Andy Chlebana's Chocolate, Raspberry, Amaretto. Photo by Battman
Andy Chlebana, C.E.P.C., C.C.A., C.H.E, Pastry Instructor at the Joliet Junior College, Joliet, IL, and one of DessertProfessional.com's Top 10 Pastry Chefs in America 2013, shares his signature Chocolate, Raspberry, Amaretto recipe.
Read more about Chef Andy Chlebana's Top 10 Pastry Chef 2013 Honors.
Yield: 12 servings
5.3 oz/150 g unsalted butter
1 oz/30 g almond flour
3.3 oz/95 g confectioners’ sugar
0.03 oz/1 g salt
2.1 oz/60 g eggs
8.8 oz/250 g all-purpose flour
1. Cream together butter, almond flour, confectioners’ sugar, and salt. Slowly add eggs.
2. Add sifted flour and mix until combined. Refrigerate and reserve for base recipe.
3.5 oz/100 g almond paste
0.7 oz/20 g confectioners’ sugar
0.7 oz/20 g 58% Premiere Etoile chocolate, chopped
1 oz/30 g unsalted butter
2.3 oz/65 g eggs
0.7 oz/20 g all-purpose flour
0.04 oz/1.4 g baking powder
1. Cream almond paste and confectioners’ sugar together.
2. Melt chocolate and butter over a double boiler.
3. Slowly add eggs to almond mixture, scraping the bowl frequently.
4. Sift together the flour and baking powder.
5. Fold the chocolate mixture into the almond mixture. Fold in the flour mixture and spread 1/8" layer on a silicone baking mat-lined sheet pan. Bake at 375 F for 8-10 min.
7 oz/200 g unbaked Almond Dough
1 oz/30 g Cassonade sugar
1.4 oz/40 g unsalted butter
2.4 oz/70 g 58% Premiere Etoile chocolate
1. Roll-out almond dough to a thickness of 2 mm (0.07”). Cut into 5 mm (0.2”) squares and freeze.
2. Separate frozen dough pieces and bake on silicone baking mat-lined sheet pan.
3. Melt butter and chocolate. Mix cooled dough with Cassonade. Fold melted chocolate mixture into dough. Gently press into quarter sheet pan (9.5” x 13”) with 1 ½” tall metal frame. Refrigerate until ready to assemble dessert.
4.4 oz/125 g heavy cream
3.5 oz/100 g milk
0.88 oz/25 g granulated sugar
1.76 oz/50 g egg yolks
5 oz/140 g 58% Premiere Etoile chocolate, finely chopped
0.88 oz/25 g raspberry puree
1. Make a crème anglaise with the first four ingredients.
2. Emulsify chocolate and anglaise with an immersion blender. Add puree and mix to combine.
1.2 oz/35 g egg yolks
6 oz/170 g half-and-half
0.7 oz/20 g granulated sugar
8.3 oz/235 g 58% Premiere Etoile chocolate, finely chopped
0.7 oz/20 g raspberry puree
14 oz/395 g heavy cream, whipped
1. Make a crème anglaise with the first three ingredients. Pour over chocolate, add puree and mix to combine.
2. When ganache temperature is at 110°F, fold in whipped cream.
3.5 oz/100 g water
8.4 oz/240 g heavy cream
9.17 oz/260 g granulated sugar
3.5 oz/100 g glucose
3.17 oz/90 g cocoa powder
7 gelatin sheets, bloomed
1. Heat first four ingredients to 215°F. Whisk in cocoa powder and add drained gelatin. Strain through a chinois.
2. Use glaze at 95°F.
Violette Liqueur Bonbon:
8.8 oz/250 g granulated sugar
3 oz/85 g water
3.5 oz/100 g Violette liqueur
Cornstarch as needed
1. Warm cornstarch in a 110°F oven.
2. Sift cornstarch into a frame.
3. Mark the surface with the desired bonbon shapes and return to oven.
4. Cook water and sugar to 242°F. Remove from heat, add liqueur and cover for 5 minutes.
5. Gently combine liquids by transferring between bowl and pan. Deposit syrup into cornstarch molds.
6. Sift additional cornstarch on top to cover syrup. Return to oven and check after 4 hours.
Raspberry Crispy Foam:
5.1 oz/145 g water
2.6 oz/75 g raspberry water
1.2 oz/35 g granulated sugar
0.28 oz/8 g Metilgel
Combine water, raspberry water and sugar in a bowl. Whisk in Metilgel. Immediately whip in a mixer for 10 minutes. Spread on a silpat and dry at 150°F overnight.
8.8 oz/250 g raspberry puree
0.7 oz/20 g trimoline
3 oz/85 g granulated sugar
Combine all ingredients and mix with an immersion blender.
Amaretto Ice Cream:
0.5 oz/14 g NFMS
0.35 oz/10 g Casein
0.9 oz/26 g glucose powder
2.6 oz/75 g granulated sugar
0.14 oz/4 g ice cream stabilizer
9.17 oz/260 g milk
3.3 oz/95 g heavy cream
0.7 oz/20 g amaretto
1. Combine dry ingredients.
2. In saucepan, add dry ingredients to milk and cream while whisking. Heat to 180°F while whisking slowly. Cover mixture and cool. Stir in amaretto and blend with immersion mixer. Allow to mature overnight.
3. The next day, mix with immersion blender and process in batch freezer.
1. Spread a ¼” thick layer of Cremeux on top of base and put in freezer until set.
2. Trim cake to size of mold and place on top of Cremeux. Freeze until completely frozen. Spread a ½” layer of mousse and freeze until completely frozen.
3. Unmold and glaze. Cut into desired size.