You are using an outdated browser. Please upgrade your browser to improve your experience and security.
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
PATE DE CHOUX
125g water
125g milk
5g salt
5g sugar
150g all-purpose flour
250g whole eggs
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%
INSPIRATION STRAWBERRY WHIPPED GANACHE (FIRE – RED)
225g Strawberry purée
25g invert sugar
525g STRAWBERRY INSPIRATION
750g heavy cream 36%
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%
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
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%
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.