Recettes de professionnels -Guanaja-

This recipe is calculated to make 4 desserts, each serving 6 persons, in ovals measuring 20 cm in length by 15 cm in width by 4.5 cm in height. To make the organization of the work easier, the Guanaja biscuit, Guanaja syrup, chocolate cigarette dough, chocolate decor, and Guanaja glaze can be prepared the day before.

• 180 g almond paste
• 160 g egg yolks
• 280 g egg whites
• 220 g sugar
• 30 g cocoa powder
• 110 g Guanaja couverture

Gently extend the almond paste with the egg yolks, then beat until it forms a ribbon. At the same time, melt the couverture to between 40 and 45ƒC. Whip the egg whites with sugar. Sift the cocoa powder. Incorporate a small part of the whipped whites into the yolks, then incorporate the melted couverture, cocoa powder, and the remaining whites. Pipe, using an 8-mm tube, onto oval bases and bake in a 180 / 190ƒC oven for 15 to 20 minutes.

• 300 g water
• 100 g sugar
• 2 g CrÈmodan SE 30 stabilizer (a Grinsteed Company brand)
• 110 g Guanaja couverture

Heat water with the sugar added to a maximum of 40ƒC. Add the stabilizer, combined with a small amount of the sugar, and incorporate the chopped Guanaja couverture. Bring the syrup to a boil, then let cool to 35ƒC. Finally, smooth with an immersion blender.

• 1000 g Guanaja couverture
• 1000 g whipping cream
• 750 g whipping cream, whipped
Proceed as if for a ganache. Boil the whipping cream and pour it, a little at a time, over the chopped couverture, while stirring until smooth. As soon as the ganache reaches 35 / 40ƒC, add the frothy whipped cream.

• 350 g cream
• 200 g milk
• 175 g glucose
• 450 g Guanaja couverture
• 100 g butter
Proceed as if for a ganache. Combine cream, milk, and glucose, bring to a boil, then pour the mixture, a little at a time, over the chopped couverture and stir until smooth. As soon as the mixture reaches 35ƒC, add the softened butter.

Paint the biscuit bases with melted couverture and moisten them with the Guanaja syrup, then place them in rings. Fill with mousse to one third the height of the circle. Add another moistened biscuit, add mousse, then add the last moistened biscuit, and finish by smoothing it off even with the ring. Place in the deep freeze for 15 minutes and smooth it again.

After at least three hours in the freezer, remove the rings from the desserts, then let them thaw overnight in the refrigerator. Glaze. Apply thin sheets of Noire couverture around the outside of the dessert and place tuiles made from chocolate cigarette dough on top.


	This recipe is calculated to make 4 desserts, each serving 6 persons, in ovals measuring 20 cm in length by 15 cm in width by 4.5 cm in height. To make the organization of the work easier, the Guanaja biscuit, Guanaja syrup, chocolate cigarette dough, chocolate decor, and Guanaja glaze can be prepared the day before.
• 180 g almond paste • 160 g egg yolks • 280 g egg whites • 220 g sugar • 30 g cocoa powder • 110 g Guanaja couverture	Gently extend the almond paste with the egg yolks, then beat until it forms a ribbon. At the same time, melt the couverture to between 40 and 45ƒC. Whip the egg whites with sugar. Sift the cocoa powder. Incorporate a small part of the whipped whites into the yolks, then incorporate the melted couverture, cocoa powder, and the remaining whites. Pipe, using an 8-mm tube, onto oval bases and bake in a 180 / 190ƒC oven for 15 to 20 minutes.
• 300 g water • 100 g sugar • 2 g CrÈmodan SE 30 stabilizer (a Grinsteed Company brand) • 110 g Guanaja couverture	Heat water with the sugar added to a maximum of 40ƒC. Add the stabilizer, combined with a small amount of the sugar, and incorporate the chopped Guanaja couverture. Bring the syrup to a boil, then let cool to 35ƒC. Finally, smooth with an immersion blender.
• 1000 g Guanaja couverture • 1000 g whipping cream • 750 g whipping cream, whipped	Proceed as if for a ganache. Boil the whipping cream and pour it, a little at a time, over the chopped couverture, while stirring until smooth. As soon as the ganache reaches 35 / 40ƒC, add the frothy whipped cream.
• 350 g cream • 200 g milk • 175 g glucose • 450 g Guanaja couverture • 100 g butter	Proceed as if for a ganache. Combine cream, milk, and glucose, bring to a boil, then pour the mixture, a little at a time, over the chopped couverture and stir until smooth. As soon as the mixture reaches 35ƒC, add the softened butter.
	Paint the biscuit bases with melted couverture and moisten them with the Guanaja syrup, then place them in rings. Fill with mousse to one third the height of the circle. Add another moistened biscuit, add mousse, then add the last moistened biscuit, and finish by smoothing it off even with the ring. Place in the deep freeze for 15 minutes and smooth it again. After at least three hours in the freezer, remove the rings from the desserts, then let them thaw overnight in the refrigerator. Glaze. Apply thin sheets of Noire couverture around the outside of the dessert and place tuiles made from chocolate cigarette dough on top.