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
- Sand the powders with cold butter cut into cubes. When there are no more pieces, add the cold eggs.
- Stop as soon as you obtain a homogeneous paste. Refrigerate or spread immediately.
SANDY PRESSED INSPIRATION
- 150g SHORTBREAD WITH ALMONDS
- 150g ECLAT GOLD
- 150g PASSION FRUIT INSPIRATION
- In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture.
- 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%
- Heat the small amount of cream. Infuse the vanilla bean and the lime peel 20 minutes. Chinese, rectify the weight of cream.
- Add glucose and invert sugar. Gradually pour the hot mixture over the melted Opalys chocolate. Mix as soon as possible to complete the emulsion.
- Add the second amount of cold liquid cream. Mix again.
- Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula.
CREAMY INSPIRATION
- 180g PULP
- 8g GLUCOSE 38/40
- 5g GELATIN POWDER 220 BLOOM
- 25g Water
- * PASSION FRUIT INSPIRATION
- 335g CREAM UHT 35%
- Heat the fruit pulp with the glucose up to about 80 ° C, add the gelatin previously rehydrated. Gradually pour over the melted fruit couverture.
- Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.
- * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)
- PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)
- RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)
- YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998)
INSPIRATION FROSTING
- 80g fruit pulp
- 8g GLUCOSE 38/40
- 5g GELATIN POWDER 220 BLOOM
- 25g Water
- * PASSION FRUIT INSPIRATION
- 335g CREAM UHT 35%
- 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.
- Mix as soon as possible to complete the emulsion. Add the cold cream. Mix again. Leave to crystallize in the refrigerator.
- * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)
- PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390)
- RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999)
- YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998)
ABSOLU SPRAY MIX
- 700g ABSOLU CRISTAL NEUTRAL GLAZE
- 70g WATER
- Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
- Immediately apply using a spray gun at about 175°F (80°C).