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Plated desserts
RASPBERRY INSPIRATION FLOWER
Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE
An original recipe by Baptiste BlancMakes 24 desserts
5 stepsRecipe Step by Step
01
YUZU INSPIRATION WHIPPED GANACHE
85g Yuzu purée
10g glucose syrup
10g Inverted sugar
250g YUZU INSPIRATION
10g COCOA BUTTER
290g heavy cream 36%
Heat the pulp along with the glucose and inverted sugar. Gradually pour the hot mixture over the melted couverture and cocoa butter. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
02
STRAWBERRY INSPIRATION MUFFINS
85g Whole UHT milk
90g eggs
65g sugar
15g Inverted sugar
2g Fine salt
150g all-purpose flour
9.5g Baking powder
15g Potato starch flour
50g clarified liquid butter
45g Sunflower oil
120g STRAWBERRY INSPIRATION
Mix the milk with the whole eggs, caster sugar, inverted sugar and salt. Sift the flour with the baking powder and starch, then incorporate the egg and sugar mixture. Finish off by adding the clarified liquid butter, which you have melted at 95°F (35°C), and the oil. Once you have made the dough, incorporate the chopped STRAWBERRY Inspiration couverture, then mix.
03
RASPBERRY INSPIRATION CRUNCHY FROSTING
280g RASPBERRY INSPIRATION
30g Grape seed oil
50g CRUSHED CRISPY WAFER
Melt the couverture and oil at 95°F (35°C) and add the Éclat d’Or. While it is still at 95°F (35°C), use to ice the dessert and leave to crystallize in the refrigerator.
04
RASPBERRY SORBET
40g Water
20g Powdered glucose
45g sugar
1g Stabilizer SE 64
200g Raspberry purée
Pour some water into a saucepan. Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar. Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup. Mix in an electric mixer and churn.
05
RASPBERRY CONFIT
310g Raspberry purée
50g Glucose syrup
50g sugar
5g Pectin NH
Heat the pulp and glucose to 105°F (40°C). Mix the caster sugar with the pectin NH then add it to the heated pulp. Bring to the boil and store in the refrigerator.
Assembly and finishing
Make the confit, the whipped ganache, the sorbet and the frosting.Make the muffin mix and pour approx. 25g into each 4.5cm-diameter ring.Bake at 320°F (160°C) for approx. 15 minutes. Freeze.Use the crunchy frosting to ice the muffins.Make thin sheets of pre-hardened RASPBERRY Inspiration between two pieces of confectionery dipping paper and cut them into flower shapes, each with six petals and an approx. diameter of 8cm. Leave to harden.Put the RASPBERRY Inspiration muffin in the center of the plate.Use the confit to create a decorative design around the plate.Whip up the YUZU Inspiration whipped ganache and place six scoops of it around the RASPBERRY Inspiration flower. In each scoop, make an indent that runs into the center of the flower using a teaspoon. Fill the indents with raspberry confit.Then stick the flower onto the muffins using a dab of whipped ganache and put a scoop of raspberry sorbet with a diameter of approx. 3cm at its center. Finish off with your own Customized Logo Decoration.