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Teatime and Viennoiseries
THE 5 ELEMENTS
Made with Opalys 33%
An original recipe from l'École Valrhona Chef Circle Wong
6 steps"Where’s the inspiration from……From ancient Chinese theory, everything in the world can be categorized under 5 Elements and each element represents one color – Wood(Green), Water(Black), Metal (White), Land (Yellow), and Fire (Red). Ancient Chinese believed that it was important to maintain the balance between these 5 elements to obtain a healthy life. Inspired by this ancient Chinese wisdom, I have created this pastry including ingredients in 5 colors representing the 5 Elements." - Valrhona Chef Circle Wong
Recipe Step by Step
Step01
PATE DE CHOUX
125g water
125g milk
5g salt
5g sugar
150g all-purpose flour
250g whole eggs
Bring the water, milk, butter, salt, sugar and butter to the boil. Add the flour, then allow the liquid to evaporate. Take the pan off the heat and gradually incorporate the eggs. Pipe out 5 pcs of 3-cm choux mixture on a silpain to form a ring shape. Baking: Heat the oven to 250°C (482°F), switch the heat off and put the choux in the oven. Do not turn it back on and keep the oven door closed. As soon as the choux pastries have started to rise and take on a golden color, turn the oven back on to 180°C (356°F) with the door slightly opens until the choux is dried.
Step02
MATCHA OPALYS NAMELAKA (WOOD – GREEN)
100g WHOLE MILK
10g MATCHA POWDER
2.5g powdered gelatin 220 Bloom
12.5g WATER FOR REHYDRATING GELATIN
200g OPALYS 33%
200g heavy cream 36%
Bring milk and matcha powder to a boil and add the rehydrated gelatin. Slowly pour the warm mixture over partially melted Opalys to make an emulsion using a spatula. 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
Step03
INSPIRATION STRAWBERRY WHIPPED GANACHE (FIRE – RED)
225g Strawberry purée
25g invert sugar
525g STRAWBERRY INSPIRATION
750g heavy cream 36%
Heat strawberry puree with invert sugar and glucose. Slowly pour the boiling mixture over partially melted Inspiration Strawberry, taking care to form a smooth emulsion. 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, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Step04
BLACK SESAME OPALYS NAMELAKA (WATER – BLACK)
100g whole milk
15g pure black sesame paste
2.5g powdered gelatin 220 Bloom
12.5g water for rehydrating gelatin
185g OPALYS 33%
200g heavy cream 36%
Bring milk and black sesame paste to boil and add the rehydrated gelatin. Slowly pour the warm mixture over partially melted Opalys to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator.
Step05
COCONUT OPALYS WHIPPED GANACHE (METAL – WHITE)
200g COCONUT MILK
20g invert sugar
20g glucose syrup
140g OPALYS 33%
300g heavy cream 36%
24g coconut liquor
Heat coconut milk with the invert sugar and glucose. Slowly pour the boiling mixture over partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Add the the cold cream and the coconut liquor. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Step06
INSPIRATION YUZU WHIPPED GANACHE (LAND – YELLOW)
225g mandarin purée
25g invert sugar
25g glucose syrup
645g inspiration yuzu
25g COCOA BUTTER
750g heavy cream 36%
Heat puree with the invert sugar and glucose. Slowly pour the boiling mixture over melted cocoa butter and partially melted Inspiration Yuzu, taking care to form a smooth emulsion. 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, preferably for 12 hours. Whisk until the texture is consistent enough to use in a piping bag.
Assembly and finishing
Make pate de choux. Once baked and cool down, cut horizontally and trim the top part with a 2-cm round cutter. Prepare 5 flavours of Namelaka / Whipped Ganache.Prepare chocolate decorations:Fire (Red) – Wrinkle a piece of paper and briefly flatten it down. Spread tempered Inspiration Strawberry on top and let crystalized before cutting out round disks with a 2.5cm round cutter.Water (Black) – Color tempered opalys with a spoon of black sesame paste. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Pipe few absolu cristal drops on top.Wood (Green) Color tempered opalys with a sprinkle of matcha powder. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Zest some pre-crystalized matcha-opalys on top.Land (Yellow)Tempered Inspiration Yuzu. Spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Sprinkle cocoa powder on top.Metal (White) Temper opalys and spread thinly between 2 guitar-sheet papers. Let crystalized before cutting out round disks with a 2.5cm round cutter. Blend desiccated coconut with black sea salt into powder and sprinkle some on top.Fill Namelaka / Whipped Ganache to piping bags attached with 12mm round nozzles. Pipe Namelaka / Whipped Ganache to bottom part of choux, cover with trimmed top and place chocolate decoration on top following the colors.