Text: Alberto Ruiz
Pastry’s enfant terrible. In the reign of molds and glazes which are more or less strident, Javier Guillén detaches himself with a new line of desserts called Inverted. It is as if he had broken the luminous mirror of the glaze to show all the crudeness inside, with fillings sprouting and the different materials visible. ‘Today, you either glaze or you’re nobody. Well, this collection comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. Just the opposite of what we have seen in recent years,’ says the chef.
Javier Guillén’s creativity is as exciting as his own career, as a Spanish chef living in Paris, who has businesses in Brazil and working all around the world providing his advice. Among his many occupations is his collaboration with a unique Ecuadorian chocolate company called La República del Cacao, founded ten years ago and which maintains among its principles the sustainability of the territory, social involvement, and the use of natural products which are exclusively of Latin American origin.
peanut and chocolate mousse
- 415 g milk
- 190 g peanut paste
- 1040 g liquid cream, 35% fat
- 660 g RdC couverture, 65% cocoa
- 9 g gelatin
Soak the gelatin in plenty of water. Bring the milk to a boil and add the drained gelatin. Pour approximately 1/3 of the hot liquid over the couverture, previously melted and mixed with the peanut paste. Use a hand whisk to obtain a smooth, elastic, glossy texture, ensuring a proper emulsion. Add the remaining milk making sure the texture is preserved. When the mixture is at 35/40ºC, add the whipped cream.
Immediate pour into the JG Inverted mold.
whipped peanut ganache
- 135 g cream
- 12 g glucose
- 2 g gelatin
- 260 g RdC couverture, 40% cocoa
- 70 g peanut paste
- 365 g liquid cream, 35% fat
Combine the cream, gelatin and glucose and bring to a boil. Little by little, pour the hot mixture over the chopped couverture and peanut paste while stirring at the center so as to create an elastic, glossy ‘core’, ensuring a proper emulsion has started. Make sure this texture is not altered during all the process.
Gradually continue to add the liquid and process with an immersion blender to perfect the emulsion.
Add the 365 g of cold cream to the ganache and gently process with an immersion blender.
Refrigerate for 12 hours.
- 600 g soursop purée
- 80 g sugar
- 2 g NH pectin
- 10 g gelatin
- 3 u cinnamon sticks
Start by mixing the sugar and pectin.
Combine the soursop and bring to a boil. Cover with plastic wrap and leave aside until cool.
Pass through a chinois.
Heat the purée together with the glucose.
When the mixture is at 50ºC, add the sugar and pectin.
Bring to a boil.
Pour into hemisphere molds.
- 400 g cocoa butter
- 500 g RdC couverture, 40% cocoa
Mix all the ingredients and heat to 55ºC.
Spray over the frozen desserts.
Place the soursop-cinnamon hemisphere on one side of our petit gateau.
With the help of a #16 plain tip, pipe the ganache on one side, on top of the hemisphere, leaving the gelée visible.
Garnish with chocolate and gold powder disks.
You will also find this two recipes in so good #17