You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Inspiration
SYMPHONIE
Made with Passionfruit Inspiration
An original recipe from l'Ecole Valrhona
5 stepsRecipe Step by Step
Step01
INSPIRATION CREAM MIX
*Fruit pulp
10g Glucose DE 38
5g Gelatin powder 220 bloom
20g Water for the gelatin
*INSPIRATION
265g UHT cream 35%
Mix the pulp and glucose and heat them to approx.
175°F (80°C).
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
*Fruit pulp & Inspiration quantities
135g Strawberry pulp
185g INSPIRATION STRAWBERRY
135g Passionfruit pulp
210gINSPIRATION PASSIONFRUIT
135g Raspberry pulp
175g INSPIRATION RASPBERRY
135g Yuzu pulp
210g INSPIRATION YUZU
175°F (80°C).
Add the gelatin (which you have rehydrated in advance).
Slowly pour this mixture over the melted couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream.
Mix in the electric mixer again.
Leave to stiffen in the refrigerator.
*Fruit pulp & Inspiration quantities
135g Strawberry pulp
185g INSPIRATION STRAWBERRY
135g Passionfruit pulp
210gINSPIRATION PASSIONFRUIT
135g Raspberry pulp
175g INSPIRATION RASPBERRY
135g Yuzu pulp
210g INSPIRATION YUZU
Step02
VANILLA OPALYS NAMELAKA
120g Whole UHT milk
1 Vanilla pod
10g Glucose DE 38
3g Powdered gelatin (220 Bloom)
15g Water for the gelatin
220g OPALYS 33% CHOCOLATE
240g UHT cream 35%
Bring the milk to the boil with the scored vanilla pod.
Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
Infuse the pod for approx. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight.
Heat the infused milk with the glucose.
Add the rehydrated gelatin. Slowly pour this mixture over the melted couverture.
Mix to form a perfect emulsion. Add the cold liquid cream. Mix in the electric mixer again. Leave to stiffen in the refrigerator, preferably overnight.
Step03
INSPIRATION PRESSED SHORTCRUST
280g Almond shortcrust
180g ÉCLAT D'OR
280g INSPIRATION STRAWBERRY or PASSIONFRUIT or RASPBERRY or YUZU
Break the shortcrust pastry into pieces in an electric mixer, then incorporate the Éclat d’Or and the melted fruit couverture.
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products
Tip: You can use offcuts from the shortcrust you’ve made as part of your daily work on other products
Step04
ALMOND SHORTCRUST PASTRY
140g Strong white bread flour
70g Dry butter 84%
50g Icing sugar
18g Powdered blanched almonds
1g Salt
30g Whole eggs
Mix the powdered ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
Step05
ABSOLU SPRAY MIX
200g ABSOLU CRISTAL NEUTRAL GLAZE
20g Water
Bring the neutral Absolu Cristal Neutral Glaze to the boil in water.
Immediately apply using a spray gun at about 175°F (80°C).
Immediately apply using a spray gun at about 175°F (80°C).
Assembly and finishing
Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Make rounds of pressed shortcrust (approx. 30g each) using a 6.5cm diameter ring. Store in the refrigerator. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 20g) using a piping bag with a 6mm diameter plain round nozzle. Store in the freezer. Add some namelaka droplets (approx. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Freeze. Add a layer of neutral glaze?
Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place.