Cascade Desserts

An original recipe by José Manuel Augusto Pastry Chef Instructor at L'Ecole Valrhona

Crème Anglaise (Custard) Base
275 g Whipping cream 35%
275 g Whole Milk
110 g Egg Yolks
  55 g Caster Sugar 

Bring the cream and milk to a boil. Pour into the beaten egg yolks and sugar mixture (without blanching). Heat to 84-85°C (183-185°F), until it coats the back of a spoon. Strain and use immediately.

Guanaja Crémeux
650 g Crème Anglaise (Custard) base
250 g GUANAJA 70% 
 
Make an emulsion by gradually adding the warm custard base to the melted GUANAJA 70%.  
Blend as quickly as possible to complete the emulsion.
Allow to crystallize in the refrigerator, preferably overnight.
Almond Cocoa Streusel
240 g Brown Sugar
240 g Almond Flour
185 g Pastry Flour 
  30 g VALRHONA COCOA POWDER
    1 g Salt
240 g Butter

Sift together the almond flour, flour and cocoa powder.
Mix together the brown sugar, almond flour, flour, cocoa powder and salt.                                                            
Cut the cold butter into small cubes.
Add the butter blend until crumbly and small balls form.                                            
Distribute the streusel evenly on the silicon mat and bake at 150-160°C (300-320°F).

Coeur de Guanaja Baked Streusel
940 g Almond Cocoa Streusel
  60 g Brown Sugar 
200 g P125 COEUR DE GUANAJA 

Add the brown sugar and Cœur de Guanaja chocolate, melted to 45°C (113°F), to the baked and cooled almond-cocoa streusel. Bake at 170°C (338°F) for 9-10 minutes.                                            

Pecan-Coeur de Guanaja Sponge Cake
 430 g Pécans
350 g Caster Sugar
640 g Whole Eggs
175 g Butter
175 g P125 COEUR DE GUANAJA 
140 g Egg Whites
  85 g Caster Sugar

In a food processor, pulse together the pecans and sugar. Add the eggs and blend together.
Add the melted butter and melted COEUR DE GUANAJA Chocolate.
Meanwhile, whip together the egg whites and sugar until soft peak.
Gently blend both mixtures together, then spread onto a tray, lined with a silicone mat, in a 60 x 40 cm frame.
Bake with Streusel at 180°C (356°F) for 20-25 minutes.

Guanaja Hops Light Mousse
360 g Whole Milk 
    5 g Powder Gelatin
415 g GUANAJA 70% 
    5 g Cascade hops
  50 g Sugar
695 g Whipping Cream 35% 

Heat the milk and add the hydrated gelatin with 20g of water.
Gradually pour the hot milk over the melted GUANAJA 70%, taking care to mix well.
Blend as quickly as possible to complete the emulsion.
In a food processor, pulse together the hops heads and sugar.
Whip together the cream and sugar-hops combination.
When the chocolate mixture reaches 38-42°C (100-108°F), add to the frothy hops cream.
Pour immediately.
Freeze.

Guanaja 70% Absolu Spray Icing
 550 g ABSOLU CRISTAL NEUTRAL GLAZE
   55 g Water
150 g GUANAJA  70%

Bring the Absolu Cristal Glaze and water to a boil. Mix in the melted GUANAJA 70%.
Use immediately in a spray gun, at about 80ºC (176°F).

Assembly & Finishing
ASSEMBLY:
Prepare the crémeux, streusel, and sponge cake.
Sprinkle 1000 g of streusel on the bottom of a 40 x 60 cm frame.
Spread out 2000 g of sponge on top of the streusel and bake for 20-25 minutes at 180°C (356°F).
Set aside the 16 x16 cm dessert frames on a guitar sheet.
Prepare the GUANAJA 70% Hops Light Mousse, then put about 250 g into each frame, so as to make an upside-down cake. Immediately set a 15-cm square of sponge cake with streusel facing upwards on top of the mousse. Freeze.
Unmold, then use a pastry bag with a No. 12 tip to make various sizes of drops of crémeux on top. Freeze, then coat with icing.
 FINISHING:
Spread a thin layer of tempered chocolate between two guitar sheets and cut out rectangular shapes.
On a guitar sheet, spread a fine layer of tempered chocolate, using a spatula to create a textured effect. Cut 16 x 2 cm strips.
Place a strip of chocolate on each side of the dessert.
Cut squares of different sizes from the sponge cake, coat with icing, and place on top of the desserts.
Finish with the chocolate rectangles.

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