Michel Cluizel - Riachuelo & Red Bell Pepper

Recipe created by Alexis Bouillete

la manufacture du goรปt

Fresh petits fours

RIACHUELO and red bell pepper

Alexis Bouillet Pastry Chef World Champion 2011 (WorldSkills Competition)

recipe for 50 units

Chocolate shortbread (Base for crunch) 25.8 g Butter 20.6 g Brown sugar (cassonade) 8.3 g Sugar 0.3 g Vanilla extract 25.8 g Dark Riachuelo Plantation chocolate (chopped) 30 g T55 Flour 5.1 g Cocoa powder 0.8 g Baking soda

Roasted red bell pepper confit 293.3 g Roasted red bell pepper 16.7 g Glucose 16.7 g Sugar 5.4 g NH pectin

In the mixer, combine together soft butter, the 2 kinds of sugar and the vanilla extract.

Mix with the paddle. Choppe the chocolate in the Robo-coupe and add to the previous mix. Sift the flour, cocoa powder, baking soda and pour into the mixing bowl. Spread out the crumble on a tray and leave in the fridge.

Bake at 150° C for 7 min then 7 min again while checking regularly.

Spicy Riachuelo chocolate crunch 100 g Cocoa shortbread (recipe just stated) 20 g Croustilline® 20 g Cocoa nibs Bio 60 g Dark Riachuelo Plantation chocolate

6 g Grapeseed oil 0.2 g Chilli powder

Burn the peppers at 220° C until they get very dark. Peel half of them and keep the other half with the skin on. Chopp, add glucose and heat at 40° C. Combine together sugar and NH pectin and pour over the puree little by little.

Boil it for 30 seconds. Let it cool down and place in the piping bag, ready for use.

Riachuelo ganache 250 g Cream 22.2 g Glucose 22.2 g Trimoline 166.7 g Dark Riachuelo Plantation chocolate 33.3 g Riachuelo Plantation cocoa paste 555.6 g Cream (cold)

Assembly and decoration Spread some crunch at the bottom of the Façonnable®. Pipe the red bell pepper confit.

Whip softly the Riachuelo whipped ganache and pipe it with a Saint-Honore piping nozzle.

Decorate with some cocoa nibs and some dry chilly slices.

Dark Riachuelo Plantation chocolate couverture Cocoa powder Croustilline® Dark mini Rectangle Riachuelo Plantation cocoa Paste Cocoa nibs Bio

ref. 20586 ref. 21005 ref. 21007 ref. 23220 ref. 20808 ref. 21800

Heat the cream, glucose and trimoline at 65° C. Pour over the melted Riachuelo chocolate and cocoa mass. Blend it and add little by little the cold cream. Keep overnight in the fridge whip it softly before using it.

Crush the cocoa shortbread. Mix the crushed shortbread, Croustilline®, cocoa nibs and melt the Riachuelo with the grapeseed oil. Then spread it on a tray and freeze it.

Chilly slices

Bell pepper confit

Riachuelo chocolate crunch

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094

Manufacture Cluizel - august 2018

Riachuelo ganache