Recipe created by Cédric PERRET
la manufacture du goût
Desserts
GUAYAS recipe for 8-10 pieces
Cédric PERRET Pastry Chef - Au Clair de la Plume Restaurant (Grignan - Drôme)
Guayas cream Chocolate biscuit Chocolate glaze 53 g Egg yolks 50 g 50 % Almond paste 100 g Sugar 26 g Sugar 31 g Egg yolks 40 ml Smooth orange juice 132 ml Whole milk 18 g Whole eggs 110 g Glucose 132 ml Cream (35 % fat) 19 g Icing sugar 80 ml Cream (35 % fat) 158 g Guayas « Organic Grands Crus » 16 g Plain flour 40 g Cocoa powder 70 % dark couverture chocolate 16 g Cocoa powder 10,5 g Gelatine 46 g Egg whites 1 g Orange Combine the egg yolks and the sugar. Bring 24 g Sugar the cream and milk to the boil and pour over 20 ml Orange juice Heat the sugar, glucose and smooth orange the egg yolks and sugar. Cook the mixture juice to 110 °C to create a syrup. Add the at 82-84 °C. Pass through a sieve and use Place the eggs, egg yolks, 50 % almond paste cream and the zest of an orange to the syrup. a spatula to combine with the « Organic and sugar in a food processor and mix for Hydrate the gelatine using 60 ml of water. Grand Cru » Guayas chocolate until smooth 5 minutes. Beat the egg whites and stiffen Stir the cocoa into the syrup and cook for and shiny. Fold together, ensuring the with the sugar. Add the cocoa powder to the 2 minutes. Add the gelatine and fold in then temperature remains above 35 °C. mixture and then add the beaten egg whites. pass through a fine sieve. Roll the mixture to a thickness of around Guayas mousse 1.5 cm and bake at 175 °C for 8-10 minutes. Guayas layer 83 g Guayas « Organic Grands Crus » Place in the blast chiller and cut to a smaller 100 g Organic cocoa nibs 70 % dark couverture chocolate size than the mould being used. 40 g Guayas « Organic Grands Crus » 250 ml Cream (35 % fat) 70 % dark couverture chocolate Chocolate shortbread Beat 170 ml of the cream to the texture of 400 g Butter Temper the chocolate and form discs smaller cream cheese. Melt the « Organic Grand Cru » 400 g Brown sugar than the mould. Sprinkle with the chocolate Guayas chocolate. Bring 80 ml of cream to 400 g Plain flour nibs before the tempered chocolate the boil, pour over the melted chocolate and 320 g Ground almonds crystallises. combine together with a spatula. Once the 100 g Cocoa powder cream has cooled to around 40 °C stir it into Assembly and finishing the ganache. Combine all the ingredients. Roll out to a Pipe the mousse to fill the bottom third of the thickness of 4 mm and cut to fit the mould mould. Pipe the marmalade onto the mousse Marmelade being used. Bake between two silicone baking to form the centre of the entremet. Pipe the 49 g Orange mats for 10-12 minutes at 166 °C. After cream onto the mousse and the marmalade. 49 ml Orange juice baking, use a brush to coat the shortbread Pre-soak the biscuit with a little orange 20 g Sugar with melted chocolate. juice. Place the biscuit in the cream. Add the 2 g Pectin NH chocolate leaf then add the shortbread and smooth with the remainder of the cream. Slice the orange into rounds and blanch Freeze then turn out of the mould. Cover with 3 times. Once blanched, combine the orange the glaze and immediately sprinkle half the rounds with the orange juice and bring to the entremets with cocoa. boil. Mix the sugar with the pectin NH, add to the pan and cook for 2 minutes. Guayas « Organic Grands Crus » 70 % dark couverture chocolate ref. 20552 Cocoa powder ref. 21005 Organic cocoa nibs ref. 21800 50 % Almond paste ref. 21205
Chocolate glaze Guayas mousse
Guayas cream Guayas layer Chocolate biscuit Chocolate shortbread
MANUFACTURE CLUIZEL
Avenue de Conches • CS 50026 • Damville • 27240 Mesnils-sur-iton • France • tél. +33 (0)2 32 35 60 00 • contact@cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094 www.cluizel.com
Manufacture CLUIZEL - March 2020
Marmelade