Made with Macaé 62%

An original recipe by L’École Valrhona

7 steps

Recipe Step by Step


Soft Hazelnut Sponge

560g ground hazelnuts
450g caster sugar
225g butte
825g whole eggs
180g egg whites
110g caster sugar

Process the ground hazelnuts, caster sugar and eggs until white. Add the softened butter. Meanwhile, beat the egg whites and firm up with the caster sugar. To finish, gently fold the two mixtures together. Bake at 180° C in a fan-assisted oven for 15-20 minutes. for a 40 x 60 cm sheet.

Pink Grapefruit Confit

420g pink grapefruit segments around 3 fruits
28g grapefruit zest 1 fruit
140g caster sugar
65g caster sugar
11g pectin NH
30g pink grapefruit puree

Wash the grapefruit and zest. Blanch for 3x10 minutes in boiling water, changing the water each time. Set aside 28 g grapefruit zests. Remove the segments from the fresh grapefruits, keeping the juice. Put the zests, segments and 140 g of caster sugar in a saucepan. When the mixture reaches 40° C, add the pectin NH and the 65 g caster sugar. Cook everything to 103° C. Pour the hot mixture onto the grapefruit puree, blend then set aside in the refrigerator. 110 g / 14 cm-diameter insert.

Almond-Hazelnut Praliné 66 % Cremeux

50g whipping cream 35 %
2g gelatine
175g whipping cream 35 %

Soften the gelatine in a large volume of water. Heat the 50 g cream and then add the strained gelatine. Gradually pour this mixture onto the Praliné. It will rapidly separate. Emulsify in the kitchen mixer using the paddle attachment. Stabilise this emulsion slowly adding the rest of the cream in order to obtain a glossy mixture with a certain elasticity – the sign of a successful emulsion. Blend to perfect the emulsion and set aside in the refrigerator.85 g / 14 cm-diameter insert.

Basic Custard

250g milk
250g whipping cream 35% fat
100g egg yolks
50g caster sugar

Boil the cream with the milk and then the pour onto the egg yolks, which have been already combined with the sugar without whitening. Cook until the mixture coats the back of a spoon at 84° C, strain and use immediately, or set aside cooling rapidly.

Macaé 62 % Chocolate Mousse

525g basic custard
780g whipping cream 35% fat
640g MACAE 62%

Make an emulsion by pouring the hot custard onto the melted couverture in order to obtain a smooth and glossy mixture with a certain elasticity – the sign of a successful emulsion. Blend the mixture to perfect the emulsion, taking care to not incorporate any air. The temperature of the mixture must be 45 / 50° C. Stabilise the emulsion if necessary by adding whipped cream. As soon as the mixture is smooth, add the rest of the whipped cream. Use immediately and freeze.300 g / 16 cm-diameter dessert.

Grapefruit Juice

2 grapefruit
caster sugar as necessary

Remove the grapefruit peel and then blend. Filter the puree to retain just the juice. Sweeten lightly, preserving all the flavour.

Extra Fluid White Couverture

700g IVOIRE 35%
titanium oxide

Melt the cocoa butter and Ivoire couverture. Add the titanium oxide. Blend the mixture. As a precaution, strain the mixture. Use at a temperature of 40 / 45° C to spray.

Assembly and finishing

Cut out 14 cm diameter disc of Hazelnut Sponge and lightly soak with grapefruit juice. Chop 110 g of Grapefruit Confit and using a 10mm nozzle, pipe the Praliné 66 % Cremeux regularly onto the Grapefruit Confit. Freeze. Line some 4.5 cm high and 16 cm diameter rings with a strip of acetate. Make the Macaé 62 % Chocolate Mousse and pour 300 g to make an upside-down assembly. Immediately add the insert. Freeze. Remove from the moulds and spray the desserts with the extra fluid couverture. Make house logos using white chocolate. Use a filet knife to cut out evenly-sized grapefruit segments. Also cut a thin slice but this time with the peel. Glaze everything with the Absolu Cristal Glaze. Arrange nicely on the top of the desserts with a shard of white chocolate. To finish, add a few drops of Absolu Cristal.