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Made with BLOND ORELYS 35%
Makes 6 desserts (diameter: 16cm, height: 4cm).An original recipe by Rémi Montagne, Pastry Chef at École Valrhona.8 steps
Recipe Step by Step
205g Whole milk
375g ORELYS 35%
410g whipping cream
Add the liquid whipping cream then mix again.
Leave to stiffen in the refrigerator overnight.
HALF-CANDIED ORANGE AND PASSION FRUIT COMPOTE
10g Brown sugar
10g European butter
20g Invert sugar
2g potato starch
130g passion fruit purée
Roughly chop the oranges and sauté them in butter with the brown sugar. Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passion fruit purée. Leave to reduce until almost all the liquid has evaporated.
Cover with another third of the passion fruit purée and leave to reduce. Mix the oranges in an electric mixer until you have a fine pulp.
Then add the potato starch mixed with the remaining passion fruit purée. Boil for a few minutes, stirring vigorously.
1g Pectin NH
40g European butter
60g almonds (chopped)
Cook on a low heat - Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Heat the almonds in the oven then add them.
Mix, then spread out between two silicon mats.
Bake at 355°F (180°C) until it turns golden.
145g European butter
70g Brown sugar
145g French white pastry flour
70g almond flour
5g Orange zest
170g Almond nougatine
Add the crushed nougatine and zest, and mix briefly.
ORANGE CAKE MIX
210g clarified butter
3g Orange zest
90g Candied orange paste
65g Egg yolks
190g Strong white bread flour
2g Baking powder
50g almond flour
130g Egg whites
25g potato starch
At the same time, beat the egg whites with the sugar.
Then mix together the two mixtures while gradually adding the potato starch.
ORELYS LIGHT CHOCOLATE MOUSSE
310g Whole milk
620g whipping cream
610g ORELYS 35%
Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is at 85-95°F (30-35°C), pour over the whipping cream which has been whipped until it has the texture of a mousse.
ORELYS SPRAY MIX
300g ORELYS 35%
200g COCOA BUTTER
DON PAPA ABSOLU CRISTAL SPRAY MIX
1000g ABSOLU CRISTAL NEUTRAL GLAZE
50g Don Papa rum
AN Gold sparkling powder
Assembly and finishing
ASSEMBLY: Prepare the Namelaka, Compote and Streusel. Sprinkle about 80g of Streusel in each 14cm diameter ring. Bake at 300°F (150°C) for around 15 minutes. Make the Cake Mix and place about 140g straight onto the Streusel in each ring. Bake at 355°F (180°C) for about 12 minutes.Spread about 30g of Compote onto the cold biscuit. Use a piping bag with a 10mm nozzle to pipe about 140g of Namelaka onto the Compote to make the insert. Freeze. Then place rounds of cream mix (about 8g) onto acetate paper and transfers. Cover with another sheet of acetate paper and press down gently to obtain slanted rounds. Freeze. Make the Light Mousse, then immediately pour about 250g into each ring (which you have already lined with clear acetate to help you turn out your mousse upside-down). Immediately put the insert in place. Freeze.FINISHING: Turn out your dessert then use a spray gun to spray on a velvety glaze. Position three disks of Cream Mix then glaze the entire dessert using Don Papa Absolu Cristal glaze. For the chocolate decorations: Make drops of tempered ORELYS 35% chocolate on a sheet of acetate paper. Sprinkle with COCOA POWDER and immediately cover with another sheet of paper. Press down.