VISAYAS BLOND ORELYS Dessert
lngredients: Blond® Orelys® 35%
Procedures: 8
An original recipe by Rémi Montagne, Pastry Chef at École Valrhona.
BLOND ORELYS NAMELAKA
- 5g Gelatin
- 205g Whole milk
- 10g Glucose
- 375g Blond® Orelys® 35%
- 410g Liquid whipping cream 35%
- Heat the milk with the glucose, then add the rehydrated gelatin. Gradually pour the hot milk onto the melted chocolate to form an emulsion. Immediately mix using an electric mixer to make a perfect emulsion.
- Add the liquid whipping cream then mix again.
- Leave to stiffen in the fridge overnight.
HALF-CANDIED ORANGE AND PASSIONFRUIT COMPOTE
- 170g Orange
- 10g Brown sugar
- 10g Dry butter 84%
- 45g Caster sugar
- 20g Inverted sugar
- 2g Potato starch flour
- 130g Passionfruit pulp
- Wash and brush the oranges. Boil for 30 minutes in a large pan of water until they lose their bitterness. Drain.
- Roughly chop the oranges and fry them in butter with the brown sugar. Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passionfruit pulp. Leave to reduce until almost all the liquid has evaporated. Cover with another third of the passionfruit pulp and leave to reduce. Mix the oranges in an electric mixer until you have a fine pulp. Then add the potato starch flour mixed with the remaining passionfruit pulp. Boil for a few minutes, stirring vigorously.
ALMOND NOUGATINE
- 65g Caster sugar
- 1g Pectin NH
- 40g Dry butter 84%
- 5g Water
- 20g Glucose
- 60g Chopped almonds
- Mix the sugar and pectin together, then add in the butter, water and glucose.
- Cook on a low heat - Do not stir too much until the mixture starts to thicken.
- Leave to boil for a few seconds.
- Heat the almonds in the oven then add them.
- Mix, then spread out between two silicon mats.
- Bake at 355°F (180°C) until it has taken on an attractive golden color.
NOUGATINE STREUSEL
- 145g Dry butter 84%
- 70g Brown sugar
- 145g French white pastry flour
- 70g Powdered almonds
- 5g Orange zest
- 170g Almond nougatine
- Cut the cold butter into small cubes. Mix using the flat beater in an electric mixer along with the brown sugar, flour and powdered almonds until a dough forms.
- Add the crushed nougatine and zest, and mix briefly.
ORANGE CAKE MIX
- 210g LIQUID CLARIFIED BUTTER
- 160g Caster sugar
- 3g Orange zest
- 90g Candied orange paste
- 40g Whole eggs
- 65g Egg yolks
- 190g Strong white bread flour
- 2g Baking powder
- 50g Powdered almonds
- 130g Egg whites
- 55g Caster sugar
- 25g Potato starch flour
- Mix the creamed butter, sugar, candied orange paste, zest, powdered almonds, eggs, egg yolks and the flour (sifted with the baking powder in advance).
- Note: You must use the butter cold to obtain an ideal texture. At the same time, beat the egg whites with the sugar.
- Then mix together the two mixtures while gradually adding the potato starch flour.
BLOND ORELYS LIGHT CHOCOLATE MOUSSE
- 310g Whole milk
- 12g Gelatin
- 620g Liquid whipping cream 35%
- 610g Blond® Orelys® 35%
- Heat the milk and add the rehydrated gelatin.
- Gradually pour the hot milk over the melted chocolate, taking care to form a completely smooth emulsion.
- Immediately mix using an electric mixer to make a perfect emulsion. Once the mixture is at 85-95°F (30-35°C), pour over the liquid cream which has been whipped until it has the texture of a mousse.
BLOND ORELYS SPRAY MIX
- 300g Blond® Orelys® 35%
- 200g Cocoa Butter
- Melt the ingredients together.
DON PAPA ABSOLU CRISTAL SPRAY GUN MIX
- 1000g ABSOLU CRISTAL NEUTRAL GLAZE
- 50g Water
- 50g Don Papa rum
- Gold sparkling powder
- Bring the glaze to the boil with the water, rum and sparkling powder. Apply using a spray gun at about 175°F (80°C).