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Professional
Blackcurrant Nectar
Made with Confection 80%
An original recipe by l’École Valrhona
10 stepsPowerful intensity
Makes 24 desserts
Recipe Step by Step
Step01
Essential Glucose-Based Liquid Starch
535g Whole milk
15g Potato starch
40g Glucose DE60 SOSA
590g Total weight
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk with the glucose to 185/195°F (85/90°C).
Combine part of the hot glucose milk with the milk and starch mixture.
Put everything back in the pan and bring to a boil.
Heat the rest of the milk with the glucose to 185/195°F (85/90°C).
Combine part of the hot glucose milk with the milk and starch mixture.
Put everything back in the pan and bring to a boil.
Step02
Confection 80% Whipped Ganache
545g Essential Glucose-Based Liquid Starch
255g CONFECTION 80%* CHOCOLATE
195g Whipping cream
995g Total weight
Weigh out the amount of hot liquid starch required for the recipe.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible with an immersion blender to perfect the emulsion.
Add the chilled cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Blend to create a texture thick enough to use with a piping bag or spatula.
Gradually pour this mixture onto the partially melted chocolate, emulsifying it with a spatula as you do so.
Blend as soon as possible with an immersion blender to perfect the emulsion.
Add the chilled cream.
Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Blend to create a texture thick enough to use with a piping bag or spatula.
Step03
Vanilla-Flavored Crème Anglaise with an Egg Base
135g Whole milk
60g Whipping cream
40g Eggs
5g Sugar
3g NOROHY Mexican vanilla bean
243g Total weight
Mix the eggs and sugar without blanching them. Bring the cream and milk to a boil and combine the two mixtures.
Heat the mixture to 185°F (84°C) and mix it with an immersion blender until it is homogeneous.
Use immediately or cool quickly and store in the refrigerator.
Heat the mixture to 185°F (84°C) and mix it with an immersion blender until it is homogeneous.
Use immediately or cool quickly and store in the refrigerator.
Step04
Intense Vanilla & Opalys 33% Crémeux
220g Vanilla-Flavored Crème Anglaise with an Egg Base
2g Powdered gelatin 220 Bloom
10g Water for the gelatin
170g OPALYS 33% CHOCOLATE
402g Total weight
When the crème anglaise is hot and fully blended, add the bloomed gelatin.
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Mix together immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Mix together immediately mix using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Step05
Blackcurrant Confit
230g Blackcurrant purée
30g Sugar
30g Glucose powder DE33 SOSA
4,5g Pectin NH SOSA
2g Lemon juice
300g Total weight
Heat up half the purée. At 105°F (40°C), add the sugar, glucose powder and pectin mixed together.
Bring the mixture to a boil, then stir it into the remaining purée and lemon juice at 41°F (5°C).
Bring the mixture to a boil, then stir it into the remaining purée and lemon juice at 41°F (5°C).
Step06
Confection 80% Streusel
30g CONFECTION 80%* CHOCOLATE
65g European-style butter
40g Brown sugar
55g Roasted hazelnut flour SOSA
55g All-purpose flour
245g Total weight
Melt the chocolate at 105/115°F (40/45°C) and pour it into the warmed butter.
Mix them together to create a beurre pommade, but make sure the butter doesn’t completely melt.
Add the brown sugar, almond flour and flour.
Mix using the paddle attachment of a food processor until it forms into small balls.
Spread the streusel evenly on a silicone mat and bake at 300/320°F (150/160°C) for approx. 15/20 minutes.
Mix them together to create a beurre pommade, but make sure the butter doesn’t completely melt.
Add the brown sugar, almond flour and flour.
Mix using the paddle attachment of a food processor until it forms into small balls.
Spread the streusel evenly on a silicone mat and bake at 300/320°F (150/160°C) for approx. 15/20 minutes.
Step07
Confection 80% Moist Chocolate Sponge
120g Mineral water
7g Cornstarch
115g Egg whites
50g Sugar
85g CONFECTION 80%* CHOCOLATE
75g Egg yolks
45g All-purpose flour
497g Total weight
Mix a small portion of the cold water with the cornstarch and set it aside.
Heat the rest of the water to a simmering boil.
Slowly pour the water and starch mixture into the hot water and bring it to a boil.
Beat the egg whites with all of the sugar.
Whisk the liquid starch into the unmelted chocolate to make a ganache.
Add the egg yolks and mix them in.
Add the flour and mix again.
As soon as the ganache is between 105°F and 115°F (40/45°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Heat the rest of the water to a simmering boil.
Slowly pour the water and starch mixture into the hot water and bring it to a boil.
Beat the egg whites with all of the sugar.
Whisk the liquid starch into the unmelted chocolate to make a ganache.
Add the egg yolks and mix them in.
Add the flour and mix again.
As soon as the ganache is between 105°F and 115°F (40/45°C), gently fold in the beaten egg whites using a spatula.
Use immediately.
Step08
Blackdown & Andorine Blackcurrant Film
25g Sugar
0,9g Kappa gum SOSA
0,9g Carob gum SOSA
150g 100% Blackdown and Andorine blackcurrant purée
120g Mineral water
297g Total weight
Mix together the sugar, kappa carrageenan and carob gum, then sprinkle the mixture onto the fruit purée heated to 40°F (4°C) and the water.
Mix until completely homogenous, then heat to 185°F (85°C).
Immediately pour the mixture out onto a stainless steel pan heated to approx. 185°F (85°C) so you can spread it out evenly before it sets.
Tilt the tray to let the coating run down and create a fine layer across the whole pan.
Mix until completely homogenous, then heat to 185°F (85°C).
Immediately pour the mixture out onto a stainless steel pan heated to approx. 185°F (85°C) so you can spread it out evenly before it sets.
Tilt the tray to let the coating run down and create a fine layer across the whole pan.
Step09
Blackcurrant Caviar
230g 100% Blackdown and Andorine blackcurrant purée
90g Mineral water
15g Sugar
2,8g Agar-agar SOSA
2g Powdered gelatin 220 Bloom
10g Water for the gelatin
350g Total weight
Bring the water to a boil with the purée, the sugar mixed with the agar-agar and the bloomed gelatin.
Stir occasionally and wait until the temperature drops to 120°F (50°C). (Do not cool on ice).
Use a pipette to put the fruit mixture oil into a tall, narrow tube filled with ice-cold oil, drop by drop.
Strain out the resulting caviar, wash it in ice-cold water and store in the refrigerator.
Stir occasionally and wait until the temperature drops to 120°F (50°C). (Do not cool on ice).
Use a pipette to put the fruit mixture oil into a tall, narrow tube filled with ice-cold oil, drop by drop.
Strain out the resulting caviar, wash it in ice-cold water and store in the refrigerator.
Step10
Confection 80% Spray Mix
250g CONFECTION 80%* CHOCOLATE
150g COCOA BUTTER
400g Total weight
Melt the ingredients together.
Strain before use.
Temper the mixture to 82/84°F (28/29°C).
Strain before use.
Temper the mixture to 82/84°F (28/29°C).
Assembly and finishing
250g GROUND CHOCOLATE
Make the Dominican Republic Confection whipped ganache, vanilla crémeux, blackcurrant confit and streusel, and set them aside.
Make the sponge, roll it out to a depth of 0.5cm, crumble the cooked streusel over the top and bake for approx. 20 minutes at 340°F (170°C).
Use a plain round 6cm cutter to cut the sponge into rounds. Top with 12g of blackcurrant confit, then freeze.
Use a piping bag fitted with a 7mm nozzle to pipe some 15g flower-shaped whirls of crémeux onto the blackcurrant confit, then freeze.
Make the film and the blackcurrant caviar.
Place the insert in the center of a 7cm-diameter Maé mold. Whip the ganache and arrange 40g in the mold (you are assembling your dessert right-side up). Use a warm melon baller to form a cavity in the center, and sprinkle the top of the dessert with Ground Chocolate. Freeze.
Make and prepare the spray mix and use it to give the desserts a speckled look once the are out of their molds.
Use a 6cm-diameter fluted cookie cutter to cut out the blackcurrant film, then place this on top of the dessert.
Finally, place a small heap of caviar in the center of the film to give the flower a middle.
*Use identical quantities for Ecuador 80%, Ghana 80%, Madagascar 80% and Dominican Republic 80%.