Makes 12 desserts
Hazelnut Caraïbe Dessert
An original l’École Valrhona recipe
HAZELNUT MOUSSE
570 g Raw hazelnut powder Mix together the hazelnut flour, cornstarch, sugar,
90 g Cornstarch baking powder and vanilla paste.
660 g Sugar Add the cream and the eggs, stir well and bake
8g Baking powder immediately.
12 g Organic Bourbon vanilla
paste
570 g Heavy cream 36%
590 g Eggs
2500 g Total
INTENSE CARAÏBE 66% CRÉMEUX
1600 g Egg-based crème anglaise Heat the crème anglaise and mix with an immersion blender, then gradually combine with the partially
730 g CARAÏBE 66% melted chocolate while mixing with a spatula.
2300 g Total Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator for at least 4 hours.
EGG-BASED CRÈME ANGLAISE FOR DARK CHOCOLATE CRÉMEUX
920 g Whole milk Bring the cream and milk to a boil and combine with the premixed egg-sugar combination (without
390 g Heavy cream 36% blanching).
260 g Eggs Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine.
100 g Sugar Use immediately or cool quickly in the refrigerator.
1670 g Total
CARAÏBE 66% CHOCOLATE & CHANTILLY NEW MOUSSE
420 g Whole milk Heat the milk and gradually add it to the melted chocolate. The milk should be around 120/130°F (50/55°C)
1100 g CARAÏBE 66% for dark chocolate and 115°F (45°C) max. for milk and white chocolate. Whisk to start your emulsion. Mix
1700 g Heavy cream 36% with an immersion blender to form a perfect emulsion.
3220 g Total Check the temperature (115/130°F or 45/55°C depending on the couverture used) before adding the frothy
whipped cream. Mix gently with a spatula and immediately pour into frames or rings.
(This kind of chocolate mousse is best suited to desserts with little sweetness or a small amount of sponge.
It is less fragile than other mousses and can be served at a higher temperature.)
CARAÏBE 66% ABSOLU CRISTAL NEUTRAL SPRAY MIX
730 g Absolu Cristal Neutral Glaze Bring the absolu cristal to a boil in water then blend with the chocolate to create an emulsion.
70 g Mieral water Immediately apply using a spray gun at approx. 175°F (80 °C).
200 g CARAÏBE 66%
1000 g Total
CARAÏBE 66% SPRAY MIX
210 g CARAÏBE 66% Melt all the ingredients together then spray at a temperature of 105/115°F (40/45°C).
90 g Cocoa butter
300 g Total
HAZELNUT AZÉLIA 35% CRUNCH
230 g AZÉLIA 35% Melt the couverture.
650 g Hazelnut shortbread crust Incorporate the rest of the ingredients.
130 g Crispy wheat flake cereal Use immediately.
5g Fleur de sel
130 g 50% crunchy fresh almond &
hazelnut praliné
1145 g Total
HAZELNUT SHORTBREAD CRUST
320 g Pastry flour Make the dough with a food processor.
120 g Brown sugar Rub the dry ingredients into the cold, cubed butter.
40 g Whole raw hazelnuts As soon as the mixture is completely even, add the cold eggs.
2g Salt As soon as you obtain a smooth dough, stop mixing.
170 g European-style butter Store in the refrigerator or spread out immediately.
70 g Eggs Bake at 300°F (150°C).
722 g Total
MONTAGE ET FINITION
Make the soft hazelnut sponge and weigh out 200g per 14cm-diameter cake ring. Make the Caraïbe crémeux and place 180g on top of each hazelnut
sponge. Freeze. Make the Azélia hazelnut crunch and weigh out 90g per 16cm-diameter cake ring. Even out the crunch using a spoon, then move the rings
around in little circles to make the crunch’s diameter slightly smaller. Store at 40°F (4°C). Cut out an irregular strip of Chocolatree corn texture sheet (ref 13178)
and place it at the bottom of the ring. Make the Caraïbe mousse and weigh out 250g per 16cm-diameter 4.5cm high cake ring. Place the insert into the ring
and finish with the crunch. Freeze. Make the coating. Glaze the dessert using a spray gun, leaving the texture sheet in place. Freeze. Make the Caraïbe spray
mix, remove the texture sheet from the dessert and spray onto the print it left. Finish your dessert by decorating with some hazelnut skins.
VALRHONA : Caraïbe 66% (4654), Éclat d’or (8029), Absolu Cristal Neutral Glaze (5010), Cocoa powder (159), Cocoa butter (160), Azélia 35% (11603)
