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Plated desserts
BAUBLES
Made with YUZU INSPIRATION
RECIPE BY L’ÉCOLE VALRHONA PASTRY CHEF BAPTISTE SIRAND
Makes 80 pieces
Recipe Step by Step
01
Beer Crémeux
360g amber ale beer
150g heavy cream 36%
100g egg yolks
50g sugar
320g 8118 (OPALYS 33% FEVE 3KG)
85g 160 (BEURRE DE CACAO 3KG)
35g water for the gelatin
7g gelatin powder (220 bloom)
Make a beer crème anglaise by heating: heat the ale, cream, egg yolks and sugar to 183°F (84°C).
Add the bloomed gelatin to the warm, strained crème anglaise.
Slowly combine the warm mixture with the melted chocolate and cocoa butter to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.
Add the bloomed gelatin to the warm, strained crème anglaise.
Slowly combine the warm mixture with the melted chocolate and cocoa butter to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.
02
Honey Sponge
120g almond flour
30g muscovado sugar
30g malt extract
10g corn starch
35g honey
130g eggs
55g egg yolks
10g barley grains
Whisk together all the dry ingredients in the bowl of a stand mixer.
Add in the honey, eggs and yolks.
Beat for 15 minutes at maximum speed. Mix the barley in a food processor and sprinkle it onto the sponge.
Add in the honey, eggs and yolks.
Beat for 15 minutes at maximum speed. Mix the barley in a food processor and sprinkle it onto the sponge.
03
Citrus Compote
120g mandarin oranges
120g grapefruit
15g European-style butter
70g sugar
30g honey
200g mandarin juice
3g corn starch
Boil the citrus for 30 minutes in plenty of water. Drain.
Cut the fruit in half, remove the seeds and pith, then scale.
Roughly chop and sautée in butter with the sugar and honey. Leave to caramelize on low heat, then cover with one-third of the mandarin juice.
Leave to reduce until almost all the liquid has evaporated. Cover with another third of the mandarin juice and leave to reduce.
Add the starch mixed with the final third of the mandarin juice. Boil for a few minutes, stirring vigorously.
Immersion blend roughly once the compote has cooled.
Cut the fruit in half, remove the seeds and pith, then scale.
Roughly chop and sautée in butter with the sugar and honey. Leave to caramelize on low heat, then cover with one-third of the mandarin juice.
Leave to reduce until almost all the liquid has evaporated. Cover with another third of the mandarin juice and leave to reduce.
Add the starch mixed with the final third of the mandarin juice. Boil for a few minutes, stirring vigorously.
Immersion blend roughly once the compote has cooled.
04
Almond Shortcrust Pastry
470g pastry flour
180g confectioners' sugar
4g fine salt
60g almond flour
240g butter
100g eggs
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
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 150°C (300°F).
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 150°C (300°F).
05
YUZU INSPIRATION Pressed Shortcrust Pastry
100g Almond Shortcrust Pastry
100g crispy wheat flake cereal
100g 19998 (INSPIRATION YUZU FEVE 3KG)
Pulse the baked shortcrust pastry into small crumbs in the food processor. Combine with the crispy wheat flake cereal and melted Yuzu Inspiration.
06
YUZU INSPIRATION Coating
420g 19998 (INSPIRATION YUZU FEVE 3KG)
80g 160 (BEURRE DE CACAO 3KG)
Melt the Yuzu Inspiration and cocoa butter at 122˚F (50˚C).
07
Beer ABSOLU Glaze
500g 5010 (ABSOLU CRISTAL NAPPAGE NEUTRE 5KG)
50g amber ale beer
Bring the Absolu Cristal to a boil with the ale.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Bake 400g of sponge in a shallow 60 × 40cm frame for 8 minutes at 350°F (175°C).To make the insert, cut the sponge in half and spread 250g of citrus compote onto one piece. Put the second piece of sponge on top. Freeze. Use a 2cm cutter to cut out rounds of sponge. Place 13g of crémeux into each 32mm (1.25 in) sphere mold. Put the insert in place and freeze. Turn out and place a dab of beer crémeux on top. Slightly flatten each dab using a guitar sheet. Freeze. Make the beer glaze, then spray it onto the frozen petit-four. Dip one-third of the petit-four in the yuzu coating, then immediately dip into crumbles of pressed shortcrust. Cut out one 8 × 20cm guitar sheet strip. Use a brush to apply a fine layer of tempered orange and yellow cocoa butter. Spread out tempered Yuzu Inspiration to forma fine sheet and cut it into 3mm wide strips. Fold them over to form small loops. Place the loops in a curved mold so they take on a rounded shape.Leave to set and finish off the ornaments with the decoration.