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Dairy Free
Verde nature (Dairy free)
Made with ALMOND INSPIRATION
Original recipe by L'École Valrhona Executive Pastry Chef Philippe Givre.Makes 20 plated desserts.
6 stepsRecipe Step by Step
01
ALMOND INSPIRATION CRÉMEUX
860g oat milk (gluten free)
100g powdered glucose
15g SOSA Natur Emul
730g ALMOND INSPIRATION
Heat the oat milk to 77˚F (25°C). Add the glucose and Natur Emul and heat to 185˚F (85°C). Pour the hot liquid over the melted couverture in 4 additions, mixing to form an emulsion. Blend with an immersion blender for several minutes to perfect the emulsion. Let set in refrigerator overnight.
02
ALMOND STREUSEL
160g almond flour
160g raw cane sugar
2.5g fleur de sel
140g rice flour
120g coconut oil
35g water
Combine the dry ingredients. Melt the coconut oil and add the warm water. Pour the coconut oil and water into the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix until the mixture forms small pieces. Stop mixing. Set aside in the refrigerator or freezer until ready for baking. To bake, spread the streusel evenly on a baking sheet, and bake at 302-320°F (150-160°C) until golden brown.
03
ALMOND INSPIRATION COATED STREUSEL
270g almond streusel
135g ALMOND INSPIRATION
After the streusel is baked and cooled, process it into a coarse, ground texture. Mix it with the melted ALMOND INSPIRATION. Use immediately or let set at room temperature.
04
APPLE CELERY GINGER JELLY
335g granny smith apple juice
150g celery juice
15g fresh ginger juice
30g lime juice
110g ABSOLU CRISTAL NEUTRAL GLAZE
40g SOSA Gelcrem Cold
Prep all the fresh juice with a juicer. Scale and mix all of the juices, then add the ABSOLU CRISTAL and blend with an immersion blender. Gradually add the Gelcrem Cold and finish mixing with an immersion blender. Let set for 15-20 minutes in the refrigerator and use immediately.
05
APPLE CELERY GINGER COMPOTE
495g Apple Celery Ginger Jelly
165g celery
290g granny smith apple
Peel and cut the green apple and the celery in mini cubes (like a brunoise). Combine the cubed apple and celery and add the Apple Celery Ginger Jelly. Use immediately.
06
APPLE CELERY GINGER SAUCE
175g Apple Celery Ginger Jelly
75g granny smith apple juice
Use the base of apple celery ginger jelly and add the green apple juice to obtain the desired consistency. Blend to combine.
Assembly and finishing
Set aside a portion of the Almond Streusel and roll it out between parchment paper to a thickness of 2.5mm.Let chill in the refrigerator and cut 3cm discs (3 per plate). Bake at 302˚F (150°C).When the Compote is ready, spoon into 2.5cm half sphere silicon molds and freeze. Reserve a portion for plating.On a long plate, pipe the Crémeux (using a special petal piping tip) in a wavy line (see picture), and with a large round tip, also pipe 3 drops of Crémeux.With a spoon, add the Coated Streusel and the reserved Apple Celery Ginger Compote.On top of the Crémeux drops, place a disc of Streusel.Unmold the half spheres of Compote, and let defrost several minutes before plating.Place the half spheres of Compote on the Streusel discs and finish decorating with Apple Celery Ginger Sauce.