Abysse Dessert

Valrhona

An original École Valrhona recipe.

Serves 6

Ingredienser

TULAKALUM SPONGE
CRÈME ANGLAISE
  • 610 g UHT cream 35%
  • 610 g Whole UHT milk
  • 245 g Egg yolks
  • 120 g Caster sugar
TULAKALUM CREAM MIX
  • 1090 g Crème anglaise
  • 405 g TULAKALUM 75% Valrhona
TULAKALUM CRÈME ANGLAISE-STYLE MOUSSE
  • 310 g Crème anglaise
  • 325 g TULAKALUM 75% Valrhona
  • 465 g UHT cream 35%
ALMOND SHORTCRUST PASTRY
  • 140 g Traditional French wheat flour
  • 70 g Dry butter 84%
  • 50 g Icing sugar
  • 20 g Blanched powdered almonds
  • 1 g Salt
  • 30 g Whole eggs
TULAKALUM PRESSED SHORTCRUST PASTRY
TULAKALUM SPRAY ICING
ABSOLU SPRAY MIX
  • 450 g Absolu Cristal Neutral Glaze Valrhona
  • 45 g Water

Gör så här

  1. Tulakalum sponge Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C). Incorporate a small amount of beaten egg white to make the mixture more liquid, followed by the remaining egg whites and finally the sifted flour.
  2. Crème anglaise 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 (84°C), strain through muslin and use immediately.
  3. Tulakalum cream mix Once the crème anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.
  4. Tulakalum crème anglaise-style mousse Once the crème anglaise has been warmed and sieved through a chinois, gradually pour out onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 115-120°F (45-50°C) and add the remaining frothy whipped cream.
  5. Almond shortcrust pastry Mix the powdered ingredients with the cold, cubed butter. 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. Bake at 300°F (150°C).
  6. Tulakalum pressed shortcrust pastry Grind together the nibs and fleur de sel until they have broken up a little. Using an electric mixer, break the baked pastry into crumbs and add the nibs, fleur de sel, Éclat d’Or and melted chocolate.
  7. Tulakalum spray icing Bring the neutral Absolu Cristal glaze to the boil in water. Add the chocolate and mix in an electric mixer. Immediately apply using a spray gun at about 175°F (80°C).
  8. Absolut spray mix Bring the neutral Absolu Cristal glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
  9. Assembly and finishing Prepare the sponge, the pressed shortcrust pastry and the icing. Spread 100 g of shortcrust into a 17 cm-diameter ring, making sure that it has an uneven look around the edges. Immediately turn the shortcrust out, and repeat. Use the leftover shortcrust for making the decorative arch shapes (See photo). Cut out 13 cm-diameter sponge disks (you will need 2 for each dessert). Line some 14 cm-diameter, 4,5 cm-tall rings with a strip of acetate. Make the cream mix, then pour 120 g into each ring. Insert the sponge, then repeat the process one more time. Leave to set for a few hours in the refrigerator, then freeze. Turn out the inserts and immediately ice with the chocolate spray icing. Freeze. Make the mousse, pour 180 g into each 16 cm-diameter ring, then use a toothpick to lower the insert into the center. Freeze. Turn the mousses out and immediately ice each one with Absolu spray glaze. Freeze. Place the desserts on the shortcrust pastries and decorate them with a logo and your shortcrust arches.