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Makes 24 desserts
Recipe Step by Step
01
GUANAJA WHIPPED GANACHE
280 g Whipping cream
35 g Glucose
35 g Invert sugar
260 g GUANAJA 70%
590 g Whipping cream
1200 g Total weight
Heat the smaller portion of whipping cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, ideally overnight. Whip until firm.
02
TIRPHAL PEPPER CRÈME ANGLAISE
330 g Milk
330 g Whipping cream
5 g Tirphal pepper
130 g Egg yolks
65 g Caster sugar
870 g Total weight
Bring the cream and milk to the boil and add the tirphal pepper. Leave to infuse for approx. 10 minutes.
Mix the egg yolks and sugar, but do not beat. Bring the cream and milk to the boil again and combine with the sugar and egg mixture. Thicken the mixture at a temperature of 180-185°F (84-85°C), strain through muslin to remove the pepper seeds and use immediately.
Mix the egg yolks and sugar, but do not beat. Bring the cream and milk to the boil again and combine with the sugar and egg mixture. Thicken the mixture at a temperature of 180-185°F (84-85°C), strain through muslin to remove the pepper seeds and use immediately.
03
GUANAJA & TIRPHAL PEPPER CRÉMEUX
330 g GUANAJA 70%
870 g Tirphal pepper crème anglaise
1200 g Total weight
Create an emulsion by slowly combining the hot crème anglaise with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator, preferably overnight.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator, preferably overnight.
04
GUANAJA ICE CREAM
1000 g Milk
45 g Non-fat dry milk
90 g Invert sugar
6 g Sorbet stabilizer
100 g Caster sugar
270 g GUANAJA 70%
1511 g Total weigh
Take some of the sugar and mix it with the stabilizer.
Heat the milk and dry milk. At 85°F (30°C), incorporate the caster sugar and invert sugar.
At 115°F (45°C), add the sugar and stabilizer mixture and the melted broken up chocolate.
Pasteurize in a machine or a pan at 185°F (85°C).
Quickly cool the mixture to 40°F (4°C) and leave to sit for 4 to 12 hours.
Then mix thoroughly using an immersion blender to ensure total homogeneity. Churn.
Keep at -0°F (-18°C) and serve at 10-15°F (-10 to -12°C).
Heat the milk and dry milk. At 85°F (30°C), incorporate the caster sugar and invert sugar.
At 115°F (45°C), add the sugar and stabilizer mixture and the melted broken up chocolate.
Pasteurize in a machine or a pan at 185°F (85°C).
Quickly cool the mixture to 40°F (4°C) and leave to sit for 4 to 12 hours.
Then mix thoroughly using an immersion blender to ensure total homogeneity. Churn.
Keep at -0°F (-18°C) and serve at 10-15°F (-10 to -12°C).
05
MANDARIN MARMALADE
230 g Mandarins
70 g Mandarin purée
100 g Caster sugar
6 g Pectin NH
406 g Total weight
Wash and brush the mandarins.
Blanch them three times in plenty of water. Drain them, cut them roughly into cubes and weigh.
Take some of the sugar to mix with the pectin NH, then add the chopped mandarin.
Add the mandarin purée and bring to the boil, then add the remaining sugar, stirring thoroughly all the while.
Boil for 5 minutes. Strain into an appropriate container.
Blanch them three times in plenty of water. Drain them, cut them roughly into cubes and weigh.
Take some of the sugar to mix with the pectin NH, then add the chopped mandarin.
Add the mandarin purée and bring to the boil, then add the remaining sugar, stirring thoroughly all the while.
Boil for 5 minutes. Strain into an appropriate container.
06
COCOA & ALMOND SHORTCRUST PASTRY
224 g Weak flour
96 g Icing sugar
2 g Fine salt
32 g Powdered almonds
128 g Butter
53 g Eggs
27 g COCOA POWDER
Mix the powdered ingredients with the very cold, cubed butter until it resembles crumbs.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
BAKING: 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
BAKING: 300°F (150°C).
07
CANDIED MANDARIN ZEST
130 g Water
160 g Caster sugar
40 g Mandarin zest
330 g Total weight
Use the sugar and water to make a syrup, then bring to the boil.
Add the threads of mandarin zest.
Leave to candy in the syrup overnight.
Drain before use.
Add the threads of mandarin zest.
Leave to candy in the syrup overnight.
Drain before use.
Assembly and finishing
Make the whipped ganache, crémeux, ice cream, marmalade and shortcrust pastry. Roll out the shortcrust pastry to a thickness of 2mm, then cut out rings with an outer diameter of 16cm and an inner diameter of 10cm. Cut in half to form ̋C ̋ shapes. For the chocolate decorations: Spread the tempered dark chocolate between two sheets of confectionery dipping paper. Make rings the same way as for the shortcrust pastry, then pierce at the ends (see photo).
Stick the baked shortcrust pastry on the plate using a dot of crémeux. Form alternating droplets of crémeux (approx. 30g) and whipped ganache (approx.30g). Put the chocolate decoration in place. Add more droplets of whipped ganache (approx. 15g) and crémeux(approx. 15g), then add dots of marmalade.
Arrange the candied zest threads and mandarin supremes. Decorate with a logo. Finish with a quenelle of ice cream.
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