The Essentials
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BISCUITS, PASTRIES & BASICS
1.1 Intense flourless chocolate sponge
Ingredients
-
365 gGUANAJA 70%
- 400 g Water
- 24 g Cornstarch
- 80 g Egg yolks
- 30 g Cornstarch
- 200 g Egg whites
- 90 g Caster sugar
Select your mixture’s total weight
For
g
Recipe
Mix a small portion of the cold water with the cornstarch and set it aside.
Heat the rest of the water to a simmering boil.
Slowly pour the water and starch mixture into the hot water and bring it to a boil.
Use immediately.
Beat the egg whites with all the sugar.
Weigh out the amount of hot liquid starch required for the recipe.
Whisk it into the unmelted chocolate to make a ganache.
Add the egg yolks and mix.
Add the larger portion of cornstarch and mix again.
When the ganache is between 95°F and 105°F (35/40°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Baking
16 to 20 minutes at 340°F (170°C) for 800 to 1,000g of sponge in a 40 × 60cm sheet
Heat the rest of the water to a simmering boil.
Slowly pour the water and starch mixture into the hot water and bring it to a boil.
Use immediately.
Beat the egg whites with all the sugar.
Weigh out the amount of hot liquid starch required for the recipe.
Whisk it into the unmelted chocolate to make a ganache.
Add the egg yolks and mix.
Add the larger portion of cornstarch and mix again.
When the ganache is between 95°F and 105°F (35/40°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Baking
16 to 20 minutes at 340°F (170°C) for 800 to 1,000g of sponge in a 40 × 60cm sheet
