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Plated desserts
Snowflake Profiteroles
Made with Oriado 60%
RECIPE BY L’ÉCOLE VALRHONA
PASTRY CHEF YOHAN DUTRON Makes 24 desserts
Recipe Step by Step
01
Crème Anglaise
250g heavy cream 36%
250g whole milk
100g egg yolks
50g sugar
Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).
Heat to 180-184°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
02
ORIADO 60% Crémeux
505g Crème Anglaise
215g ORIADO 60%
Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly over the melted chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
03
Choux Pastry
75g water
75g milk
3g salt
3g sugar
60g European-style butter
24g P125 COEUR DE GUANAJA
90g bread flour
150g eggs
In a saucepan, bring the water, milk, salt, sugar and butter to a boil, and add in the melted P125.
Sift the flour, add it to the liquid, then cook the mixture on a high heat to get rid of the liquid content.
Take it off the heat and gradually incorporate the eggs.
Pipe out the choux pastry.
04
P125 Snowflake Craquelin
105g European-style butter
130g raw cane sugar
105g bread flour
20g P125 COEUR DE GUANAJA
Melt the P125 and mix together all the ingredients. Spread the mixture out to a thickness of 2mm and leave it in the freezer.
05
Vanilla Frozen Mousse
113g egg whites
150g sugar
3 ea NOROHY VANILLA BEANS
440g heavy cream 36%
Infuse the cream with the vanilla beans for 24 hours in the refrigerator. Heat the egg whites and sugar to 122-130°F (50-55°C) in a bain-marie, then whip the mixture to form a Swiss meringue. Remove the pods from the infused cream and whip. Mix the whipped cream and the Swiss meringue together.
Pour the mixture into a container or mold it into shape and store it in the freezer.
06
Caramelized Almond Slivers
170g blanched almond slivers
5g sugar
15g water
Lightly toast the almonds at 300°F (150°C).
Cook the sugar and water to 240°F (115°C).
Combine the almonds with the cooked sugar.
Break up the mixture then cook until caramelized.
Cool on a baking tray.
07
ORIADO 60% Sauce
690g milk
45g glucose
465g ORIADO 60%
Heat the milk with the glucose.
Gradually pour over the melted chocolate to make an emulsion. Your mixture should eventually have an elastic texture and a shiny look.
Leave to set in the refrigerator or serve hot at 150°F (65°C).
Assembly and finishing
COCOA NIBS (as needed)COCOA POWDER (as needed)PREPARATIONMake the choux pastry and use a pipingbag with a 12mm plain round nozzle topipe out some 2cm choux buns and some smaller 1.5cm choux buns. Place on top adisk of craquelin.Bake the larger choux buns at 340°F (170°C) in a convection oven with the door slightly ajar for 25 minutes. Do the same for the smaller buns for 20 minutes. As soon as the choux have cooled, pierce a hole in their top and fill them with Oriado crémeux. Make the frozen mousse then pour it into 5cm dome molds (you will need approx. 10g to make a large dome and 7g to make a small dome). Freeze immediately.PLATINGBlend the Cocoa Nibs in a food processor and use a snowflake-shaped stencil to make 2 snowflakes of nibs on the plate (see photo). Turn out the half-spheres of mousse and sprinkle them with a light covering of Cocoa Powder. Place 3 differently sized choux buns on a plate and add the mousse on top. Sprinkle on a few caramelized almonds. Serve with the hot Oriado Sauce on the side.