
Gelatin powder (200 Bloom)
Mix the smaller portion of sugar with the pectin.
Heat the raspberry pulp with the glucose and the rest of the sugar to 105°F (40°C), then add the sugar-pectin mix.
Boil, then add the rehydrated gelatin and lemon juice.
Almond Streusel
100g
Butter
100g
Flour
100g
Sugar
100g
Powdered almond
2g
Salt
Mix the powdered ingredients with the cold, cubed butter.
Force the dough through a 4mm sieve.
Bake at 300°F (150°C) for 15 minutes.
P125 Cœur de Guanaja Sponge
365g
Egg whites
375g
Caster sugar
70g
Strong white bread flour
70g
Potato starch flour
165g
LIQUID CLARIFIED BUTTER
165g
P125 Coeur de Guanaja
375g
Egg volks
Beat the egg whites with the caster sugar.
Sieve the flour and potato starch together.
At the same time, melt the butter with the Cœur de Guanaja chocolate.
Delicately mix the stiffened egg whites with the yolks and pour over the flour and starch mixture.
Add the melted butter and Cœur de Guanaja.
Spread the sponge into a stainless steel frame over a silicone mat.
Light Guanaja Mousse
485g
Whole milk
6g
Gelatin
950g
Liquid whipping cream 35%
560g
Guanaja 70%
Heat the milk and add the rehydrated gelatin.
Gradually pour the hot milk over the melted couverture, taking care to form a completely smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Once the mixture is at 105°F (40°C), pour over the liquid cream which has been whipped until it has the texture of a mousse.
Pour immediately and leave to set.
Freeze.
GUANAJA Absolu Glaze
Bring the Absolu Cristal Neutral Glaze to the boil in water.
Gradually pour over the chocolate and use immediately.
