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    PB&J - República Del Cacao

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    Trap
    This document provides a recipe for an entremets dessert that uses cocoa and chocolate from República del Cacao. The recipe includes instructions for making a cocoa sablée cookie base, flourless chocolate sponge cake, raisin compote, peanut praline filling, and a dark chocolate cremeux. It describes assembling the different components into individual desserts that are decorated with chocolate glaze.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    PB&J - República Del Cacao

    Uploaded by

    Trap
    682 views7 pages
    This document provides a recipe for an entremets dessert that uses cocoa and chocolate from República del Cacao. The recipe includes instructions for making a cocoa sablée cookie base, flourless chocolate sponge cake, raisin compote, peanut praline filling, and a dark chocolate cremeux. It describes assembling the different components into individual desserts that are decorated with chocolate glaze.

    Original Title

    PB&J – República del Cacao

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    This document provides a recipe for an entremets dessert that uses cocoa and chocolate from República del Cacao. The recipe includes instructions for making a cocoa sablée cookie base, flourless chocolate sponge cake, raisin compote, peanut praline filling, and a dark chocolate cremeux. It describes assembling the different components into individual desserts that are decorated with chocolate glaze.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    682 views7 pages

    PB&J - República Del Cacao

    Uploaded by

    Trap
    This document provides a recipe for an entremets dessert that uses cocoa and chocolate from República del Cacao. The recipe includes instructions for making a cocoa sablée cookie base, flourless chocolate sponge cake, raisin compote, peanut praline filling, and a dark chocolate cremeux. It describes assembling the different components into individual desserts that are decorated with chocolate glaze.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7
    At a glance
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    This recipe provides instructions for making an elaborate entremets consisting of layers of cake, fillings, and coatings made with chocolate and nuts.

    The main ingredients used are cocoa powder, eggs, sugar, milk, cream, nuts, raisins, and various chocolates.

    To make the flourless sponge cake, a French meringue is made with egg whites and sugar and folded together with whipped egg yolks and cocoa powder before baking.

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    INGREDIENTS

    Original recipe by Andrea López

    Entremet. Makes 15 units

    Cocoa Sablée

    117 g Unsalted butter

    75 g Micro powdered sugar

    1g Salt

    24 g Almond powder

    12 g Cacao Powder 22-24%

    180 g Flour

    Flourless Sponge Cake

    390 g Egg whites


    360 g Sugar

    460 g Egg yolks

    200 g Cacao Powder 22-24%

    Raisin Compote

    250 g Blackberry pulp

    100 g Chopped raisins

    20 g Sugar

    4g Citrus pectin

    Peanut Praline

    150 g Sugar

    150 g Peeled peanut

    50 g Roasted whole almonds

    50 g República Dominicana 100% Dark Chocolate

    República Dominicana 100% Cremeux

    250 g Heavy Cream

    250 g Milk

    100 g Egg yolks

    50 g Sugar

    2g Unflavored gelatin

    300 g República Dominicana 100% Dark Chocolate

    Neutral Nappage Spray

    200 g Neutral Nappage

    20 g Water
    METHOD

    Cacao Sablée

    Cream the butter together with the sugar. Add the other powders previously
    sifted together and continue with the eggs. Mix until you have a uniform
    dough, do not over-beat. Laminate the dough until it reaches  a t hickness  of
    3 mm,  line the 8 cm tart rings and cook at 160°C for 12-15 minutes.

    Flourless sponge cake

    Make a French meringue with the egg whites and the sugar, aside whip the
    egg yolks (sabayón texture) and fold the two preparations together until fully
    incorporated. Follow the same technique with the sifted cacao powder. Place
    in a half tin with wax paper and cook at 19 °C for 12-15 minutes. Cool and cut
    the sponge into 5 cm. circles that fit inside the tartalets. 

    Raisin compote

    Heat the pulp together with the raisins and when it reaches 40°C add the
    previously mixed sugar and pectin, cook until boiling point. Cool and place in
    mini sphere moulds. 

    Peanut praliné

    Make a dry caramel with the sugar and process it with the nuts until you get a
    fine paste. Melt the Cacao Mass and mix it with 200 gr of the previous paste
    (save the rest for later). Fill a medium demi-sphere with praliné, place the
    raisin compote in the center and freeze. 

    República dominicana 100% cremeux

    Make an Cream Englaise with the first 4 ingredients: Heat the cream and milk,
    separately, lightly beat the egg yolks and sugar. Add half of the hot mix into
    the egg yolks, then incorporate this mix into the heated cream and milk. Mix
    and cook at 85°C. Add the previously hydrated gelatin (with 5 times its weight
    in water) until dissolved. Pour it over the Cacao Mass and make a ganache.
    Perfect the emulsion with an immersion blender. Fill a large sphere mould
    with the cremeux and place the medium demi-sphere of praline and compote
    inside it. Freeze.

    Neutral glaze
    Heat the neutral nappage and water until it boils. Immediately place it in the
    compressor gun and apply.

    Assembly

    Cover the bottom of the tart with peanut paste, place the flourless sponge
    cake and cover it with peanut paste. Separately, unmould the Cremeux demi-
    spheres and spray them with the Neutral Napagge glaze. Place the sprayed
    demi-sphere on top of the sponge cake, inside the tart and cover the edges
    with cookie crumble or Cacao Nibs. To decorate, fill a paper piping bag with
    tempered Ecuador 56% Cacao Fluid Dark Chocolate and pipe over chopped
    Cacao Nibs, cover with more Cacao Nibs and let it crystallize. Place on the
    sphere.

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