Plated desserts


Made with Azélia 35%

An original recipe by L’École Valrhona Pastry Chef, Nicolas Riveau Makes 20 desserts

5 steps

Recipe Step by Step



460g whole milk
30g sugar
3g pectin x58
210g AZELIA 35%

Mix the sugar and pectin X58 together. Warm the milk and whisk in the sugar-pectin mixture. Bring to a boil while stirring. Gradually pour the hot milk over the melted chocolate, mixing with a spatula before processing with an immersion blender to perfect the emulsion. Leave the mixture to cool briefly and pour it out at 30°C (85°F). To use at a later date, reheat the jelly to at least 60°C (140°F) and pour out at 30°C (85°F). Important: This jelly cannot be frozen.



490g all-purpose flour
250g European butter
190g confectioner’s sugar
65g almond flour
5g salt
110g eggs

Mix the dry ingredients with the cold, cubed butter. 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).



700g strawberry purée
200g glucose
200g sugar
15g pectin NH
15g powdered gelatin
75g water for the gelatin

Heat the strawberry purée and glucose together at 40°C (105°F). Then add the sugar and pectin mixture, bring it to a boil and finish off by adding the rehydrated gelatin. Boil again for one or two minutes. Store in the refrigerator.



60g strawberry purée
5g Lemon juice

Mix the strawberry purée, ABSOLU CRISTAL and lemon juice using an immersion blender. Store in the refrigerator.



130g AZELIA 35%
130g Almond Shortcrust Pastry
90g chopped hazelnuts
AN fleur de sel

Once the shortcrust has been baked and cooled, ground it down into a powder (but be careful it does not get too fine). Break up the hazelnuts into even little pieces. Temper the melted chocolate and add the powdered shortcrust, the ground hazelnuts and the fleur de sel. Pour the mixture into a frame or set it aside.

Assembly and finishing

Make the AZÉLIA JELLY and pour it into a 20 x 20cm frame. Place some thin slivers of strawberry into 4mm-tall ganache frames and pour on the Strawberry Jelly. Freeze. Make the Strawberry Coulis and place in the refrigerator. Roll the Shortcrust Pastry out to a thickness of 2mm. Cut out 12 x 3.5cm rectangles, then cut heart shapes out of half of them. Once they are out of the oven, curve the rectangles around a 12cm ring. Put the Pressed Shortcrust in a 20 x 20cm frame and place it in the refrigerator. Cut out a 9cm disk of Strawberry jelly, cut it in half, then put the two halves in the center of the plate so that they do not quite touch (See photo). Put in place a 2 x 10cm piece of Pressed Shortcrust (which you have already cut to shape). Put an unpierced rectangle of pastry on top. Place the pre-cut AZÉLIA jelly (2 x 10cm) on top of the Shortcrust Pastry. Cover the Jelly with a pierced piece of Shortcrust Pastry and pour Strawberry Coulis into some of the holes. Add a few wild strawberries and elderflowers onto the plate.