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Makes six Ø 16 CM desserts
Recipe Step by Step
01
GRAPEFRUIT, CALAMANSI & GINGER CONFIT
215g Sugar
20g Pectin NH
380g Pink grapefruit zest
235g Calamansi purée
45g Fresh ginger juice
4g Tahiti vanilla bean
899G TOTAL
Mix the sugar with the pectin.
Heat the fruit purées, ginger juice and vanilla to 105°F (40°C).
At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to a boil.
Set aside.
Heat the fruit purées, ginger juice and vanilla to 105°F (40°C).
At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to a boil.
Set aside.
02
SOFT DULCEY AND COCONUT GLAZE
640g 100% Coconut cream
9g Gelatin powder 220 Bloom
45g Water for the gelatin
880g DULCEY 35%
425g Absolu Cristal Neutral Glaze
1999G TOTAL
Heat the coconut cream, add the gelatin and gradually combine it with the melted chocolate using a spatula until an emulsion forms.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is complete, add in the melted neutral glaze at 160°F (70°C) and mix together using a spatula so that no air bubbles form.
Mix with an immersion blender and strain out any lumps.
Tip for use: It is important to make sure the mixture forms an emulsion.
When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion.
If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is complete, add in the melted neutral glaze at 160°F (70°C) and mix together using a spatula so that no air bubbles form.
Mix with an immersion blender and strain out any lumps.
Tip for use: It is important to make sure the mixture forms an emulsion.
When you use it, heat the glaze in the microwave to avoid incorporating any air bubbles, but also to avoid destabilizing the emulsion.
If you follow these instructions, the glaze will keep its supple, shiny texture for 48 to 72 hours after being defrosted or used.
03
RAW ALMOND STREUSEL
75g Whole raw almonds
60g European-style butter
60g Sugar
15g Egg whites
75g Wholemeal flour
1.5g Sel de Guérande salt
286.5G TOTAL
Grind down the whole almonds in a stand mixer, add them to the other ingredients and blend until you have a homogeneous dough.
04
TOASTED ALMOND SPONGE
155g Whole raw almonds
125g Wholemeal flour
240g Egg whites
190g Sugar
200g Egg yolks
90g European-style butter
1000G TOTAL
Toast the almonds at 300°F (150°C) for 20 minutes.
Once they have cooled, grind them down to a fine powder in a stand mixer, then mix them with the flour.
Set aside.
Beat the egg whites with the sugar. Add the yolks at the end.
Gently fold in the ground almond and flour mixture, then finish off with the butter melted to approx. 115°F (45°C).
Use immediately.
Once they have cooled, grind them down to a fine powder in a stand mixer, then mix them with the flour.
Set aside.
Beat the egg whites with the sugar. Add the yolks at the end.
Gently fold in the ground almond and flour mixture, then finish off with the butter melted to approx. 115°F (45°C).
Use immediately.
05
DULCEY COCONUT MOUSSE
240g 100% Coconut cream
12g Gelatin powder 220 Bloom
60g Water for the gelatin
505g DULCEY 35%
240g 100% Coconut cream
360g Heavy cream 36%
1417G TOTAL
Heat the first portion of coconut cream and add the rehydrated gelatin.
Slowly combine with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95 to 100°F (35 to 38°C), incorporate the whipped coconut cream and frothy whipped cream.
Use immediately.
Slowly combine with the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Once the mixture is at 95 to 100°F (35 to 38°C), incorporate the whipped coconut cream and frothy whipped cream.
Use immediately.
Assembly and finishing
As Needed OPALYS 33 %
As Needed Noix de coco râpée
50 g Absolu Cristal nappage neutre
ASSEMBLY:
Make the confit and the soft glaze. Set
aside.
Make the chocolate shortbread then spread it to a thickness of 5mm. Once it has cooled completely, cut it into 5×5mm cubes, bake for approx. 40 minutes at 300°F (150°C) and set aside.
Make the sponge and pour 150g into each 140mm-diameter ring.
Sprinkle 40g of baked streusel on each sponge, then bake at 355°F (180°C) for approx. 11 minutes.
Use a spatula to loosen the confit, then unevenly apply approx. 120g to each cold sponge.
Freeze.
Make the coconut and Dulcey mousse and pour approx. 220g into a 160mm ring, then put in place the insert so the sponge is facing upwards.
Press down gently so the mousse rises up the sides.
Freeze.
Use some tempered Opalys couverture chocolate and a cornet to make some snowflakes, then sprinkle on some mixed grated coconut.
Put these in a Yule log mold to give them a curved shape. Leave to set.
Melt the chocolate glaze to approx.
85°F (30°C) and ice the desserts.
Blend 50g of Absolu Cristal neutral glaze with 100g of confit, and drizzle lines of this onto the glaze.
Finish by adding the snowflak