The Essentials
The recipes are being created and will be available soon.
Back
BISCUITS, PASTRIES & BASICS
1.1 INTENSE CONFECTION 80% FLOURLESS CHOCOLATE SPONGE
Ingredients
-
700 gÉQUATEUR 80%
- 1000 g Water
- 60 g Cornstarch
- 200 g Egg yolks
- 75 g Cornstarch
- 500 g Egg whites
- 230 g Caster sugar
Select your mixture’s total weight
For
g
Recipe
Mix a small amount of the cold water with the smaller portion of cornstarch. Set aside.
Heat the rest of the water to 185/195°F (85/90°C)
Pour some of the hot water over the cold water and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Whisk until smooth, gradually pouring onto the unmelted chocolate.
Add the egg yolks and stir.
Add the larger portion of starch, mix.
Whip the whites with all the sugar until soft peaks form.
When the base ganache is between 95°F and 105°F (35/40°C), gently fold in the whipped egg whites
using a rubber spatula. Use immediately.
Bake 800g to 1000g of sponge per 40 × 60cm frame on a silicone mat for 16 to 18 minutes at 340°F (170°C).
Heat the rest of the water to 185/195°F (85/90°C)
Pour some of the hot water over the cold water and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Whisk until smooth, gradually pouring onto the unmelted chocolate.
Add the egg yolks and stir.
Add the larger portion of starch, mix.
Whip the whites with all the sugar until soft peaks form.
When the base ganache is between 95°F and 105°F (35/40°C), gently fold in the whipped egg whites
using a rubber spatula. Use immediately.
Bake 800g to 1000g of sponge per 40 × 60cm frame on a silicone mat for 16 to 18 minutes at 340°F (170°C).