Recipe created by Jordi Puigvert Colomer
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Finger food
VELVET
Jordi Puigvert Colomer CLUIZEL Chef
Recipe for 50 units
Chocolate Génoise sponge
160 g Butter 120 g « Organic Grands Crus » San Martín Dark Chocolate 70 % 130 g Egg yolks 3 g Salt 240 g Egg whites 150 g Sugar 120 g Flour 15 g Cocoa Powder 4 g Baking powder In the mixer bowl, combine the softened butter, egg yolks, salt and the chocolate which has been melted at 45 ºC. Beat the mixture together (the mixture must never go below 29-30 ºC). With the whites and sugar, make a French meringue. Meanwhile, sift the flour, cocoa and baking powder together. Gently fold the meringue into the previous mixture. Then add the sifted dry ingredients. Place on a sheet of baking paper or a silicone sheet to a depth of 0.7 cm.
Raspberry and bergamot compote 330 g 70 g 85 g 8 g 2,5 g
Raspberry purée Bergamot juice Sugar NH pectin Citric acid solution
« Organic Grands Crus » San Martín Dark Chocolate 70 % ref. 20552 Cocoa Powder ref. 21005 Red spray mix ref. 27935 Small Dark Round Slim ref. 23098
Assembly and finishing
Place a little crémeux into the Small Dark Round Slim and over the compote and the Génoise, which has been previously cut out with a cutter. Cover to the edges with a little more crémeux and smooth with a spatula. Place the red swirl on top.
Heat the raspberry purée to 40 ºC. Mix together the pectin and sugar. Sprinkle onto the purée while mixing with a whisk. Bring to the boil. Remove from heat and add the citric acid solution and bergamot juice. Mix well and pour onto the cooled chocolate Génoise to a thickness of 0.3 cm. Leave to set in the fridge.
175 g Whipping cream (35 % fat) 55 g Inverted sugar syrup 40 g Egg yolks 4 g Gelatine 135 g « Organic Grands Crus » San Martín Dark Chocolate 70 % 175 g Milk Make a custard with the cream, invert sugar and egg yolks (85 ºC). Add the rehydrated gelatine. Gradually pour onto the melted chocolate and emulsify. Stir in the milk and emulsify again. Leave the mixture in the refrigerator for 12 hours. Beat at a medium speed. Once the mixture has increased in volume and forms peaks, make swirls on a silicone sheet the size of the Small Dark Round Slim and freeze. Use a spray gun containing the red spray mix.
Raspberry and bergamot compote Chocolate Génoise sponge San Martín crémeux
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Manufacture CLUIZEL - September 2020
San Martín crémeux