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POP ÉCLAIR
4 steps
ISLAS
The recipes are being created and will be available soon.
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Valrhona School Chef
Snacking cakes
ISLAS
9 steps
Made with
GUANAJA 70%
For
PIECES
Step 1
Intense guanaja 70% & lime whipped ganache
ingredients
260.0g
Empois de base Citron vert
93.0g
Crème UHT 35%
150.0g
GUANAJA 70%
For 503.0g
Description
Weigh out the amount of hot glucose-based liquid starch required
for the recipe. Using a spatula, slowly combine the warm mixture with
the partially melted chocolate to make an emulsion. Blend as soon as
possible until you have a perfect emulsion. Add the chilled cream. Mix
again very briefly. Set aside in the refrigerator and leave to set, ideally
for 12 hours at 40°F (4°C). Whisk until the texture is firm enough to use
in a piping bag or with a spatula.
Step 2
Lime-flavored liquid starch base for "intense guanaja 70% & lime whipped ganache"
ingredients
255.0g
Lait entier UHT
20.0g
Glucose DE 60
7.5g
Fécule de pommes de terre
1.0g
Zeste de citron vert
For 283.5g
Description
Heat the milk and glucose to 205°F (95°C), add the lime zest, cover,
and leave to infuse for 30 minutes. Strain and add milk to correct the
weight. Leave to cool. Mix together a small portion of the cold milk
with the potato starch, and set aside. Heat the rest of the milk to between
185°F (85°C) and 195°F (90°C). Stir some of the hot milk into
the starch. Put everything back in the cooking appliance and bring
to a boil.
Step 3
Crispy wheat flake cereal, guanaja & fleur de sel crisp
ingredients
300.0g
Éclat d’or
3.0g
Fleur de sel de Gurérande
450.0g
GUANAJA 70%
For 753.0g
Description
Mix the tempered dark couverture with the crispy wheat flake cereal.
Step 4
Egg-based crème anglaise for dark chocolate crémeux
ingredients
655.0g
Lait entier UHT
280.0g
Crème UHT 35%
185.0g
Œufs entiers
75.0g
Sucre semoule
For 1195.0g
Description
Mix the eggs and sugar without blanching them. Bring the cream
and milk to a boil and combine the two mixtures. Heat the mixture
to 185°F (84°C) and mix with an immersion blender to combine. Use
immediately or cool down quickly and store in the refrigerator
Step 5
Intense guanaja 70% crémeux
ingredients
110.0g
Crème anglaise aux oeufs de base pour crémeux
490.0g
GUANAJA 70%
For 600.0g
Description
Weigh out the amount of hot crème anglaise required for the recipe.
Using a spatula, slowly combine the warm mixture with the partially
melted chocolate to make an emulsion. Blend vigorously as soon as
possible to perfect the emulsion. Ideally, leave to set in the refrigerator
for 12 hours at 40°F (4°C).
Step 6
Lime & tequila absolu gel
ingredients
150.0g
Nappage Absolu cristal
30.0g
Jus de citron vert
20.0g
Tequila
For 200.0g
Description
Mix all the ingredients together and set aside.
Step 7
Guanaja spray mix
ingredients
60.0g
Beurre de cacao
140.0g
GUANAJA 70%
For 200.0g
Description
Melt the ingredients together. Strain before use. Temper the mixture
at 85/88°F (30/31°C) so it can be sprayed into molds to give a glossy
finish to assembled desserts or artistic pieces. To get a velvety look,
warm the mixture (105/115°F or 40/45°C) and spray it onto a frozen
surface.
Step 8
Guanaja absolu spray glaze
ingredients
365.0g
Nappage Absolu cristal
35.0g
Eau minérale
100.0g
GUANAJA 70%
For 500.0g
Description
Bring the Absolu Cristal neutral glaze to a boil with the water, then
emulsify it with the melted couverture. Immediately apply at approx.
175°F (80°C) using a spray gun.
Step 9
Assembly
Description
Make the Guanaja and lime whipped ganache and Guanaja spray
mix. Make the crisp, then spoon 30g straight into an 8cm-diameter
ring. Flatten to give it a slanted surface (see photo), and store in the
refrigerator. To make the crémeux, position the mold (Maé mold,
ref. 0723) raised on one side so that it is at an angle of roughly 45°.
Pour 65g directly into each round, then leave to set in the refrigerator
for approx. 2 hours. Freeze.
Use a piping bag fitted with a 20mm plain nozzle to pipe the intense
Guanaja and lime ganache into balls (approx. 20g) on a silicone mat.
Use a hot spoon to flatten their surface. Decorate with a drop of lime
and Tequila gel on top of the ganache.
