Guayaquil

Plated Dessert

Guayaquil

Level
level 2

Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai

Recipe components

Guayaquil 64% cream

IngredientsPreparation

Combine the sugar and the pectin X58. 
Warm up the milk then add the sugar-pectin. Boil for one minute. 
Pour on top of the chocolate. Cool down to 30℃ and pour into the glass.
Set in the fridge for few hours.

 

Orange blossom espuma

IngredientsPreparation
  • 350g
    milk
  • 20g
    sugar
  • 3g
    pectin X58
  • 7g
    orange blossom water

Warm up the milk to 50℃.
Add the sugar and pectin combined together and bring to the boil.  
Add the orange blossom water when the mix is at 30℃. 
Let set in the fridge. 
Pour into the siphon and add two cartridges of gaz. 
Shake well.

Grue Streuzel

IngredientsPreparation
  • 100g
    sugar
  • 100g
    flour
  • 100g
    butter
  • 50g
    almond flour

Mix the grue and the sugar together. Combine all the ingredients together and mix until your get a dough. 
Make some small balls and baked at 150℃.    

Guayaquil 64% cremeux

IngredientsPreparation

Make the crème anglaise and pour it on top of the melted chocolate.
Crystalize in the fridge overnight.