Made with Ivoire 35%

An original l'École Valrhona recipe

5 steps

Recipe Step by Step


Gluten-Free Chestnut Shortcrust Pastry

240g Chestnut flour  
240g Cornstarch  
240g Dry butter 84%  
180g Icing sugar  
100g Whole eggs  
60g Powdered almonds  
4g Salt

Sift together the chestnut flour and cornstarch. Mix the creamed butter, icing sugar, eggs, powdered almonds, fine salt and one-quarter of the chestnut flour and cornstarch mixture. Do not beat this mixture. As soon as it is completely smooth, add the remaining chestnut flour and cornstarch mix. Mix very briefly. Roll out and store in the refrigerator. Bake at 300°F (150°C).

Gluten-Free Pistachio Streusel

200g Brown sugar
200g Dry butter 84%
100g Cornstach
100g Cassava flour
200g Powdered pistachio

Sieve the powdered mixture. Add the butter then mix all the ingredients together using the flat beater in an electric mixer. Stop mixing as soon you obtain a completely smooth dough. Make little dough balls and store them in the refrigerator or freezer. Bake at 300-320°F (150-160°C) with the oven door slightly ajar to ensure an amber coloration

Lemon Ivoire Namelaka

200g Whole UHT milk  
2 Lemon zest  
10g Glucose
4g Gelatin sheets  
400g UHT cream 35%
340g IVOIRE 35%

Bring the milk to the boil, add the glucose and infuse the lemon zest for 3 to 4 minutes. Soak then wring out the gelatin then add to the mixture. Sieve through a chinois. Pour it gradually over the melted Ivoire couverture to obtain a smooth, shiny, elastic texture. Add cold liquid whipping cream to this mix. Mix for a few seconds in an electric mixer. Leave to stiffen in the refrigerator overnight.

Passionfruit Coulis

230g Passionfruit pulp

Smooth the pulp – do not heat – then pour over the Absolu Cristal neutral glaze. Mix in an electric mixer, taking care not to incorporate any air bubbles. Pour out.

Passionfruit Syrup

100g water
300g passionfruit pulp
200g caster sugar
1 vanilla pod

Bring the water, passionfruit pulp, sugar and scored vanilla pod to the boil. Place in the refrigerator.

Assembly and finishing

Make shortcrust pastry half-tubes, then bake them and put them to one side.
Leave the rice paper to soak in the passionfruit syrup for approx. 15 minutes.
Use a 12mm plain round nozzle and a piping bag to make droplets of namelaka inside the half-tube.
Add a few pieces of streusel, candied citrus fruit and some edible flowers.
Cover with the rice paper, which you have soaked in passionfruit syrup in advance.
Decorate the plate with the passionfruit coulis before putting your dessert in place.