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BOUCHÉES D'AMOUR
Made with ALMOND INSPIRATION
An original recipe by L’École Valrhona Pastry Chef, Baptiste BlancMakes 24 desserts
8 stepsRecipe Step by Step
CHOUX PASTRY
50g water
50g Whole milk
40g European butter
60g bread flour
2g salt
2g sugar
100g eggs
BISCUIT CRISP
60g European butter
70g brown sugar
70g bread flour
CRÈME ANGLAISE
150g whole milk
30g egg yolks
15g sugar
ALMOND INSPIRATION CRÉMEUX
190g Crème anglaise
1g powdered gelatin
5g water for the gelatin
100g ALMOND INSPIRATION
ALMOND INSPIRATION JELLY
210g whole milk
15g sugar
1.5 pectin X58
75g ALMOND INSPIRATION
VEGETARIAN JELLY GLAZE
20g vegetarian agent
60g sugar
320g water
BLACK CURRANT JUICE
230g frozen black currants
BLACK CURRANT JELLY
230g Black Currant Juice
55g sugar
2g pectin NH
10g lemon juice
Assembly and finishing
Use tempered ALMOND INSPIRATION to mold several 48mm half-spheres. Use the same product to make some thin sheets of couverture between two pieces of acetate paper and cut it into rings with an outer diameter of 5cm and an inner diameter of 3cm. Leave to set. Turn out the half-spheres and assemble them with the rings of INSPIRATION. Use a piping bag with an 8mm nozzle to pipe out little Choux buns with a diameter of approx. 2.5cm. Put a 2mm-thick disk of Biscuit Crisp in place and bake. Put 6g of Black Currant Jelly in a 3cm silicone half-sphere mold and freeze. Make the Glaze. After it has come to a boil, use it to coat the domes of frozen Black Currant Jelly (have a toothpick to hand to help you) and place these on a silicone mat. Put the ALMOND INSPIRATION Jelly in a siphon and load it with two gas cartridges. Use some cutters to help you make round spots of Black Currant Jelly on the plate. Pipe 6g of Black Currant Jelly into the ALMOND INSPIRATION half-spheres, then use the siphon to fill it right up to the top with ALMOND INSPIRATION. Fill the Choux pastries with Crémeux and place them on the half-spheres. Then put a Black Currant Dome, glazed with the Vegetarian Jelly, in place on top of each Choux bun.