ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD RECIPE
Plated desserts

ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD

Made with BLOND ORELYS 35%

An Original Recipe by Cercle V Chef Franco Ascari.

8 steps

Recipe Step by Step

01

COCOA NIB BRETON SHORTBREAD

80g egg yolks

160g sugar

160g butter (84% fat)

7.5g baking powder

2g fine salt

225g groats

40g  COCOA NIBS

674.5g Total

Grind the COCOA NIBS into a powder.



Whisk the egg yolks and sugar.



Mix using a paddle attachment in a stand mixer and add the creamed butter, followed by the

remaining dry ingredients.



Spread out to a depth of 2mm between 2 sheets of dipping paper and set aside.

02

ORELYS NAMELAKA

200g Whole milk

400g Whipping cream

370g BLOND ORELYS

*Quantity of gelatin

Bring the milk to a boil and add the rehydrated gelatin.



Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.



Immediately mix using an immersion blender to make a perfect emulsion.



Add the cold cream then mix again.



Leave to set in the refrigerator.

03

CARAMEL AND ORELYS CRÉMEUX

345g Sugar

680g Whipping cream

45g Glucose

125g Clarified butter

460g BLOND ORELYS

Use the sugar to make a dry caramel, then deglaze it with the cream and hot glucose.



Let the temperature fall to 75-80°C (165-180°F), then gradually pour the mixture onto the chocolate and use a spatula to create an

emulsion. Immediately mix using an immersion blender to make a perfect emulsion.



At 40°C (105°F), add the clarified butter and mix using an immersion blender again.



Leave to set in the refrigerator.

04

PEACH AND HIBISCUS INFUSION

300g white peach purée

12g dried hibiscus flowers

312g Total

Mix the peach purée and hibiscus flowers, then seal them in a vacuum-packed bag.

Leave to rest for 6 hours and filter.

05

PEACH COMPOTE

200g PEACH AND HIBISCUS INFUSION

50g sugar

5g pectin NH

200g diced yellow peaches

455g Total

Mix the pectin NH and sugar.



Sprinkle it onto the peach infusion and cook at 185°F (85°C).



Pour it out onto a tray and leave to set.



Use a whisk to break up the compote and add the diced yellow peach.

06

MOUSSE WITH ALMOND PASTE FROM PROVENCE

300g Whole milk

300g Whipping cream

12g Gelatin

60g Water for the gelatin

250g 50% or 70% ALMOND PASTE

500g Whipping cream

Heat the milk and cream to 40°C (105°F).



Add the melted, rehydrated gelatin.



Gradually add the liquid using the flat beater in a stand mixer to give your almond paste a more liquid

consistency.



Mix to homogenize, then add the whipped cream (which has the texture of a mousse).

07

MUSCOVADO SUGAR ICE CREAM

58g dry skimmed milk

291g muscovado sugar

81g dextrose maltodextrin

29g maltodextrin

6.5g organic procrema 5

1.3g fine salt

1197g whole milk

336g heavy cream 36%

1999.8g Total

Mix together the dry ingredients.



Heat the milk and cream mixture to 105°F (40°C) and sift on the dry mix.



Thoroughly combine the two using an immersion blender.



Pasteurize at 185°F (85°C) and leave to cool gradually to 40°F (4°C).



Let the mixture rest at 40°F (4°C) for 6 hours.



Mix again with a stand mixer before churning.



Once the mixture is churned, store your ice cream at 10°F (-12°C).

08

CRUNCHY ORELYS ICING

300g BLOND ORELYS 35%

200g COCOA BUTTER

500g Total

Melt the chocolate and COCOA BUTTER separately.



Use at 95°F (35°C).

Assembly and finishing

ORELYS AND PEACH DESSERT WITH COCOA NIB BRETON SHORTBREAD RECIPE

As needed Whole raw almonds

As needed RASPBERRY INSPIRATION

Preparation: Make the cocoa nib Breton shortbread and store it at -1°F (-18°C). Make the ORELYS namelaka and pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the caramel crémeux, then pour it into Pavoni PX4313 molds. Leave to set then freeze. Make the Provencal almond paste mousse. Pour it into Pavoni AF003 molds and freeze. Make the muscovado ice cream and store at -1°F (-18°C). Make the peach and hibiscus compote and store it at 40°F (4°C). Cut the cocoa nib Breton shortbread into a 12cm-long stylized “s” shape. Bake at 300°F (150°C) on a tray lined with a micro-perforated mat for 12 minutes. Use a zester to grate the almonds. Turn out the almond paste mousse, then roll it in the almond flour. Turn out the caramel crémeux and coat it with crunchy ORELYS glaze. Turn out the ORELYS namelaka.

Plating: Place the Provencal almond mousse in the middle of the S-shaped shortbread, then put a namelaka sphere on each side and, finally, a couple of caramel crémeux spheres. Place on a plate. Use a 6.5cm cutter to arrange the peach compote on the side of the plate. Put a quenelle of muscovado ice cream on the peach compote. Finish off by sprinkling on some pre-set slivers of RASPBERRY INSPIRATION.