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Plated desserts
RASPBERRY INSPIRATION SYMPHONY
Made with STRAWBERRY INSPIRATION
An original École Valrhona recipeMakes 24 pieces
5 stepsRecipe Step by Step
Step01
INSPIRATION CREAM MIX
135g raspberry puré
10g glucose syrup
5g Gelatin powder 220 bloom
20g Water for the gelatin
175g RASPBERRY INSPIRATION
265g heavy cream 36%
Mix the pulp and glucose and heat them to approx. 80°C (175°F) . Add the gelatin (which you have rehydrated in advance). Slowly pour this mixture over the melted couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.
Step02
VANILLA OPALYS NAMELAKA
120g Whole UHT milk
1 Vanilla pod
10g Glucose syrup
3g Powdered gelatin (220 Bloom)
15g Water for the gelatin
220g OPALYS 33%
240g heavy cream 36%
Bring the milk to a boil with the scored vanilla pod. Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Heat the infused milk with the glucose. Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture. Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
Step03
ALMOND SHORTCRUST PASTRY
140g all-purpose flour
70g European style butter
50g confectioner's sugar
18g almond flour
1g Salt
30g eggs
Mix the powdered 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).
Step04
INSPIRATION PRESSED SHORTCRUST
280g Almond shortcrust
180g CRUSHED CRISPY WAFER
280g RASPBERRY INSPIRATION
Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crêpes dentelles and the melted fruit couverture. Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products.
Step05
ABSOLU SPRAY MIX
200g ABSOLU CRISTAL NEUTRAL GLAZE
20g Water
Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.