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Céleste (Runner-up in the C3 Valrhona 2016 competition)

A creation by Damien Gendron

Céleste (Runner-up in the C3 Valrhona 2016 competition)

Melting guanaja chocolate cake

  • Eggs - 75 g
  • Guanaja chocolate - 50 g
  • Caster sugar - 50 g
  • Butter - 50 g
  • Flour - 25 g
Melt the chocolate and butter.
Mix the eggs with the sugar then add the chocolate-butter mixture, flour, pour into a frame then bake for 4 minutes at 180°C.
Leave to cool, then cut a 35 diameter circle with a cutter.

Cocoa nibs opaline

  • Caster sugar - 200 g
  • Glucose - 80 g
  • Water - 80 g
  • Cocoa nibs - 50 g
  • Bronze powder - 1 g
  • Red colouring (required quantity)
Cook the sugar with the glucose and water at 175°C.
Add the red colouring and bronze powder.
Cool on silpat, mix then sprinkle over a 3.5 x 14.5 stencil.
Place in the oven and roll around a 35-diameter tube.

Mandarin juice runny centre

Mix together then pour into a 2.5 x 2.5 cube and set in a cooling unit.
Once the runny centre is frozen, dip it into the coating (Guanaja chocolate  & Cocoa butter) and set aside.

Chocolate mousse

Warm the milk, add the gelatine and pour over the chocolate, add the whipped cream then pour into a flexipan mould.
Add the namelaka insert (see following step) and set in a cooling unit.

Insert

  • Sobacha infusion - 150 g
  • Opalys chocolate - 180 g
  • Cream - 40 g
Mix the infusion over the chocolate then add the cream, pour into a flexipan and set in a cooling unit.

Sobacha espuma (infusion)

  • Milk - 300 g
  • Cream - 300 g
  • Sobacha - 60 g
  • Vanilla pod - 1
Infuse for 10 minutes.

Sobacha espuma (crème anglaise)

  • Infusion - 250 g
  • Egg yolk - 50 g
  • Caster sugar - 25 g
  • Guanaja - 40 g
  • Gelatine - 2 g
Make a crème anglaise, add the gelatine and pour over the chocolate, set aside and store in a siphon, inject gas once.

Madarin sorbet

Make a sorbet mix, churn and set aside before plating.

Feuillantine shortbread

  • Butter - 150 g
  • Brown sugar - 150 g
  • Powdered hazelnut - 150 g
  • Feuillantine - 50 g
  • Flour - 150 g
  • Bergamot lemon peel - 2
  • Maldon salt - 2 g
Mix the sugar, salt, brown sugar and peel, add the powdered hazelnut and flour, spread between two sheets then cut using a cutter, bake at 160°C for 10 minutes and set aside.

Madarin jelly

Warm together and pour into a frame, set in a cooling unit and cut into an 8 cm circle.