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Made with Taïnori 64%
A recipe by Yohan Dutron
Pastry Chef Instructor at L’École Valrhona
Makes six 16cm diameter desserts.
Recipe Step by Step
180 g Pastry flour
38 g COCOA POWDER
12 g Baking powder
150 g Heavy cream 36%
110 g Invert sugar
76 g P125 CŒUR DE GUANAJA
100 g Clarified butter
380 g Eggwhites
190 g Sugar
1236 g Total
Heat up the cream and invert sugar. Mix it with the chocolate and liquid butter to form an emulsion.
At the same time, beat the egg whites with the sugar.
Add a small quantity of egg white to the chocolate and cream mixture and sift in the dry ingredients.
Finish off with the remaining whipped egg whites.
Bake at 340°F (170°C) for 12 to 15 minutes.
P125 CŒUR DE GUANAJA SHORTCRUST PASTRY
85 g P125 CŒUR DE GUANAJA
150 g European-style butter
65 g Eggs
290 g Bread flour
110 g Confectioner’s sugar
40 g Extra-fine blanched almond powder
2 g Fleur de sel
742 g Total
Gradually add the cold eggs.
Combine the mixture with the flour, confectioner’s sugar, almond flour and salt.
Briefly mix all these ingredients together.
Spread out immediately.
Bake at 300°F (150°C).
TAÏNORI & CRISPY WHEAT FLAKE CEREAL CRISP
120g P125 Cœur de Guanaja Shortcrust Pastry
120g Crispy wheat flake cereal
160g TAÏNORI 64%
and melted chocolate.
385 g UHT cream 35%
385 g Whole UHT milk
154 g Egg yolks
77 g Caster sugar
1000 g Total weight
Heat to 185°F (84°C). Strain and use immediately or quickly cool and use later.
TAÏNORI 64% CRÉMEUX
1000g Crème Anglaise
470 g TAÏNORI 64%
1470 g Total
pouring it slowly onto the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
SALTED BUTTER CARAMEL (223°F/106°C)
220 g Heavy cream 36%
23 g Glucose DE 38/40
220 g Sugar
58 g Salted butter
521 g Total
Cook the sugar in several stages to make a light-colored caramel.
Deglaze with the salted butter.
Add the hot cream and cook the mixture at 220°F (106°C).
WHIPPED VANILLA CRÉMEUX
790 g Heavy cream 36%
320 g Whole milk
16 g Madagascan vanilla bean
160 g Egg yolks
160 g Sugar
11 g Gelatin powder 220 Bloom
56 g Water for the gelatin
1513 g Total
While it is still warm, combine the infusion with the pre-mixed egg yolks and sugar.
Add the rehydrated gelatin, then cook at 180-185°F (82-24°C).
To halt the cooking process, sieve the mixture, briefly blend it using a stand mixer and cool it down quickly.
TAÏNORI SPRAY MIX
140 g TAÏNORI 64%
60 g COCOA BUTTER
200 g Total
1818 g ABSOLU CRISTAL NEUTRAL GLAZE
182 g Water
2000 g Total weight
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Once the sponge has cooled, cut out 14cm diameter disks.
At the same time, weigh 60g of crisp into 14cm rings and press it down gently.
For each insert, arrange 130g of TAÏNORI crémeux into droplet shapes using a 12mm plain round nozzle and add 25g of caramel between each droplet.
Once the insert is frozen, beat the vanilla crémeux.
Line some 16cm-diameter, 4.5cm-tall rings with a strip of acetate.
Place 220g of whipped vanilla crémeux into each ring and immediately put the insert in place. Press down on the insert until the crémeux is level.
Add 20g of whipped crémeux and finish off by putting the crisp in place. Freeze.
Cut some sheets of guitar paper into 16 × 16cm squares and scrunch them up.
Arrange 70g of TAÏNORI crémeux on a sheet of guitar paper that you haven’t crumpled up to form an approx. 12cm disk.
Put a scrunched-up sheet on top and press down gently. Freeze.
Spray on a layer of TAÏNORI spray gun mix to create a velvety look.
Place the velvety crémeux in the dessert’s center and spray a layer of ABSOLU CRISTAL glaze all over your creation.
Meet the Chef
“I designed this dessert for New Year, but I’d undoubtedly offer it to my customers all year round!” Yohan DutronLearn more