You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Makes 12 desserts
Recipe Step by Step
01
TAPENADE CRÉMEUX
55g Pitted black olives
25g Olive oil
15g 30 Baume syrup
100g Whole milk
140g OPALYS 33%
145g Olive oil
480g Total weight
Blend together the black olives, olive oil and syrup at 85°F (30°C).
Heat the milk and gradually combine it with the melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the olive oil and tapenade and blend again.
Leave to set in the refrigerator.
Heat the milk and gradually combine it with the melted chocolate to make an emulsion using a spatula.
Immediately mix to make a perfect emulsion.
Add the olive oil and tapenade and blend again.
Leave to set in the refrigerator.
02
STRAWBERRY & OLIVE CONFIT
1360g 100% Cléry & Charlotte Strawberry Purée
1360g Strawberries
345g Glucose DE35/40
345g Sugar
50g Pectin NH
140g Black olives
3600g Total weight
Heat the purée, the fresh cubed strawberries and glucose to 105°F (40°C), then add the sugar mixed
with the pectin NH.
Bring to a boil.
Incorporate the olives cut into small pieces.
Store in the refrigerator or use immediately.
with the pectin NH.
Bring to a boil.
Incorporate the olives cut into small pieces.
Store in the refrigerator or use immediately.
03
OAT SHORTBREAD
180g French-style pastry flour
275g Oats
4g Sel de Guérande salt
145g Dark brown sugar
2g Baking powder
215g European-style butter
35g Egg whites
856g Total weight
Mix the dry ingredients in a food processor, taking care not to blend the oats too much.
Mix with the paddle attachment while gradually adding in the cubed European-style butter
then the egg whites.
Roll out immediately and freeze.
Mix with the paddle attachment while gradually adding in the cubed European-style butter
then the egg whites.
Roll out immediately and freeze.
04
MOIST SPONGE WITH OLIVE OIL
250g Extra Fine Marcona Almond Flour
35g Corn starch
285g Sugar
4g Baking powder
22g Organic Madagascan vanilla bean
125g Whipping cream
125g Olive oil
255g Eggs
1101g Total weight
Mix the almond flour, corn starch, sugar, baking powder and vanilla beans.
Add the cream, olive oil and eggs.
Mix well and set aside.
Add the cream, olive oil and eggs.
Mix well and set aside.
05
OPALYS & VANILLA LIGHT MOUSSE
555g Whole milk
12.5g Organic Madagascan vanilla bean
15g Gelatin powder 220 Bloom
75g Water for the gelatin
705g OPALYS 33%
740g Whipping cream
2102.5g Total weight
Heat the milk and vanilla beans and leave them to infuse.
Strain, then add more milk to ensure the weight is correct.
Heat the milk and add the bloomed gelatin.
Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 80/85°F (26/29°C), combine with the cream whipped to the texture of a mousse.
Pour out immediately. Freeze.
Strain, then add more milk to ensure the weight is correct.
Heat the milk and add the bloomed gelatin.
Gradually combine the hot milk with the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Once the mixture is at 80/85°F (26/29°C), combine with the cream whipped to the texture of a mousse.
Pour out immediately. Freeze.
06
ABSOLU SPRAY MIX
910g Absolu Cristal
90g Mineral water
1000g Total weight
Bring the Absolu Cristal neutral glaze to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Preparation:
Make the tapenade crémeux and the strawberry confit and set them aside.
Make the oat shortbread, spread it to a depth of 2mm and bake it in a 14cm ring for 11 minutes at 300°F (150°C).
Make the sponge and pour 90g onto the shortbread. Bake it for 12 minutes at 320°F (160°C), then freeze it.
Pipe 40g of tapenade crémeux onto the sponge and freeze again.
Roughly arrange 300g of strawberry confit in a ring lined with acetate placed on a silicone mat. Freeze.
Make the Opalys and vanilla mousse, pour 170g onto the confit and put the insert in place with the shortbread side facing outwards. Freeze.
Spray the dessert with Absolu Cristal neutral glaze.
Chocolate decoration:
Spread some Opalys couverture between 2 guitar sheets and use some fluted cutters to cut it into differently sized pieces.
SOSA and CHOCOLATREE decoration:
Place a few petals from the SOSA “Dried Flowers” mixture (38824/50g) and some CHOCOLATREE “Mini Gold Squares 2mm (70105VCX / 13953)”
on the 3 chocolate flowers you have arranged on the dessert.