Strawberry Hibiscus Dessert
Cercle V

Strawberry Hibiscus Dessert

Made with Almond Pastes

An original recipe by David Briand

6 steps

Makes six 16cm-diameter desserts.

Recipe Step by Step

Step01

ALMOND INSPIRATION WHIPPED GANACHE

6g Gelatin powder 220 Bloom
30g Water for the gelatin
280g Almond drink
30g Glucose DE 35/40
110g OPALYS 33%
85g COCOA BUTTER
520g Heavy cream 36%
190g 70% ALMOND PASTE FROM PROVENCE
1251g Total

Hydrate the gelatin.
Heat the almond drink, glucose and rehydrated gelatin and emulsify them with the semi-melted chocolate and COCOA BUTTER.
Use an immersion blender to mix the almond paste and cream and add the results to your first mixture. Mix again with the immersion blender.
Set aside.
Step02

ALMOND SHORTCRUST PASTRY

335 g Almond shortcrust pastry

Find it on essentiels.valrhona.com
Step03

GENOA CAKE WITH 70% ALMOND PASTE

290g 70% ALMOND PASTE FROM PROVENCE
280g Eggs
60g All-purpose flour
4g Baking powder
30g Clarified butter
664g Total

In a bain-marie heated to 100-120°F (45-50°C), beat the almond paste and eggs.
Finish the process using a stand mixer.
Sift together the flour and baking powder and add them to your first mixture using a spatula.
Finish off by adding the clarified liquid butter.
Step04

HIBISCUS FLOWER INFUSION

74g Hibiscus flowers
740g Mineral water
814g Total

Bring the water to the boil, then take it off the heat. Add the hibiscus flowers, cover the pan with plastic wrap and leave to infuse for approx. 2 hours.
Step05

HIBISCUS FLOWER JELLY

630g Hibiscus flower infusion
75g Sugar
15g Gelatin powder 220 Bloom
75g Water for the gelatin
795g Total

Make the hibiscus flower infusion, then sift out the flowers.
Add the sugar and heat the infusion so the sugar dissolves.
Rehydrate the gelatin in water, then add it to the mixture.
Step06

STRAWBERRY INSPIRATION PRESSED SHORTCRUST

300g Almond shortcrust pastry
200g Crispy wheat flake cereal
300g STRAWBERRY INSPIRATION
800g Total

Mix the baked shortcrust pastry into crumbs in a blender, then incorporate the crispy wheat flake cereal and melted fruit couverture.
Tip: you can use offcuts from shortcrust you’ve already made for other creations.

Assembly and finishing

Strawberry Hibiscus Dessert

As needed Fresh strawberries

Preparation:
Make the almond whipped ganache and shortcrust pastry. Make the Genoa cake, then place 100g in 14cm rings. Bake at 330°F (165°C) for approx. 10-12 minutes. Freeze. Make the hibiscus flower jelly and pour it into 18 half-spheres (diameter: 2.5cm). Pour the rest of the jelly into a container with a perforated lid. Store in the refrigerator for approx. 2 hours, then freeze the half-spheres only.

Assembly:
Line some 3.5cm-deep, 16cm-diameter rings with acetate.
Make the STRAWBERRY INSPIRATION pressed shortcrust, then apply approx. 120g to each ring. Line the rings with pressed shortcrust so that the edges and base of the tart are quite thin. Store in the refrigerator.
Make the hibiscus flower jelly and use a whisk to break it up. Place 100g of jelly onto each gingerbread.
Use a palette knife to smooth the surface. Freeze.
Beat the almond whipped ganache and place 75g into each pressed shortcrust base. Put in place a piece of Genoa cake so that the jelly is facing upwards. Use a palette knife to spread on 90g of almond whipped ganache.
Cut the strawberries into unevenly sized pieces, then put them straight onto the dessert so it is completely covered.
Add a few pieces of hibiscus flower jelly.
Use a piping bag with a fluted nozzle to make differently sized dabs of almond whipped ganache on a silicone mat. Place the hibiscus flower jelly half-spheres in the center to make your decorations. Freeze.
Put 3 decorations onto each dessert, then use a spray gun to apply a layer of ABSOLU CRISTAL glaze, keeping the rings in place to protect the crisp.

Meet the Chef

valrhona.com-portraits-chefs-david-briand
Executive pastry chef, French craftsperson of the year 2019 at Tain l’Hermitage

David Briand

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