Chocolate Citrus Velouté

Made with Alpaco 66%

Serves 20

6 steps

Recipe Step by Step


Sweet Almond Shortcrust

140g dry butter 84% fat
2g salt
105g icing sugar
35g ground almonds
60g whole eggs
70g cake flour
195g cake flour

Combine the softened butter, salt, icing sugar, ground almonds, eggs and the 70g of flour. Be careful not to over-mix. As soon as the ingredients are combined, add the remaining flour and mix briefly. Set aside in the refrigerator. 10 g per serving.

Basic Custard

210g whipping cream 35% fat
210g milk
85g egg yolks
45g sugar

Bring the cream and milk to the boil, and pour onto the egg yolks mixed with the sugar (without whitening). Heat until the mixture coats the back of the spoon, at 84/85°C. Strain and use immediately, or set aside, chilling rapidly.

Alpaco Crémeux

500g Basic Custard
220g ALPACO 66%

Partially melt the couverture and start to emulsify with the hot custard, using a rubber spatula to create a smooth core with a certain elasticity. Add the remaining custard and blend to perfect the mixture. Set aside in the refrigerator. 30 g per serving.

Lemon Marmalade

100g lemon zests
100g water
250g lemon juice
150g caster sugar

Remove the zests with a potato peeler and blanch three times. Juice the lemons. Cook the zests with the lemon juice, water and sugar. Reduce until the total weight is around 300g. Then add the Absolu Cristal glaze and process. 10 g per serving.

Citrus Jelly

560g orange juice
140g grapefruit juice
70g lemon juice
80g caster sugar
3g agar-agar

Combine the juices and heat to 50°C. Mix the sugar with the agar-agar, add to the juice and bring to the boil. 40 g per serving.

Chocolate Velouté

800g milk
200g whipping cream 35% fat
250g ALPACO 66%
1g xanthan

Bring the cream and milk to the boil. Slowly pour the boiling mixture onto the melted chocolate, stirring in the center with a rubber spatula to create a glossy and elastic core. Once the liquid is all combined, add the xanthan and set aside in the refrigerator. PÂTISSIER’S TIP : Before adding the xanthan but after mixing, give the velouté a quick boil to guarantee a velvety texture.

Assembly and finishing

Sweet almond shortcrust: Spread the Sweet Almond Shortcrust between two plastic sheets to a thickness of 5mm and set aside in the freezer. When frozen, remove one of the plastic sheets and cut the pastry into 5mm cubes and bake at 150°C for around 20 minutes.Citrus Jelly: Once the jelly is made, immediately pour around 40g into the bottom of the dishes. Refrigerate.Chocolate decoration: Spread some tempered dark chocolate couverture between two Rhodoïd sheets and cut out discs using a 10cm cutter. Then use three different-sized cutters to randomly cut out pieces from the discs to end up with nine circles. Arrange a chocolate decoration above the jelly. Because the rings are bigger than the jelly, they will be suspended and thus not come into contact with it. Add 10g of pastry cubes in three large chocolate decorations and pipe 30g of Chocolate Crémeux on top. Fill the small circles with 10g of Lemon Marmalade, keeping one free for pouring the hot Chocolate Velouté. Finish by arranging the circles of chocolate decoration on top of the crémeux. Heat the Velouté to 60°C, and serve in a pot.