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Plated desserts
DOS ENAMORADOS
Made with Illanka 63%
An original recipe by l'Ecole Valrhona Pastry Chef, Nicolas Riveau
Makes 24 desserts
Recipe Step by Step
Step01
CRÈME ANGLAISE
320g Whipping cream
320g Whole milk
130g Egg yolks
65g Sugar
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
Heat to 180-185°F (82-84°C) until the mixture coats the back of a spoon.
Strain and use immediately or quickly cool and use later.
Step02
ILLANKA CRÉMEUX
740g Crème anglaise
360g ILLANKA 63%
Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Step03
MORELLO CHERRY CONFIT
540g Morello cherry puree
270g Frozen whole pitted morello cherries
140g Glucose
140g Sugar
15g Pectin NH
Heat the purée, frozen whole cherries, and glucose to 105°F (40°C).
Mix the sugar with the pectin NH then add it to the heated purée.
Bring it to a boil and store it in the refrigerator.
Step04
VIENNESE COCOA BISCUIT
120g Egg yolks
310g Whole eggs
240g Sugar
190g Egg whites
80g Sugar
80g Pastry flour
80g COCOA POWDER
Beat the egg yolks, eggs and the larger portion of sugar in a mixer.
Beat the egg whites with the smaller portion of sugar.
Mix the stiffened egg whites with the first mixture and add the sifted flour with the cocoa powder.
Spread out onto trays.
Step05
ABSOLU CRISTAL MORELLO CHERRY GEL
100g Morello cherry puree
200g ABSOLU CRISTAL NEUTRAL GLAZE
Using an immersion blender, mix together the (defrosted) fruit purée and Absolu Cristal.
Store in the refrigerator.
Step06
GOLDEN MORELLO CHERRY ABSOLU GLAZE
210g ABSOLU CRISTAL NEUTRAL GLAZE
20g Glucose
AN SOSA RED FOOD COLORING POWDER
AN Gold powder
Boil all the ingredients together.
Set aside.
Assembly and finishing
Make the Biscuit and spread it into two 60 x 36cm trays.
Bake at 445°F (230°C) for about 5 minutes. Freeze.
Spread out 500g of Morello Cherry Confit per Biscuit.
Store in the freezer.
Spread 500g of Crémeux onto the Morello Cherry Confit. Freeze.
Once it has frozen, cut out 24 strips with a width of 3.5cm and length of 36cm.
Make the Morello Cherry Gel and store it in the refrigerator.
Heat up the Glaze and soak the cherries.
Mold two teardrop-shaped chocolate pieces, and stick them together.
Add the Morello Cherry Gel using a droplet-shaped stencil on the plate.
Place the Biscuit strips in the refrigerator for a few minutes, then roll them around the chocolate teardrops to form a heart.
Place the heart-shaped biscuit in the center of the plate.
Place glazed cherries on the plate along with a few sprinklings of gold leaf. (See photo).