Square Hibiscus

Square Hibiscus
L’Ecole du Grand Chocolat original recipe

Sablé dough Total weight: 1054 g

Rice flour 420 g Mix the powdered ingredients with the very cold, cubed butter
Icing sugar 180 g until crumbs form. As soon as the mixture is completely smooth,
Guerande or fine salt 4 g add the cold eggs. As soon as you obtain an even dough, stop
Hazelnuts powder 60 g mixing. Store in the refrigerator or spread out immediately.
Cocoa powder Valrhona 50 g Bake at 150°C.
Butter 240 g
Whole eggs 100 g

Raspberry cremeux Total weight: 1016 g

Raspberry Inspiration Valrhona
Water
Potato starch
Fish gelatin powder Sosa
500 g Melt the Inspiration couverture. Cook together the water with
500 g the potato starch and gelatin powder. Gradually pour the hot
10 g mixture over the partially melted chocolate, stir rapidly at
6 g the center to initiate a emulsion and continue until the entire
mixture is glossy smooth and elastic. Use a hand held mixer to
perfect it. Store in the fridge/chiller 4°C.

Whipped Guanaja Hibiscus ganache Total weight: 2288 g

Water 400 g Prepare an infusion with the hot water and the hibiscus, leave
Gelatin powder 8 g it 5 minutes before straining and pressing. Re-scale and adjust
Dry hibiscus leaves 10 g the quantity of infusion to 400 g adding a bit of water if necessary
Jivara 40% Valrhona 610 g then add the gelatine powder directly into the infusion. Add the
Cream 35% 1160 g glucose and the inverted sugar and re-heat. Gradually pour the
Glucose syrup 100 g hot infusion over the partially melted chocolate, stir rapidly at the
center of preparation to initiate an emulsion, finish the mixing
by using an electric hand held mixer to perfect the emulsion.
Add the larger portion of cold liquid cream. Mix with the electric
mixer again. Leave to cristalize in the refrigerator, preferably
for 12 hours. The day after, whisk until the texture is consistent
enough to use in a piping bag or with a spatula.

Viennese biscuit Total weight: 565 g

Egg yolks 60 g Use the whisk setting in an electric mixer to beat the egg yolks,
Whole eggs 160 g eggs and the first part of muscovado sugar (125g). Whisk the egg
Muscovado sugar 125 g whites while gradually adding the smaller portion of muscovado
Egg whites 100 g sugar (100g). Blend the 2 light mixtures then fold in the sieved
Muscovado sugar 40 g flour.
Rice flour 80 g Bake on a silicon mat at 200-220°C. (600g to 800g for a 40 x
60cm frame).