Abysse Dessert


Made with: TULAKALUM 75%

Steps: 8

Made for 6 desserts of 6 portions - An original École Valrhona recipe

Recipe steps


  • 365gEgg whites
  • 200gCaster sugar
  • 180gEgg yolks
  • 390gTULAKALUM 75%
  • 200gDry butter 84%
  • 65gTraditional French wheat flour
  1. Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 120-130°F (50-55°C). Incorporate a small amount of beaten egg white to make the mixture more liquid, followed by the remaining egg whites and finally the sifted flour.


  • 610gUHT cream 35%
  • 610gWhole UHT milk
  • 245gegg yolks
  • 120gcaster sugar
  1. Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (84°C), strain through muslin and use immediately.


  1. Once the crème anglaise has been heated and strained through a chinois, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.


  1. Once the crème anglaise has been warmed and sieved through a chinois, gradually pour out onto the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse. Once the mixture is smooth, check the temperature is at 115- 120°F (45-50°C) and add the remaining frothy whipped cream.


  • 140gTraditional French wheat flour
  • 70gDry butter 84%
  • 50gIcing sugar
  • 20gBlanched powdered almonds
  • 1gSalt
  • 30gWhole eggs
  1. Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).


  1. Grind together the nibs and fleur de sel until they have broken up a little. Using an electric mixer, break the baked pastry into crumbs and add the nibs, fleur de sel, Éclat d’Or and melted chocolate.


  1. Bring the neutral Absolu Cristal glaze to the boil in water. Add the chocolate and mix in an electric mixer. Immediately apply using a spray gun at about 175°F (80°C).


  1. Bring the neutral Absolu Cristal glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Make the biscuit and spread 1400g into each 40 x 60cm tray. Bake at 355°F (180°C) for approx. 25 minutes. Make the reconstituted shortcrust pastry and the glaze. Spread 100g of shortcrust into a 17cm-diameter ring, making sure that it has an uneven look around the edges. Immediately turn the shortcrust out, and repeat. Use the leftover shortcrust for making the decorative arch shapes (See photo). Cut out 13cm-diameter sponge disks (you will need 2 for each dessert). Line some
14cm-diameter, 4.5cm-tall rings with a strip of acetate. Make the cream mix, then pour 120g into each ring. Insert the sponge, then repeat the process one more time. Leave to set for a few hours in the refrigerator, then freeze. Turn out the inserts and immediately ice with the chocolate spray icing. Freeze. Make the mousse, pour 180g into each 16cm-diameter ring, then use a toothpick to lower the insert into the center. Freeze. Turn the mousses out and immediately ice each one with Absolu spray glaze. Freeze.
Place the desserts on the shortcrust pastries and decorate them with a logo and your shortcrust arches.

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