You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Cercle V
Pretoria - Bistronomy version
Made with Opalys 33%
An original recipe by Arthur Gavelle
9 stepsMakes 24 desserts
Recipe Step by Step
Step01
PRETORIA ROOIBOS LIQUID STARCH
280g Water
15g Pretoria rooibos tea
8.5g Potato starch
303.5g Total weight
Heat the water to 200°F (95°C), add the Pretoria rooibos tea, cover over and leave to
steep for 10 minutes. Strain and leave to cool.
Mix together a small portion of the cold milk with the potato starch.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour some of the hot tea into the tea and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
steep for 10 minutes. Strain and leave to cool.
Mix together a small portion of the cold milk with the potato starch.
Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C).
Pour some of the hot tea into the tea and starch mixture.
Put everything back in the cooking appliance and bring to a boil.
Step02
INTENSE OPALYS 33% & ROOIBOS WHIPPED GANACHE
290g Pretoria rooibos liquid starch
3.5g Gelatin powder, 220 Bloom
17.5g Water for the gelatin
215g OPALYS 33%
175g Heavy cream 36%
701g Total weight
Mix the hot liquid starch with the rehydrated gelatin, then gradually combine it with the chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream.
Mix again very briefly.
Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Step03
EGG-BASED CRÈME ANGLAISE
535g
FIND IT ON ESSENTIELS.VALRHONA.COM
Step04
INTENSE HUKAMBI 53% CRÉMEUX
797g
FIND IT ON ESSENTIELS.VALRHONA.COM
Step05
PRETORIA ROOIBOS TEA POACHING SYRUP
3740g Water
75g Pretoria rooibos tea
750g Sugar
4565g Total weight
Bring to a boil.
Add the tea, cover over and leave to steep for 5 minutes.
Strain and add the sugar.
Bring to a boil again.
Add the tea, cover over and leave to steep for 5 minutes.
Strain and add the sugar.
Bring to a boil again.
Step06
POACHED PEARS WITH PRETORIA ROOIBOS TEA
1710g Fresh pears
3925g Pretoria rooibos tea poaching syrup
5635g Total weight
Wash and peel the pears, cut them in half and remove any seeds.
Heat the Pretoria rooibos tea poaching syrup and immerse the half-pears in it.
Poach them at a simmering boil for approx. 30 minutes depending on the pears’ ripeness.
Let the pears cool in the syrup and set aside at 40°F (4°C).
Heat the Pretoria rooibos tea poaching syrup and immerse the half-pears in it.
Poach them at a simmering boil for approx. 30 minutes depending on the pears’ ripeness.
Let the pears cool in the syrup and set aside at 40°F (4°C).
Step07
ROOIBOS TEA & PEAR COMPOTE
80g Sugar
5g Pectin NH
275g Green Williams pear purée
245g Poached pears with Pretoria rooibos tea
605g Total weight
Mix the sugar and pectin NH together.
Heat the pear purée to 105°F (40°C), then add the sugar and pectin mixture.
Bring to a boil then store in the refrigerator.
Drain and finely dice the poached pears and add them to the cold compote.
Heat the pear purée to 105°F (40°C), then add the sugar and pectin mixture.
Bring to a boil then store in the refrigerator.
Drain and finely dice the poached pears and add them to the cold compote.
Step08
ALMOND SPONGE
285g Whole eggs
120g Egg yolks
235g Almond flour
20g Invert sugar
20g Potato starch
235g Sugar
90g Pure raw almond paste
1005g Total weight
Whisk all the ingredients together using the whisk attachment of a food processor.
The mixture will blanch and expand.
Add the pure raw almond paste.
Spread evenly into a 40×60cm frame on a perforated tray covered with a silicone mat.
The mixture will blanch and expand.
Add the pure raw almond paste.
Spread evenly into a 40×60cm frame on a perforated tray covered with a silicone mat.
Step09
PRETORIA ROOIBOS ABSOLU GEL
260g Absolu Cristal neutral glaze
40g Pretoria rooibos tea poaching syrup
300g Total weight
Blend the cold Absolu Cristal neutral glaze and cold Pretoria rooibos tea poaching syrup.
Store in the refrigerator.
Store in the refrigerator.
Assembly and finishing
As needed HUKAMBI 53%
As needed Pretoria rooibos tea
Assembly:
Make the rooibos tea whipped ganache and the Hukambi 53% crémeux and let them set in the refrigerator.
Prepare the poached pears and the pear compote.
Store in the refrigerator.
Make the almond sponge and bake for 10/15 minutes at 355°F (180°C).
Turn it out and cool it on a rack.
Freeze.
Cut into 2 × 2cm cubes and store them in the freezer.
Cut some poached pear halves in three and glaze them with hot Pretoria rooibos Absolu gel.
Plating:
Blend the whipped ganache and use a tablespoon to spread it over half of your dish.
Pipe on some drops of crémeux using a pastry bag fi tted with a 9mm plain round nozzle.
Arrange the pear compote and the three slices of poached and glazed pear.
Add a few cubes of almond sponge.
Finish the dessert by sifting on some Pretoria rooibos tea and grating on some Hukambi 53% couverture using a Microplane grater.
Meet the Chef
