All Dolled Up

All Dolled Up

lngredients: ILLANKA 63%

Procedures: 4

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

Vanilla Viennese Biscuit

  • 50g Egg yolks
  • 130g Eggs
  • 100g Caster sugar
  • 80g Egg whites
  • 30g Caster sugar
  • 65g French white pastry flour
  • 10g Powdered vanilla
  1. Whisk the yolks, eggs and the larger portion of sugar in a stand mixer. Stiffen the egg whites and add the smaller portion of sugar. Mix the stiffened whites with the other mixture and finally add the sifted flour. Weigh the biscuit and spread out evenly over a silicone tray. Sift the powdered vanilla evenly over the biscuit to create a glamorous effect.

Lemon & Vanilla Syrup

  • 65g Mineral water
  • 25g Caster sugar
  • 1 Tahitian vanilla bean
  • 7g Lemon juice
  • 1g Lemon zest
  • 2g Kéva Citron 60° lemon spirit
  1. Bring the water, lemon juice, zest and sugar to the boil. Infuse the vanilla for 15 minutes, then strain. Add the spirit. Store in the refrigerator.

Lemon Confit

  • 15g Caster sugar
  • 3.5g Pectin NH
  • 85g Mixed whole lemon purée
  • 70g Lemon juice
  • 30g Caster sugar
  • 1 Tahitian vanilla bean
  1. Mix the smaller portion of sugar with the pectin. Heat up the mixed lemon purée, the lemon juice, the larger portion of sugar and the vanilla. At 105°F (40°C), add the sugar and pectin mixture, then bring the mixture to the boil. Set aside.

Illanka 63% Whipped Ganache

  • 85g Whipping cream
  • 9g Glucose DE 38/40
  • 9g Invert sugar
  • 75g ILLANKA 63%
  • 160g Whipping cream
  1. Heat the smaller portion of whipping cream, the glucose and the invert sugar. Slowly combine this hot mixture with the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold whipping cream. Mix again. Leave to set in the refrigerator, ideally overnight. Whip until firm.