FLEUR DE SEL

 

 

 

By Laurent Masse, Pastry Chef at the Ecole Valrhona

Recipe calculated for 3 rolled Yule log cakes.

 

WHIPPED GUANAJA GANACHE

550 g whipping cream 35%

70 g glucose

70 g invert sugar

505 g GUANAJA 70% COUVERTURE

1150 g whipping cream 35%

Bring to a boil the small amount of whipping cream, the glucose, and the invert sugar.

Gradually pour the boiling mixture into the partially melted couverture, stirring in the center to make

an elastic and glossy core, and the mixture has started to emulsify. Take care to maintain this texture

until mixing is complete. Continue to add the liquid gradually. Blend to perfect the texture

and complete the emulsion. Mix in the second amount of whipping cream, cold.

Allow to crystallize in the refrigerator, ideally overnight, but at least 3 hours.

 

GUANAJA LACTÉE CARAMEL CRÉMEUX

475 g caster Sugar

940 g whipping cream 35%

60 g glucose

5 g sea salt

170 g LIQUID CLARIFIED BUTTER

545 g GUANAJA LACTÉE 41% COUVERTURE

Make a dry caramel with the sugar. Meanwhile, heat the cream, glucose, and salt.

Stop the cooking with the liquid butter, then the cream-glucose-salt combination.

Gradually add this mixture to the melted couverture, stirring to make an emulsion.

Add the rest of the mixture, taking care to maintain the proper texture.

Blend to perfect the texture and complete the emulsion.

Allow to crystallize in the refrigerator.

 

CHOCOLATE MONA LISA SPONGE

605 g whole eggs

370 g almond powder

370 g icing sugar

480 g egg whites

130 g caster sugar

120 g cake flour

120 g COCOA POWDER

130 g dry butter 84%

In a mixer, beat the whole eggs, almond powder, and icing sugar.

Whip the egg whites until peaks form, gradually adding in the sugar.

Sift together the flour and cocoa powder.

Melt the butter.

Mix together a little of the whipped egg whites and the first mixture, then add the sifted flour and cocoa

powder, as well as the rest of the egg whites.

Finish by adding in the melted butter mixed with a small amount of the egg and almond powder mixture.

Spread the batter on the trays.

Bake in a 230°C (446°F) convection oven for about 6-8 minutes.

 

GUANAJA LACTÉE SOFT ICING

200 g whipping cream 35%

530 g ABSOLU CRISTAL NEUTRAL GLAZE

300 g GUANAJA LACTÉE 41% COUVERTURE

Heat the cream. Separately, melt the Absolu Cristal glaze to 60-70°C (140-158°F).

Gradually pour the cream into the melted couverture, using a spatula to blend (as with ganache),

then add the neutral glaze. Strain. Stir until the desired texture is achieved and the glaze is glossy,

taking care to not incorporate air bubbles. It’s best to keep the glaze overnight before using.

Before use, reheat the glaze in the microwave and use at 30-35°C (86-95°F).

 

ABSOLU SPRAY GLAZE

400 g ABSOLU CRISTAL NEUTRAL GLAZE

40 g water

Bring the Absolu Cristal and water to a boil.

Use immediately in a spray gun, around 80°C (176°F).

 

ASSEMBLY AND FINISHING

 

Make the crémeux and the whipped ganache. Spread 700 g of Mona Lisa sponge batter on each tray (40 x 60 cm).

When cooled, spread 500 g of crystallized crémeux on each tray. Then add 650 g of whipped ganache and proceed to roll up the log in the traditional way.

Tighten and smooth the logs so that they are even and place into Large «U» molds (Ref. 2171). Freeze. Cover the logs with the rest

of the whipped ganache and smooth with an acetate sheet. Freeze. Glaze the cakes with the tempered soft glaze. Use a pastry bag with

a Saint Honoré tip to pipe on a ribbon of crémeux for decoration. Spray the entire cake with the warm Absolu icing.

Chocolate decoration: Spread the tempered chocolate between two printed guitar sheets. Check the thickness.

Before crystallization, cut 3-cm and 10-cm discs. Add a logo and the chocolate end pieces.

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