CRESCENDO

Crescendo Dessert

Plated desserts

Made with: Guanaja 70%

Steps: 6

An original École Valrhona recipe made for 25 desserts

Recipe steps

Crème Anglaise

  • 160gWhipping cream
  • 160gMilk
  • 60gEgg yolks
  • 30gCaster sugar
  1. Bring the cream and milk to the boil and combine with the premixed egg yolk-sugar combination (without blanching). Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

Guanaja Crémeux

  1. Make an emulsion by gradually pouring the hot crème anglaise over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator, preferably overnight.

Blueberry & Spirulina Thins

  • 25gCaster sugar
  • 1.5gPectin NH
  • 2.5gGelatin powder 220 Bloom
  • 130gBlueberry juice
  • 190gBlueberry purée
  • 15gSpirulina
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Add the spirulina. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Mango & Carrot Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 130g Carrot juice
  • 190gMango purée
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Raspberry & Beetroot Thins

  • 25g Caster sugar
  • 1.5gPectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 190g Pure raspberry purée
  • 130gRaw beetroot juice
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Granny Smith Apple & Celery Thins

  • 25g Caster sugar
  • 1.5g Pectin NH
  • 2.5g Gelatin powder 220 Bloom
  • 130g Celery juice
  • 190gGranny Smith apple purée
  1. Heat the purée along with the juice. At 105°F (40°C), incorporate the sugar and pectin. Boil for 1 minute. Pour a thin layer of mixture over a hot Tefal tray, then bake at 195°F (90°C) for 60 minutes. While it is still hot, cut it into 6 x 6cm squares, then give them a curved shape. Store in a dry place.

Assembly and finishing

Make the Guanaja crémeux and the various thins.
To make the base, rehydrate some coral mushrooms. Once you have dried them, spray them with a tempered dark chocolate spray-gun mixture. Leave to set. Finish off by rolling them in cocoa powder and brushing off any excess.
Make thin “twigs” of mixed chocolate. Set aside.

Spread some Guanaja couverture over a sheet of confectionery dipping paper. Measure its thickness. Cut out disks with a diameter of 1.5cm. Leave to set.
Put four chocolate twigs on each base. Stick a disk of Guanaja couverture on the upper end of each twig.
Carefully pipe a teardrop shape of Guanaja crémeux onto the couverture disks. Cover each teardrop of Guanaja crémeux with a differently flavored thin.

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