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    BOBO Valrhona Recipe: From The Valrhona Chocolate Demo, November 14, 2009 Recipe Courtesy of Derek Poirier

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    Attila Nagy
    The document provides recipes for a chocolate financier, cremeux, and glaze using Valrhona Alpaco 66% chocolate. The financier recipe calls for mixing dry ingredients with egg whites, butter, and a chocolate ganache. The cremeux recipe involves making a crème anglaise base and emulsifying it with more chocolate. The glaze is made by heating cream and pouring it over melted chocolate to create an emulsion.

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    BOBO Valrhona Recipe: From The Valrhona Chocolate Demo, November 14, 2009 Recipe Courtesy of Derek Poirier

    Uploaded by

    Attila Nagy
    221 views1 page
    The document provides recipes for a chocolate financier, cremeux, and glaze using Valrhona Alpaco 66% chocolate. The financier recipe calls for mixing dry ingredients with egg whites, butter, and a chocolate ganache. The cremeux recipe involves making a crème anglaise base and emulsifying it with more chocolate. The glaze is made by heating cream and pouring it over melted chocolate to create an emulsion.

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    BOBO Valrhona Recipe

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    The document provides recipes for a chocolate financier, cremeux, and glaze using Valrhona Alpaco 66% chocolate. The financier recipe calls for mixing dry ingredients with egg whites, butter, and a chocolate ganache. The cremeux recipe involves making a crème anglaise base and emulsifying it with more chocolate. The glaze is made by heating cream and pouring it over melted chocolate to create an emulsion.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    221 views1 page

    BOBO Valrhona Recipe: From The Valrhona Chocolate Demo, November 14, 2009 Recipe Courtesy of Derek Poirier

    Uploaded by

    Attila Nagy
    The document provides recipes for a chocolate financier, cremeux, and glaze using Valrhona Alpaco 66% chocolate. The financier recipe calls for mixing dry ingredients with egg whites, butter, and a chocolate ganache. The cremeux recipe involves making a crème anglaise base and emulsifying it with more chocolate. The glaze is made by heating cream and pouring it over melted chocolate to create an emulsion.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    BOBO Valrhona Recipe

    From the Valrhona Chocolate Demo, November 14, 2009


    Recipe courtesy of Derek Poirier
    CHOCOLATE FINANCIER
    330 g Whipping cream
    120 g Icing Sugar
    90 g All purpose flour
    90 g Almond Powder
    10 g Baking Powder
    130 g Butter
    245 g Egg-whites
    290 g Alpaco 66%
    1. Create a ganache with the cream and chocolate.
    2. Mix the dry ingredients and sift. Mix the egg-whites into the dry ingredients, and then add the
    brown butter, and finally the ganache.
    3. Let rest in the fridge for 1 – 2 hours before baking.
    4. Bake in form at 170°C (340f) for approx. 12 to 15 minutes.
    CREMEUX ALPACO 66%Crème anglaise base
    500 g Crème 35%
    500 g Milk
    200 g Egg yolks
    100 g Sugar
    Cremeux Alpaco 66%
    1000 g Crème anglaise
    440 g Alpaco 66%
    1. Mix yolks and sugar together.
    2. Heat milk and cream then add to yolk sugar mixture.
    3. Cook mixture to 84c. Strain.
    4. Create emulsion with crème anglaise and chocolate.
    5. Let mixture crystallize. 4-6 hrs.
    CHOCOLATE GLAZE
    300 g Whipping cream
    500 g Alpaco 66%
    1. Melt chocolate over a bain-marie.
    2. Heat milk and gradually pour over the melted chocolate and emulsify.
    3. Process with a hand blender to perfect the texture.
    Purchase items in BOLDin-store at Surfas or online at Culinary District!
    Tags: chocol

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