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Gourmet
Butternut fondants with Manjari
Made with Cooking Range Manjari 64% dark chocolate
An original recipe by l'Ecole Gourmet Valrhona
5 stepsMakes 8 fondants
Prepare a day in advance:
Whipped praliné ganache
MANJARI 64% fondant inserts
Make on the day:
Cocoa and hazelnut streusel
Chocolate tuiles
Butternut fondants
Utensils required:
Individual cake rings
Silicone molds
Silicone mats
Immersion blender
Piping bag
Thermometer
Spatula
Recipe Step by Step
Step01
WHIPPED PRALINÉ GANACHE
Preparation time: 15 minutes
Refrigerate for: 12 hours
160 g Whole milk
5 g Potato starch
100 g Whipping cream
2,5 g Powdered gelatin
15 g Cold water (for rehydrating the gelatin)
140 g Smooth 50% nutty almond and hazelnut praliné
45 g Butter
Mix a third of the milk with the potato starch, then set aside.
Heat the remaining milk to 185/195°F (85/90°C).
Combine a third of the hot milk with the milk and starch mixture.
Put all the ingredients back in the pan and bring to a boil.
Take the pan off the heat and add the bloomed gelatin.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and butter, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with an immersion blender until you have a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Heat the remaining milk to 185/195°F (85/90°C).
Combine a third of the hot milk with the milk and starch mixture.
Put all the ingredients back in the pan and bring to a boil.
Take the pan off the heat and add the bloomed gelatin.
Gradually combine this with the smooth 50% nutty almond and hazelnut praliné and butter, emulsifying them with a spatula as you do so.
Add the chilled cream.
Blend with an immersion blender until you have a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Step02
MANJARI 64% FONDANT INSERTS
Preparation time: 15 minutes
Freeze for: 1 hour
90 g MANJARI 64% chocolate
90 g Butter
120 g Eggs
125 g Potato starch
125 g Sugar
Whisk the eggs and sugar until light and frothy.
Melt the MANJARI 64% chocolate and butter at 115°F (45°C).
Whisk the chocolate-butter mixture into the egg-sugar mixture.
Add the sifted potato starch and mix with a spatula.
Set aside in the freezer for 1 hour before placing the inserts in the fondants before baking.
Melt the MANJARI 64% chocolate and butter at 115°F (45°C).
Whisk the chocolate-butter mixture into the egg-sugar mixture.
Add the sifted potato starch and mix with a spatula.
Set aside in the freezer for 1 hour before placing the inserts in the fondants before baking.
Step03
CHOCOLATE TUILES
Preparation time: 10 minutes
Baking time: 7 to 8 minutes
25 g MANJARI 64% chocolate
125 g Sugar
30 g Flour
50 g Whole milk
50 g Butter
Melt the butter and the MANJARI 64% chocolate together.
Dry mix the sugar and flour.
Bring the milk to a boil and pour over the sugar-flour mixture, then add the chocolate and melted butter.
Place the equivalent of a teaspoon onto a baking sheet with a silicone mat, spacing the tuiles evenly on the sheet.
Bake for 7 to 8 minutes at 355°F (180°C) in a fan-assisted oven.
Once out of the oven, use a cookie cutter to cut out the desired size and shape.
Dry mix the sugar and flour.
Bring the milk to a boil and pour over the sugar-flour mixture, then add the chocolate and melted butter.
Place the equivalent of a teaspoon onto a baking sheet with a silicone mat, spacing the tuiles evenly on the sheet.
Bake for 7 to 8 minutes at 355°F (180°C) in a fan-assisted oven.
Once out of the oven, use a cookie cutter to cut out the desired size and shape.
Step04
COCOA AND HAZELNUT STREUSEL
Preparation time: 5 minutes
Baking time: 15 minutes
75 g Raw cane sugar
75 g Hazelnut flour
1 g Fine salt
65 g Flour
10 g Cocoa powder
75 g European butter
Using a mixer fitted with the paddle attachment, mix all the ingredients together until crumbly and grainy.
Bake at 300°F (150°C) for 15 minutes.
Bake at 300°F (150°C) for 15 minutes.
Step05
BUTTERNUT FONDANTS
Preparation time: 15 minutes
100 g All-purpose flour
50 g Egg
120 g IVOIRE 35% chocolate
20 g Unsalted butter
2 g Fleur de sel
20 g Raw cane sugar
400 g Butternut squash flesh
Pre-cook the butternut squash.
Melt the IVOIRE 35% chocolate with the unsalted butter.
Mix all the ingredients together using an immersion blender until smooth and even.
Melt the IVOIRE 35% chocolate with the unsalted butter.
Mix all the ingredients together using an immersion blender until smooth and even.
Assembly and finishing
Preparation time: 10 minutes
Baking time: 8 to 10 minutes
Hazelnuts
Line the individual cake rings with parchment paper. Pipe the butternut fondants until the rings are two-thirds full, then place the MANJARI 64% inserts in the center. Bake immediately for 8 to 10 minutes at 355°F (180°C) in a fan-assisted oven. While the cakes are cooking, whip the ganache and pipe onto the cold serving dish in an arch shape. Add the streusel and hazelnut pieces. Once out of the oven, remove the cake ring and parchment paper and carefully place on the plate. Finish by placing the tuile on the fondant. Serve and enjoy as soon as possible.