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Recipe Step by Step
01
Crème Anglaise
335g Liquid whipping cream 35%
335g Whole milk
130g Egg yolks
65g 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 (85°C), strain through muslin and use immediately.
02
Guanaja Cream Mix
795g Crème anglaise
300g GUANAJA 70%
Make an emulsion by gradually pouring the hot crème anglaise over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge, preferably overnight.
03
Raspberry Compote
30g Caster sugar
10g Pectin NH
300g Raspberry pulp
60g Glucose DE 38/40
40g Lemon juice
120g Caster sugar
3g Gelatin powder 200 Bloom
Mix the smaller portion of sugar with the pectin. Heat the raspberry pulp with the glucose and the rest of the sugar to 105°F (40°C), then add the sugar-pectin mix. Boil, then add the rehydrated gelatin and lemon juice.
04
Almond Streusel
100g Butter
100g Flour
100g Sugar
100g Powdered almond
2g Salt
Mix the powdered ingredients with the cold, cubed butter. Force the dough through a 4mm sieve. Bake at 300°F (150°C) for 15 minutes.
05
P125 Cœur De Guanaja Sponge
365g Egg whites
375g Caster sugar
70g Strong white bread flour
70g Potato starch flour
165g BEURRE LIQUIDE CLARIFIE
165g P125 COEUR DE GUANAJA
375g Egg volks
Beat the egg whites with the caster sugar. Sieve the flour and potato starch together. At the same time, melt the butter with the Cœur de Guanaja chocolate. Delicately mix the stiffened egg whites with the yolks and pour over the flour and starch mixture. Add the melted butter and Cœur de Guanaja. Spread the sponge into a stainless steel frame over a silicone mat.
06
Light Guanaja Mousse
485g Whole milk
6g Gelatin
950g Liquid whipping cream 35%
560g GUANAJA 70%
Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the melted couverture, taking care to form a completely smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is at 105°F (40°C), pour over the liquid cream which has been whipped until it has the texture of a mousse. Pour immediately and leave to set. Freeze.
07
Guanaja Absolu Glaze
900g ABSOLU CRISTAL NAPPAGE NEUTRE
90g Water
120g GUANAJA 70%
Bring the Absolu Cristal Neutral Glaze to the boil in water. Gradually pour over the chocolate and use immediately.
Assembly and finishing
ASSEMBLYPrepare the cream mix and the raspberry compote a day in advance.
Make the sponge and spread 1500g into a 40 x 60cm frame.
Sprinkle over 400g of cooked streusel.
Bake at 355°F (180°C) for approx. 15 minutes.
Once the sponge has cooled, cut it to the diameter of the mold.
Use a piping bag with a plain 16mm-diameter nozzle to place droplets of chocolate cream mix onto the rings. Freeze.
Add drops of raspberry compote between the cream mix droplets. Freeze.
Make the light mousse and pour directly into the molds before placing the insert. Freeze.
FINISHINGTurn out and spray on some glazing.
For the chocolate decorations:CANDY JAR:
Glue a stainless steel ring of the same diameter as the inside of the crown onto a gold box.
Mold with tempered chocolate to resemble a candy jar lid.