Transparence l’Enchantée

Made with Noisette 66% - 7531

An original recipe byL’École Valrhona

4 steps

Makes approx 24 glasses

Recipe Step by Step


Light Almond-Hazelnut Praliné Mousse

200g whipping cream 35 %
5g gelatine
300g whipping cream 35 %

Soak the gelatine in a large volume of water and drain thoroughly. Heat the 200 g cream then add the gelatine. Make an emulsion by gradually pouring the liquid onto the Praliné in order to obtain a smooth and glossy texture, the sign of a successful emulsion. When it reaches 35° C, gently fold in the whipped cream. 30 g / glasses

Apricot Semi-Confit

800g fresh apricots
110g light brown sugar
2g yellow pectin

Cut the apricots into cubes. Start cooking them in a saucepan and then add the light brown sugar mixed with the pectin. Lightly crystallise the apricots but keep some shape. Set aside in the refrigerator. 30 g / glasses

Sauce Almond-Hazelnut Praliné 66 %

200g whole milk
4g gelatine

Soak the gelatine in a large volume of water and then drain thoroughly. Bring the milk to the boil and add the gelatine. Pour half the milk onto the Praliné. Start beating energetically to start the emulsion. Then add the rest at the cream and continue to blend in order to obtain a smooth and glossy texture. Set aside in the refrigerator. 15 g / glasses

Whipped Jivara Ganache

135g whipping cream 35 %
12g glucose
12g invert sugar
365g whipping cream 35 %

Boil the 135 g cream with the glucose and the invert sugar. Pour the boiling mixture slowly onto the chopped chocolate, mixing in the centre to form an elastic and glossy core, marking the beginnings of an emulsion. This texture should be maintained throughout. Continue adding the liquid little by little and blend to perfect the emulsion. Add the 365 g cold cream to the ganache, blending slowly. Set aside in the refrigerator for 2-3 hours before whisking to obtain a sufficiently consistent texture for use in a piping bag or with a spatula. 25 g / glasses

Assembly and finishing

ASSEMBLY Decorate the sides and bottom of the glasses using a paper cornet bag of cold Praliné sauce. Make the Light Praliné 66 % Mousse, pour in 30 g and then tip the glasses from side to side to make a wave effect. Freeze. Spoon in 30 g candied apricots. Freeze. Warm up the Praliné sauce and pour in 15 g. Freeze. Whisk the Jivara Lactée ganache and then using a fluted nozzle, pipe in a rosette using approx. 25 g of this ganache.
FINISHING Temper the dark chocolate couverture. Use a paper cornet bag to make spirals on an acetate sheet. Leave to set. Then arrange a quarter of candied apricot, a chocolate spiral and a petal of gold leaf on each verrine.