Recipe created by Sophie de Bernardi
la manufacture du goรปt
Desserts
SAN MARTÍN GALET Recipe for 6 to 8
Pecan praline Tiptop glaze 1000 g Pecan nuts 300 g Water 400 g Caster sugar 600 g Caster sugar 200 g Water 600 g Glucose 400 g Condensed milk Roast the nuts. Make a caramel, remove and 320 g Gelatine mass allow to cool. Mix everything together. 500 g « Organic Grands Crus » San Martín Milk Chocolate 48 % Crunchy praline 100 g « Organic Grands Crus » 70 g Pecan praline San Martín Dark Chocolate 70 % 60 g « Organic Grands Crus » San Martín Milk Chocolate 48 % Boil the water and sugar at 103 °C. Pour over 3 g Hazelnut oil the condensed milk, glucose syrup, gelatine 50 g Feuillantine mass and the chocolate, then blend and keep 20 g Chopped pecans chilled.
Melt the chocolate, oil and praline. Add the Assembly and finishing Chocolate biscuit feuillantine and chopped pecans. Spread Start with the mousse, then place the praline 120 g Egg yolks the mixture between 2 guitar sheets, cut out round in the middle, add the mousse again, 130 g Caster sugar rounds of 3 cm diameter or to fit your mould. then add another round of pecan praline, a 40 g Cocoa powder Set aside in the refrigerator. little mousse, then the cocoa biscuit. 60 g Strong white flour Place in the freezer. Once unmoulded, dip 120 g Egg whites San Martin dip the galet, then glaze. Add the chocolate 130 g Butter 150 g « Organic Grands Crus » shortbread, decorate with vanilla powder and San Martín Dark Chocolate 70 % a pecan. Whip the egg yolks. Whip the whites and 75 g Cocoa butter stiffen with the sugar, then add the yolks, 30 g Grapeseed oil Additional ingredients and finally the sifted flour and cocoa Vanilla powder Heat all the ingredients in a bain-marie. powder. Remove some of the biscuit mixture Pecan nuts and combine with the melted butter, then mix everything together. Weigh out 500 g « Organic Grands Crus » pieces (on tray) and bake at 160 °C for 8 to San Martín Dark 10 minutes. Cut out 4 cm rounds. Chocolate 70 % ref. 20552 « Organic Grands Crus » Chocolate shortbread San Martín Milk 120 g Strong white flour ref. 20557 Chocolate 48 % 82 g Cocoa powder Cocoa butter ref. 21005 130 g Butter 70 g Caster sugar 4 g Baking powder 5 g Fleur de sel 42 g Egg yolks San Martin dip Cream together the butter, sugar and fleur de Crunchy praline sel. Add the egg yolks, then stir in the flour, cocoa powder and baking powder. Spread Gianduja chocolate mousse the mixture between two 2 mm-sheets and Glaze cut out 80 mm rounds. Bake at 170 °C for 8 to 10 minutes. Chocolate biscuit
MANUFACTURE CLUIZEL Avenue de Conches • Damville • CS 50026 • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • pros.cluizel.com • clients@cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Chocolate shortbread
Manufacture CLUIZEL - September 2020
Gianduja San Martín chocolate mousse 125 g Gianduja 94 g « Organic Grands Crus » San Martín Dark Chocolate 70 % 94 g « Organic Grands Crus » San Martín Milk Chocolate 48 % 125 g UHT cream (1) 250 g UHT cream (2) 18 g Gelatine mass 4 g Vanilla pod Heat the UHT cream (1) and pour over the gianduja, the gelatine mass, the milk and the dark and milk chocolate, mix and leave to cool. Whip the UHT cream (2) and add to the mixture. Pipe into the mould.
Sophie de Bernardi Pastry Chef at the InterContinental Paris