Illanka Chocolate Wave
An original recipe from L’Ecole Valrhona
300 g Chocolate Cigarette Pastry
15.0g VALRHONA COCOA POWDER
75.0g egg whites
60.0g flour 45
75.0g icing sugar
Cook the butter until it is nutty brown. Leave to cool and then add the icing sugar, half the egg whites, the flour and the COCOA POWDER sifted together.
Add the remaining egg whites. Be sure not to whip the mixture.
Shape and bake at 200-210 °C (392-410 °F) for a few minutes depending on the size
62.3g ground almonds
46.7g raw cane sugar
15.6g VALRHONA COCOA POWDER
15.6g COCOA NIBS
Mix the light brown sugar with the almond meal, flour, salt, COCOA POWDER and grinded cocoa nibs in a kitchen mixer with the paddle attachment.
Cut the butter in small cubes and add it in. Mix until little dough balls are forming and stop. Sprinkle streusel on a tray with silicon mat. Bake at 150/160°C (302-320°F) vent opened, to a warm golden color.
Leave to cool down.
630g basic custard
285g ILLANKA 63% COUVERTURE
After having made the Basic Custard, partially melt the couverture and start to emulsify with the hot custard, using a rubber spatula
to create a glossy mixture with a certain elasticity. Add the remaining custard and blend to perfect the emulsion. Set aside in the refrigerator.
262.2g whipping cream 35%
104.9g egg yolks
52.4g caster sugar
Boil the cream together with the milk and pour this over the eggs previously mixed with the sugar (not whitened). Cook the mixture at 82-84°C (179.6-183.2˚F) until it coats the back of a spoon. Strain through a fine strainer and use immediately, or cool rapidly and store.
Lemon Mint Gel
4.0g fresh mint
40.0g juice of lime
200.0g ABSOLU CRISTAL Neutral Glaze
1.0g lime zest
Blend all the ingredients together.
Set aside in the refrigerator.
45.1g caster sugar
3.6g X58 Pectin
451.3g mint infusion
Heat the infusion. Mix the sugar and pectin together and add to the infusion when it reaches 40°C (104°F).
Bring to a boil, and then immediately place in a syphon. Set aside in the refrigerator.
Add two gas cartridges. Shake and leave to rest for 10 minutes before using.
25.5g fresh mint
Heat the milk to 60°C (140°F) and infuse with the fresh mint leaves for around 20 minutes.
Strain and use immediately.
Assembly and Finishing
Spread the Pâte à Cigarette over a 2.5 x 20 cm template on a silicon mat and bake at 210°C (410°F) in a fan oven for about three minutes.
Straight from the oven, place the strips of Pâte à Cigarette on a tuile pan to create waves. Place some 2.5 cm diameter PVC tubes in the freezer, then use a cone filled with tempered dark chocolate to make “eyelashes” by going back and forth along the frozen PVC tubes.
Leave the chocolate eyelashes to set at around 20°C (68°F) for at least one hour. Carefully remove the eyelashes from the tube, taking care not to break them.
Place two wavy strips on a flat plate. Use a piping bag with a 10 mm nozzle to pipe three 10 g balls of ILLANKA Crémeux in the three waves.
Place 10 g of Chocolate Streusel on the balls of ILLANKA Crémeux. Use a soupspoon to add a dash of Lemon Mint Gel parallel to the dessert and in the spaces between the crémeux. To finish, use the syphon to add some Minted Foam in the free spaces between the two strips.
Decorate with the chocolate eyelashes. Serve immediately.