Pâtisserie

Caramel panna cotta with blonde chocolate whipped ganache

By Sosa Chef-Demonstrator Eduard Azuaza

Caramel panna cotta with blonde chocolate whipped ganache
ingredients
  • 250 g Elle&Vire Excellence 35% cream
  • 50 g Milk
  • 100 g Trehalose caramel
  • 0,70 g Iota Pro-pannacotta
  • 0,70 g Guar gum
  • 5 g Vanilla extract
preparation

Combine the trehalose caramel with guar gum and Iota Pro-panacotta. Gradually add the dry ingredients to the milk, cream and vanilla heated to 40° C. Bring to the boil, stirring constantly. Fill the moulds and leave to rest.

ingredients
  • 700 g Trehalose
  • 300 g Liquid Glucose 40 DE
preparation

Cook the glucose until it turns a dark blond colour. Next, add the trehalose and cook until the caramel reaches a dark blond colour. Allow to cool then blend to achieve a very fine powder.

ingredients
  • 90 g Selecta BIO “1” breadstick flour
  • 90 g Walnut flour “1”
  • 225 g Icing sugar
  • 225 g Egg white
  • 80 g Pure walnut paste
  • 3 g Baking Powder Std
  • 100 g Selecta BIO Breadstick flour “2”
  • 100 g Elle&Vire 82% natural butter “1”
  • 100 g Brown sugar
  • 80 g Elle&Vire natural 82% butter “2”
  • 100 g Walnut flour “2”
preparation

In a bowl, mix flour “2” with walnut flour “2” and butter “1” then crumb. Add the brown sugar and continue kneading until the mixture is well blended. Wrap in plastic wrap and leave to rest in the refrigerator. Meanwhile, combine and mix the flour “1” with walnut flour “1” and the icing sugar. Add the egg white and mix again. Combine the walnut paste and butter melted to 40° C. Mix well with a whisk until smooth. Roll out the dough on a 30×40 cm tray and grate the streusel. Bake at 175° C for 14 minutes.

ingredients
  • 825 g Elle&Vire Excellence 35% cream
  • 325 g Valrhona Dulcey 35% chocolate
  • 3 g Guérande salt flakes
preparation

Add the cream and salt then bring to the boil. Pour over the chocolate. Whisk for one minute before leaving to crystallise at +4° C overnight. Assemble the next day.

Assembly and finishing

MAIN PROCESS

125 g Caramel cream
30 g Walnut streusel
30 g Dulcey whipped ganache 35%
5 g Cantonese pecans
Valrhona Guanaja 70% chocolate to taste

Arrange the streusel cut with the same pastry cutter as the panna cotta on the base. Place the caramel panna cotta on top. Dress the Dulcey whipped ganache and finish with chocolate chips and Cantonese pecans.