lngredients: Opalys 33%

Procedures: 5

An original École Valrhona recipe

Upside-Down Puff Pastry

  • 750g Dry butter 84%
  • 300g French white pastry flour
  • 700g French white pastry flour
  • 300g Water
  • 230g Dry butter 84%
  • 25g Salt
  • 8g Vinegar
  1. Make a beurre manié slowly mixing the first quantities of butter and flour, and spread it between two plastic sheets. Leave it to rest in the refrigerator for a few hours.
  2. Make a Détreme dough slowly mixing all the other ingredients together. Be careful not to over-knead it. Leave it to rest in the refrigerator for a few hours.
  3. After folding the détrempe dough and beurre manié once, fold using a book turn and leave them to rest for at least 2 hours before folding another book turn. Store overnight in the freezer, and finish off with a letter turn before you use it.

Vanilla Shortcrust Pastry

  • 180g Strong white bread flour
  • 35g Cornstarch
  • 65g Icing sugar
  • 7g Cooked egg yolks
  • 200g Dry butter 84%
  • 1 Vanilla pod
  • 3g Fine salt
  1. Sift the flour, cornstarch and icing sugar. Cook the egg yolks in the microwave. Mix with the butter, vanilla and sugar. As soon as you have a completely smooth mixture, spread it between two sheets and leave to cool. Bake at 320°F (160°C) until it takes on a golden color, and store in a dry place.

Pressed Puff Pastry

  • 150g Cooked Puff Pastry
  • 180g Cooked Vanilla Shortcrust Pastry
  • 120g ECLAT D'OR
  • 30g Melted butter
  • 0.5 Vanilla pod
  • 140g Ivoire 35%
  1. Break up the cooked shortcrust pastry and cooked puff pastry in a mixer, then add the Eclat d’or, melted butter, scored vanilla pod and melted Ivoire chocolate. Use a template of your choice with a thickness of 4mm to spread out the pressed puff pastry. Refrigerate for a few minutes to make it easier to remove the template.

Vanilla Crème Pâtissière

  • 1000g Whole UHT milk
  • 200g UHT cream 35%
  • 3 Vanilla pod
  • 150g Sugar
  • 90g Starch
  • 200g Egg yolks
  • 200g Dry butter 84%
  1. Bring the milk, whipping cream and split and scored vanilla pods to the boil. Mix the sugar, starch and egg yolks. Pour the boiling liquid over the mixture and boil for a further 2 minutes. Add the butter and smooth the mix using a whisk. Remove the pods, cover the mix with film and store in the refrigerator.

Opalys 33% Vanilla Whipped Ganache

  • 10 Tahitian vanilla pod
  • 1500g UHT cream 35%
  • 1000g UHT cream 35%
  • 100g Glucose
  • 100g Inverted sugar
  • 680g Opalys 33%
  1. Infuse the split and scored vanilla pods overnight in the larger portion of chilled cream. Heat the smaller portion of liquid whipping cream with the glucose and the inverted sugar. Slowly pour the hot mixture over the melted chocolate. Immediately mix using an electric mixer to make a perfect emulsion. Add the larger portion of liquid whipping cream. Mix in the electric mixer again. Store in the fridge and leave to stiffen, preferably overnight. Whip until firm.