ECUADORIAN PRALINE SNACKS
DULCE COLOMBIANO Dessert in plate
« ORGANIC GRANDS CRUS » Chocolates
GUAYAS
Dessert in plate
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
Recipe for 15 units By Jordi Puigvert Colomer – CLUIZEL Chef
GLUTEN FREE
70 % DARK Chocolate Crémeux
Make custard using the milk, cream, sugar and egg yolks. Add the chocolate as soon as the cream reaches 85 °C. Emulsify. Cover with film and keep chilled for 12 hours. Using a piping bag fitted with a no. 8 nozzle, make “roots” on a baking tray. Freeze, then use a spray gun containing the Michel Cluizel brown spray mix. Both sides must be sprayed. Store in the fridge until ready to serve.
Lime and Panela sugar crumble
Mix the ingredients until you obtain a crumbly texture. Bake in the oven at 160 °C.
250 g 250 g 100 g 50 g 220 g
90 g 110 g 90 g 7 g 100 g
Milk 35 % heavy cream Egg yolks Muscovado sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Almond powder Flour Butter Finely grated lime peel Panela sugar
Chocolate and black tea ice cream 500 g 175 g 112 g 125 g
35 g 28 g 20 g 5 g 1 g q.s.
Whole milk 35 % heavy cream Sugar Guayas « Organic Grands Crus » 70% Dark couverture chocolate Trimoline Dextrose Powdered milk 1% fat Ice cream stabiliser Salt Black Tea
Lime jelly 150 g 100 g 40 g 10 g 7 g
Water Lime juice Sugar Sosa powdered vegetable gelatine Finely grated lime peel
Dehydrated liquorice meringue 125 g 10 g 125 g 10 g 100 g 50 g 1,3 g
Water Liquorice paste Egg whites Egg white powder Sugar Glucose powder Xanthan gum
Praline sponge cake
Mix the butter and praline with a whisk. In one bowl whisk the egg yolks and sugar 1, in another, whisk the egg whites and sugar 2 to make a meringue. Using a spatula, blend the first two mixtures together. Add the meringue and lastly add the flour and corn starch. Roll out onto a baking sheet. Bake for 13 minutes at 175 °C.
Whipped chocolate ganache
Heat half of the cream with the glucose. Pour over the chocolate then mix to obtain an even consistency. Add the rest of the cream and mix. Leave in the fridge for 24 hours. Whisk and use immediately.
135 g 120 g 60 g 165 g 15 g 15 g 240 g 120 g
570 g 60 g 200 g
Infuse the milk with the black tea. Pass through a sieve and weigh the milk. Add water until the initial weight is reached. Add the dextrose and trimoline, and heat to 50 °C. Add the sugar and stabiliser (already mixed), and mix well using a whisk. Bring to 90 °C. Take off the heat and pour it onto the chocolate. Blend it all together. Leave to cool and add the cream. Leave to mature for 12 hours in the fridge. Mix and churn.
50% almond / hazelnut praline Butter Sugar 1 Egg yolks Corn starch Flour Egg whites Sugar 2
35 % heavy cream Glucose syrup Guayas « Organic Grands Crus » 70% Dark couverture chocolate
Other ingredients 200 g
100 g
Vanuari® « Grands Accords® » 63 % dark couverture chocolate for the decorations Brown spray preparation
Assembly and finishing
Whisk the ganache and make cylinders along the tray using a piping bag with a large round nozzle. Freeze and then cut 6 cm long cylinders. Cut the praline sponge cake into rectangles of the same size as the whipped ganache cylinders, large enough to wrap around them. Heat the whipped ganache gently with your hands so that the sponge cake can be fully secured when wrapped around the ganache. Pipe a small amount of ganache on top of the cylinder in order to place the chocolate decoration.
Mix the water with the sugar and vegetable gelatine, and bring to a boil. Take off the heat and add the zest and juice. Pour into a tray and allow to set.
Take a look at our complete range of «ORGANIC GRANDS CRUS» Chocolates
First, combine the dry ingredients. Then mix the egg white powder with the pasteurised egg whites and water, then whisk using a mixer. When the eggs are three-quarters whipped, add the dry ingredients little by little. Once a thick meringue is obtained, remove and place into a piping bag with a round nozzle. Make sticks in the shape of roots on a baking tray. NEW
NEW
NEW
Other ingredients
q.s Mixed green shoots 30 g Cocoa powder 150 g Brown spray preparation
crus bio noir 70%“ chocolat grands crus chocolat grands
crus bio LAIT 48%“ chocolat grands crus chocolat grands
Assembly and finishing
Place the cream “roots” in the middle of the plate. Place the crumble on top. Put 2 ice cream quenelles on top of the crumble and some pieces of lime jelly all around it. Finish off with the liquorice dehydrated meringue roots and the green shoots.
« ORGANIC GRAND CRU » GUAYAS 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 70 % DARK
« ORGANIC GRAND CRU » SAN MARTÍN 48 % MILK
3kg / Zipped bag • ref. 20562
3kg / Zipped bag • ref. 20552
3kg / Zipped bag • ref. 20557
GLUTEN FREE
GLUTEN FREE
GLUTEN FREE
FOOD SERVICE 2020 - 2021
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