Chocolate Chocolate cake Entremet Recipes Gustavo Sáez Mango recipes Passion Fruit Recipes Peanut so good #24

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

The savory proposal of the 99 Restaurant in Santiago de Chile has a perfect sweet replica thanks to the talent of Gustavo Sáez, chosen Best Latin American Pastry Chef in 2016 by the famous ranking ‘The World’s 50 Best Restaurants’. One of Sáez’s great virtues is his versatility, since he feels in his element both when preparing a restaurant dessert and when facing artistic sugar or a cake. This young pastry chef is very clear about something – one of the keys to this trade is in being able to convey the idea of ‘artisanal’. And to do so, it is important to embellish each creation by using textures or gestures that are quickly identified as artisanal. That is why the decoration and the work carried out with a pastry bag become essential if one has the objective of turning a molded cake into something more defined, artisanal and unique. He demonstrates this to us in this black ring published in so good #24. Bat also through other two exclusive ring-shaped entremets that he has masterfully customized using just three simple ideas. Sometimes, a single gesture is more than enough to define the craft.

Black ring (Guanaja, peanut and mango/passion fruit)

Peanut streusel

60 g butter
60 g sugar
60 g flour
90 g peanut powder

Beat the sugar with the softened butter and then add the peanut powder. Finally add the flour, being careful not to overbeat. Allow the dough to rest in the refrigerator for 30 minutes. Cut into portions and bake at 150ºC for 30 minutes.

Peanut croustillant

30 g peanut praliné
212 g peanut streusel
45 g Guanaja dark couverture
6 g sea salt

Melt the couverture and add the praliné. Add then the streusel and finally the sea salt. Apply onto the sponge while still soft.

Guanaja ganache

100 g cream
16 g invert sugar
81 g Guanaja dark couverture 70%

Melt the couverture. Combine the invert sugar and cream in a pot and heat to 65ºC. Emulsify the liquids into the melted chocolate and use.

Moelleux sponge

45 g almond flour
45 g confectioners’ sugar
142 g egg yolks
33 g cream
32 g cocoa powder (corrected from the magazine)
54 g Guanaja couverture
98 g butter
210 g egg whites
45 g sugar

Whip the egg whites and sugar to a French meringue. Melt the chocolate and butter together. Whip the egg yolks and add the almond flour, confectioners’ sugar, cocoa powder and cream. Add the couverture and butter to the egg yolk mixture and finish by gently folding in the French meringue. Bake on a sheet pan at 180ºC for 15 minutes.

Guanaja mousse

300 g crème anglaise
450 g cream
325 g Guanaja couverture

Melt the chocolate. Emulsify with the crème anglaise at 35ºC. Whip the cream to soft peaks and add to the crémeux at 38º to 41ºC. Use.

Peanut crémeux

25 g milk
88 g cream
175 g peanut praliné
3 g gelatin
15 g water for the gelatin

Hydrate the gelatin. Heat the milk and cream and whisk in the hydrated gelatin until dissolved. Emulsify this mixture with the praliné. Pour into the still soft mold and freeze.

Crème anglaise

125 g cream
125 g milk
50 g egg yolks
25 g sugar

Combine the cream and milk in a pot and bring to a boil. In a bowl, mix the egg yolks and sugar. Pour the hot cream and milk mixture over the egg yolks in three additions while stirring with a silicone spatula. Place back over the heat and cook to 85ºC. Immediately strain. Reserved with plastic wrap covering the surface.

Mango and passion fruit compote

18 g glucose
36 g sugar
150 g passion fruit juice
222 g mango juice
29 g lemon juice
4 g pectin
2 g gelatin
4 g water for the gelatin

Hydrate the gelatin. In a bowl, mix the sugar and pectin thoroughly so as to prevent lumps from forming. Heat the passion fruit and mango juices together with the glucose and, at 40ºC, add the sugar and pectin mixture. Bring to a boil. Add the lemon juice and the previously hydrated gelatin. Use.

Dark glaze

120 g Guanaja dark couverture
500 g Absolu Cristal
5 g black charcoal coloring

Melt the chocolate. Heat the Absolu Cristal in a pot and add the black coloring. Emulsify with the chocolate.

Montage

Pour the ganache over the sponge together with the croustillant and cut into a ring. Pour the crémeux into the inner mold. Freeze. Pour the compote over the crémeux and immediate place the already shaped sponge on top. Make the mousse and pour while still liquid into the ring mold. Immediately place the frozen insert and blast freeze. With the help of a pastry bag, scatter some dollops of crémeux, previously crystallized. With the help of a hot nibbler, press to make some hollows on the dollops. Glaze.