Professional

Abysse Dessert

Made with Tulakalum 75%

An original École Valrhona recipe

8 steps

Made for 6 desserts of 6 portions

Recipe Step by Step

Tulakalum Sponge

365g Egg whites
200g Caster sugar
180g Egg yolks
390g TULAKALUM
200g Dry butter 84%
65g Traditional French wheat flour

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.

Crème Anglaise

610g UHT cream 35%
610g Whole UHT milk
245g egg yolks
120g caster sugar

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.

Tulakalum Cream Mix

1090g Crème anglaise
405g TULAKALUM

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.

Tulakalum Crème Anglaise-Style Mousse

310g Crème anglaise
325g TULAKALUM
465g UHT cream 35%

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.

Almond Shortcrust Pastry

140g Traditional French wheat flour
70g Dry butter 84%
50g Icing sugar
20g Blanched powdered almonds
1g Salt
30g Whole eggs

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).

Tulakalum Pressed Shortcrust Pastry

75g GRUE DE CACAO
3g Fleur de sel
280g Almond shortcrust pastry
125g ECLAT D'OR
215g TULAKALUM

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.

Tulakalum Spray Icing

450g ABSOLU CRISTAL NAPPAGE NEUTRE
45g water
105g TULAKALUM

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).