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Bizance: An Original Recipe by Jérémie Runel Pastry Chef at L'ecole Du Grand Chocolat Valrhona

This document provides a recipe for Bizance cube mould cakes consisting of: 1) A Sacher sponge made from marzipan paste, sugar, eggs, flour and cocoa powder. 2) A raspberry seeds jam made from raspberries, sugar and pectin. 3) A lightened mousse made from milk, sugar, gelatin, chocolate, cream and Guanaja essence. The sponge is layered with jam and cut into cubes which are filled with the mousse, coated in chocolate and decorated.

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Attila Nagy
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387 views1 page

Bizance: An Original Recipe by Jérémie Runel Pastry Chef at L'ecole Du Grand Chocolat Valrhona

This document provides a recipe for Bizance cube mould cakes consisting of: 1) A Sacher sponge made from marzipan paste, sugar, eggs, flour and cocoa powder. 2) A raspberry seeds jam made from raspberries, sugar and pectin. 3) A lightened mousse made from milk, sugar, gelatin, chocolate, cream and Guanaja essence. The sponge is layered with jam and cut into cubes which are filled with the mousse, coated in chocolate and decorated.

Uploaded by

Attila Nagy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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An original recipe by

Jérémie Runel
Pastry chef at l’Ecole du
Grand Chocolat Valrhona

BIZANCE

Recipe made for 6 Cube mould cakes (ref. 5710)

Sacher sponge
430 g marzipan almond 50% paste Combine the marzipan with 130g of caster sugar, pour slowly the whole and egg yolks to supple the mix and
130 g caster sugar whip to ribbon stage.
210 g egg yolks Whip the egg whites to soft peaks incorporating the 130g of caster sugar gradually. Sieve the flour and cocoa
160 g whole eggs
260 g egg whites powder together. Melt the chocolate and butter together; and then stir a little bit if the meringue into it in order
130 g caster sugar to lighten the texture. Combine the chocolate mixture to the marzipan one. Fold the powders in followed by the
100 g soft flour rest of the meringue last.
50 g cocoa powder Line 2 trays with silicon paper and spread 800g per tray. Bake at 180/200°C with the vent closed.
100 g essence of
Guanaja 80%
100 g liquid clarified
butter Valrhona

800g / 40x60cm tray

R a spberry seed s jam


500 g bulk frozen raspberries Bring the broken pieces of frozen raspberries to the boil with the 200g of caster sugar and then stir the NH pectin
200 g caster sugar combined with the 50g of caster sugar in.
9 g NH pectin Cook at the boil for about 1 minute.
50 g caster sugar

220 g/sponge sheet


(25x35 cm)

Lightened mou sse


500 g whole milk Soak the gelatine in a large quantity of water. Bring the milk and caster sugar to the boil and add the softened
100 g caster sugar and drained gelatine in.
11 g gelatine Pour about one third of the hot milk into the melted chocolate and whisk to obtain a smooth, shiny and elastic
1000 g whipping cream 35%
470 g essence of texture, sign of a well started texture.
Guanaja 80% Add the remaining milk in gradually, keeping the texture. When the ganache is between 40 and 45°C, fold the
foamy whipped cream in. Pour straight away and freeze.
280 g per mould

E xtra f luid couverture


700 g Guanaja 70% Melt both ingredients and spray at a temperature between 40 and 45°C.
couverture
300 g cocoa butter

C hoco la te D ecor s
Spread red cocoa butter tempered at 30/32°C on plastic sheet with a comb and draw stripes. Once crystallised,
sprinkle gold powder with a brush all over the surface. Pour a little bit of tempered Ivoire couverture over the
sheet and spread thinly. Cut into squares, rectangles or any shape of your liking.
www.expressives.fr - photo Ginko - 61086


Ass emb ly and pre sent a tion
Cut the Sacher sponge sheets into 25x35cm rectangles and set one at the bottom of a steel frame
of the same size. Spread 220g of raspberry seeds jam on top and renew this step twice in order to
get an assembly of 4 chocolate sponge rectangles sandwiched with 3 layers of raspberry jam. Set
aside in the blast freezer for about 20 minutes, cut the cake slab into 10cm cubes and put back in
the freezer. Set steel mould cubes (ref.5710) on tray over silicon mat and set aside in the freezer.
Make the Essence of Guanaja lightened mousse and pour 280g per cube mould. Insert the sponge
and jam cubes in, pressing down a little to make the mousse reach to the top of the moulds and
blast freeze. Remove the cube moulds by warming the sides with a blow torch. Spray the cubes
with the extra fluid couverture and decorate with the chocolate decors. Valrhona - 26600 Tain l’Hermitage
Tel. +33 (0) 4 75 07 90 90 Fax. +33 (0) 4 75 08 05 17
Pastry chef’s tip : To enhance the presentation, you may pipe little balls of ganache Ecole du Grand Chocolat
Tel. +33 (0) 4 75 07 90 95 Fax. +33 (0) 4 75 07 88 20
on top of the cubes in order to stick the chocolate decors on. www.valrhona.com - contact : [email protected]

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