Professional

Zinzli Plated Dessert

Made with Blond® Orelys® 35%

An original recipe by Christophe Domange

7 steps

Recipe Step by Step

01

Blond Orelys Whipped Ganache

300g Liquid whipping cream 35%
30g Inverted sugar
30g Glucose
435g ORELYS 35%
800g Liquid whipping cream 35%

Heat the smaller portion of liquid whipping cream with the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of liquid whipping cream. Mix in the electric mixer again.. Store in the fridge and leave to stiffen, preferably overnight. Whip until firm
02

Crème Anglaise

290g Liquid whipping cream 35%
290g Whole milk
115g Egg yolks
60g Caster sugar

Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
03

Blond Orelys Cream Mix

700g Crème anglaise
5g Powdered gelatin 200 Bloom
405g ORELYS 35%

Add rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the fridge.
04

Banana And Passionfruit Compote

65g Passionfruit pulp
40g Brown sugar
40g BEURRE LIQUIDE CLARIFIE
30g Lemon juice
630g Banana
5g Powdered gelatin 200 Bloom

Peel and slice the bananas diagonally. Mix the passionfruit pulp with the brown sugar, clarified liquid butter and lemon juice until you have a marinade. Incorporate the bananas and leave them to marinate for 30 to 40 minutes. Pour this whole mix onto a dish and cook at 390°F (200°C) for approx. 12-15 minutes. Mix in an electric mixer, then add the rehydrated gelatin. Store in the fridge.
05

Muscovado And Éclat D’Or Streusel

140g Dry butter 84%
140g French white pastry flour
140g Powdered almonds
140g Muscovado sugar
4g Lime zest
50g ECLAT D'OR

Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the muscovado sugar, flour, powdered almonds and lime zest. Add in the Éclat d’Or and mix briefly, but do not let the dough break up too much. Store in the fridge or freezer until you are ready. Bake at 300°F (150°C) with the oven door slightly ajar to ensure an amber coloration.
06

Blond Orelys Pressed Almond Shortbread Cookie

615g Muscovado and Éclat d’Or streusel
140g ORELYS 35%
45g 10857 PRALINE AMANDE 60% CARAMELISE 3KG

Once the streusel has been cooked and cooled, weigh it and break it up slightly. Mix it with the melted chocolate and praline. Shape it into individual pieces. Store in the fridge.
07

Rum And Passionfruit Gel

35g Passionfruit juice
25g Muscovado sugar
2g Lime zest
365g ABSOLU CRISTAL NAPPAGE NEUTRE
70g Don Papa rum

Heat the passionfruit juice with the muscovado sugar and zest. In an electric mixer, mix the Absolu Cristal neutral glaze with the passionfruit juice and rum. Store in the fridge until you are ready to assemble.

Assembly and finishing

PRESENTATION: Make the whipped ganache, cream mix, compote, shortbread and gel. Set aside.ASSEMBLY: Place approx. 15g of banana and passionfruit compote in the center of a plate and spread it using a spoon.
Use a piping bag with a plain round 14mm nozzle to pipe on a three rounds of whipped ganache (approx. 30g).
Leave a teaspoon to warm up in hot water, then use it to make a hollow in the ganache rounds. Fill each hollow with gel.
Place the cream mix in a piping bag with a 10mm plain round nozzle, then pipe on droplets (approx. 20g).
Put in place a few pressed shortbread pieces (approx. 15g).
Complete with a few little droplets of gel and a chocolate logo.