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MARACAIBO & VANILLA ENTREMET

Posted by: AUI

Active Time

1 Hour
0 Minutes

Total Time

1 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

18.2 oz MARACAIBO SPONGE 515 g MARACAIBO SPONGE

10.2 oz CHOCOLATE CRUMBLE 290 g CHOCOLATE CRUMBLE

26.5 oz CHOCOLATE MOUSSE & MARACAIBO 750 g CHOCOLATE MOUSSE & MARACAIBO

22.6 oz VANILLA CHANTILLY 640 g VANILLA CHANTILLY

17.6 oz Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg 500 g Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg (750022) (750022) Qty: 1

Directions

Pour the Maracaibo mousse over the crumble into a 1.5 cm (0.6in) Quadro frame. Freeze
Spread a thin layer of tempered Maracaibo 65% couverture onto a plastic sheet. When it starts crystallizing, cut rectangles of 8 x 21 cm ( 3.1 x 8.3 in)
Remove the frozen frame and cut rectangles of 7 x 20 cm (2.8 x 7.9 in)
Place a decor on top such as a chocolate platelet on top and pipe vanilla chantilly with a St. Honore piping tube. Decor as desired

1MARACAIBO SPONGE

Ingredients

2.2 oz Granulated sugar 63 g Granulated sugar

0.0 oz Salt 1 g Salt

0.1 oz Egg, white, powder 2 g Egg, white, powder

4.4 oz Egg white 125 g Egg white

3.5 oz Egg yolk 100 g Egg yolk

1.8 oz Egg, whole, pasteurized 50 g Egg, whole, pasteurized

0.9 oz Inverted Sugar 25 g Inverted Sugar (505093) (505093) Qty: 1

0.9 oz Granulated sugar 25 g Granulated sugar

0.9 oz Grand Cru 88% Maracaibo Dark Couverture Coins 25 g Grand Cru 88% Maracaibo Dark Couverture Coins (750094) (750094) Qty: 1

0.9 oz Butter 25 g Butter

1.8 oz Pastry Flour 50 g Pastry Flour

0.9 oz Cocoa, powder 25 g Cocoa, powder

0.9 oz Cacaomass Maracaibo, Cacao mass Rondo, 12 Kg 25 g Cacaomass Maracaibo, Cacao mass Rondo, 12 Kg (750111) (750111) Qty: 1

Directions

Mix together first measure of granulated sugar, salt and egg white powder. Pour over liquid white egg and stir till dissolved. Whip mixture to create a creamy meringue mass
Separately, beat whole egg, egg yolks and sugars (second measure of granulated and inverted) to obtain a foamy mass
Heat the couverture to 50°C/122°F and fold onto the meringue mass. Add butter.
Sieve flour and cocoa powder and mix well into meringue mass.Fold in foamy egg mass
Pour the sponge mixture into a 1 cm (0.82in) high silicone Quadro frame
Bake at 155C/311F in a convection oven for 20-25 min, or at 170C/338F in a deck oven for 15-20 min.

2CHOCOLATE CRUMBLE

Ingredients

5.5 oz Butter, unsalted 155 g Butter, unsalted

6.4 oz Granulated Brown Sugar 180 g Granulated Brown Sugar

4.8 oz Pastry Flour 135 g Pastry Flour

2.3 oz Cornmeal 65 g Cornmeal

1.1 oz Cocoa, powder 30 g Cocoa, powder

2.8 oz ALMOND FLOUR 80 g ALMOND FLOUR (204168) (204168) Qty: 1

0.0 oz Sea Salt 1 g Sea Salt

Directions

Cream butter and brown sugar
Mix the flour, cornmeal, cocoa powder and almond flour together with sea salt and add to butter mixture
Knead till obtaining crumbles and bake at 145°C/293°F in a convection oven, or at 165°C/329°F in a deck oven for 15-20 minutes

3CHOCOLATE MOUSSE & MARACAIBO

Ingredients

1.3 oz Cacaomass 100% Ghana, Unsweetened Rondo, 6Kg 38 g Cacaomass 100% Ghana, Unsweetened Rondo, 6Kg (750019) (750019) Qty: 1

5.3 oz Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg 150 g Couverture Dark Grated, Maracaibo clasificado 65%, GC, 5Kg (750022) (750022) Qty: 1

1.3 oz Whole milk 38 g Whole milk

1.3 oz Heavy cream 38 g Heavy cream

3.2 oz Egg yolk 90 g Egg yolk

2.0 oz Granulated sugar 56 g Granulated sugar

2.6 oz Egg white 75 g Egg white

9.3 oz Heavy cream 265 g Heavy cream

Directions

Melt chocolates at 65°C/149°F
Bring milk to boil and pour half of it over the chocolates. Add the egg yolks and then the second half of the milk. Mix
Create a meringue with granulated sugar and egg white and lightly whip the heavy cream
Mix the ganache into the whipped cream. Pour the mass into the meringue and delicately mix till well combined

4VANILLA CHANTILLY

Ingredients

2.6 oz Heavy cream 525 g Heavy cream

2.3 oz Cheese, Mascarpone 65 g Cheese, Mascarpone

1.5 oz Inverted Sugar 42 g Inverted Sugar (505093) (505093) Qty: 1

0.3 oz Original Bourbon Vanilla Beans Planifolia (Madagascar) 8 g Original Bourbon Vanilla Beans Planifolia (Madagascar) (596101) (596101) Qty: 1

MARACAIBO & VANILLA ENTREMET

Assembly

Ingredients

Directions

1MARACAIBO SPONGE

Ingredients

Directions

2CHOCOLATE CRUMBLE

Ingredients

Directions

3CHOCOLATE MOUSSE & MARACAIBO

Ingredients

Directions

4VANILLA CHANTILLY

Ingredients

Directions

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Taste Profile

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