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Staples- Gourmet recipes
Butternut fondants with Manjari centres
Made with MANJARI 64% Baking Bag
An original recipe by L'Ecole Valrhona
5 stepsPrepare 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
160g Whole milk
5g Potato starch
100g Whipping cream
2.5g Powdered gelatin
15g Cold water (for rehydrating the gelatin)
140g Smooth 50% nutty almond and hazelnut praliné
45g Butter
Preparation time: 15 minutes
Refrigerate for: 12 hours
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.
Step02
MANJARI 64% FONDANT INSERTS
90g MANJARI 64% chocolate or GUANAJA 70% chocolate
90g Butter
120g Eggs
125g Potato starch
125g Sugar
Preparation time: 15 minutes
Freeze for: 1 hour
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.
Pipe the mixture into silicone molds.
Set aside in the freezer for 1 hour before placing the inserts in the fondants before baking.
Step03
CHOCOLATE TUILES
25g MANJARI 64% chocolate
125g Sugar
30g Flour
50g Whole milk
50g Butter
Preparation time: 10 minutes
Baking time: 7 to 8 minutes
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.
Step04
COCOA AND HAZELNUT STREUSEL
75g Raw cane sugar
75g Hazelnut flour
1g Fine salt
65g Flour
10g Cocoa powder
75g European butter
Preparation time: 5 minutes
Baking time: 15 minutes
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.
Step05
BUTTERNUT FONDANTS
100g All-purpose flour
50g Egg
120g IVOIRE 35% chocolate
20g Unsalted butter
2g Fleur de sel
20g Raw cane sugar
400g Butternut squash flesh
Preparation time: 15 minutes
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.
Assembly and finishing
Preparation time: 10 minutes
Baking time: 8 to 10 minutes
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.