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Made with Cooking Range Ivoire 35% white chocolate
An original l’École Gourmet Valrhona recipe3 steps
Makes one 14cm gateau for 4-6 people
Recipe Step by Step
LEMON MADELEINE SPONGE
- 75 g Butter
- 90 g Pastry flour
- 45 g Icing sugar
- 1 g Fleur de sel
- 4 g Baking powder
- 90 g Eggs
- 50 g Acacia honey
- 20 g Milk
- Zest of half a lemon
Mix the eggs with the honey. Add in the sifted dry ingredients, milk, melted butter and lemon zest.
Leave to rest in the refrigerator for a few hours.
Spread onto a baking tray lined with a silicone mat or sheet of baking paper. Bake at 410°F (210°C) for 6 to 8 minutes.
IVOIRE 35% & VANILLA WHIPPED GANACHE
- 120 g Whipping cream 35%
- 45 g Whipping cream 35%
- 1 Vanilla bean
- 5 g Acacia honey
- 5 g Glucose
- 65 g IVOIRE 35%
Gradually combine the hot mixture with the melted IVOIRE 35%, mixing in the center to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion. Continue, adding the mixture little by little.
Mix using an immersion blender to form a perfect emulsion.
Add the larger portion of chilled cream and mix again.
Store in the refrigerator and leave to set, ideally overnight.
RED BERRY COMPOTE
- 115 g Strawberry purée
- 135 g Raspberry purée
- 25 g Glucose syrup
- 3 g Pectin NH
- 25 g Caster sugar
- 1 g Gelatine
Assembly and finishing
150 g Strawberries
Put a disk of sponge in a 14cm stainless steel ring lined with acetate. Halve the strawberries lengthwise and arrange around the ring so their cut side is pressed against the acetate. Arrange a small amount ofIVOIRE 35% and vanilla whipped ganache on the sponge and in between the strawberries. Add the diced strawberries, followed by some whipped ganache. Put a 12cm disk of sponge on top. Place some more whipped ganache on the sponge and use a palette knife to smooth out. Store in the refrigerator for a few hours, then turn the gateau out and remove the acetate. Add a few unevenly sized drops of red berry
compote and a chocolate decoration if you wish.