BY EMMANUEL RYON, M.O.F. GLACIER
Serves eight people
CHEF'S TIP: Take the desserts out of the freezer and place in the refrigerator for 15 minutes before serving.
INGREDIENTS
110 g Tanzanian 75% chocolate
30 g water
80 g sugar
80 g egg yolks
300 g 35% fat liquid cream
METHOD:
Melt the chocolate using a bain-marie. In a saucepan, heat the water and sugar to 116°C, using a probe thermometer. Pour over the egg yolks and whisk using an electric beater until completely cool. Add the melted chocolate and mix.
Whisk the well-chilled cream and gently fold into the chocolate filling. Store.
INGREDIENTS
135 g egg whites
3 g cream of tartar
120 g sugar
90 g whole eggs
4 g salt
25 g grapeseed oil
70 g T55 flour
30 g cocoa powder
3.5 g baking powder
10 g soft butter
METHOD:
Place the egg whites in the bowl of a beater in the freezer for 10 minutes, then whisk the egg whites with the cream of tartar and 85 g sugar.
In a mixing bowl, whisk the eggs with the remaining sugar, salt and grapeseed oil. Fold in the flour, cocoa and baking powder, previously sifted together.
Then fold in the stiffly beaten egg whites. Mix gently using a spatula.
Preheat a convection oven to 180°C.
Butter a 30 cm square tray with the soft butter. Place the tray on a baking tray lined with non-stick baking paper. Fill the tray with the sponge cake filling.
Place in the oven at 180°C, then immediately lower the temperature to 145°C and bake for 9 minutes. Upon removing rom the oven, place a sheet of baking paper on top of the sponge cake, turn over and leave to cool.
INGREDIENTS
50 g sugar
50 g water
30 g Rémy Martin cognac
METHOD:
Heat the water and sugar to 50°C in a saucepan. Allow the syrup to cool, then add the cognac and mix.
METHOD:
Turn the chocolate sponge cake out onto a sheet and remove the non-stick baking paper. Cut the sponge cake into eight strips, each 5 cm high and 18.5 cm long. Cut out 16 discs using a 4.5 cm diameter cookie cutter. Soak them in the cognac punch. Line 6 cm-diameter, 5 cm-high stainless steel rings with Rhodoïd® strips and place Rhodoïd® discs in the base.
Line the rings with the strips of chocolate sponge cake and place a disc of soaked sponge cake in the base of the ring. Using a piping bag fitted with a number eight plain nozzle, pipe the iced chocolate parfait in the rings, filling them half full. Add a second disc of soaked sponge cake. Finish arranging the parfait in a dome and place in the freezer for at least four hours. Remove the cakes from the rings and remove the strips of Rhodoïd®.
INGREDIENTS
Tanzanian 75% chocolate as required
METHOD:
Decorate with chocolate shavings.
Emmanuel Ryon was crowned World Pastry Champion in 1999, before being awarded the prestigious title of Meilleur Ouvrier de France Glacier in 2000, bringing him international recognition. In 2015, accompanied by Olivier Ménard (Pierre Hermé, Holder, Harrods...), he founded the ice cream and iced pastry boutique Une Glace in Paris.
These recipes are taken from his book “Givré” published by Éditions de La Martinière.