Valrhona Paradox Dessert
Servings: 6 to 8 people each
Equipment
- Stand mixer / Food processor fitted with paddle and whisk attachments
- 2 stainless steel rings 18cm diameter
- 2 "Paradoxe" silicone molds 20cm diameter
- Perforated baking pan or rack lined with a Silpain non-stick mat
- Guitar Sheets two 40 x 60cm sheets
- Immersion Blender
- Chinois filter
- Compressed-air or spray gun
- Paper cornet
- Spatula
Ingredients
Step 1: Buckwheat Shortcrust Pastry
- 265 g Organic buckwheat flour
- 50 g Cornstarch
- 200 g Salted butter
- 75 g Unsalted butter
- 1.5 g Guérande fleur de sel
- 100 g Eggs
- 90 g Confectioner’s sugar
Step 2: Buckwheat Praliné
- 400 g Whole blanched almonds
- 400 g Buckwheat seeds
- 100 g Sugar
- 150 g Mineral water
- 112 g Grapeseed oil
- 6 g Guérande fleur de sel
- 15 g Cocoa butter
Step 3: Moist Chocolate Sponge
- 200 g Guanaja 70%
- 85 g Unsalted butter
- 80 g Egg yolks
- 45 g Sugar (1)
- 120 g Egg whites
- 40 g Sugar (2)
Step 4: Guanaja Dark Chocolate Chips and Soy & Kamut Flour
- 100 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 10 g Soy & kamut flour The Koji House
Step 5: Guanaja Dark Chocolate Chantilly Cream
- 200 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 350 g Whipping cream (1)
- 105 g Whipping cream (2)
- 65 g Dark chocolate pieces with soy & khorasan flour from Step 4
Step 6: Black Dark Chocolate Spray Mix
- 80 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 60 g Cocoa butter
Step 7: Chocolate Shell
- 250 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 12.5 g Grapeseed oil
- 2 “Paradoxe” silicone molds diameter: 20cm
Step 8: Gold Glaze
- 50 g Neutral Glaze
- A few drops yellow food colorant
- Q. S. gold flakes
Instructions
Step 1: Buckwheat Shortcrust Pastry
- Sift together the buckwheat flour and cornstarch.
- Warm the salted and unsalted butter to 60/65°F (16/18°C).
- Use a mixer fitted with a paddle attachment to mix the ingredients in order.
- Spread the dough out to a depth of 4mm between two sheets of baking parchment and set aside at 40°F (4°C) for at least 12 hours.
- Cut into 2 rounds, each 18cm in diameter, and bake at 330°F (165°C) for 35 minutes on a perforated baking pan or a rack lined with a Silpain non-stick mat.
- Take out of the oven and leave to cool.
Step 2: Buckwheat Praliné
- Place the blanched almonds and buckwheat seeds on a baking pan lined with baking parchment, taking care not to place them on top of each other.
- Bake in a fan-assisted oven at 320°F (160°C) for 15 minutes.
- In a saucepan, cook the sugar and mineral water to 250°F (121°C).
- Pour the cooked sugar over the warm roasted almonds and buckwheat seeds.
- Mix to coat the nuts and seeds, and caramelize over medium heat.
- Pour out onto a non-stick baking pan and leave to cool.
- Crush coarsely, then blend in a food processor to make a smooth dough.
- Drizzle on the Guérande fleur de sel and grapeseed oil, then stir.
- Warm the cocoa butter and add it to the praliné. Use immediately or set aside for assembly.
It is important to use the caramelized buckwheat seeds and almonds as soon as they have been crushed, ground, and cooled. Once they've been caramelized, they can't be stored, as they are liable to absorb moisture and affect the quality of the praliné.
Step 3: Moist Chocolate Sponge
- Melt the couverture in a bain-marie and add the butter at 105°F (40°C).
- In the bowl of a food processor fitted with a whisk attachment, combine the egg yolks with the first portion of sugar (1) until blanched.
- In another bowl fitted with a whisk attachment, whisk the egg whites with all of sugar (2).
- Pour the blanched egg yolks over the melted butter and couverture mixture, whisking to combine.
- Using a spatula, add the stiffened egg whites and fold in gently until the mixture is light and smooth.
- Place two 18cm-diameter stainless steel rings on a baking pan lined with baking parchment and pour 150g of moist chocolate sponge into each ring.
- Bake in a fan-assisted oven at 320°F (160°C) for 15 minutes. Leave to cool before assembly.
Step 4: Guanaja Dark Chocolate Chips and Soy & Kamut Flour
- Temper the Guanaja 70% chocolate and mix it with the soy and kamut flour.
- Spread the tempered chocolate between two 40 x 60cm guitar sheets. Put a plate on top to prevent the chocolate from distorting as it crystallizes.
- Leave to set at 60°F (16°C) for at least 24 hours.
- Rest at 40°F (4°C) for a few hours before chopping into small pieces. Use immediately or store in an airtight container at 40°F (4°C).
Step 5: Guanaja Dark Chocolate Chantilly Cream
- Melt the chocolate at 115°F (45°C) in a bain-marie.
- In the bowl of a food processor fitted with a whisk attachment, whip cream (1) until light and airy.
- Remove melted chocolate from the bain-marie and mix with the unwhipped cream (2); make sure the mixture is at 115°F (45°C).
- Fold the whipped cream into the chocolate mixture in three stages.
- Add the prepared dark chocolate pieces with soy flour and use immediately.
Make sure the ganache is at the right temperature before mixing in the whipped cream. This is critical for the chantilly’s final texture.
Step 6: Black Dark Chocolate Spray Mix
- Mix the chocolate and cocoa butter together and melt in a bain-marie.
- Blend with an immersion blender, then strain through a chinois filter.
- Ensure the temperature does not exceed 115°F (45°C).
- Set aside or pour directly into a spray gun container, ready for spraying.
Step 7: Chocolate Shell
- Melt the chocolate at 95°F (35°C) in a bain-marie, add the grapeseed oil, and blend with an immersion blender until smooth.
- Fill the two 20cm "Paradoxe" molds two-thirds full with chocolate, tapping them to eliminate air bubbles.
- Turn the molds out over a stainless steel rack, then trim away any excess along the rim with a small spatula before crystallization.
- Set aside at room temperature for assembly.
Step 8: Gold Glaze
- Mix the Absolu Cristal, yellow food colorant, and gold flakes together.
- Use immediately or store at 40°F (4°C) until needed.
Assembly
- Fill the chocolate-lined molds with a layer of Guanaja dark chocolate chantilly cream and use a spatula to coat the edges, removing all air bubbles.
- Insert a moist chocolate sponge round into each mold.
- Pipe on a thin layer of chantilly cream, spread 150g of buckwheat praliné evenly over it, and set the buckwheat shortcrust round on top.
- Smooth the surface and freeze for approximately 4 hours before turning out.
- Store wrapped in plastic wrap at 0°F (-18°C).
Finishing
- Melt the black dark chocolate spray mix at 115°F (45°C) in a bain-marie.
- Spray the entire surface of each dessert using a compressed-air or spray gun.
- Fill a paper cornet with the gold glaze and pipe into the cracks of each dessert.
- Transfer the finished desserts to presentation dishes.
- Defrost at 40°F (4°C) and remove from the refrigerator 2 hours before serving.