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Professional
OQODéli
Made with Oqo 73%
An original recipe by Grégory Lejeune
Gluten-free and lactose-free recipe
Makes 8 servings
Recipe Step by Step
01
SOFT ALMOND SPONGE
225g 50% almond paste
160g Whole eggs
20g Brown rice flour
20g Potato starch
15g Melted butter
65g Grapeseed oil
505 g Total weight
Blend the almond paste with the eggs in a Thermomix for 5 minutes on speed 4.
Sift in the flour and potato starch.
Finish with melted butter and grapeseed oil Spread the mixture into a 21 × 12-cm stainless steel frame.
Bake at 175°C for 12 minutes.
Sift in the flour and potato starch.
Finish with melted butter and grapeseed oil Spread the mixture into a 21 × 12-cm stainless steel frame.
Bake at 175°C for 12 minutes.
02
SEED SHORTBREAD
200g Coconut oil
25g Egg yolk
200g Organic blond sugar
100g Almond flour
100g Pistachio powder
200g Brown rice flour
60g Kinako flour
80g Potato starch
60g Buckwheat flour
60g Chopped sunflower seeds
6g Fleur de sel
1091g Total weight
Crumble all the dry ingredients together with the coconut oil. Add the egg yolks, then the seeds and fleur de sel.
Roll out the dough to 0.8 cm.
Cut with a round cookie cutter 7-cm in diameter. Bake for 16 minutes at 160°C.
Roll out the dough to 0.8 cm.
Cut with a round cookie cutter 7-cm in diameter. Bake for 16 minutes at 160°C.
03
OQO CREMEUX
2 Tonka beans
250g Whipping cream
30g Organic blond sugar
60g Egg yolks
95g JIVARA 40%
95g OQO 73%
530 g Total weight
Boil the cream with the sugar and Tonka beans. Cover with plastic wrap and leave to infuse for 10 minutes.
Bring to a boil again, then add the egg yolks.
Pour over the OQO 73% and JIVARA 40% couvertures, then mix.
Pour into molds.
Bring to a boil again, then add the egg yolks.
Pour over the OQO 73% and JIVARA 40% couvertures, then mix.
Pour into molds.
04
OQO VELVET MOUSSE
375g Whole milk
115g Egg yolks
60g Blond sugar
400g OQO 73%
560g Whipped cream
1 g Wiri Wiri* pepper
1511g Total weight
Make a crème anglaise with the chili, milk, egg yolks, and sugar, and cook it at 83°C.
Strain and pour over the OQO couverture in thirds to obtain a smooth ganache.
When the temperature drops to 35°C, add the whipped cream.
Strain and pour over the OQO couverture in thirds to obtain a smooth ganache.
When the temperature drops to 35°C, add the whipped cream.
05
CHOCOLATE ROCHER GLAZE
500g Plant-based cream
120g Agav syrup
260g MILLOT 74%
100g Neutral oil
980 g Poids total
Make a ganache: Bring the cream and agave syrup to a boil, then pour over the chocolate. Finally, add the oil.
Use at 28°C.
Use at 28°C.
Assembly and finishing
As needed OQO 73%
Pipe the velvet mousse into round silicone molds.
Place a soft almond sponge and OQO crémeux insert, smooth to remove the excess and freeze.
Unmold and glaze the desserts with the soft glaze, then dip in Kasha seeds and place onto the seed shortbread.
Finish with the chocolate decorations, made with OQO 73%.
* Wiri Wiri is a very hot chili pepper. In addition to its heat, it adds a lovely, fruity tomato note.