Recipe of the month

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The magic of time

Chocolate sponge cake Tainori

  • Egg yolks 300 g
  • Caster sugar 160 g
  • Inverted sugar 40 g
  • Egg whites 375 g
  • Sugar 120 g
  • Cream of tartar 0,5 g
  • Powder egg whites 4 g
  • Cocoa powder 40 g
  • Flour 80 g
  • Cornstarch 50 g
  • Tainori 64% (Valrhona) 180 g
  • Cream 160 g

Warm the egg yolks , inverted sugar and sugar and whisk in a mixer. At the same time whisk the egg whites and gradually add the caster sugar and the cream of tartar. Fold the meringue into the whipped egg mixture and then the sifted powders. Finish by boiling the cream and pouring onto the chocolate, fold this ganache into the previous mixture. Spread the sponge to 8 mm thick and bake at 220°C for 10 minutes with a closed vent.


Light cream ok mascarpone and almond

  • Caster sugar 100 g
  • Dextrose 15 g
  • Water 40 g
  • Egg yolks 130 g
  • Bourbon vanilla bean 2
  • Mascarpone 325 g
  • Cream 330 g
  • Bitter almonds 4 g
  • Sweet almonds 40 g
  • Gelatin 8 g
  • Water (for gelatin) 40 g
  • Almond paste (marzipan) 75 g

Cold infuse the almonds in the cream for 24 hours. Cook at 121°C the watern sugar and inverted sugar. Gradually pour onto the egg yolks and whisk to cool down the pâte à bombe. Whisk the strained infused cream and mascarpone. Add the gelatin and almond paste and fild into the pâte à bombe. Fold the two mixture together.


Exotic fruit jelly

  • Passion fruit puree (Ravifruit) 63 g
  • Mango puree (Ravifruit) 38 g
  • Banana puree (Ravifruit) 25 g
  • Lime zests 0,4 g
  • Caster sugar 25 g
  • Salt 0,5 g
  • Gelatin 3 g
  • Water (for gelatin) 15 g

Melt the sugar and gelatin with a small part of fruit puree. Incorporate the remaining puree and strain the mixture.


English cream

  • Milk 325 g
  • Egg yolks 75 g
  • Dextrose 25 g

boil milk, and pour onto the egg yolks that have been previously mixed with the sugar and cook
to 84°C. Use immediately.


Guanaja 70% chocolate mousse

  • Crème anglaise 270 g
  • Gelatin 5 g
  • Water (for gelatin) 25 g
  • Coeur de guanaja 80% (Valrhona) 70 g
  • Guanaja 70% (Valrhona) 120 g
  • Cream 250 g

Add the gelatin into the hot crème anglaise. Pour the mixture over the chocolate and emulsify to create an elastic and bright mixture with the hand mixer. Cool the mixture to 35°C, and fold in the lightly whipped cream.


Orizaba chocolate caramel

  • Caster sugar 138 g
  • Water 30 g
  • Butter 24 g
  • Liquid clarified butter (Valrhona) 24 g
  • Cream 268 g
  • Glucose 12 g
  • Salt 1 g
  • Vanilla bean 2
  • Orizaba 39% (Valrhona) 210 g
  • Cocoa butter (Valrhona) 23 g
  • Gelatin 7 g
  • Water (for gelatin) 35 g

Make a caramel cooking the water and the sugar to 190°C. Stop the cooking with the butters and gradually add the boiled cream, salt, vanilla and glucose. Pour the mixture onto the chocolate and cocoa butter. Add the gelatin and mix with a hand mixer to create an emulsion.


Manjari 64%, Jivara 40% crunch

  • Jivara 40% (Valrhona) 20 g
  • Manjari 64% (Valrhona) 30 g
  • Hazelnut paste 50 g
  • Almonds and hazelnut praline 50% (Valrhona) 20 g
  • Liquid clarified butter (Valrhona) 5 g
  • Chopped brittany shortbread 55 g
  • Éclat d’or 80 g

Melt the chocolates and incorporate them into the hazelnut paste and the praline. Incorporate the liquid butter, shortbread and éclats d’or. Mix all together and use immediately.


Brittany shortbread

  • Egg yolks 160 g
  • Caster sugar 320 g
  • Butter 320 g
  • Flour 450 g
  • Baking powder 15 g
  • Salt 5 g

whisk the egg yolks with the sugar and the salt. When the mass is at ribbon stage, add the softened butter and mix. Finish by incorporating the sifted powders. Roll out the mixture to 3 mm thickness and bake at 160°C for approximately 20 minutes, until golden. Out of the oven, cool and cut
into small even pieces. Press through a large sieve in order to have even sizes.


External chocolate lining

  • Guanaja 70% (Valrhona) 500 g
  • Hazelnut paste 100 g
  • Grapseed oil 60 g

Melt chocolate and add hazelnut paste and the oil. Keep the mass warm to line the sides of the cake.


Green neutral glaze

  • Caster sugar 276 g
  • Water 415 g
  • Pectin NH sosa 6 g
  • Glucose 100 g
  • Dextrose 188 g
  • Gelatin 16 g
  • Water (for gelatin) 75 g
  • Silver luster dust 3 g
  • Green colorant 2 g

boil the first five ingredients and the colorants. Add the soaked gelatin and cook to 66°brix. Cool and store at 4°C. Use at 25°C for glazing.


Cocoa glaze

  • Water 70 g
  • Absolut cristal (Valrhona) 500 g
  • Caster sugar 375 g
  • Cream 420 g
  • Sweetened condensed milk 100 g
  • Cocoa powder (Valrhona) 155 g
  • Gelatin 36 g
  • Water (for gelatin) 180 g

Heat the Absolu Cristal with 70 g water, add the cream and bring to the boil, add sugar and sweetened condensed milk and boil again. Finish with the sifted cocoa powder and boil again the mixture. At last add the gelatin, mix with the hand mixer and store at 4°C. Working temperature 35°C.

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