Soufflé "Vanilla-Blackcurrant-Ruby"

26.05.2023

Soufflé "Vanilla-Blackcurrant-Ruby"

Ingredients for chocolate sablé

375 g — wheat flour
125 g —almond flour SantoSantaniello
40 g — cocoa powderVan Houten Red Cameroon
4 g — sea salt
250 g —butter 82% Debic
125 g — powdered sugar
60 g — chicken egg

Ingredients for blackcurrant caramel

150 g — sugar
175 g —cream 32% Debic
70 g — glucose syrup
110 g —raspberry puree DiraFrost
15 g — lemon pureeRavifruit
90 g —butter 82% Debic

Ingredients for vanilla soufflé

335 g — sugar
155 g — glucose syrup
8 g — agar-agar
595 g — water
1 pc —vanilla (bean) ProvaGourmet
8 g — albumin
50 g — water

Ingredients for coating

600 g —chocolate Callebaut Ruby
100 g —milk chocolate Callebaut 33,6%
30 g — sprinklesMona Lisa «Crunch» silver

CHOCOLATE SABLÉ:

Combine wheat flour, almond flour, salt, cocoa powder, and butter in a mixer bowl with a paddle attachment. Mix until the texture resembles oily crumbs. Add powdered sugar and eggs, mix until smooth, wrap in plastic film, and chill for 12 hours at 4°C. Roll out to a thickness of 2-3 mm and cut into discs with a diameter of 5.5 cm. Bake at 160°C.

BLACKCURRANT CARAMEL:

Melt sugar and glucose syrup into a dark caramel. Deglaze with hot cream and boil until it reaches 110°C. Add melted raspberry and lemon purees, and boil further until 106°C. Remove from heat, add butter, and blend with an immersion blender. Pipe onto the sablé at 25-28°C.

VANILLA SOUFFLÉ:

Combine sugar and agar in a saucepan and mix. Add water and glucose syrup. Boil to 105°C. Simultaneously, start whipping the albumin with the second portion of water. Once the syrup reaches 105°C, pour it into the meringue in a thin stream along the side of the bowl. Continue whipping until the mixture cools to 50°C. Transfer to a pastry bag and immediately pipe onto the sablé over the caramel. Let it stabilize for 6-8 hours at 18°C.

COATING:

Temper Ruby chocolate and glaze the soufflé. Decorate with milk chocolate and sprinkle with silver "Crunch."

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