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Made with Passionfruit Inspiration
An original recipe from l'Ecole Valrhona5 steps
Recipe Step by Step
INSPIRATION CREAM MIX
10g Glucose DE 38
5g Gelatin powder 220 bloom
20g Water for the gelatin
265g UHT cream 35%
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
*Fruit pulp & Inspiration quantities:
135g Strawberry pulp - 185g INSPIRATION STRAWBERRY
135g Passionfruit pulp - 210g INSPIRATION PASSIONFRUIT
135g Raspberry pulp - 175g INSPIRATION RASPBERRY
135g Yuzu pulp - 210g INSPIRATION YUZU
VANILLA OPALYS NAMELAKA
120g Whole UHT milk
1 Vanilla pod
10g Glucose DE 38
3g Powdered gelatin (220 Bloom)
15g Water for the gelatin
220g OPALYS 33% CHOCOLATE
240g UHT cream 35%
Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
ALMOND SHORTCRUST PASTRY
140g Strong white bread flour
70g Dry butter 84%
50g Icing sugar
18g Powdered blanched almonds
30g Whole eggs
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
INSPIRATION PRESSED SHORTCRUST
280g Almond shortcrust
180g ÉCLAT D'OR
280g INSPIRATION STRAWBERRY or PASSIONFRUIT or RASPBERRY or YUZU
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products
ABSOLU SPRAY MIX
200g ABSOLU CRISTAL NEUTRAL GLAZE
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze?
Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.