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so good.. magazine > Pastry Recipes > Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

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Black ring entremet (Guanaja, peanut Type to search...

and mango passion fruit) by Gustavo

Sáez
Fans
December 18, 2020 182
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Gustavo Sáez mousse, peanut crémeux, TAGS
crème anglaise, mango and
passion fruit compote, dark
glaze Chocolate Pastry Interviews
Recipe published in
Coupe du Monde de la Pâtisserie
So Good #24
French Pastry Chefs Books For Chefs Catalogue

Pierre Hermé Couvertures and Chocolate

The savory proposal of the 99 Restaurant in Santiago de Chile has a perfect sweet replica thanks to the talent of Antonio Bachour so good #24 so good #23
Gustavo Sáez, chosen Best Latin American Pastry Chef in 2016 by the famous ranking ‘The World’s 50 Best
Restaurants’. One of Sáez’s great virtues is his versatility, since he feels in his element both when preparing a Show more tags
restaurant dessert and when facing artistic sugar or a cake. This young pastry chef is very clear about something –
one of the keys to this trade is in being able to convey the idea of ‘artisanal’. And to do so, it is important to embellish
each creation by using textures or gestures that are quickly identified as artisanal. That is why the decoration and the SPONSORS
work carried out with a pastry bag become essential if one has the objective of turning a molded cake into something
more defined, artisanal and unique. He demonstrates this to us in this black ring published in so good #24. Bat also
through other two exclusive ring-shaped entremets that he has masterfully customized using just three simple ideas.
Sometimes, a single gesture is more than enough to define the craft.
Black ring (Guanaja, peanut and mango/passion fruit)
Peanut streusel
60 g butter

60 g sugar

60 g flour

90 g peanut powder

Beat the sugar with the softened butter and then add the
peanut powder. Finally add the flour, being careful not to
overbeat. Allow the dough to rest in the refrigerator for 30
minutes. Cut into portions and bake at 150ºC for 30 minutes.

Peanut croustillant
30 g peanut praliné

212 g peanut streusel

45 g Guanaja dark couverture

6 g sea salt

Melt the couverture and add the praliné. Add then the streusel and finally the sea salt. Apply onto the sponge while
still soft.

Guanaja ganache SO GOOD.. RECIPES 2

100 g cream

16 g invert sugar

81 g Guanaja dark couverture 70%

Melt the couverture. Combine the invert sugar and cream in a pot and heat to 65ºC. Emulsify the liquids into the
melted chocolate and use.

Moelleux sponge
Order this issue
45 g almond flour

45 g confectioners’ sugar
DISCOVER SO GOOD.. MAGAZINE
142 g egg yolks

33 g cream

32 g cocoa powder (corrected from the magazine)

54 g Guanaja couverture

98 g butter

210 g egg whites

45 g sugar

Whip the egg whites and sugar to a French meringue. Melt the chocolate and butter together. Whip the egg yolks and
add the almond flour, confectioners’ sugar, cocoa powder and cream. Add the couverture and butter to the egg yolk
mixture and finish by gently folding in the French meringue. Bake on a sheet pan at 180ºC for 15 minutes.
MAILING LIST BOOKS FOR CHEFS

Guanaja mousse Email Address* * = required field

300 g crème anglaise

 450 g cream

325 g Guanaja couverture

Melt the chocolate. Emulsify with the crème anglaise at 35ºC. Whip the cream to soft peaks and add to the crémeux at Name / Nombre*
38º to 41ºC. Use.

Peanut crémeux
Interested in / Interesado en:
25 g milk

Haute Pâtisserie / Pastelería y panadería

88 g cream
High Cuisine / Restauración y Alta Cocina

Ice Cream / Heladería

175 g peanut praliné

3 g gelatin Subscribe

15 g water for the gelatin

Hydrate the gelatin. Heat the milk and cream and whisk in the hydrated gelatin until dissolved. Emulsify this mixture
with the praliné. Pour into the still soft mold and freeze.

Crème anglaise
125 g cream

125 g milk

50 g egg yolks

25 g sugar

Combine the cream and milk in a pot and bring to a boil. In a bowl, mix the egg yolks and sugar. Pour the hot cream
and milk mixture over the egg yolks in three additions while stirring with a silicone spatula. Place back over the heat
and cook to 85ºC. Immediately strain. Reserved with plastic wrap covering the surface.

Mango and passion fruit compote

18 g glucose

36 g sugar

150 g passion fruit juice

222 g mango juice

29 g lemon juice

4 g pectin

2 g gelatin

4 g water for the gelatin

Hydrate the gelatin. In a bowl, mix the sugar and pectin

thoroughly so as to prevent lumps from forming. Heat the
passion fruit and mango juices together with the glucose and, at 40ºC, add the sugar and pectin mixture. Bring to a
boil. Add the lemon juice and the previously hydrated gelatin. Use.

Dark glaze
120 g Guanaja dark couverture

500 g Absolu Cristal

5 g black charcoal coloring

Melt the chocolate. Heat the Absolu Cristal in a pot and add the black coloring. Emulsify with the chocolate.

Montage
Pour the ganache over the sponge together with the croustillant and cut into a ring. Pour the crémeux into the inner
mold. Freeze. Pour the compote over the crémeux and immediate place the already shaped sponge on top. Make the
mousse and pour while still liquid into the ring mold. Immediately place the frozen insert and blast freeze. With the
help of a pastry bag, scatter some dollops of crémeux, previously crystallized. With the help of a hot nibbler, press to
make some hollows on the dollops. Glaze.

Discover these creations by Gustavo Sáez in sogood #24

White ring (white Brown ring (milk chocolate,

chocolate/raspberry/caramel) hazelnut and toffee)

Get more recipes at So Good #24

TAGS Chocolate Chocolate cake Gustavo Sáez Mango recipes Passion Fruit Recipes Peanut

so good #24

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