Professional

Visayas Blond Orelys Dessert

Made with Blond® Orelys® 35%

An original recipe by Rémi Montagne

8 steps

Makes 6 desserts (diameter: 16cm, height: 4cm)

Recipe Step by Step

01

Blond Orelys Namelaka

5g Gelatin
205g Whole milk
10g Glucose
375g ORELYS 35%
410g Liquid whipping cream 35%

Heat the milk with the glucose, then add the rehydrated gelatin. Gradually pour the hot milk onto the melted chocolate to form an emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the liquid whipping cream then mix again. Leave to stiffen in the fridge overnight.
02

Half-Candied Orange And Passionfruit Compote

170g Orange
10g Brown sugar
10g Dry butter 84%
45g Caster sugar
20g Inverted sugar
2g Potato starch flour
130g Passionfruit pulp

Wash and brush the oranges. Boil for 30 minutes in a large pan of water until they lose their bitterness. Drain. Roughly chop the oranges and fry them in butter with the brown sugar. Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passionfruit pulp. Leave to reduce until almost all the liquid has evaporated. Cover with another third of the passionfruit pulp and leave to reduce. Mix the oranges in an electric mixer until you have a fine pulp. Then add the potato starch flour mixed with the remaining passionfruit pulp. Boil for a few minutes, stirring vigorously.
03

Almond Nougatine

65g Caster sugar
1g Pectin NH
40g Dry butter 84%
5g Water
20g Glucose
60g Chopped almonds

Mix the sugar and pectin together, then add in the butter, water and glucose. Cook on a low heat - Do not stir too much until the mixture starts to thicken. Leave to boil for a few seconds. Heat the almonds in the oven then add them. Mix, then spread out between two silicon mats. Bake at 355°F (180°C) until it has taken on an attractive golden color.
04

Nougatine Streusel

145g Dry butter 84%
70g Brown sugar
145g French white pastry flour
70g Powdered almonds
5g Orange zest
170g Almond nougatine

Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the brown sugar, flour and powdered almonds until a dough forms. Add the crushed nougatine and zest, and mix briefly.
05

Orange Cake Mix

210g BEURRE LIQUIDE CLARIFIE
160g Caster sugar
3g Orange zest
90g Candied orange paste
40g Whole eggs
65g Egg yolks
190g Strong white bread flour
2g Baking powder
50g Powdered almonds
130g Egg whites
55g Caster sugar
25g Potato starch flour

Mix the creamed butter, sugar, candied orange paste, zest, powdered almonds, eggs, egg yolks and the flour (sifted with the baking powder in advance). Note: You must use the butter cold to obtain an ideal texture. At the same time, beat the egg whites with the sugar. Then mix together the two mixtures while gradually adding the potato starch flour.
06

Blond Orelys Light Chocolate Mousse

310g Whole milk
12g Gelatin
620g Liquid whipping cream 35%
610g ORELYS 35%

Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the melted chocolate, taking care to form a completely smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is at 85-95°F (30-35°C), pour over the liquid cream which has been whipped until it has the texture of a mousse.
07

Blond Orelys Spray Mix

300g ORELYS 35%
200g BEURRE DE CACAO

Melt the ingredients together.
08

Don Papa Absolu Cristal Spray Gun Mix

1000g ABSOLU CRISTAL NAPPAGE NEUTRE
50g Water
50g Don Papa rum
Gold sparkling powder

Bring the glaze to the boil with the water, rum and sparkling powder. Apply using a spray gun at about 175°F (80°C).

Assembly and finishing

ASSEMBLY: Prepare the namelaka, compote and streusel. Sprinkle approx. 80g of streusel in each 14cm diameter ring. Bake at 300°F (150°C) for approx. 15 minutes. Make the cake mix and place approx. 140g straight onto the streusel in each ring. Bake at 355°F (180°C) for approx. 12 minutes.
Spread approx. 30g of compote onto the cold biscuit. Use a piping bag with a 10mm diameter nozzle to pipe approx. 140g of namelaka onto the compote to make the insert. Freeze. Then place rounds of cream mix (of approx. 8g) onto confectionery dipping paper and transfers. Cover with another sheet of confectionery dipping paper and press down gently to obtain slanted rounds. Freeze. Make the light mousse, then immediately pour approx. 250g into each ring (which you have already lined with clear acetate to help you turn out your mousse upside-down). Immediately put the insert in place. Freeze.FINISHING: Turn out your dessert then use a spray gun to spray on a velvety glaze. Position three disks of cream mix then glaze the entire dessert using Don Papa Absolu Cristal glaze. For the chocolate decorations: Make drops of tempered BLOND ORELYS on a sheet of confectionery dipping paper. Sprinkle with cocoa powder and immediately cover with another sheet of confectionery dipping paper. Press down.