ALMOND INSPIRATION ENTREMET
lngredients: ALMOND INSPIRATION
Procedures: 8
An original recipe by David Briand, Pastry Chef at École Valrhona. Makes six 16 x 3.5cm desserts
ALMOND SHORTCRUST PASTRY
- 190g european butter
- 140g confectioner's sugar
- 45g almond flour
- 3g salt
- 80g eggs
- 95g pastry flour
- 275g pastry flour
- Cream the butter. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
SOFT ALMOND BISCUIT
- 125g almond flour
- 100g sugar
- 185g eggs
- 50g european butter
- 40g Egg whites
- 25g sugar
- In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. Once this mixture has been lightly aerated, incorporate the warm (120°F or 50°C) melted butter. At the same time, beat the egg whites with the other portion of sugar. Gently combine these two mixtures. Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
APRICOT COMPOTE
- 130g dried apricots
- 230g apricot purée
- 130g apricot halves
- 0.5ea Vanilla bean
- 10g sugar
- 2g pectin NH
- Poach the dried apricots in water for 10 minutes. Rinse them in cold water and dice. Cook the diced apricots, purée, apricot halves, and vanilla on low heat for approx. 20 minutes, stirring throughout. Combine the pectin and sugar then add them to the apricot mixture. Bring to a boil while stirring vigorously. Set aside.
ALMOND INSPIRATION CRÈME BRÛLÉE
- 0.5g vanilla bean
- 320g whipping cream
- 65g Whole milk
- 65g Egg yolks
- 45g sugar
- 5g powdered gelatin
- 25g Water for gelatin
- 75g ALMOND INSPIRATION
- Infuse the vanilla bean in the cream and milk.
- Mix the egg yolks and sugar (but do not beat). Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin.
- Heat to 185°F (84°C).
- Gradually pour onto the melted ALMOND INSPIRATION.
- Immediately mix using an electric mixer to make a perfect emulsion.
- Strain through a chinois, and pour into insert molds at approx. 105°F (40°C).
CRÈME ANGLAISE
- 450g Whole milk
- 90g egg yolks
- 45g sugar
- Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (84-85°C). Strain and use immediately.
ALMOND INSPIRATION CRÈME ANGLAISE MOUSSE
- 570g crème anglaise
- 6g gelatin
- 30g Water for gelatin
- 945g ALMOND INSPIRATION
- 850g whipping cream
- Add rehydrated gelatin to the warm, strained Crème Anglaise. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION.
- Immediately mix using an electric mixer to make a perfect emulsion.
- Once the mixture is smooth, check the temperature is at 100°F (38°C) and add the frothy whipped cream. Pour immediately and freeze.
ALMOND INSPIRATION FROSTING
- 150g water
- 200g sugar
- 250g Glucose syrup
- 200g Sweetened condensed milk
- 14g powdered gelatin
- 70g Water for gelatin
- 280g ALMOND INSPIRATION
- 50g COCOA BUTTER
- 300g ABSOLU CRISTAL NEUTRAL GLAZE
- 30g water
- Make a syrup by cooking the larger portion of water, sugar and glucose at 220°F (104°C).
- Add the sweetened condensed milk and rehydrated melted gelatin. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. Immediately mix using an immersion blender to make a perfect emulsion.
- Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Leave to set for 24 hours before use.
- Reheat the frosting to 90-95°F (32-34°C), mix in an electric mixer and use it to frost generously.
ALMOND INSPIRATION SPRAY MIX
- 300g ALMOND INSPIRATION
- 150g COCOA BUTTER
- Melt the ingredients together. Use a chinois to strain before using the mixture. To give your spray mix a velvety finish, heat the mixture to 105-115°F (40-45°C) and spray it onto your frozen product.
Assembly and finishing
ASSEMBLY: Make the Shortcrust Pastry and Compote. Roll the Shortcrust out to a thickness of 3mm and cut out 14cm diameter disks. Bake at 300°F (150°C) for approx. 12 minutes. Immediately place 80g of Soft Almond Biscuit on top. Sprinkle on 25g of cubed soft apricots, then finish baking at 360°F (180°C) for approx. 12 minutes. Once the biscuit has cooled, spread on 60g of Apricot Compote. Freeze. Pour out 90g of Crème Brûlée Cream then freeze. Make the Crème Anglaise Mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). Add the insert to assemble upside down. Freeze. Pour 120g of cooled Mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). Freeze. FINISHING TOUCH: Turn out and turn over the desserts, then frost. Turn out the little “pool” of Mousse, then use a spray gun to apply a velvety layer of Spray Mix. Delicately place it in the dessert’s center. Finish off with a few drops of Apricot Compote mixed with an immersion blender with ABSOLU CRISTAL.
