STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE
lngredients: STRAWBERRY INSPIRATION
Procedures: 6
An original recipe by David Briand Pastry Chef - École Valrhona
WHIPPED STRAWBERRY OR PASSION FRUIT INSPIRATION GANACHE
- 115g Strawberry pulp
- 12g glucose
- 12g inverted sugar
- 270g STRAWBERRY INSPIRATION
- 390g uht cream 35%
- Heat the pulp along with the glucose and inverted sugar. Slowly pour this hot mixture over the melted fruit couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold whipping cream. Mix in the electric mixer again. Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
- For the whipped passion fruit ganache, replace the strawberry pulp with 110 g of passion fruit pulp, Strawberry Inspiration with 310 g of Passion Fruit Inspiration and only use 360 g of UHT cream.
INSPIRATION ALMOND JELLY
- 625g whole milk
- 40g caster sugar
- 4g pectin X58
- 230g ALMOND INSPIRATION
- Heat the milk and sift on the sugar and pectin mixture. Boil for 2 minutes. Slowly pour this mixture over the melted almond couverture. Immediately mix using an electric mixer to make a perfect emulsion. Keep gradually adding the milk. Pour out at approx. 115°F (45°C). This jelly can be reheated as many times as required – Simply make sure you heat it to at least 140°F (60°C) before using it at approx. 115°F (45°C).
STRAWBERRY JELLY
- 12g sugar
- 2.5g pectin nh
- 130g strawberry pulp
- 255g ABSOLU CRISTAL NEUTRAL GLAZE
- Mix the caster sugar with the pectin NH. Heat the pulp and the Absolu glaze, then sift on the sugar-pectin mix. Bring all these ingredients to the boil together. Pour out or store in the refrigerator.
ALMOND SHORTCRUST PASTRY
- 225g Strong white bread flour
- 115g Dry butter 84%
- 85g icing sugar
- 25g powdered almonds
- 2g salt
- 45g whole eggs
- Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. Stop as soon as you obtain a homogeneous paste. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
ALMOND SPONGE BISCUIT
- 135g ALMOND PASTE 70%
- 45g Whole UHT milk
- 10g Strong white bread flour
- 160g Egg whites
- Mix the almond paste with the milk in an electric mixer. Add the flour, mix in an electric mixer and finish off with the liquid egg whites. Pour into a siphon. Load up two nitrous oxide cream whipper cartridges. Use some scissors to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture. Cook at 1000 Watts for 1 minute in the microwave. Freeze then turn out.
TRANSPARENT OPALINE
- 300g fondant
- 200g glucose
- Cook the fondant and glucose to a temperature of 310-320°F (155-160°C). Pour onto a silicone baking sheet and leave to cool. Grind into a fine powder and store in a dry place. Sprinkle the powder over a silicone baking mat. Melt in the oven at 355°F (180°C). As soon as the powder has melted and has a shiny finish, remove it from the oven. Store in a dry place.
Assembly and finishing
Prepare the whipped ganache and jellies.Pour the Almond Inspiration jelly into a 1cm thick frame. Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.Make the shortcrust and spread it out to a thickness of 2mm. Freeze. Cut out isosceles triangle shapes with a 4cm base and 5cm sides.Bake and put to one side.Bake the sponge then store it in the freezer to make it easier to turn out.Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides. Use a small pastry spatula to spread the fruit jelly on tothe plate until you have 3 triangles (see photo). Place a triangle of Almond Inspiration jelly onto the fruit jelly triangles.Whip up the whipped ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the shortcrust pastry triangles.Place 2 triangles on the plate. Put a few SOSA caramelized Cantonese almonds in place (Ref. 45151045).Finish off with the biscuit pieces and top with a piece of opaline.
