Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil
www.escoladeconfeitaria.com.br
Composition / layers
• Flourless Chocolate Biscuit
• Crumble
• Gianduia crunch
• Chocolate & caramel Ganache
• Gianduia & lemon ganache
• Dark Chocolate mousse
• Black mirror glaze
Flourless Chocolate Biscuit
Egg white 163 g
Refined Sugar 54 g
Dark Chocolate (70,4% cocoa) 163 g
Butter 38 g
Egg yolk 33 g
Whisk the egg whites with refined sugar until they become soft peaks. At the same time, melt the dark chocolate and the butter. Add the egg yolks, and next, add the mixture of egg whites. Spread over a frame, with measures of 29cm x 20cm x 0,3cm, bakes it for 5 min over 215°C. Save it for assembly.
Crumble
Butter 50 g
Flour 50 g
Brown sugar 50 g
Add all the ingredients in a food processor, and mix until you get a paste. Bake it 160°C for 12 minutes.
Gianduia Crunch
Gianduia (26,6% cocoa) 85 g
Crumble (Baked) 130 g
Paillete Feuilletine “Callebaut” 37 g
In a bowl, mix all the ingredients and spread it over the biscuit layer. Save it for assembly.
Chocolate & Caramel ganache
Refined Sugar 52 g
Butter 11 g
Cream (35% fat) 95 g
Milk Chocolate (33,6% cocoa) 129 g
Dark Chocolate (53,8% cocoa) 63 g
Boil the cream with butter. Hold it. A part, cook a dry caramel using the refined sugar. Stop the cooking by adding the hot cream. Pour it over the chocolates and mix until it completely combined. Using two frames, spread the ganache over the Gianduia Crunch layer. Freeze it .
Gianduia & lemon Ganache
Gianduia (26,6% cocoa) 174 g
Cream (35% fat) 78 g
Lemon zest 23 g
Boil the cream with the lemon zest, and the pour it over the Gianduia and mix until it completely combined. Spread it over the Chocolate & caramel layer and freeze it.
Dark Chocolate Mousse (70% Cocoa)
Milk 128 g
Inverted Sugar 13 g
Egg yolks 92 g
Isomalt 13 g
Dark Chocolate (70,3% cocoa) 110 g
Cocoa Liquor (100% cocoa) 27 g
Cream (35% gordura) 87 g
In a saucepan, cook a Crème Anglaise using the Milk, inverted sugar, egg yolks and Isomalt. Pour it over the chocolate and the cocoa liquor, melting then. After cooling to 45º C, Mix the cream, whipped in soft peaks. Spread it over the layers of ganache.
Black mirror glaze
Water 150 g
Refined Sugar 300 g
Glucose 300 g
Condensed milk 195 g
Gelatin mass ( 1g gelatin powder per 6g water) 135 g
Dark Chocolate (53,3% Cocoa) 300 g
Yellow coloring powder “ Diego Lozano 3 g
Red coloring powder “ Diego Lozano 3g
Orange coloring powder “ Diego Lozano 3g
Blue coloring powder “ Diego Lozano 3g
In a saucepan cook together the water, sugar and glucose at 103°C then pour over the condensed milk, gelatin, dark chocolate and the chocolate coloring powder. Let it cool and use at 30°C.
Assembly and decoration
Cut the entremets in a rectangular shape. Glaze it. Temper the melted chocolate and pour it over acetate sheet for decoration.
Diego Lozano
Escola de Confeitaria
Sao Paulo, Brazil