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INSPIRATION FILO

INSPIRATION FILO

lngredients: PASSION FRUIT INSPIRATION

Procedures: 6

An original recipe by David Briand Pastry Chef - École Valrhona

SHORTBREAD ALMOND

  • 75g FLOUR T55
  • 35g DRY BUTTER
  • 30g ICING SUGAR
  • 10g ALMOND POWDER
  • .5g SALT
  • 15g WHOLE EGGS
  1. Sand the powders with cold butter cut into cubes. When there are no more pieces, add the cold eggs.
  2. Stop as soon as you obtain a homogeneous paste. Refrigerate or spread immediately.

SANDY PRESSED INSPIRATION

  1. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture.
  2. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications.

GANACHE MOUNTED VANILLA

  • 330g CREAM UHT 35%
  • 500g CREAM UHT 35%
  • 1 Vanilla Pod
  • 1g LIME ZEST
  • 30g GLUCOSE 38/40
  • 30g INVERTED SUGAR
  • 230g Opalys 33%
  1. Heat the small amount of cream. Infuse the vanilla bean and the lime peel 20 minutes. Chinese, rectify the weight of cream.
  2. Add glucose and invert sugar. Gradually pour the hot mixture over the melted Opalys chocolate. Mix as soon as possible to complete the emulsion.
  3. Add the second amount of cold liquid cream. Mix again.
  4. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula.

CREAMY INSPIRATION

  1. Heat the fruit pulp with the glucose up to about 80 ° C, add the gelatin previously rehydrated. Gradually pour over the melted fruit couverture.
  2. Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.
  3. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)
  4. PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)
  5. RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)
  6. YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998)

INSPIRATION FROSTING

  1. Make a syrup with sugar, fruit pulp and glucose, cook at 104 ° C. Add the sweetened condensed milk and the gelatin previously rehydrated and gradually pour over the melted fruit couverture. Mix as soon as possible to complete the emulsion.
  2. Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.
  3. * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)
  4. PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390)
  5. RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999)
  6. YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998)

ABSOLU SPRAY MIX

  1. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
  2. Immediately apply using a spray gun at about 175°F (80°C).