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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
COCOA NIB BRETON SHORTBREAD
80g egg yolks
160g butter (84% fat)
7.5g baking powder
2g fine salt
40g COCOA NIBS
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.
200g Whole milk
400g Whipping cream
370g BLOND ORELYS
*Quantity of 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.
CARAMEL AND ORELYS CRÉMEUX
680g Whipping cream
125g Clarified butter
460g BLOND ORELYS
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.
PEACH AND HIBISCUS INFUSION
300g white peach purée
12g dried hibiscus flowers
Leave to rest for 6 hours and filter.
200g PEACH AND HIBISCUS INFUSION
5g pectin NH
200g diced yellow peaches
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.
MOUSSE WITH ALMOND PASTE FROM PROVENCE
300g Whole milk
300g Whipping cream
60g Water for the gelatin
250g 50% or 70% ALMOND PASTE
500g Whipping cream
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
Mix to homogenize, then add the whipped cream (which has the texture of a mousse).
MUSCOVADO SUGAR ICE CREAM
58g dry skimmed milk
291g muscovado sugar
81g dextrose maltodextrin
6.5g organic procrema 5
1.3g fine salt
1197g whole milk
336g heavy cream 36%
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).
CRUNCHY ORELYS ICING
300g BLOND ORELYS 35%
200g COCOA BUTTER
Use at 95°F (35°C).
Assembly and finishing
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.