Plated desserts


Made with BLOND ORELYS 35%

An original École Valrhona recipeMakes 24 mini casserole pots

4 steps

Recipe Step by Step



110g whole blanched almonds
110g raw Iranian pistachios
110g raw pecans
370g Brown sugar
260g Whole eggs
330g European Butter
150g All-Purpose Flour

Grind and toast the almonds, pistachios and pecan nuts at 160°C (320°F).

Briefly mix the brown sugar with the eggs just until the sugar crystals dissolve.

Melt the butter and chocolate and check the temperature is 45-50°C (115-120°F).

Incorporate this into your first mixture.

Add the sifted flour, the ground and toasted nuts, and finally the chips.



2.5g powdered gelatin (220 Bloom)
12g Water
95g Whole milk
5g Glucose DE 38/40
180g ORELYS 35%
190g Heavy cream 36%

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 refrigerator overnight.



140g Whole milk
140g Heavy cream 36%
1 vanilla pod
40g Egg yolks
8g Sugar
40g ORELYS 35%

Heat the milk and cream and infuse the split and scored vanilla pod.

Mix the egg yolks and sugar, but do not beat. Bring the cream and milk to the boil and pour in the sugar and egg mix. Heat the mixture to a temperature of 85°C (185°F), strain through muslin and use immediately. Emulsify with the melted chocolate. Once you have done so, mix in an electric mixer. Store in the refrigerator.



130g Sugar
50g water
80g whole blanched almonds
80g raw pecans
80g raw Iranian pistachios
8g fleur de sel

Toast then chop the nuts.

Cook the sugar and water at 115°C (240°F).

Add the nuts and fleur de sel to the cooked sugar mix.

Break the mixture up into pieces and leave to chill on a tray.

Assembly and finishing

Make the brownie dough, namelaka, Blond Orelys crème anglaise and sugar-coated nuts.Line the outside of a 4.5cm-diameter ring with a strip of baking paper – Use some melted butter to stick it on.Place the ring in the center of the small casserole dish, then use a piping bag (no nozzle required) to evenly weigh out 80g of browniearound the outside. Bake at 345°F (175°C) for approx. 12 minutes.Leave to cool, then remove the ring.Use a piping bag with a no. 14 smooth round nozzle to pipe 20g of Blond Orelys namelaka onto the center of the brownie in dropletshapes.Pour the crème anglaise into the middle, right up to the top of the brownie (approx. 15g).Decorate with a few sugar-coated nuts and a logo.