My Sunny Valentine
Cercle V

My Sunny Valentine

Made with Opalys 33%

An original recipe by Alban Guilmet

7 steps

Recipe Step by Step

Step01

ALMOND SHORTCRUST PASTRY

450 g Almond shortcrust pastry

See essentiels.valrhona.com
Step02

PRALINÉ CRISP

Bake the shortbread and grind it into a powder.
Add the PRALINÉ, the COCOA BUTTER and the melted couverture, the crispy wheat flake cereal and the fleur de sel.
Step03

RASPBERRY JUICE

500g Frozen Meeker raspberries
500g Total

Put the raspberries in a bain-marie with some plastic wrap to cover its surface until their juice seeps out. Filter but don’t press them to make a translucent juice.
Step04

RASPBERRY JELLY

158g Raspberry juice
45g Sugar
6g Gelatin powder (220 Bloom)
30g Water for the gelatin
2 Meyer lemon segments
239g Total

Heat the raspberry juice and sugar.
Add the rehydrated gelatin.
Bring to a boil.
Place the lemon segments in the heart-shaped mold (Pavoni PX4325) and fill it with raspberry jelly, then freeze.
Step05

RASPBERRY CRÉMEUX

500g 100% Meeker raspberry purée
150g Egg yolks
188g Eggs
125g Sugar
1.5g Gelatin powder (220 Bloom)
7.5g Water for the gelatin
200g Butter
1172g Total

Cook the raspberry purée, egg yolks, eggs, sugar and rehydrated gelatin at 185°F (85°C).
Let the mixture cool to 105°F (40°C) and add the creamed butter. Mix using an immersion blender.
Store in the fridge until it is time to assemble.
Step06

LIGHT LEMON CREAM

240g 100% Femminello lemon purée
6.5g Gelatin powder 220 Bloom
4g Lemon zest
240g OPALYS 33%
40g COCOA BUTTER
32.5g Water for the gelatin
400g Heavy cream 36%
963g Total

Heat the lemon purée along with the zest and add the gelatin mass.
Combine it with the partially melted OPALYS and COCOA BUTTER, mixing first by hand then using an immersion blender until the emulsion is flawless.
Leave to cool overnight in the refrigerator.
Beat the cream and incorporate it into the preparation. Use immediately.
Step07

VIENNESE SPONGE

565 g Viennese sponge

See essentiels.valrhona.com

Assembly and finishing

My Sunny Valentine

As needed RASPBERRY INSPIRATION
As needed BLOND DULCEY 35%

Make the crisp and spread it to a depth of 4mm in a frame, using a guitar sheet to help you.
Leave it to set overnight before cutting it into hearts.
Cut some pre-set RASPBERRY INSPIRATION couverture into hearts just like the ones you made with the crisp.
Use a piping bag with a 9mm nozzle to make small dabs of lemon cream around the crisp, then fill the center with raspberry crémeux. Put the RASPBERRY INSPIRATION heart on top, followed by a small disk of Viennese sponge (this will be the base for your jelly heart). Finish by arranging some balls of lemon cream around the heart and sprinkling on some lemon zests.