- By Charlotte Brown
- January 22, 2025
BY L’ÉCOLE VALRHONA
For 25 portions
COCOA NIB NOUGATINE - CHOUX PASTRY P125 COEUR GUANAJA - MACAÉ 1 ICED CRÉMEUX- NEW MACAÉ ICE CREAM - OPALYS VANILLA WHIPPED ICED GANACHE - MACAÉ CHOCOLATE SAUCE - ABSOLU GLAZE
CHEF'S TIP: Keep to temperatures, allowing each texture to set in the freezer, before preparing the next.
COCOA NIB NOUGATINE (FOR CHOUX)
INGREDIENTS
57 g 84% dry butter
33 g glucose DE35/40
82 g sugar
230 g cocoa nibs
METHOD:
Melt the butter, glucose and sugar in a saucepan. Mix and cook over low heat until simmering.
Coarsely blend the cocoa nibs in a coffee grinder and add to the still hot mixture. Immediately spread this mass as thinly as possible between two sheets of silicone- coated paper.
Once the nougatine is cold, blend it using a rolling pin or food processor to obtain a coarse powder. Store.
P125 COEUR DE GUANAJA CHOUX PASTRY
INGREDIENTS
138 g mineral water
138 g whole milk
5.5 g salt
6 g sugar
110 g 84% dry butter
44 g P125 Cœur de Guanaja chocolate
165 g T45 flour
275 g whole eggs
METHOD:
In a saucepan, bring the water, milk, salt, sugar and butter to a boil, then add the Coeur de Guanaja chocolate.
Sift the flour into the liquid and thicken over a high heat. Remove from the heat before gradually adding the eggs.
Roll into balls of around 35 g, sprinkle with nougatine and bake for around. 30 minutes at 170°C in a convection oven.
MACAÉ 1 ICED CRÉMEUX
INGREDIENTS
(250 g total)
13 g sugar
1.2 g X58 pectin
160 g full fat milk
40 g dextrose
40 g DE60 glucose powder
25 g egg yolks
120 g Macae 62% couverture chocolate
METHOD:
Mix the sugar with the X58 pectin and store. Heat the milk and other sugars. At 40°C, add the yolks.
At 45°C, add the sugar-pectin mixture.
Cook at 84°C, strain.
Emulsify using a spatula, gradually pouring over the melted chocolate. Blend as soon as possible to perfect the emulsion.
Leave to set in the refrigerator.
NEW MACAÉ MILK ICE CREAM
(ESSENTIELS DE LA GLACE)
INGREDIENTS
(500 to 625 g total)
8 g combined stabilizer
70 g sugar
1,320 g whole milk
42 g 1% fat milk powder
120 g DE33 glucose powder
30 g dextrose
40 g invert sugar
10 g 35% fat liquid cream
360 g Macae 62% couverture chocolate
METHOD:
Mix the stabilizer with 10% of the sugar. Heat the milk. At 25°C, add the milk powder.
At 30°C, add the sugars.
At 40°C, stir in the cream.
At 45°C, stir in the combined stabilizer and sugar mixture.
At 60°C, pour gradually over the chocolate. Blend to perfect the emulsion. Pasteurize at 85°C for 2 minutes, then cool rapidly to 4°C. Leave to set for at least 12 hours at 4°C. Blend and churn at -6–10°C.
Freeze to -30°C.
Store in freezer at -18°C.
OPALYS VANILLE WHIPPED ICED GANACHE
INGREDIENTS
(625 g total)
105 g whole milk
3 g Tahitian vanilla pods
45 g dextrose
60 g trehalose powder
15 g gelatin mass (2.5 g gelatin powder and 12.5 g water)
113 g Opalys 33% chocolate
413 g 35% fat liquid cream
METHOD:
Heat the milk with the split and scraped vanilla pods.
Infuse for 10 minutes, then strain.
Replenish the vanilla milk and add the dextrose and trehalose. Heat to 85°C and add the gelatin mass.
Gradually pour the hot mixture over the chocolate. Blend to perfect the emulsion.
Cool the mixture, then add the chilled cream and blend again. Store in the refrigerator and leave to set, ideally for 12 hours. Whisk.
MACAÉ CHOCOLATE SAUCE FOR ICE CREAM
INGREDIENTS
(250 g total)
38 g mineral water
6 g 1% fat milk powder
11 g dextrose
180 g Absolu cristal glaze
66 g Macae 62% couverture chocolate
METHOD:
Heat the water and milk powder.
At 40°C, add the dextrose and heat to 85°C.
Add the Absolu glaze and heat again to 85°C. Pour gradually over the chocolate.
Blend as soon as possible to perfect the emulsion. Store.
ABSOLUTE COLD SPRAY COATING (FOR ICE CREAM)
INGREDIENTS
50 g mineral water
75 g dextrose
50 g DE60 glucose
325 g Absolu cristal glaze
METHOD:
Mix the water, dextrose and glucose DE60 and bring to a boil.
Pour over Absolu Cristal glaze and blend.
ASSEMBLY AND FINISH
INGREDIENTS
Macae 62% couverture chocolate as required
METHOD:
Use the set Macaé couverture to make pastilles between two plastic sheets 6.5 cm in diameter. Leave to set.
Using a bread knife, lightly flatten the top of the choux.
Garnish the large choux from underneath with about 20/25 g Macaé milk ice cream, marble with around 10 g chocolate sauce. Using a piping bag fitted with a plain round 10 mm nozzle, pipe a 10 g drop of crémeux onto the chocolate disc and freeze. Whisk the Opalys vanilla whipped iced ganache.
Using a piping bag fitted with a fluted nozzle, pipe 25 g of ganache over the crémeux, then freeze. Slightly heat sprayer to 20-25°C. Spray the choux.
Grate a little Macaé couverture over the whipped ganache. Decorate with a house logo.
L'École Valrhona
The Valrhona School was born 34 years ago from the joint desire of Valrhona and Frédéric Bau to pass on their know-how and reveal the talents of taste artisans from all over the world. Historically based in Tain-l'Hermitage, the company has since expanded to Paris, Tokyo and Brooklyn. The School is a true center of expertise and development dedicated to the world of chocolate. It brings together passionate gastronomy professionals to innovate, evolve and pass on their know-how in a constantly evolving industry. It regularly holds training sessions, both for an introduction to the world of ice cream or if you’re looking to perfect your skills, providing artisans with turnkey ice cream recipes as well as technological knowledge to enable them to develop their own recipes for iced pastries. The company also provides its customers with educational and practical tools for the world of ice cream, such as the "Carnet du Savoir Faire Glace,” a technology booklet for professionals.