Professional Recipes

Symphonie

Made with Passionfruit Inspiration

An original recipe from l'Ecole Valrhona

5 steps

 

 

Recipe Step by Step

01

INSPIRATION CREAM MIX

*Fruit pulp
10g Glucose DE 38 
5g Gelatin powder 220  bloom
20g Water for the gelatin 
*INSPIRATION 
265g UHT cream 35%

Mix the pulp and glucose and heat them to approx.
175°F (80°C).
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.

*Fruit pulp & Inspiration quantities:
135g Strawberry pulp - 185g INSPIRATION STRAWBERRY
135g Passionfruit pulp - 210g INSPIRATION PASSIONFRUIT
135g Raspberry pulp - 175g INSPIRATION RASPBERRY
135g Yuzu pulp - 210g INSPIRATION YUZU
02

VANILLA OPALYS NAMELAKA

120g Whole UHT milk 
1 Vanilla pod
10g Glucose DE 38
3g Powdered gelatin (220 Bloom)
15g Water for the gelatin   
220g OPALYS 33% CHOCOLATE
240g UHT cream 35%

Bring the milk to the boil with the scored vanilla pod.
Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
03

ALMOND SHORTCRUST PASTRY

140g Strong white bread flour 
70g Dry butter 84% 
50g Icing sugar 
18g Powdered blanched almonds
1g Salt  
30g Whole eggs

Mix the powdered ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
04

INSPIRATION PRESSED SHORTCRUST

280g Almond shortcrust 
180g ÉCLAT D'OR
280g INSPIRATION STRAWBERRY or PASSIONFRUIT or RASPBERRY or YUZU

Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat d’Or and the melted fruit couverture.

Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products
05

ABSOLU SPRAY MIX

Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
Immediately apply using a spray gun at about 175°F (80°C).

Assembly and finishing

Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze?

Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.