TWIST
lngredients: Ivoire 35%
Procedures: 5
An original recipe by Christophe Domange, Chef Pâtissier at l’École Valrhona Makes 24 desserts. Cost price: €20.58
WHIPPED IVOIRE GANACHE
- 300g whipping cream 35% fat
- 35g inverted sugar
- 35g glucose
- 1 Tahitian vanilla pod
- 2 timut pepper
- 445g Ivoire 35%
- 500g whipping cream 35% fat
- Bring the smaller quantity of cream to a boil, and infuse with the vanilla and pepper for 20 minutes. Strain and correct the weight if necessary. At 60°C (140°F), slowly pour the cream onto the melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion.
- Add the second quantity of chilled cream and blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.
RASPBERRY CONFIT
- 235g raspberry pulp
- 160g ABSOLU CRISTAL NEUTRAL GLAZE
- 5 lemon zests
- 250g raspberries
- Blend the raspberry pulp with the glaze.
- Carefully combine with the zests and raspberries.
- Set aside in the refrigerator.
SWEET ALMOND SHORTCRUST
- 70g bry butter 84% fat
- 55g icing sugar
- 15g minced almonds
- 1g salt
- 30g whole eggs
- 35g all-purpose flour
- 100g all-purpose flour
- Mix the softened butter with the salt, icing sugar, almonds, eggs and the smaller quantity of flour, taking care not to over-process.
- As soon as the mixture comes together, quickly add the remaining flour. Set aside in the refrigerator or use immediately.
- Bake at 150°C (302°F).
PRESSED IVOIRE SWEET SHORTCRUST
- 280g Sweet Almond Shortcrust
- 210g ECLAT D'OR
- 110g Ivoire 35%
- 3 lemon zests
- Chop the cooked Essentials Sweet Almond Shortcrust in a food processor and then add the Éclat d’Or, the melted chocolate and the lemon zests.
SPRAY MIX
- 300g Ivoire 35%
- 200g Cocoa Butter
- Melt the ingredients together and temper to 30-32°C (86-90°F). Strain before using. For a velvety look, spray at 40-45°C (104-113°F) onto a frozen dessert.