Plated desserts

Princess: Almond and Raspberry Plated Dessert

Made with Opalys 33%

An original recipe by l’École Valrhona Chef Luke Frost
Makes 30 Desserts

6 steps

Recipe Step by Step

Almond viennese sponge

85 g Whole eggs

30 g Egg yolks

65 g Sugar

55 g Egg whites

20 g Sugar

40 g Pastry flour (T45)

55 g Chopped almonds

Beat the yolks, whole eggs and the larger portion of sugar using the whisk attachment of a stand mixer.

In a separate bowl, beat the whites with the smaller portion of sugar. Combine the beaten egg whites with the first mixture, then add the sifted flour.

Weigh the sponge batter and spread evenly onto a silicone baking mat. Sprinkle with the chopped almonds before baking.

Whipped almond paste

240 g Heavy 35% MF cream

25 g Inverted sugar

25 g Glucose syrup DE35/40

90 g OPALYS 33%

30 g Cocoa butter

430 g Heavy 35% MF cream

160 g Almond paste from Provence 70%

Heat the smaller portion of cream with the glucose and the inverted sugar. Gradually pour the hot mixture over the partially melted chocolate and melted cocoa butter. Blend immediately with an immersion blender to create a perfect emulsion.

Add the larger portion of cold cream and the finely diced almond paste. Blend again.

Let set in the refrigerator, ideally overnight.

Raspberry compote

240 g 100% raspberry purée

200 g Whole frozen raspberries

50 g Sugar

8 g NH pectin

Heat the purée and the whole raspberries to 104°F (40°C).

Combine the sugar with the pectin, then add it to the heated purée.

Bring to a boil and store in the refrigerator.

Opalys Namelaka

180 g Pasteurized whole milk

10 g Glucose DE35/40

4 g Gelatine powder 220 Bloom

20 g Water for the gelatine

330 g OPALYS 33%

355 g Heavy 35% MF cream

Bring the milk and glucose to a boil. Add the rehydrated gelatine, then gradually pour the mixture over the partially melted chocolate, stirring with a rubber spatula.

Use an immersion blender to create a perfect emulsion.

Add the cream. Blend again. Let set in the refrigerator, ideally for 12 hours.

Vanilla milk foam

600 g Pasteurized whole milk

60 g Sugar

6 g X58 pectin

2 g Tahitensis vanilla pod paste

Heat the milk to 104°F (40°C), then add the combined sugar and pectin.

Bring to a boil.

Add the vanilla paste and blend.

Raspberry absolu cristal gel

150 g 100% raspberry purée

150 g Absolu Cristal

Blend the ingredients together and store in a piping bag.

Assembly and finishing

PREPARATION

400 g OPALYS 33%
60 g Opalys Crunchy Pearls

Make the whipped ganache, namelaka and raspberry gel. Make the Viennese sponge and pour 300g of batter into a 30 x 40 cm frame. Bake in a 445°F (230°C) convection oven for 6 minutes. Cool down quickly by placing the baked in the freezer. Prepare the raspberry compote and spread 500 g on top of the sponge. Freeze. Cut the sponge layers into 3 cm circles. Lightly whip the ganache until it is suitable for piping. Use a piping bag with a 15 mm nozzle to pipe 15 g onto a guitar sheet. Place a sponge circle in the center of the ganache and press down lightly to hide the insert. Freeze.

ASSEMBLY

Prepare the milk foam and transfer to a siphon loaded with one cartridge. Garnish with some fresh raspberries using raspberry gel to affix them. Decorate the plate with a few dots of raspberry gel. Gently top with a whipped ganache insert. Use a piping bag with a 12 mm nozzle to pipe 4 drops of namelaka next to the whipped ganache. Place a raspberry next to each drop of namelaka. Arrange each raspberry so that it is not immediately visible to the customer. Use the Opalys discs and vanilla milk foam to link the different elements together and conceal the raspberries. Finish off with a few Opalys Crunchy Pearls.

FINISHING TOUCHES

Temper the Opalys couverture and spread it between two guitar sheets. Cut it into 4 cm and 3 cm circles using cutters. Set aside in a 60°F (16°C) chocolate cabinet at 60% humidity.