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CARANOA TARTLET
GUANAJA PASSIFLORE
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GUANAJA PASSIFLORE
Made with
GUANAJA 70%
Step 1
ingredients
Description
Heat the water. At 85°F (30°C), add the sugars. At 115°F (45°C), add
the stabilizers mixed with about 10% of the sugar. Pasteurize at
185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F
(4°C). Mix the syrup and fruit purée, then use an immersion blender
to blend them. Leave the mixture to sit for at least 4 hours. Mix and
churn at 15/20°F (-6/-10°C). Store in the freezer at 0°F (-18°C).
Step 2
ingredients
Description
Bring the water, milk, sugar, salt, and butter to a boil in a saucepan. At
the same time, sift the flour and cocoa powder, pour them into the hot
mixture, and dry over high heat. Remove from the heat and gradually
incorporate the eggs.
Step 3
ingredients
Description
Mix the creamed butter, brown sugar, flour, and melted chocolate
together. Spread to a depth of 1mm between 2 guitar sheets, then
freeze.
Step 4
ingredients
Description
Toast the hazelnuts in the oven at 300°F (150°C) for approx.
10 minutes. Once they have cooled, crush the hazelnuts into fairly
large pieces. Cut the cold butter into small cubes then use the
paddle attachment in a stand mixer to combine them with the brown
sugar and flour until a paste has formed. Add the crushed hazelnuts,
crispy wheat flake cereal, salt, and scraped vanilla beans. Mix the
paste briefly, but make sure it doesn’t start to break up. Store in the
refrigerator or freezer until you are ready to cook. Bake at 300°F
(150°C) with the oven door slightly ajar so it takes on a golden-brown
color.
Step 5
ingredients
Description
Bake the streusel and leave it to cool, then weigh it and break it up
slightly. Mix with the melted couverture and praliné. Store the streusel
in a container, in a temperature-controlled cabinet.
Step 6
ingredients
Description
Make a ganache with the cream and chocolate, taking care to ensure
they are completely emulsified, then add the neutral glaze melted
at 140/160°F (60/70°C) as soon as the ganache is ready. Mix with
an immersion blender until the emulsion is perfect, taking care not
to incorporate any air bubbles. Strain through a chinois. Store in the
refrigerator.
Step 7
ingredients
Description
Cook the brown butter. Leave to cool, then add the confectioner's
sugar, half the egg whites, and the flour and cocoa powder sifted
together. Add the remaining egg white. (Take care not to beat this
mixture.) Set aside in the refrigerator.
Step 8
ingredients
Description
Cook the sugar, glucose and fondant at 330°F (165°C). Add the
cocoa nibs. Pour onto a silicone baking sheet. Once it has cooled,
grind the mixture into a powder and set it aside away from moisture.
Step 9
ingredients
Description
Mix the flour with the cocoa powder, salt, sugar, butter and
yeast diluted in the milk. Kitchen temperature: 70°F (21°C), liquid
temperature: 32°F (0°C). Knead on the lowest speed for 4 minutes,
then on the second lowest for about 10 minutes until it starts to take
on air. Once kneading is complete, the temperature should be approx.
75/77°F (24/25°C). Take the dough out of the bowl, roll it into a ball,
and let it prove for 30 minutes at room temperature (approx. 70°F or
21°C). Knock back and roll out the dough into a rectangle. Freeze for
15 minutes at -6°F (-21°C), then refrigerate at 35°F (1°C) for 12 hours.
Step 10
ingredients
Description
Make the dough. Give it a double fold and a single fold. Store in the
refrigerator.
Step 11
ingredients
Description
Warm the milk and sift in the sugar mixed with the pectin, whisking
as you do so. Bring to a boil while stirring for approx. 20 seconds.
Gradually combine part of the hot milk with the chocolate, use a
spatula to create an emulsion, and mix using an immersion blender
as soon as possible. Incorporate the rest of the milk, then mix again.
Leave to set overnight at 40°F (4°C), then place in a siphon with one
or two gas cartridges.
Step 12
Description
To make the cocoa puff pastry, pipe out some 7g choux buns, cut the
craquelin brioche into shape, and place these 3cm-diameter rounds
on the choux. Bake at 340°F (170°C) for approx. 20 minutes. Store for
later. For the Passiflore thins, spread a border of cocoa wafer dough
into the first stencil. In a second stencil, sprinkle in the opaline. Bake
for 3 minutes at 360°F (180°C). Turn out onto baking pan and peel it
off before letting it cool. Place into tartlet molds and bake in the oven
for a few seconds so that the heat gives the opaline the shape of its
container.
To make the puff pastry, cut half of the kneaded dough into thin slices
and place them back on the roll of dough. All strips must run in the
same direction and stick together. Freeze for a few minutes and
spread out to a depth of 3mm. Cut it into 2 × 25cm strips. Line a 7cmdiameter
perforated tart ring and twist the two ends together. Bake
for approx. 12 minutes at 340°F (170°C). Set aside. Before serving,
reheat the glaze and glaze the choux. Check the texture of the sorbet
and siphon mix.
Step 13
Description
On a plate, place a ring of puff pastry, 8g of streusel, 20g of passion
fruit sorbet (using a piping bag), and 25g of Guanaja foam, then
smooth with a small angled spatula. Add a pinch of Ethiopian passion
berry pepper and fleur de sel. Add two opalines and a choux to finish
the dessert.