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RASPBERRY INSPIRATION SYMPHONY
Made with STRAWBERRY INSPIRATION
An original École Valrhona recipeMakes 24 pieces
5 stepsRecipe Step by Step
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%
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%
ALMOND SHORTCRUST PASTRY
140g all-purpose flour
70g European style butter
50g confectioner's sugar
18g almond flour
1g Salt
30g eggs
INSPIRATION PRESSED SHORTCRUST
280g Almond shortcrust
180g CRUSHED CRISPY WAFER
280g RASPBERRY INSPIRATION
ABSOLU SPRAY MIX
200g ABSOLU CRISTAL NEUTRAL GLAZE
20g Water
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.