Professional

GUANAJA PASSIFLORE

An original recipe by Mathieu Roisin - l’Ecole Valrhona

11 steps

MAKES 10 PIECES

Recipe Step by Step

PASSIFLORA EDULIS FLAVICARPA PASSION FRUIT SORBET

225g 100% passion fruit purée
148g Water
60g Sugar
30g Glucose powder DE33
10g Dextrose
12.5g Inverted sugar
12.5g Inulin Cold
2.5g Profiber

Heat the water. At 85°F (30°C), add the sugars. At 115°F (45°C), add the stabilizers mixed with about 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup and fruit purée, then use an immersion blender to blend them.
Leave the mixture to sit for at least 4 hours. Mix and churn at 15/20°F (-6/-10°C). Store in the freezer at 0°F (-18°C).

CHOCOLATE CHOUX PASTRY

82g Mineral water
82g Whole milk
3.5g Sugar
3.5g Fine salt
75g European-style butter 84%
84g All-purpose flour
6.5g Cocoa powder
165g Eggs

Bring the water, milk, sugar, salt, and butter to a boil in a saucepan. At the same time, sift the flour and cocoa powder, pour them into the hot mixture, and dry over high heat. Remove from the heat and gradually incorporate the eggs.

CHOCOLATE CRAQUELIN BRIOCHE

55 g European-style butter
68 g Brown sugar
56 g  All-purpose flour
22 g  GUANAJA 70%

Mix the creamed butter, brown sugar, flour, and melted chocolate together.
Spread to a depth of 1mm between 2 guitar sheets, then freeze.

CRISPY WHEAT FLAKE CEREAL & HAZELNUT STREUSEL FOR "GUANAJA & HAZELNUT PRALINÉ STREUSEL CRISP"

50 g Whole roasted hazelnuts
65 g European-style butter
65 g Brown sugar
25 g All-purpose flour
50 g  Crispy wheat flake cereal
2,5 g Fine salt
1 g Organic Madagascar vanilla beans

Toast the hazelnuts in the oven at 300°F (150°C) for approx.
10 minutes. Once they have cooled, crush the hazelnuts into fairly large pieces. Cut the cold butter into small cubes then use the paddle attachment in a stand mixer to combine them with the brown sugar and flour until a paste has formed. Add the crushed hazelnuts, crispy wheat flake cereal, salt, and scraped vanilla beans.
Mix the paste briefly, but make sure it doesn’t start to break up. Store in the refrigerator or freezer until you are ready to cook. Bake at 300°F (150°C) with the oven door slightly ajar so it takes on a golden-brown color.

GUANAJA & HAZELNUT PRALINÉ STREUSEL CRISP

225 g Hazelnut & crispy wheat flake cereal streusel
56 g GUANAJA 70%
18 g  66% Hazelnut Praliné

Bake the streusel and leave it to cool, then weigh it and break it up slightly.
Mix with the melted couverture and praliné. Store the streusel in a container, in a temperature-controlled cabinet.

GUANAJA SOFT GLAZE

100 g Whipping cream
268 g  Absolu Cristal neutral glaze
 132 g GUANAJA 70%

Make a ganache with the cream and chocolate, taking care to ensure they are completely emulsified, then add the neutral glaze melted at 140/160°F (60/70°C) as soon as the ganache is ready. Mix with an immersion blender until the emulsion is perfect, taking care not to incorporate any air bubbles. Strain through a chinois. Store in the refrigerator.

COCOA WAFER DOUGH

72 g European-style butter
72 g Confectioner’s sugar
72 g Egg whites
58 g Pastry flour
 15 g Cocoa powder

Cook the brown butter. Leave to cool, then add the confectioner's sugar, half the egg whites, and the flour and cocoa powder sifted together. Add the remaining egg white. (Take care not to beat this mixture.) Set aside in the refrigerator.

COCOA NIB OPALINES

90 g Sugar
90 g  Glucose DE35/40
90 g  Fondant
28 g Cocoa nibs

Cook the sugar, glucose and fondant at 330°F (165°C). Add the cocoa nibs.
Pour onto a silicone baking sheet. Once it has cooled, grind the mixture into a powder and set it aside away from moisture.

ALL-COCOA PUFF PASTRY DOUGH

845 g Strong flour
40 g  Cocoa powder
15 g Fine salt
65 g Sugar
85 g European-style butter
35 g  Organic yeast
472 g  Whole milk

Mix the flour with the cocoa powder, salt, sugar, butter and yeast diluted in the milk. Kitchen temperature: 70°F (21°C), liquid temperature: 32°F (0°C). Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air. Once kneading is complete, the temperature should be approx. 75/77°F (24/25°C). Take the dough out of the bowl, roll it into a ball, and let it prove for 30 minutes at room temperature (approx. 70°F or 21°C). Knock back and roll out the dough into a rectangle. Freeze for 15 minutes at -6°F (-21°C), then refrigerate at 35°F (1°C) for 12 hours.

ALL-COCOA PUFF PASTRY

1560 g All-cocoa puff pastry dough
444 g European-style butter

Make the dough. Give it a double fold and a single fold. Store in the refrigerator.

GUANAJA 70% FOAM

375 g Whole milk
12,5 g Sugar
 2 g Pectin X58
112 g GUANAJA 70%

Warm the milk and sift in the sugar mixed with the pectin, whisking as you do so. Bring to a boil while stirring for approx. 20 seconds. Gradually combine part of the hot milk with the chocolate, use a spatula to create an emulsion, and mix using an immersion blender as soon as possible.
Incorporate the rest of the milk, then mix again. Leave to set overnight at 40°F (4°C), then place in a siphon with one or two gas cartridges.

Assembly and finishing

To make the cocoa puff pastry, pipe out some 7g choux buns, cut the craquelin brioche into shape, and place these 3cm-diameter rounds on the choux. Bake at 340°F (170°C) for approx. 20 minutes. Store for later. For the Passiflore thins, spread a border of cocoa wafer dough into the first stencil. In a second stencil, sprinkle in the opaline. Bake for 3 minutes at 360°F (180°C). Turn out onto baking pan and peel it off before letting it cool. Place into tartlet molds and bake in the oven for a few seconds so that the heat gives the opaline the shape of its container.

To make the puff pastry, cut half of the kneaded dough into thin slices and place them back on the roll of dough. All strips must run in the same direction and stick together. Freeze for a few minutes and spread out to a depth of 3mm. Cut it into 2 × 25cm strips. Line a 7cm-diameter perforated tart ring and twist the two ends together. Bake for approx. 12 minutes at 340°F (170°C). Set aside. Before serving, reheat the glaze and glaze the choux. Check the texture of the sorbet and siphon mix.

Plating

On a plate, place a ring of puff pastry, 8g of streusel, 20g of passion fruit sorbet (using a piping bag), and 25g of Guanaja foam, then smooth with a small angled spatula. Add a pinch of Ethiopian passion berry pepper and fleur de sel. Add two opalines and a choux to finish the dessert.